Crostini With Mussels

Submitted by DrGaellon

"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. http://bit.ly/5EmTAx"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 4 appetizer servings
• Serves: 4

ingredients

• Crostini

• olive oil
• 8 slices stale bread (use something peasant-style with a good crunchy crust)
• 1⁄2 cup white wine vinegar

• Mussels

• 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.