DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 15 MIN SERVINGS: 4 COST: MEDIUM
2 POUNDS MUSSELS
8 CHERRY TOMATOES FINELY CUT (OPTIONAL)
WHOLE GARLIC
3 GARLIC CLOVES, CHOPPED
RED PEPPER TO TASTE
SALT AND PEPPER TO TASTE
5 TBLSPOONS EXTRA VERGIN OLIVE OIL
1/2 CUP DRY WHITE WINE (OPTIONAL)
ITALIAN BREAD OR A FRENCH BAGUETTE
2 TBLSPOONS PARSLEY, CHOPPED
RECIPE
IN A VERY BIG SAUCE PAN, OVER MEDIUM HEAT, PUT THE OLIVE OIL, GARLIC AND RED PEPPER. DON'T MAKE THE GARLIC BURN.
ADD THE MUSSELS, A LITTLE SALT AND PEPPER.
ADD THE TOMATOES AND WHITE WINE, WHICH ARE BOTH OPTIONAL. THE ORIGINAL RECIPE DOES NOT CALL FOR THESE, BUT THEY DO GIVE IT A GOOD FLAVOUR
COVER THE PAN AND COOK UNTIL THE MUSSELS OPEN. DO NOT STIRR THEM WITH A SPOON PUT SHAKE THE POT HOLDING THE LID. THEY WILL MAKE A LOT OFF WATER.
THE MUSSELS ARE READY WHEN THEY ARE OPEN. THE ONES THAT DO NOT OPEN ARE NOT GOOD, SO THROW THEM AWAY
ROAST THE SLICES OF BREAD AND RUB GARLIC ON THEM.
PLACE FOUR SLICES OF BREAD IN A DEEP DICH, ADD THE MUSSELS AND POUR SOME OF THE WATER OF THE MUSSELS IN THE DISH.THE IMPEPATA DI COZZE CAN BE A PERFECT APPETIZER, FIRST COURSE OR MAIN DISCH.