3 Comments @dorothycutolo3821 3 weeks ago LOVE MUSSELS! @MatthewCutolo 3 weeks ago Instructions Rinse mussels under cold water, scrub shells, and remove beards. Discard any cracked mussels or ones that are open. In a large pot over medium heat, add olive oil and 2 whole garlic cloves. Let them lightly brown until fragrant, about 1 minute. Add mussels, white wine, and a whole stem of parsley. Cover and steam 3–4 minutes, until mussels open. Remove mussels, discarding any that remain closed. Strain and reserve all the cooking liquid. Discard garlic and parsley. In a clean pot, add olive oil, chopped garlic, and red pepper flakes. Let gently infuse for 1–2 minutes. Add crushed tomatoes, oregano, salt, and pepper. Simmer 5–6 minutes. Pour in reserved mussel liquid and simmer 10–15 minutes. Add mussels back to the pot with chopped parsley. Cook 2–3 minutes to bring everything together. @MatthewCutolo 3 weeks ago Zuppa di Mussels (Zuppa di Cozze) Serves: 4–6 Time: ~30 minutes Ingredients 2 lbs fresh mussels, cleaned 16 oz crushed tomatoes 4 cloves garlic 2 whole 2 chopped ½ cup dry white wine ½–1 tsp crushed red pepper flakes q.b. 1 tsp dried oregano Olive oil, q.b. Salt & black pepper, q.b. Fresh parsley, q.b.
@MatthewCutolo 3 weeks ago Instructions Rinse mussels under cold water, scrub shells, and remove beards. Discard any cracked mussels or ones that are open. In a large pot over medium heat, add olive oil and 2 whole garlic cloves. Let them lightly brown until fragrant, about 1 minute. Add mussels, white wine, and a whole stem of parsley. Cover and steam 3–4 minutes, until mussels open. Remove mussels, discarding any that remain closed. Strain and reserve all the cooking liquid. Discard garlic and parsley. In a clean pot, add olive oil, chopped garlic, and red pepper flakes. Let gently infuse for 1–2 minutes. Add crushed tomatoes, oregano, salt, and pepper. Simmer 5–6 minutes. Pour in reserved mussel liquid and simmer 10–15 minutes. Add mussels back to the pot with chopped parsley. Cook 2–3 minutes to bring everything together.
@MatthewCutolo 3 weeks ago Zuppa di Mussels (Zuppa di Cozze) Serves: 4–6 Time: ~30 minutes Ingredients 2 lbs fresh mussels, cleaned 16 oz crushed tomatoes 4 cloves garlic 2 whole 2 chopped ½ cup dry white wine ½–1 tsp crushed red pepper flakes q.b. 1 tsp dried oregano Olive oil, q.b. Salt & black pepper, q.b. Fresh parsley, q.b.
3 Comments
LOVE MUSSELS!
Instructions
Rinse mussels under cold water, scrub shells, and remove beards. Discard any cracked mussels or ones that are open.
In a large pot over medium heat, add olive oil and 2 whole garlic cloves. Let them lightly brown until fragrant, about 1 minute.
Add mussels, white wine, and a whole stem of parsley. Cover and steam 3–4 minutes, until mussels open.
Remove mussels, discarding any that remain closed.
Strain and reserve all the cooking liquid. Discard garlic and parsley.
In a clean pot, add olive oil, chopped garlic, and red pepper flakes. Let gently infuse for 1–2 minutes.
Add crushed tomatoes, oregano, salt, and pepper. Simmer 5–6 minutes.
Pour in reserved mussel liquid and simmer 10–15 minutes.
Add mussels back to the pot with chopped parsley. Cook 2–3 minutes to bring everything together.
Zuppa di Mussels (Zuppa di Cozze)
Serves: 4–6
Time: ~30 minutes
Ingredients
2 lbs fresh mussels, cleaned
16 oz crushed tomatoes
4 cloves garlic
2 whole
2 chopped
½ cup dry white wine
½–1 tsp crushed red pepper flakes q.b.
1 tsp dried oregano
Olive oil, q.b.
Salt & black pepper, q.b.
Fresh parsley, q.b.