Steamed Mussels Trieste Style

Name: Steamed Mussels Trieste Style
Yield: serves 6
Ingredients: 6 tablespoons extra-virgin olive oil, plus 2 tablespoons for finishing; 4 garlic cloves, crushed and peeled; 1 or 2 onions, cut into 1/4-inch slices (2 cups sliced); 4 bay leaves, preferably fresh; 1/2 teaspoon coarse sea salt or kosher salt; 1/2 teaspoon peperoncino flakes, or to taste; 1/2 cup white wine; 3 pounds mussels, scrubbed, rinsed, and drained; 1/4 to 1/2 cup dry bread crumbs, or as needed; 3 tablespoons chopped fresh Italian parsley; A heavy saucepan, 12 inches or wider and about 5 inches deep, with a tight-fitting cover

December 14, 2011

This is one of those recipes that I am sure you will cook again and again. It takes just minutes, and when you set the mussels on the table, steaming and aromatic, they beckon the whole brood. Give everyone a warm soup bowl, put a ladle in the pan to scoop out the shellfish and luscious sauce, and set a basket of grilled country bread in the middle. Nothing could be better.

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