COZZE UMBRO (MUSSELS IN ITALIAN TOMATO SAUCE)
This is a wonderful way to introduce people to seafood. No surprises here -- this stuff tastes fantastic! The original recipe comes from Saleh al Lago Restaurant In Seattle, Washington, where they use Penn Cove mussels, but any mussels will do as long as they are fresh. I once had these at a convention in Toledo, Ohio and I have made them myself from this recipe on several occasions -- they are always very popular once people try them. You will find, the first time you make them, that you didn't make enough. I always make two batches rather than doubling the recipe as they are best fresh out of the pan.
Provided by Bone Man
Categories Mussels
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan, heat the oil and toss in the pepper flakes and the garlic.
- Add in the mussels and toss over a medium heat for one minute.
- Pour in the wine and simmer until it is reduced by half.
- Pour in the stock, lemon juice, tomato sauce. Add the salt and pepper at this time also.
- Cook for another two to three minutes until all the mussels have opened. Discard any that do not open.
- Pour into a warm serving bowl and garnish with the fresh parsley.
Nutrition Facts : Calories 281.8, Fat 11.9, SaturatedFat 1.9, Cholesterol 55.6, Sodium 797.3, Carbohydrate 12.7, Fiber 0.5, Sugar 2.9, Protein 24.9
ZUPPA DI COZZE: MUSSEL SOUP
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread.
SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)
I got this book from "Today's Cooking with Chef Pasquale". It is pretty easy to make and the final product is to die for. I have not made it in a few years so preparation time is an estimate. The flavour of the white wine really comes through in the sauce and it complements the mussels well. To reduce the fat and calories slightly, I once omitted the butter as an ingredient and it still tasted amazing. I would serve it with a leafy green salad and some Italian bread.
Provided by Canadian_in_the_Bay
Categories Mussels
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti, and cook according to package directions.
- Place the mussels in a pot with some water. Cover and steam until the shells have opened and discard those which remain closed.
- In a saucepan, heat the oil and butter, and saute the onion and garlic until translucent. Add tomatoes, tomato paste, broth, wine, sage, chili pepper, salt, and pepper to the onions. Let simmer for 10 minutes over moderate heat, stirring occasionally. Add mussels and simmer for an additional 5 minutes.
- Remove mussels from the sauce and set aside.
- Drain the pasta and toss with sauce, parsley, and grated cheese.
- Divide pasta among 4 or 6 bowls depending on how large you like your servings and divide the mussels among the bowls.
Nutrition Facts : Calories 498, Fat 16.2, SaturatedFat 4.5, Cholesterol 29.6, Sodium 365.5, Carbohydrate 64.2, Fiber 3.4, Sugar 4.5, Protein 19.6
COLD MUSSELS WITH TOMATO CORIANDER SAUCE
Steps:
- In a heavy stainless steel or enameled kettle steam the mussels in the wine covered over high heat shaking the kettle once or twice, for 4 to 6 minutes, or until the shells have opened. Discard any unopened shells. Transfer the mussels with a slotted spoon to jelly-roll pans, reserving the mussel liquor, discard the top shells, and release the the mussels from the bottom shells, leaving them in the shells. Chill the mussels, covered loosely with dampened paper towels and wrapped in plastic wrap, for at least 2 hours or overnight. Strain the reserved mussel liquor through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a small bowl.
- In a large stainless steel or enameled skillet cook the onions in the oil over moderate, stirring, until they are softened, add the garlic, and cook the mixture, stirring, stirring until the garlic is softened. Add the cumin and cook the mixture over moderately low heat, stirring, for 1 minute. Add the tomatoes and 3/4 cup of the strained mussel liquor, bring the liquid to a boil, and simmer the mixture, stirring for 10 minutes, or until it is thickened slightly. Stir in the chili peppers, the scallion, and salt and pepper to taste, let the sauce cool, and stir in the minced coriander.
- Spoon the sauce over the mussels, arrange the mussels decoratively on platters, and garnish the platters with the coriander leaves if desired. (The mussels with the sauce may be prepared up to 1 day ahead and kept covered and chilled.)
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