“Lets Flex our Mussels September is a great Month for Mussels” Watch Our ABC7 Cooking Segment
Appetizer:
Serves 2
Steamed Cozze (Mussels) topped with a Caper Infused Vinaigrette
Ingredient:
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
Method:
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.
Entree:
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
Method:
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
