A soup from the Ligurian coast of Italy which can be found in ” The River Cafe Cook Book” by Rose Gray and Ruth Rogers. Unusually for an Italian fish soup it contains no tomatoes.
Heat 60 ml of the olive oil until very hot in the biggest pan you have with a tight fitting lid. Add two thirds of the chopped garlic , throw in the mussels, cover and shake fiercely to coat the mussels with the oil.
Add the wine, return to the heat then shake cook and stir until all the mussels have opened. This will take just a couple of minutes.
Put the opened mussels and their juices into a large bowl to cool, then remove half the mussels from their shells. Discard any that have not opened.
Heat the remaining olive oil in the same pan and fry the rest of the garlic until light brown, then add the chilli, half the parsley and the liquid from the mussels. When hot, add all the mussels, shelled and unshelled, salt and pepper and most of the remaining parsley.
To make the crostini toast the ciabatta slices on both sides and rub with the garlic.
Serve the soup in shallow bowls with the crostini and pour over a generous amount of extra virgin olive oil. Scatter with the remaining parsley.