Mussel Brodetto

Name: Mussel Brodetto
Yield: serves 6
Ingredients: 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

December 14, 2011

This is one of those almost miracle dishes: it is ready in 10 minutes, it is quite inexpensive, it is full of flavor and texture and very gratifying, and all of my grandchildren love it. The brininess of the sea will come forth with the underlying garlic, lemon, and olive oil, the flavors all tied together by bread crumbs, then captured in the opening shells of this sweet mollusk. But one thing is required of you in order for this miracle to happen. The mussels you buy must be absolutely the freshest; otherwise, turn the page and go to another recipe. To enjoy this dish best, you must serve it piping hot in hot bowls, because the shells cool quickly. Grilled country bread and spoons will help scoop up every last drop. If you have some left over, remove mussel meat from the shells and return it to the sauce to make a great condiment for a plate of pasta the next day.

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