Fresh Mussels from Italy
Estimated price per piece
Bouchot culture: Intertidal growth technique, or bouchot technique: pilings, known in French as bouchots, are planted at sea; ropes, on which the mussels grow, are tied in a spiral on the pilings; some mesh netting prevents the mussels from falling away. This method needs an extended tidal zone.
MUSSELS TARANTO-STYLE (COZZE ALLA TARANTINA)
INGREDIENTS: 3 cloves garlic, 6 tablespoons extra virgin olive oil, 1 large onion finely chopped, 225 ml/8 fl oz dry white wine, 2 tablespoons finely chopped, freshly ground black pepper, 4 thick slices Italian bread, 1.5 kg large fresh mussels cleaned, finely chopped parsley to serve, crusty bread to serve.
Peel the garlic, leave one clove whole and finely chop the remainder. Heat the oil in a large saucepan, add the onion and cook gently for about 10 minutes, until very soft and transparent, stirring occasionally. Add the chopped garlic and cook for several seconds. Stir in the wine, parsley and pepper to taste, cover and simmer gently for 5 minutes. Meanwhile, toast the bread under a low grill so it crisps as well as toasts. Halve the reserved garlic clove and rub over the toast. Keep warm under the grill. Add the mussels to the saucepan and cook over a high heat for about 6-8 minutes, until they open, shaking to distribute the heat evenly. Discard any mussels which have not opened. Place the toast in wide soup bowls or pasta plates. Divide the mussels amongst the bowls and spoon over the liquid from the pan. Sprinkle with parsley and serve immediately with crusty bread.
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