Mussel And Shallot Stuffing

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3/4 pound rustic Italian bread, cut into 1-inch cubes (9 cups)

1/4 cup extra-virgin olive oil, plus more for brushing and drizzling

Coarse salt and freshly ground black pepper

2 shallots, diced

2 stalks celery, diced

3 cloves garlic, minced

1/4 cup dry white wine

1 pound mussels, scrubbed and debearded

1/3 cup chopped fresh flat-leaf parsley

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