Cozzemussels Recipes

ZUPPA DI COZZE: MUSSEL SOUP

Zuppa di Cozze: Mussel Soup image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup/58 ml extra-virgin olive oil
2 cloves garlic, crushed
Dried chile peppers, crushed, to season, optional
2 large tomatoes, diced
3 pounds/1.36 kg fresh mussels, cleaned and beards removed *(See Cook's Note)
1 1/2 cups/352 ml white wine
Salt
Bunch fresh flat-leaf parsley, finely chopped
8 slices country bread, toasted and lightly rubbed with garlic

Steps:

Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread.

COZZE (MUSSELS)

Cozze (Mussels) image

This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.

Provided by ellie_

Categories Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

30 green lip mussels (see possible subs listed in the description)
1/2 onion, diced
2 garlic cloves, minced
1 cup tomatoes, pureed
1/4 cup white wine
1/4 cup fish stock (or clam broth)
4 tablespoons anisette
4 tablespoons olive oil

Steps:

In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
Pour into bowls to serve.

Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3

CARRABBA'S MUSSELS " COZZE BIANCO"

Carrabba's Mussels

This is a copy cat of Carrabba's Restaurant's mussels (they are incredible). I had to find their recipe. I hope you think they just come close.

Provided by Holty

Categories Mussels

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons yellow onions, chopped
2 tablespoons garlic, chopped
2 tablespoons Pernod or 2 tablespoons other licorice liqueur
1 tablespoon fresh basil, chopped
1/2 lemon, juice and pulp of
1/4 cup real butter
2 tablespoons yellow onions, minced
2 tablespoons garlic, minced
1/3 cup fresh lemon juice
2 tablespoons dry white wine
kosher salt
white pepper, to taste
2 tablespoons cold butter

Steps:

Mussels:.
Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 minutes.
Add onion and garlic; toss to mix; cook, covered, for 1 minute.
Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
Discard any mussels that did not open. Serve in deep bowl.
Lemon Butter Sauce:.
Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
Stir in lemon juice and white wine and season with salt and pepper.
Simmer 2-3 minutes to reduce liquid.
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Nutrition Facts : Calories 740.8, Fat 55, SaturatedFat 25.1, Cholesterol 175.5, Sodium 1167.4, Carbohydrate 23.1, Fiber 1.2, Sugar 2.6, Protein 37.7

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