Cozze Umbro Mussels In Italian Tomato Sauce Recipes

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COZZE UMBRO (MUSSELS IN ITALIAN TOMATO SAUCE)

This is a wonderful way to introduce people to seafood. No surprises here -- this stuff tastes fantastic! The original recipe comes from Saleh al Lago Restaurant In Seattle, Washington, where they use Penn Cove mussels, but any mussels will do as long as they are fresh. I once had these at a convention in Toledo, Ohio and I have made them myself from this recipe on several occasions -- they are always very popular once people try them. You will find, the first time you make them, that you didn't make enough. I always make two batches rather than doubling the recipe as they are best fresh out of the pan.

Provided by Bone Man

Categories     Mussels

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11



Cozze Umbro (Mussels in Italian Tomato Sauce) image

Steps:

  • In a large pan, heat the oil and toss in the pepper flakes and the garlic.
  • Add in the mussels and toss over a medium heat for one minute.
  • Pour in the wine and simmer until it is reduced by half.
  • Pour in the stock, lemon juice, tomato sauce. Add the salt and pepper at this time also.
  • Cook for another two to three minutes until all the mussels have opened. Discard any that do not open.
  • Pour into a warm serving bowl and garnish with the fresh parsley.

Nutrition Facts : Calories 281.8, Fat 11.9, SaturatedFat 1.9, Cholesterol 55.6, Sodium 797.3, Carbohydrate 12.7, Fiber 0.5, Sugar 2.9, Protein 24.9

1 tablespoon extra virgin olive oil
1/2 teaspoon fresh garlic, chopped
1/8 teaspoon crushed red pepper flakes
2 dozen fresh mussels, scrubbed and beards removed
1/4 cup dry white wine
1/2 cup chicken stock
1/4 cup tomato sauce
1/2 lemon, juice of
salt, to taste
pepper, to taste
fresh parsley, chopped

MUSSELS ITALIANO

This is another recipe from my Italian sister in law. Its good with Italian crusty bread to mop up the broth. Prep time includes soaking. Based on some queries from other chefs, I'm expanding the directions to include more information about buying, storing and cleaning mussels.

Provided by CountryLady

Categories     Mussels

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8



Mussels Italiano image

Steps:

  • When you bring your mussels home from the market, discard any that are chipped, broken or otherwise damaged; discard any mussel that is open.
  • If you are not using right away, cover with damp paper towels in a container that can be tightly closed and store in the refrigerator.
  • Just before cooking, wash the mussels in several changes of cold water.
  • Using a small knife or a dry towel, remove the beards by pulling out towards the hinged side of the mussel.
  • To remove any remaining sand, soak mussels for about 30 minutes in cold water containing a handful of salt and a handful of flour.
  • Take each mussel from the bowl and using a firm brush, remove any barnacles before placing into another bowl of clear water.
  • Melt butter in a medium sized pot; saute onions til clear.
  • Add garlic& stir for another minute.
  • Add tomato, oregano, salt& pepper and cook until tomato is soft.
  • Add wine& bring to a slow boil.
  • Dry the mussels with a clean towel, place into pot, cover & steam for 4 minutes; remove the lid & stir the mussels.
  • At this point, most of the mussels should be open; replace the lid and steam for another 2 - 4 minutes.
  • Discard any that don't open.
  • Divide into serving bowls& cover with broth.
  • If you increase the serving size for this recipe, don't add too many mussels to the pot at once or stack them on top of each other as it will make it difficult for the mussels to open due to the weight.

1 1/4 lbs mussels
2 tablespoons butter
1 1/2 tablespoons onions, minced
1 garlic clove, minced
1 small tomatoes, chopped
1/4 teaspoon oregano
salt & freshly ground black pepper (to taste)
1/4 cup dry white wine

MUSSELS-SPICY TOMATO SAUCE FROM LIDIA RECIPE - (4/5)

Provided by [email protected]

Number Of Ingredients 11



MUSSELS-SPICY TOMATO SAUCE from Lidia Recipe - (4/5) image

Steps:

  • To purge the mussels of their grit, stir the cornmeal into 4 quarts of cold water, add the mussels, and let them soak, shaking them up once of twice, for 1 hour. Drain and scrub them with a stiff brush. Scrape off any barnacles or seaweed. Discard any mussels with cracked shells or that do not shut tightly when tapped. Remove the beards by pulling them toward the narrow end of the shells. In a large saucepan, cook the chopped garlic, parsley, and peperoncino in the olive oil over low heat until the garlic is golden, about 3 minutes. Slide the tomatoes into the skillet, stir in the oregano and pereroncino. Cook, stirring, until the tomatoes have cooked down, about 5 minutes. Stir the mussels into the skillet, then pour in the wine. Bring to a boil, cover the pot, and cook just until the mussels are opened 5-8 minutes. Stir in the basil and, if you like, a generous drizzle of olive oil. Check the seasoning and add a little salt if necessary. Discard any mussels that do not open. Divide the mussels among warmed serving bowls, topping each serving with a zoccolo. Zoccolo recipe is under Zoccolo. Serves 4-5

1/4 cup cornmeal
3 pounds mussels
1/4 cup virgin olive oil
8 garlic cloves, very finely chopped or sliced
1 35 ounce can Italian peeled tomatoes, drained and chopped
1/2 teaspoon dried oregano
1 small peperoncino, crumbled, or a pinch of red pepper
1 cup dry white wine
10 large fresh basil leaves, shredded
Pinch of salt
12 pieces of zoccolo (fried bread "Clog")

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