Recipe

Pepata Di Cozze Recipe

	Decobabe / All my dishes 2 years, 3 months ago A great and easy dish for al fresco meals. Use farmed mussels and skip most of the cleaning. There's magic in this pot. Prep:20m Cook:15m Servings:4	Decobabe
	mussels summer brothy fast easy

Does this look good? Yeah! / Nope

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aussie_mea

nakedchef

Ingredients

1/4 cup extra virgin olive oil

1 carrot finely minced

1 leg of celery finely minced

1 onion finely minced

3 cloves of garlic peeled and sliced

3 pounds of mussels, washed and beards removed

1 cup of dry white wine

7 ounces of plum tomatoes, blanched, peeled and diced

a large handful of chopped parsley

1 dried chili pepper

8 slices of country bread, grilled and drizzled with more olive oil

OR 300 g (9 0z.) tagliatelle cooked and drained still hot from the pot

Freshly ground black pepper

Directions

Prep all the vegetables, keeping the tomatoes apart.

Heat the 1/4 cup oil in a very large pot, then sauté the carrot, celery, garlic and onion in it until softened, but do not brown them.

Add the mussels and clap a lid onto the pot. Cook one minute.

Add the wine and cover again and cook 3 minutes.

Add the chili, the parsley and the tomato pieces and cover the pot and cook 5 more minutes.

Remove the pot from the heat.

Remove the chili pepper.

Grind a lot of black pepper over the mussels. There should be a strong perfume and a real taste of pepper.

If serving with pasta, lay the pasta into a large bowl and ladle all the mussels and juices over it.

If not, pour all the mussels and juice into the large bowl and surround them with the grilled and oiled bread.

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Comments

linebb956 2 years, 3 months ago said:
Will be giving this a try.. I get something like this at one of our Italian resturants that is a private owned... Not a chain. Real food there! Thanks for the post.

decobabe 2 years, 3 months ago said:
Oh, good! This is a Pugliese version of a national dish and I just love it.
I know because of the format here recipes look complicated or difficult sometimes, but this one is easy as can be. The only thing that can go wrong is not getting the vegetables in the sofritto soft enough.

Note that I have edited to add the parsley that belongs in here. I'm not used to writing recipes in this format and often have to alter them. I usually write recipes like stories.

nakedchef 1 year, 12 months ago said:
Sounds good,thanks for the recipe, I love this recipe but it's alittle complicated :(