Crostacei Alla Cozze
By: Denise Lucas
These are the mussels that my mother makes every year as part of our seven fishes dinner on Christmas Eve. The name of the dishes is simply “mussels” because, in my family, this is the only way you’d ever eat them.
- Put mussels in a bowl of cold water. let sit for a few minutes to purge any sand.
- Pull out mussels (do not pour) and put into another bowl of cold clean water.
- Pull out, put in a colander and rinse under cold water.
- Pull off any visible beards. Discard any mussels with cracked shells. Set aside
- Heat oil in large pot. add rest of ingredients and sautee for a few minutes.
- Add mussels, and stir.
- Cover and cook on medium heat stirring gently one or two times.
- Mussels are cooked when opened. I like to cook mine longer until very done. May take up to 20-30 minutes depending on how many mussels you have and the size of the mussels. Start tasting to you preferred doneness.
- Once cooked remove with a slotted spoon and put in a serving dish.
- To the remaining liquid add the butter and parsley
- Bring to a bubble and cook until butter melts and liquid reduces a little (about 5- 10 minutes)
- Pour over mussels, There will be a lot of sauce. if you have remaining sauce, scoop out the veggies with a slotted spoon and serve the remaining sauce on the side