Ingredients

For the Panzanella:

• 1 big loaf of crusty sourdough or rustic Italian bread, cut into large bite sized cubes 
• About 4 tablespoons EVOO
• Salt 
• 2 tablespoons of Calabrian chili paste or chili crisp, optional 

For the Dressing:

• 4 tablespoons Prosecco Vinegar or white wine vinegar
• 2 cloves of garlic, grated
• Salt and pepper, to taste 
• 1 tablespoon Dijon mustard 
• Juice and zest of 1 lemon 
• 1/2 cup EVOO 

For the Salad:

• 2 ½  to 3 pounds of heirloom tomatoes or other mixed tomatoes of choice, cut into bite sized pieces 
• 6 persian cucumber or 1 seedless English cucumber, cut into bite sized pieces 
• 1 red field pepper, cut into bite sized pieces 
• 1 cubanelle pepper, cut into bite sized pieces
• 1 red onion,  cut into bite sized pieces
• 1 cup basil leaves, packed and leaves torn
• 3 scallions, cut on the bias, optional 

For the Mussels:

• 2 tablespoons of EVOO plus 3 tablespoons for the charred bread 
• About 4 ounces of ’nduja 
• 4 shallots, peeled and chopped
• 3 cloves of garlic, grated
• 1 cup of white wine, I like to use Pecorino white wine from Italy
• 1 cup chicken bone broth
• 2 ½ to 3 pounds mussels, scrubbed and debearded and discard any with shells that do not close
• 3 tablespoons of butter
• 2 cloves of garlic, crushed
• 1 loaf of ciabatta or baguette, split in half 
• Flaky salt
• Juice of 1 lemon
• 2 scallions, cut on the bias, optional

Directions

For the Panzanella:

Preheat the oven to 400 F.

Toss the cubed bread with olive oil and season with salt. Toast bread in the oven on a sheet tray lined with parchment paper until crisp and golden. While the bread is still hot, toss  with the calabrian chili paste or chili crisp, if using.

For the Dressing:

Whisk up all dressing ingredients together in a small bowl. Reserve. 

For the Salad:

Add all of the salad ingredients and cubed bread  to a large serving bowl. Pour dressing on top and toss together until well combined.

For the Mussels:

Heat oil over medium high heat in a large pot with a lid.  Add in the ’nduja and stir in the shallots, cook for 2 minutes until ‘nduja has melted and shallots are soft. Add in garlic and cook for a minute more then add in wine, bone broth, mussels and cover the pot. Cook until the mussels open, about 6 minutes. Discard any mussels that do not open.

In a small saucepan or pot, heat the remaining 3 tablespoons of EVOO with 3 tablespoons of butter and 2 cloves of crushed garlic. Let the butter and oil infuse over low heat until the garlic is soft. Char the spit bread over the flame of a gas stove or broil in the oven until charred. Pour the garlic infused butter and oil over the bread and generously sprinkle flaky salt on top. Cut bread into large pieces.

Transfer the mussels to a large serving bowl, squeeze the lemon over top and serve with the toasted garlic bread on the edges of the bowl to soak up the broth. Garnish with sliced scallions.