4 thick slices of country-style white bread
1/4 cup extra virgin olive oil, plus more for brushing
2 garlic cloves, peeled (1 whole, 1 sliced thinly)
1 medium shallot, chopped
Kosher salt
Freshly ground black pepper
4 pounds of mussels, cleaned
1 1/2 cups of Sauvignon Blanc or another dry white wine
4 tablespoons unsalted butter, at room temperature
1/4 cup roughly chopped flat-leaf parsley

1. Preheat the grill. Brush the bread with olive oil and place it on a baking tray. Grill the bread a few inches from the heat, flipping it once, for about 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasted bread.

2. In a large, deep pot, heat 1/4 cup of olive oil. Add the shallot and the sliced garlic, season lightly with salt and pepper, and cook over high heat, stirring, until the garlic softens and lightly browns, about 3 minutes.

3. Add the mussels and cook, stirring, for 1 minute. Add the wine, cover, and steam the mussels until they open, about 5 minutes. Remove from heat.

4. Using a slotted spoon, transfer the mussels to four deep bowls, discarding any that do not open.

5. Add the butter and parsley to the broth, stirring and shaking the pot until the butter melts.

6. Slowly pour the broth over the mussels, stopping before reaching the sand at the bottom of the pot.

7. Serve the mussels with the garlic toasts.