Cozze Mussels Recipes

COZZE AL FORNO

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.

COZZE ALLE MARINARA (MUSSELS MARINARA)

Steps:

• 1. Preparation: In a large saucepan or pasta pot, heat the oil over medium heat. Add the garlic and tomatoes. With a wooden spoon, break up the tomatoes and stir. Bring the mixture to a boil, reduce the heat and simmer until the tomatoes lose their rawness, about 10 minutes.
• 2. Add the wine and season with saffron, salt and pepper. Add the red pepper and cayenne pepper, to taste depending on desired heat (if using). Increase the heat to medium-high and simmer until thickened, about 10 minutes. Add the mussels, cover and cook until they open, 3 to 5 minutes.
• 3. Garnish with fresh chopped parsley and serve over pasta or with a side of Bruschetta for dipping in the sauce.
• 4. Recipe adapted from The Institute of Culinary Education, Techniques of Italian Cooking -Kristen Hess, Author of theartfulgourmet.com

COZZE (MUSSELS)

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.

CARRABBA'S MUSSELS " COZZE BIANCO"

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.

SPAGHETTI WITH MUSSELS (SPAGHETTI CON LE COZZE)

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.

COZZE UMBRO (MUSSELS IN ITALIAN TOMATO SAUCE)

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.