- 1 dl Terra di Bari DOP extra virgin olive oil
- .5 dl white vinegar
- 6 slices stale bread
- 2 kg mussel
- 1 bunch parsley
- 1 chili pepper
- 2 garlic clove
Put 2 kg of mussels to soak in slightly salted water, remove the beards and leave them to soak for a couple of hours.
Brush the mussels with a metal brush (or toothbrush) and wash them carefully.
Transfer the mussels to a large round pan, cover with lid and let them open at high heat. It will take 2-3 minutes in all.
Once all open, remove them and keep them aside and filter their liquid.
Coarsely chop 1 bunch of washed and dried parsley, crush 2 cloves of garlic and brown them in a rather large pan with 1/2 glass of extra virgin olive oil and 1 chili.
When the crushed garlic cloves are golden, remove them, then add the mussels and sprinkle with their filtered liquid.
Mix very well with a wooden spoon sprinkle with 6 tablespoons of vinegar, increase the intensity of the flame and cook for a couple of minutes (to let the vinegar evaporate), stirring quickly with a wooden spoon so that the mussels become flavored.
Place 6 slices of homemade bread in individual bowls, spread over mussels, sprinkle everything with the minced parsley, bring to the table and serve immediately.