Steamed Mussels with Garlic and Parsley
For the original recipe and instructions, see “Steamed Mussels with Garlic and Parsley” at cooking.nytimes.com
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for toasts
- 2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
- Pinch of crushed red pepper
- 4 pounds mussels, cleaned
- ¼ cup white wine or water
- 1 baguette, split lengthwise, then cut crosswise in half
- 1 cup roughly chopped parsley
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