These mollusks have several different names in Italian–cozze, muscoli, peoci, and mitili. Nowadays, most commercially available mussles are farmed, which guarantees a high level of cleanliness. However, they should still be thoroughly scrubbed under cold, running water, but not left to soak in water. Pull off the beards with the healp of a short, sharp knife and knock off any barnacles from the shells with the knife handle. Discard any mussels with broken shells or those that do not shut immediately when sharply tapped. Their tender, tasty flesh is very easy to digest and their cooking juices are a delicious addition to soups, sauces, and risottos.–The Silver Spoon Kitchen
LC What Else is for Supper, Honey? Note
Uh, we can think of nothing else we need for this mussels marinara recipe aside from a generous pour of a crisp Sauvignon Blanc or, when we’re in the mood to go all Belgian, a white ale and a heaping mound of quick frites.
- Quick Glance
- 5 M
- 25 M
- Serves 4
- 3 1/4 pounds mussels, scrubbed
- Freshly cracked pepper
- 3 tablespoons finely chopped flat-leaf parsley leaves
- 1. Place the mussels in a large pan or pot over high heat with plenty of pepper but no water. Cook until the mussels open, about 5 minutes. Discard any that remain closed.
- 2. Drain the mussels, reserving the cooking liquid left in the pan that exuded from the mollusks during cooking. Place the mussels in a deep serving dish. Strain the cooking liquid through a strainer lined with cheesecloth into a small bowl. Stir in the parsley, pour the mixture over the mussels, and serve.