Crostini With Mussels

• Crostini
• olive oil
• 8 slices stale bread (use something peasant-style with a good crunchy crust)
• 1/2 cup white wine vinegar
• Mussels
• 2 lbs mussels
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, chopped
• 1 hot chili pepper, minced very fine (such as Thai bird chili or red serrano)
• 2 bay leaves
• 3/4 cup dry white wine
• 2 tablespoons chopped flat leaf parsley

1. Fill a high-sided saute pan with olive oil 1" deep. Place over medium heat. Dip bread in vinegar, then let drain on clean towels for a few minutes. Fry bread in hot oil until golden brown and crunchy. Remove to paper towels to drain.
2. Clean the mussels - remove beards, scrape, and rinse. Discard any that do not close when tapped. Place in a large enough pot, cover, and cook over high heat until they open. Discard any which do not open. Drain mussels, reserving the liquid. Add water to bring the volume to 1 cup. Remove mussels from shells and set aside, discarding shells.
3. Heat 2 tbsp olive oil in a saute pan. Add garlic and chili pepper and saute until fragrant, about 1 minute. Add mussels, reserved liquid and bay leaves. Simmer 5 minutes, then add wine. Cook another 5 minutes, then add parsley.
4. Place 2 crostini in each bowl. Top with a ladleful of mussels and cooking liquid.

crostini, olive oil, bread, white wine vinegar, mussels, mussels, extra virgin olive oil, garlic, hot chili pepper, bay leaves, dry white wine, flat leaf parsley

Taken from www.food.com/recipe/crostini-with-mussels-404888 (may not work)