Sautéed Mussels in Venetian style - Cozze Saltate - Recipe
This dish is a true Venetian classic.
While we love mussels, you can use any variety of fresh shellfish or a mix of them to follow the local tradition!Sautéed mussels with white wine... a true Venetian masterpiece!
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| Sauteéd Mussels - Cozze Saltate | Mama Isa's Cooking School |
Ingredients
1 kg fresh mussels (or mixed shellfish)
1/2 glass dry white wine
3 cloves of garlic
1 large tablespoon fresh parsley, finely chopped
Extra virgin olive oil cold pressed (EVOO)
Freshly ground black pepper
Directions
Prep the shellfish: Remove the "beards" from the mussels and scrub them clean. Use a table knife to scrape off any impurities or a clean steel wool sponge for a polished finish.
Infuse the oil: In a large pan, heat a generous drizzle of EVOO with the whole garlic cloves over medium-high heat until fragrant and very hot.
The Sauté: Carefully add the mussels and the white wine to the pan, along with half of the chopped parsley.
Steam: Cover immediately with a lid and cook for 3–4 minutes, or until all the shells have opened. (Discard any that remain closed).
The Finish: Season with plenty of freshly ground black pepper and garnish with the remaining fresh parsley.
Serve: Serve piping hot with rustic, crusty bread to soak up all those delicious briny juices!