Breaded Mussels with Parsley - Cozze Gratinate al Prezzemolo
This is a simple Apulian recipe for mussels, which will be a nice antipasto, though you could also serve it in addition to a platter of mixed fish, for those who want a change of pace. To serve 4 you'll need:
See Also
La Galleria del Pesce, the Fish Gallery
Cozze e Vongole: Buying and using Live Mussels and Clams
Begin by washing the mussels well, and removing their beards with either a stiff brush or a scraper. Take a steel or aluminum pot large enough to hold them (don't use a pot with a non-stick surface because the shells will scratch it) and put the mussels in it, together with the wine, a few sprigs of parsley, and half the glove of garlic, crushed. Season the shellfish with a healthy grind of pepper, cover, and cook them over a brisk flame for about 5 minutes, or until they have opened.
Drain them, reserving the pot liquor, and pick them over, eliminating any that remained completely closed, because they were dead when you put them in the pot, and eating them could make you quite sick. Next, eliminate the empty halves of the shells.
Put the pot liquor through a fine wire mesh strainer to remove grit and pieces of shells that may be present.
Whir the remaining parsley with the garlic and the breadcrumbs in a blender to obtain a homogenous mixture, and season the mixture with three tablespoons of olive oil and 2 tablespoons of the strained pot liquor.
Heat a non-stick skillet, add the mixture, and cook over a medium flame, stirring, until the mixture begins to brown. Adjust seasoning. Lightly oil a baking dish large enough to hold the shellfish in a single layer, arrange them in it, sprinkle the breading over them, and broil them for about a minute. Serve at once, with a Castel Del Monte Bianco.
Note: You'll want fresh bread with firm crumb; I called for weight because the weight of a given volume of bread will vary considerably depending upon how fine the crumb is.
Other Favorite Summer Fish Recipes
Other Favorite Summer Recipes
See Also
La Galleria del Pesce, the Fish Gallery
Cozze e Vongole: Buying and using Live Mussels and Clams
Ingredients
- 2 1/4 pounds (1 k) live mussels
- 1/4 pound (100 g) freshly and finely crumbled breadcrumbs (see note)
- A medium-sized bunch of parsley
- A clove of garlic, peeled
- 1/2 cup dry white wine
- Olive oil
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Preparation
Begin by washing the mussels well, and removing their beards with either a stiff brush or a scraper. Take a steel or aluminum pot large enough to hold them (don't use a pot with a non-stick surface because the shells will scratch it) and put the mussels in it, together with the wine, a few sprigs of parsley, and half the glove of garlic, crushed. Season the shellfish with a healthy grind of pepper, cover, and cook them over a brisk flame for about 5 minutes, or until they have opened.
Drain them, reserving the pot liquor, and pick them over, eliminating any that remained completely closed, because they were dead when you put them in the pot, and eating them could make you quite sick. Next, eliminate the empty halves of the shells.
Put the pot liquor through a fine wire mesh strainer to remove grit and pieces of shells that may be present.
Whir the remaining parsley with the garlic and the breadcrumbs in a blender to obtain a homogenous mixture, and season the mixture with three tablespoons of olive oil and 2 tablespoons of the strained pot liquor.
Heat a non-stick skillet, add the mixture, and cook over a medium flame, stirring, until the mixture begins to brown. Adjust seasoning. Lightly oil a baking dish large enough to hold the shellfish in a single layer, arrange them in it, sprinkle the breading over them, and broil them for about a minute. Serve at once, with a Castel Del Monte Bianco.
Note: You'll want fresh bread with firm crumb; I called for weight because the weight of a given volume of bread will vary considerably depending upon how fine the crumb is.
Other Favorite Summer Fish Recipes
Other Favorite Summer Recipes