Pepata Di Cozze Recipe

Pepata Di Cozze

From decobabe 16 years 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.

1/4 cup extra virgin olive oil shopping list
1 carrot finely minced shopping list
1 leg of celery finely minced shopping list
1 onion finely minced shopping list
3 cloves of garlic peeled and sliced shopping list
3 pounds of mussels, washed and beards removed shopping list
1 cup of dry white wine shopping list
7 ounces of plum tomatoes, blanched, peeled and diced shopping list
a large handful of chopped parsley shopping list
1 dried chili pepper shopping list
8 slices of country bread, grilled and drizzled with more olive oil shopping list
OR 300 g (9 0z.) tagliatelle cooked and drained still hot from the pot shopping list
Freshly ground black pepper shopping list

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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" It was excellent "
aussie_meat_pie ate it and said...
Great recipe - thank you for sharing it.
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turtle66 16 years ago
This recipe sounds yummy ill have to try it...thanks.
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" It was excellent "
nakedchef ate it and said...
sounds good,thanks for the recipe, I love this recipe but it's alittle complicated :(
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decobabe 16 years ago
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.
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linebb956 16 years ago
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.
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decobabe Citta Di Castello, IT

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Reviewed by 2 people

Great recipe - thank you for sharing it.

aussie_meat_pie in My Kitchen loved it
sounds good,thanks for the recipe, I love this recipe but it's alittle complicated :(

nakedchef in Taichung loved it

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