Chilled Mussels - {Cozze Fredde}
By á-170456
Ingredients
- 2 cups dry white wine
- 8 dozen Prince Edward Island mussels scrubbed, bearded, and rinsed
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves crushed
- 4 ounces anchovy fillets rinsed, and roughly chopped
- 1/2 teaspoon red chili flakes
- 2 tablespoons white wine vinegar
- 1/2 cup minced flat parsley leaves
Details
Servings 1
Preparation
Step 1
In a large pot, bring the wine to a simmer. Add the mussels and poach, removing each one as it opens, and set aside in a large bowl. When all mussels have been removed, increase heat and reduce the liquid to 2/3 cup. Set aside.
Remove cooled mussels from shells and discard shells. Set mussels aside.
In a 14- to 16-inch saute pan, heat the olive oil and add the garlic. Cook gently 1 to 2 minutes, until softened but not browned. Add the anchovies and chili flakes and toss over heat 1 to 2 minutes. Add the mussels, reduced cooking liquid and vinegar and simmer 1 to 2 minutes. Remove from heat and allow to cool.
Place mixture in a large bowl, cover tightly with plastic wrap and refrigerate for several hours or overnight. Add the parsley, toss well and serve.
This recipe yields ?? servings.
You'll also love
- Veal Medallions With Mushrooms,... 0/5 (0 Votes)
- Sausage And Potatoes Alla Contadina 0/5 (0 Votes)
- Trout Piemontese Style 0/5 (0 Votes)
- Swordfish Niçoise 0/5 (0 Votes)
- Crab-Spinach Souffle 0/5 (0 Votes)
- Asian Lobster Salad 0/5 (0 Votes)
- Thai-Style New Zealand Green Shell... 0/5 (0 Votes)
Review this recipe