Mussels Triestina Recipes

STEAMED MUSSELS TRIESTE STYLE (LIDIA BASTIANICH)

Steps:

• Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
• Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
• Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
• Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
• If the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
• As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
• Finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
• Turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
• Serve with good crusty bread for mopping up the sauce.

MUSSELS TRIESTINA

Steps:

• Heat 4 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the sliced garlic, and cook until garlic is sizzling and just golden around the edges, about 2 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the bay leaves and salt. Push the vegetables aside and make a dry "hot spot," then add the peperoncino and let it toast for a minute. Pour the white wine into the pot. Bring to a boil, and cook until the wine is reduced by half, about 3 to 4 minutes.
• Once the wine has reduced, add the mussels and scallions. Stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes.
• Most of the mussels should have opened (discard any that have not). Sprinkle with the parsley and bread crumbs. Drizzle with the remaining olive oil, and toss well. Transfer the mussels to a serving bowl, and pour the juices over the top. Serve immediately.

CLASSIC FRENCH MUSSELS

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

PATTI'S MUSSELS A LA MARINIERE

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

EDUARDO GIURICI'S BRODETTO ALLA TRIESTINA (TRIESTE-STYLE FISH STEW)

Steps:

• Put the sea bass on a flat surface and cut it crosswise into one-and-one-half-inch pieces. Repeat with the striped bass. Set both fish aside.
• Cut the cleaned squid into one-inch lengths. Set aside.
• Cut each lobster tail crosswise into three or four pieces.
• Heat the oil in a very large casserole with a heavy bottom and, when it is hot and almost smoking, add the onions. Cook, stirring constantly, until the onions are golden brown, about 10 minutes. Take care not to burn.
• Arrange the pieces of sea bass, striped bass and lobster tails in the casserole. Cook, turning the pieces occasionally, over high heat about three minutes. Add the vinegar and stir. Cover and cook about one minute.
• Add the fish stock and bring to the simmer. Cover. Cook about five minutes.
• Add the marinara sauce and cover. Cook three minutes.
• Add the squid, salt and pepper to taste and partly cover. Let cook eight minutes.
• Add the shrimp, clams and mussels and cook five minutes longer, or just until the mussels and clams open. Serve with portions of polenta.