Ingredients for 4 people
For the crostini:
8 Slice stale peasant-style bread
120 ml White wine vinegar
For the mussels:
1000 gr Mussels
2 tbsp. Extra-virgin olive oil
2 Garlic cloves, chopped
1 Hot chili pepper
2 Bay leaves
180 ml Dry white wine
2 tbsp. Chopped flat-leaf parsley
Heat an inch of olive oil in a high-sided pan. Dampen the slices of bread in the vinegar; let dry for several minutes on a clean cloth. Fry the bread until golden brown ans crunchy. Remove them with a slotted spoon, drain, and set aside to dry on paper towels.
Clean the mussels, removing the beards, scraping them, and rinsing under runner water. Put them in a covered pot and cook them over high heat until they open. Drain the mussels, preserving the liquid and discarding the shells.
Prepare the seasoning: heat 2 tablespoons olive oil in a pan and sauté the garlic and hot chili pepper. Add the mussels, a cup of their liquid (add water as need to make a cup of liquid), and bay leaves; cook 5 minutes, then add the wine. As soon as the liquid has evaporated add the parsley.
Arrange the bread on individual plates, and pour over each a ladleful of mussels with their cooking sauce and serve.