Source : Italianfoodforever
Cozze ~ Simple, yet delicious. This recipe is so easy it is hard to believe it tastes so good! :Serves 4:
by Deborah Mele
To ensure the best result, use the freshest mussels you can find. To clean, scrub under running water removing the "beards" or vegetation attached. Keep the mussels in a bowl in the fridge in a little water until you are ready to use them. Don't leave them in a closed plastic bag or they will die before you have a chance to cook them.
3 Tbs. Olive Oil
1 Medium Onion, Chopped
2 Stalks of Celery, Chopped
3-4 Cloves of Garlic, Minced
Salt & Pepper to Taste
1/2 Cup Dry White Wine
1 Cup Water
1 (14 oz.) Can Chopped Tomatoes
3 Pounds Mussels, Scrubbed with Beards Removed
1/4 Cup Chopped Fresh Parsley
Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent. Add the tomatoes, salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Add the wine and cook an additional 10 minutes, adding as much water as needed if the sauce bevomes too thick. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Add the parsley just before serving. You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.
by Deborah Mele
To ensure the best result, use the freshest mussels you can find. To clean, scrub under running water removing the "beards" or vegetation attached. Keep the mussels in a bowl in the fridge in a little water until you are ready to use them. Don't leave them in a closed plastic bag or they will die before you have a chance to cook them.
3 Tbs. Olive Oil
1 Medium Onion, Chopped
2 Stalks of Celery, Chopped
3-4 Cloves of Garlic, Minced
Salt & Pepper to Taste
1/2 Cup Dry White Wine
1 Cup Water
1 (14 oz.) Can Chopped Tomatoes
3 Pounds Mussels, Scrubbed with Beards Removed
1/4 Cup Chopped Fresh Parsley
Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent. Add the tomatoes, salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Add the wine and cook an additional 10 minutes, adding as much water as needed if the sauce bevomes too thick. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Add the parsley just before serving. You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.
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