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.

　　

Ingredients

serves 6

　　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

　　

Recommended Equipment

An 8-quart or larger wide saucepan or Dutch oven, preferably 14 inches or more in diameter, with a cover

　　

Step 1

Pour the 1/2 cup of olive oil into the big pan, toss in the garlic, and set over medium-high heat. After 2 to 3 minutes, when the garlic is sizzling nicely, drop in the lemon slices, raise the heat to high, and cook, stirring, for a minute or so, until the lemon is sizzling and melting into the oil and the garlic is just starting to turn golden.

　　

Step 2

Toss in the onion slices, sprinkle on 1/4 teaspoon of salt, and cook, stirring and shaking the pan, for 2 to 3 minutes or so, until wilted.

　　

Step 3

Dump in all the mussels, and immediately begin tossing them in the hot oil, lemon, and onion, for 1/2 minute or so.

　　

Step 4

Cover the pot, and cook for a minute, shaking it often; uncover, pour in the wine, and toss the mussels; add the remaining 1/4 teaspoon salt and grinds of pepper, toss the mussels well, and cover.

　　

Step 5

Cook 2 minutes or so, until most of the mussels are opening and are still plump. Sprinkle the bread crumbs over all and toss well, mixing the crumbs with the sauce; then toss the mussels with the parsley.

　　

Step 6

Finally, turn off the heat, drizzle the 2 tablespoons of olive oil all over, and toss, coating the mussels with the hot sauce.

　　

Step 7

Serve right away, in hot bowls, ladling some of the brodetto over each portion of mussels.

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.