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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Crusty bread is flavored with vinegar, fried golden brown, then topped with steamed mussels simmered with white wine, bay leaves, a hint of chili and parsley. You may want to double the crostini, since there will be lots of flavorful mussel broth to soak up. Adapted from _La Cucina_ (by the Italian Academy of Cuisine) by Caroline Russock at Serious Eats. Ingredients:
olive oil |
8 slices stale bread (use something peasant-style with a good crunchy crust) |
1/2 cup white wine vinegar |
2 lbs mussels |
2 tablespoons extra virgin olive oil |
2 garlic cloves, chopped |
1 hot chili pepper, minced very fine (such as thai bird chili or red serrano) |
2 bay leaves |
3/4 cup dry white wine |
2 tablespoons chopped flat leaf parsley |
Directions:
1. Fill a high-sided saute pan with olive oil 1 deep. Place over medium heat. Dip bread in vinegar, then let drain on clean towels for a few minutes. Fry bread in hot oil until golden brown and crunchy. Remove to paper towels to drain.
2. Clean the mussels - remove beards, scrape, and rinse. Discard any that do not close when tapped. Place in a large enough pot, cover, and cook over high heat until they open. Discard any which do not open. Drain mussels, reserving the liquid. Add water to bring the volume to 1 cup. Remove mussels from shells and set aside, discarding shells.
3. Heat 2 tbsp olive oil in a saute pan. Add garlic and chili pepper and saute until fragrant, about 1 minute. Add mussels, reserved liquid and bay leaves. Simmer 5 minutes, then add wine. Cook another 5 minutes, then add parsley.
4. Place 2 crostini in each bowl. Top with a ladleful of mussels and cooking liquid.
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