Cozze Umbro Mussels In Italian Tomato Sauce Food

MUSSELS IN A SPICY TOMATO SAUCE - MUSSELS MARINARA RECIPE

Steps:

• To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
• Grab about 1 pound of fresh mussels, clean them thoroughly, start by taking out the beard and then rinsing them in fresh cold water and scrubing them well until completely cleaned
• Turn the heat on the tomato sauce back to a MEDIUM heat and add the mussels to the pan, cover with a lid and cook for about 5 minutes
• Remove the lid and transfer everything to a plate (discard any mussels that did not open), garnish the dish with fresh parsley
• Enjoy!

MUSSELS ITALIANO

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.

COZZE UMBRO (MUSSELS IN ITALIAN TOMATO SAUCE)

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.

TOMATO MUSSEL SOUP

Steps:

• Heat olive oil in a large enameled casserole. Add onions, carrots, celery and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until really tender. Add the white wine and reduce by half. Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor. Add the mussels, cover the casserole and cook over high heat until they open. Discard unopened mussels. Spoon mussels and their liquid in deep bowls and garnish with basil. Could also serve over pasta or rice or with a potato salad.

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

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