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1
In a large skillet bring white wine with a little salt to boil
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2
Add the mussels, cover the skillet and lower to medium heat
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3
Once mussel shells are opened remove them from heat, put the shells in a big pot and the meat in a bowl and set it aside
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4
Add the juices from the skillet into the big pot
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5
Add water and salt to the big pot and bring it to a boil
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6
Once boiling add the shrimps and the seafood mix
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7
When shrimps turn pink (about 7 minutes), remove all seafood from stock and unshell all but 10 shrimps
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8
Add the shells back again into the pot and let it simmer for about 20 minutes. Adjust salt and pepper as needed
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9
In a different pot or dutch oven, add a little olive oil, the chopped onions and garlic and half of the cilantro leaves and saute until onions are golden
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10
Meanwhile break the bread into small pieces put them in a large bowl and pour enough of the seafood broth you created to fully cover the bread, let it stand for about 20 minutes
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11
Add the bread to the pot with the onions, garlic and cilantro and add more seafood broth as you want to create a very moist consistency
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12
On low heat mix the bread until it is fully disintegrated (almost as mashed potatoes)
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13
Add all of the seafood (apart from the few shelled ones decorate the plate) then turn off the heat
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14
Quickly add the eggs and mix well so to cook the eggs, serve immediately decorating it with some cilantro leaves and the shelled shrimp
