Sautè di Cozze (Mussel Soup with Hot Chili)

Wine Recommendations: This versatile dish could pair with a long list of wines thanks to the seafood taste of the mussels that call out for a mineral and acidity-rich wine. The strong aromatics of the garlic and chopped parsley also suggest an upfront, uncomplicated wine that will not get lost against these strong flavors. Italy’s Tommasi produces a romantic twosome: a red blend called Romeo and a white blend called Giulietta. Either one of these well-priced, informal wines could work.

  • 2 pounds fresh mussels in their shells
  • 1⁄3 cup olive oil
  • 2 teaspoons garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 cup plum tomatoes, skinned and chopped
  • Hot chili, flaked
  • 4 slices of toasted bread with raw garlic
  • r믭 over each

To clean the mussels, soak them in a basin for ten minutes and drain water. Refill the basin with cold water and scrub each mussel with a brush. With your hand, pull away the fibers that protrude from each shell and drain and refill the basin once more until all sand and debris is gone. In a large pot, add the oil and garlic and sauté the garlic until golden. Add the chopped tomato, hot chili and salt to taste. Simmer over low heat for 15 minutes. Add parsley last. Turn the heat to high, pour in all the mussels and cover the pot. Cook until all the mussels have opened their shells and stir with a large wooden spoon to spread the sauce evenly. Discard any mussels that fail to open. Place a piece of garlic toast at the bottom of each bowl and ladle the sauté di cozze over the bread. Makes four servings.

Published on June 21, 2010