Moules Marinières (French Mussels in White Wine Sauce)

Method

1. Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted.
2. In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper, and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
3. Add the mussels and cook, stirring, for 1 minute. Add the wine and bay leaf, cover, and steam the mussels until they open, about 5 minutes.
4. Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.