Zuppa di Cozze Napoletana

Instructions

1. 1
   To get started, ensure the mussels are perfectly clean: scrub the shells under cold running water with a stiff brush and yank off the hairy beards. Discard any cracked mussels or open ones that do not close when tapped.
2. 2
   Toast the slices of rustic bread in a skillet, grill pan, or oven until they are completely crisp and golden brown on both sides.
3. 3
   As soon as the hot bread comes out, gently rub the whole garlic clove across the surface of each slice to infuse it with aroma, then place them at the bottom of the shallow serving bowls.
4. 4
   Heat the four tablespoons of extra virgin olive oil in a large, deep pot over medium heat.
5. 5
   Add the two finely minced garlic cloves and let them sizzle gently for about a minute until fragrant, making sure they do not burn.
6. 6
   If using tomato paste for color, stir it into the hot garlic oil now, letting it dissolve and toast for about thirty seconds.
7. 7
   Turn the heat up to high and dump all the cleaned mussels into the pot at once. Cover immediately with a tight-fitting lid.
8. 8
   Let the mussels steam in their own natural juices for 4 to 5 minutes, shaking the covered pot vigorously once or twice to ensure they cook evenly.
9. 9
   Turn off the heat and remove the lid. Discard any mussels that remained tightly shut after cooking.
10. 10
    Scatter a generous shower of freshly chopped flat-leaf parsley and a pinch of ground black pepper over the mussels, tossing gently to combine.
11. 11
    Using a large ladle, pile the steaming mussels over the garlic-rubbed bread slices in the bowls, then pour the rich, briny broth left at the bottom of the pot directly over the top so the bread completely soaks it up.
12. 12
    For the final master touch, crown each bowl with a gorgeous drizzle of traditional spicy chili oil ('o rrusso). Serve immediately!