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Mussels Bruschetta



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16 fresh blue cultured mussels
4 tbsp. extra virgin olive oil
2 garlic cloves, chopped
1⁄2 cup white wine
1 pinch crushed hot red pepper
2 ripe tomatoes, peeled, seeded, and diced
1 tbsp. chopped fresh parsley
4 broad, thick slices of country bread


  1. 1
    Rinse the fresh blue cultured mussels in tap water.
  2. 2
    In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the fresh blue mussels, cover, and cook over high heat until the shells are open, about 5 minutes.
  3. 3
    Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the shells.
  4. 4
    In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold.
  5. 5
    Add the remaining wine, and continue cooking until it evaporates, about 3 minutes.
  6. 6
    Add the tomatoes and fresh blue mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
  7. 7
    Grill or toast the bread and top each slice with a portion of the fresh blue mussel mixture.


Recipe provided by Mussel Industry Council. Visit them Source: Mussel Industry Council of North America

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preparation methods
cuisines European, Italian
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