Minna’s favorites…Cozze in vino bianco
Cozze al Vino Bianco
Mussels in White Wine
An easy and delicious recipe, again from The Antipasto Table one of my favorite cookbooks. Be sure you have lots of good bread to serve for the wonderfully flavored juices. Serves 2 to 4.
4 cloves garlic, peeled and finely chopped
½ teaspoon crushed red pepper
1/3 cup finely chopped flat-leaf parsley
3 sprigs fresh thyme or ½ teaspoon dried
1/3 cup extra virgin olive oil
½ cup dry white wine
2 pounds mussels, scrubbed and debearded
1. In a large pot, cook the garlic, red pepper, parsley, and thyme in the oil over medium heat, until the garlic is fragrant, about 1 minute. Add the wine and mussels. Cover and cook for 4 to 5 minutes, shaking the pan occasionally. As the mussels open, remove them from the pan with a slotted spoon and place in serving bowls. Continue cooking the unopened mussels a few minutes longer, then discard any that do not open.
2. Pour the pan juices over the mussels. Serve warm or at room temperature.