Mussels & Basil Bread Crumbs (Ina Garten) Recipe

Ingredients

6 slices white bread, crusts removed, cubed and toasted
6 cloves garlic, minced
1/4 cup plus 3 tablespoons good olive oil
2 tablespoons fresh lemon juice
9 sun-dried tomato halves in oil, drained and coarsely chopped
3/4 cup chopped fresh basil leaves
1/4 cup toasted pine nuts
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 lbs mussels, scrubbed clean
3/4 cup dry white wine (pinot grigio)

Preparation

Step 1

Combine the bread, garlic, 1/4 cup olive oil, lemon juice in food processor and pulse a few times to make coarse crumbs. Add sun-dried tomatoes, basil, 1 1/2 tsp salt and 3/4 tsp pepper and pulse to combine. Add the pine nuts and pulse a few more times.

Heat 3 tbsp of olive oil and the wine in a heavy bottomed pot and bring to boil. Add the mussels, cover on and cook over med hi heat for 4-5 minutes, until the mussels open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowl with any pan juices.