Whole Living, November 2012
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Yield
Serves 8
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Ingredients
- 3/4 pound rustic Italian bread, cut into 1-inch cubes (9 cups)
- 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
- Coarse salt and freshly ground black pepper
- 2 shallots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 pound mussels, scrubbed and debearded
- 1/3 cup chopped fresh flat-leaf parsley
