Mussel Toasts: Crostini di Cozze

1. 1

   Place the mussels in a skillet large enough to hold them in a single layer, add 1/4 cup water, cover and cook over high heat until the mussels are steamed open.

2. 2

   Strain the cooking liquid through several thicknesses of cheesecloth and set aside.

3. 3

   Once the mussels are cool enough to handle, remove from the shells and set aside.

4. 4

   In a 12 to 14-inch saute pan, heat 1/4 cup olive oil over medium heat and add the garlic, chile pepper, parsley, and bay leaf and cook over medium heat 5 minutes.

5. 5

   Add the steamed mussels and strained cooking liquid and season with salt and pepper, to taste.

6. 6

   Bring to a boil and add the white wine.

7. 7

   Cook for 2 or 3 minutes, just long enough to meld flavors but not long enough to over-cook mussels.

8. 8

   In a separate saute pan, heat the remaining olive oil over high heat and fry each slice of bread, one at a time, on both sides until golden brown.

9. 9

   Drain on paper towels and season with salt and pepper.

10. 10

    Sprinkle with a few drops of the vinegar.

11. 11

    Remove the mussels from the pan with a slotted spoon and top each slice of bread with mussels.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.