Garlic White Wine Mussels — Cozze alla Tarantina
The Taranto preparation of mussels steamed open in white wine with garlic, parsley, chilli, and a splash of tomato passata, the briny mussel liquor concentrating the sauce into a peppery red broth served over toasted bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Scrub and debeard 1000g mussels, discard any that don't close when tapped. Slice 7 garlic cloves. Finely chop 6 tbsp flat-leaf parsley. Zest 1 lemon. Slice and grill 120g rustic bread. Halve 1 garlic clove for rubbing.
Bloom
Heat 1/2 cup extra virgin olive oil in a wide heavy pot over medium heat 1 minute. Add sliced garlic and 1 tsp chilli flakes, cook 90 seconds until garlic is pale gold and chilli blooms in the oil.
Build
Add 200g tomato passata and 0.5 tsp sea salt to the pot, stir 3 minutes over medium heat until tomato darkens slightly and thickens. Pour in 1 1/4 cup dry white wine, bring to vigorous simmer 1 minute.
Steam
Add cleaned mussels in a single layer, cover with tight lid, steam over medium-high heat 5 to 6 minutes, shaking once midway, until mussels open. Discard any remaining closed. Lift open mussels to a warm bowl with a slotted spoon.
Reduce
Boil the broth uncovered in the pot 2 to 3 minutes to concentrate. Off heat, stir in half the parsley and lemon zest. While broth reduces, rub grilled bread with halved garlic clove.
Plate
Arrange mussels in warm bowls, place garlic-rubbed bread at the side. Pour concentrated broth over mussels, scatter remaining parsley, drizzle with 2 tsp extra virgin olive oil per bowl, finish with 1/4 tsp black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.