Mussel Brodetto
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, for cooking and finishing
- 4 fat garlic cloves, peeled and smashed
- 1/2 large lemon, cut into very thin half-moon slices (3/4 cup)
- 2 medium onions, peeled and cut into thin half-moon slices (about 2 cups)
- 1/2 teaspoon salt
- 3 pounds mussels, rinsed and scrubbed
- 1 cup white wine
- Freshly ground black pepper to taste
- 3 tablespoons fine dry bread crumbs
- 6 tablespoons chopped fresh parsley
- An 8-quart or larger wide saucepan or Dutch oven, preferably 14 inches or more in diameter, with a cover
- Pour the 1/2 cup of olive oil into the big pan, toss in the garlic, and set over medium-high heat.
- After 2 to 3 minutes, when the garlic is sizzling nicely, drop in the lemon slices, raise the heat to high, and cook, stirring, for a minute or so, until the lemon is sizzling and melting into the oil and the garlic is just starting to turn golden.
- Toss in the onion slices, sprinkle on 1/4 teaspoon of salt, and cook, stirring and shaking the pan, for 2 to 3 minutes or so, until wilted.
- Dump in all the mussels, and immediately begin tossing them in the hot oil, lemon, and onion, for 1/2 minute or so.
- Cover the pot, and cook for a minute, shaking it often; uncover, pour in the wine, and toss the mussels; add the remaining 1/4 teaspoon salt and grinds of pepper, toss the mussels well, and cover.
- Cook 2 minutes or so, until most of the mussels are opening and are still plump.
- Sprinkle the bread crumbs over all and toss well, mixing the crumbs with the sauce; then toss the mussels with the parsley.
- Finally, turn off the heat, drizzle the 2 tablespoons of olive oil all over, and toss, coating the mussels with the hot sauce.
- Serve right away, in hot bowls, ladling some of the brodetto over each portion of mussels.
extravirgin olive oil, garlic, lemon, onions, salt, mussels, white wine, freshly ground black pepper, bread crumbs, parsley, saucepan
Taken from www.epicurious.com/recipes/food/views/mussel-brodetto-384513 (may not work)