CARRABBA'S MUSSELS " COZZE BIANCO"
This is a copy cat of Carrabba's Restaurant's mussels (they are incredible). I had to find their recipe. I hope you think they just come close.
Provided by Holty
Categories Mussels
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mussels:.
- Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
- Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 minutes.
- Add onion and garlic; toss to mix; cook, covered, for 1 minute.
- Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
- Discard any mussels that did not open. Serve in deep bowl.
- Lemon Butter Sauce:.
- Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
- Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
- Stir in lemon juice and white wine and season with salt and pepper.
- Simmer 2-3 minutes to reduce liquid.
- Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.
Nutrition Facts : Calories 740.8, Fat 55, SaturatedFat 25.1, Cholesterol 175.5, Sodium 1167.4, Carbohydrate 23.1, Fiber 1.2, Sugar 2.6, Protein 37.7
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.
COZZE (MUSSELS)
This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.
Provided by ellie_
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
- Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
- Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
- Pour into bowls to serve.
Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3
COZZE AL FORNO
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
- Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
- Position a rack in the top third of the oven. Preheat the broiler to high.
- Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.
SPAGHETTI WITH MUSSELS (SPAGHETTI CON LE COZZE)
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Provided by Mario Batali
Categories Pasta Sauté Christmas Dinner Seafood Mussel Christmas Eve Potluck Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- 1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- 2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
- 3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
- 4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.
More about "cozze mussels recipes"
BAKED MUSSELS (COZZE ARRAGANATE) RECIPE - FOOD & WINE
From foodandwine.com
Servings 4-8
- Preheat the oven to 425°. Discard any mussels that are gaping, keeping only those that are firmly closed. Place the mussels in a deep skillet with 3 tablespoons of water and cook over moderately high heat, stirring frequently. As the mussels open, transfer them to a large platter with a slotted spoon.
- When all the mussels are cooked, strain the liquid in the pan through a sieve lined with several layers of cheesecloth. (You should have 1/4 cup of liquid; if not, make up the balance with a little dry white wine.) Remove the mussels from their shells, reserving 1 half shell for each mussel; set the shells on a baking sheet and fill each with a mussel.
- In a small bowl, combine the bread crumbs, parsley, garlic, grated cheese and oregano. Evenly sprinkle the crumbs over the mussels, then drizzle with the olive oil and the strained mussel liquid.
- Bake the mussels in the oven for about 10 minutes, or until the tops are brown and crisp. Serve hot or at room temperature. (Do not reheat or the mussels will toughen.)
IMPEPATA DI COZZE (STEAMED MUSSELS WITH PEPPER)
From giallozafferano.com
4.8/5 (6)Total Time 50 minsCategory AppetizersCalories 145 per serving
RECIPE: MUSSELS WITH WHITE WINE (COZZE AL VINO BIANCO)
From theinternationalkitchen.com
5/5 (68)Category Appetizer, Main DishCuisine ItalianLocation 307 N. Michigan Ave. Suite #818, Chicago, 60601, IL
STEAMED MUSSELS AND FETTUCCINE (COZZE E FETTUCCINE)
From thehomesteadtraveler.com
COZZE (MUSSELS) GREEN LIPPED MUSSELS WITH TOMATO AND …
From allthingssicilianandmore.com
MUSSELS MARINARA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SICILIAN RECIPE - PASTA ALLE COZZE - PASTA WITH MUSSELS - SICILY CIAO
From sicilyciao.com
MUSSELS (COZZE) STEAMED WITH WHITE WINE, GARLIC, FENNEL AND …
From lehighvalleygoodtaste.com
IMPEPATA DI COZZE | TRADITIONAL MUSSEL DISH FROM METROPOLITAN …
From tasteatlas.com
LINGUINE CON LE COZZE (MUSSELS) - GARRUBBO GUIDE
From garrubbo.com
COZZE GRATINATE | TRADITIONAL MUSSEL DISH FROM ITALY
From tasteatlas.com
ZUPPA DI COZZE | ITALIAN FOOD FOREVER
From italianfoodforever.com
ZUPPA DI MUSSELS - IMPEPATA DI COZZE - COOKING WITH NONNA
From cookingwithnonna.com
MUSSELS IN WHITE WINE SAUCE ITALIAN RECIPE (IMPEPATA …
From philosokitchen.com
COZZE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
COOK THIS: STUFFED MUSSELS – COZZE RIPIENE - NATIONAL POST
From nationalpost.com
COZZE ALLA TARANTINA RECIPE: HOW TO MAKE A GREAT MUSSEL ... - WINE …
From winedharma.com
CRUMBED MUSSELS (COZZE FRITTE) RECIPE | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
COZZE AL VINO BIANCO (MUSSELS IN WHITE WINE) - OUR ITALIAN TABLE
From ouritaliantable.com
SPAGHETTI COZZE RECIPE | EASY SPICY MUSSEL PASTA RECIPE
From fishforthought.co.uk
HOME COOKING: ZUPPA DI COZZE, A QUICK AND EASY NEAPOLITAN CLASSIC
From lacucinaitaliana.com
SAFFRON MUSSELS (COZZE AL ZAFFERANO) - OUR ITALIAN TABLE
From ouritaliantable.com
RECIPE: VALENZA’S COZZE MUSSELS
From ajc.com
MUSSEL CASSEROLE / TIELLA DI COZZE | CIAO ITALIA
From ciaoitalia.com
COZZE AL POMODORO | MUSSELS IN TOMATO SAUCE – A TASTE OF AMORE
From atasteofamore.com
SAUTè DI COZZE (ITALIAN STEAMED MUSSELS) - MEMORIE DI ANGELINA
From memoriediangelina.com
STUFFED MUSSELS | COZZE GRATINATE ALLA SICILIANA - SICILIAN FOOD
From sicilianfoodculture.com
MUSSELS IN WINE AND RED SAUCE (COZZE ALLA TARANTINA)
From orderisda.org
MODERN VENICE: PERFECTLY STEAMED MUSSELS (COZZE SERENISSIME)
From hippressurecooking.com
IMPEPATA DI COZZE (PEPPERED MUSSELS) - MEMORIE DI ANGELINA
From memoriediangelina.com
RECIPE - COZZE FRITTE (FRIED MUSSELS) WITH SAFFRON MAYONNAISE
From lcbo.com
COZZE-MUSSELS, CROSTINI (CANAPéS) | ALL THINGS SICILIAN AND MORE
From allthingssicilianandmore.com
SPAGHETTI E COZZE (MUSSELS) - ANNAPAOLA D'ALESSIO
From annapaoladalessio.com
STUFFED MUSSELS (COZZE AL POMODORO) | SAVEUR
From saveur.com
BEST COZZE AL FORNO RECIPES | GIADA IN ITALY | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE: COZZE RIPENE (STUFFED MUSSELS) SALENTO STYLE - KATIE PARLA
From katieparla.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
MUSSEL LINGUINE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
COZZE GRATINATE - ANTONIO CARLUCCIO
From antonio-carluccio.com
HOW TO MAKE IMPEPATA DI COZZE - PEPPERED MUSSELS - LA CUCINA …
From lacucinaitaliana.com
COZZE CON FAGIOLI (MUSSELS WITH CANNELLINI BEANS)
From bigoven.com
STUFFED MUSSELS - COZZE NERE RIPIENE - COOKING WITH NONNA
From cookingwithnonna.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love