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“Lets Flex our Mussels September is a great Month for Mussels” Watch Our ABC7 Cooking Segment


Serves 2

Steamed Cozze (Mussels) topped with a Caper Infused Vinaigrette


12 Medium Mussels, Scrubbed and Steamed

1/2 Cup Extra Virgin First Cold Press Olive Oil

4 Tablespoons Red Wine Vinegar

1/4 Cup Capers

1/2 Medium Onion, Minced

1/2 Cup Chopped Italian Flat Leaf Parsley

Salt and Pepper to Taste

Sliced Lemon for Garnish

4 Medium Red Skin Potatoes Boiled Skin On cut in half


Bring 2 Quarts of salted water to a boil

Place Red Skin Potatoes to boil for 15 minutes

Remove from water and cool

Place cleaned Mussels in water for 5 minutes and then cool with running water, remove top half of shell and set aside

In a bowl combine Olive Oil, Vinegar, Capers, Onions, Parsley, Salt and Pepper. Mix well

Plate your Mussels and spoon your Vinaigrette over the meaty part. The bottom half of wthe Mussel will act as a spoon when eating.


Zuppa Di Cozze (Mussels) Mussels Sautéed with White Wine and Fennel Bulb in a Rich Flavorful Fish Stock

Serves 2

24 Large Mussels, Srubbed

4 Oz. Extra Virgin First Cold Press Olive Oil

1 Large Fennel Bulb, Chopped

6 Garlic Cloves, Chopped

1 Cup Dry White Wine

1 Cup Seafood Stock (Preferably House Made by can be substituted with store bought)

1/2 Cup Chopped Italian Flat Leaf Parsley 1 Tablespoon Unsalted Butter Salt and Pepper to Taste

2 Large Pieces of Toasted Italian Crusty Bread


Slice two pieces of bread on a bias, coat the bread with some Olive Oil, Salt and Pepper and toast or grill the bread. Set aside

Coat medium size sauté Pan with Olive Oil and place on high heat

Sauté Fennel, Garlic and Butter until Fennel becomes tender

Add Mussels, Parsley, Salt and Pepper

Cook for 3 Minutes

Add Wine and Stock and bring to a boil

Reduce for 3 minutes

Plate Mussels and Pour Liquid over them

Arrange Bread on plate and garnish with Parsley


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