Cozze Alla Tarantina Recipes
COZZE ALLA TARANTINA
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a charcoal grill to medium high.
- Heat the olive oil in a large, heavy Dutch oven over the grill grates. Add the red pepper flakes and garlic and stir until fragrant. Season with salt and pepper, then stir in the tomatoes. Cook, stirring, until some of the tomatoes begin to burst and you begin to smell their sweetness, about 5 minutes.
- Stir in the wine. Once it begins to simmer, add the mussels and cover with a lid. Cook just until the mussels open, 6 to 8 minutes. Do not overcook or they'll be tough and chewy and no longer taste like the sea. Discard the mussels that do not open while cooking.
- Divide the mussels and cooking liquid among soup bowls. Sprinkle with the parsley and drizzle with olive oil. Serve with the Grilled Bread.
- Grill the bread over medium-high heat until golden and brown on both sides. Rub the garlic on both sides of the bread for flavor. Serve with olive oil.
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- Wash the mussels well. remove all the debris on the shells with a wire brush and remove the beards.
- Put a deep pan or skillet on the stove with 2 tbsp. of olive oil, the peeled garlic clove and some chopped parsley.
- Warm the oil up a little, then add the mussels and the white wine. Allow the alcohol to evaporate then cover with a lid. Take the pan off the heat as soon as the shells have opened.
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