Recipe courtesy of Mario Batali
Print
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 3 pounds Prince Edward Island mussels, scrubbed and de-bearded
  • 1/4 cup extra-virgin olive oil, plus 1/4 cup
  • 1 clove garlic, sliced
  • 1 small hot chile pepper, chopped
  • 1 bunch Italian parsley, finely chopped
  • 1 bay leaf
  • Salt and pepper
  • 1/2 cup dry white wine
  • 6 slices crusty peasant bread
  • 2 tablespoons white wine vinegar

Directions

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. Strain the cooking liquid through several thicknesses of cheesecloth and set aside. Once the mussels are cool enough to handle, remove from the shells and set aside.

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. Add the steamed mussels and strained cooking liquid and season with salt and pepper, to taste. Bring to a boil and add the white wine. Cook for 2 or 3 minutes, just long enough to meld flavors but not long enough to over-cook mussels.

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. Drain on paper towels and season with salt and pepper. Sprinkle with a few drops of the vinegar. Remove the mussels from the pan with a slotted spoon and top each slice of bread with mussels. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Mussels in Oyster Sauce

Recipe courtesy of Brian Boitano

Healthy French Toast

Recipe courtesy of Cooking Channel

Fresh Ricotta Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Caprese Di Farro

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crostata di Ricotta

Recipe courtesy of David Rocco

Savoury French Toast

Recipe courtesy of Laura Calder

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Gateau di Patate: Potato Cake

Recipe courtesy of David Rocco

French Toast

Recipe courtesy of Alton Brown

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here