INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 15 MIN          SERVINGS: 4          COST: MEDIUM

2 POUNDS MUSSELS

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8 CHERRY TOMATOES FINELY CUT (OPTIONAL)

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WHOLE GARLIC

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3 GARLIC CLOVES, CHOPPED

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RED PEPPER TO TASTE

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SALT AND PEPPER TO TASTE

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5 TBLSPOONS EXTRA VERGIN OLIVE OIL

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1/2 CUP DRY WHITE WINE (OPTIONAL)

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ITALIAN BREAD OR A FRENCH BAGUETTE

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2 TBLSPOONS PARSLEY, CHOPPED

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RECIPE

IN A VERY BIG SAUCE PAN, OVER MEDIUM HEAT, PUT THE OLIVE OIL, GARLIC AND RED PEPPER. DON'T MAKE THE GARLIC BURN.

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ADD THE MUSSELS, A LITTLE SALT AND PEPPER.

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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

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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.

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THE MUSSELS ARE READY WHEN THEY ARE OPEN. THE ONES THAT DO NOT OPEN ARE NOT GOOD, SO THROW THEM AWAY

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ROAST THE SLICES OF BREAD AND RUB GARLIC ON THEM.

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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. 

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