Giancarlo Roffi, La Spezia
(Yield: 6 servings)
4 pounds mussels (scrubbed and washed)
2 tablespoons extra-virgin olive oil
2 garlic cloves (minced)
3 tablespoons finely chopped parsley
½ lemon (juiced)
½ cup dry white wine
1 cup water
salt and freshly ground pepper
6 slices day-old Italian bread (1½-inches thick)
1. Place mussels in saucepan over medium heat. Cover and allow to steam in their own juices for approx. 10 minutes.
2.Strain mussel liquid and reserve.
3.Warm oil in skillet over low heat. Add garlic. Cook until fragrant (approx. 30 seconds). Stir in parsley, lemon juice, reserved mussel liquid, wine and water. Cook for another 5 minutes.
4.Season with salt and pepper to taste.
5.Place slice of toasted bread in each bowl and pour in some liquid. Top with mussels.
Serve immediately.
When cooking mussels, discard any that have not opened.