Chillie Mussles in White Wine Broth (Cozze in bianco alla Marinara)
serves 4 as a starter, 2 as a main
4 tablespoons of extra-virgin olive oil
200 ml ( 7 oz ) of white wine
2 garlic cloves, 1 whole, 1 finely chopped
4 spring onions (shallots), roughly chopped
two handfuls of parsley, leaves roughly chopped, stalks finely chopped
1 red chillie, finely chopped (de-seed if you don’t like it too hot)
1 kg (2.5 lbs)of Mussles
Toasted sourdough for serving
Clean the mussles by pulling out the beards and by scrubbing the shells to get rid of any grit. Place them in a bowl and set aside.
Discard any mussles that are already open or that have a broken shell.
Heat up the oil in a large heavy-sided frying pan. Fry the spring onion, whole garlic clove, parsley stalks and chillie for 1 minute, than add the chopped garlic and cook together for a further minute or until the garlic turns blond and smells fragrant. Pour in the wine and continue sizzling over high heat for 1-2 minutes or until the alcohol has evaporated.
Drop the shells in and cover with a fitted lid.
The steam will start opening the mussles in 2-3 minutes.
Lift them out with a slotted spoon and set them aside in a bowl as they open, to avoid overcooking. Discard any that refuse to open. Taste for salt and add some if you feel so inclined. I hardly ever do as the muscles and the liquor they release when cooking are pure sea-water nectar.
Pour the stewing liquid on top of the mussles, serve with toasted bread (crusty loaf ) and consume while still hot.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.