Mussels Bruschetta


  • 16 fresh cultured blue mussels (or black mussels)
  • 4 tbsp. extra virgin olive oil
  • 2 clove garlic, chopped
  • ½ cup white wine
  • 2 ripe tomatoes, peeled, seeded and diced
  • 1 tbsp. fresh parsley, chopped
  • 4 slices broad, thick slices of country bread
  • 1 pinch hot red pepper, crushed


  1. Rinse the fresh blue (or black) mussels in tap water.
  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 (or black) mussels, cover, and cook over high heat until the shells are open, about 5 minutes.
  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. 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. Add the remaining wine, and continue cooking until it evaporates, about 3 minutes.
  6. Add the tomatoes and fresh blue (or black) mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
  7. Grill or toast the bread and top each slice with a portion of the fresh blue (or black) mussel mixture.

Recipe and image provided via