COZZE AL FORNO
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
- Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
- Position a rack in the top third of the oven. Preheat the broiler to high.
- Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.
ROASTED BREADED MUSSELS (COZZE AL FORNO)
Here is a great Italian appetizer recipe that we served at the catering company many times--a delightful taste of mussels, garlic, and cheese in a crusty topping. It's easy to make and a great crowd pleaser--try it at your next party!
Provided by beach bum in the Ph
Categories Mussels
Time 40m
Yield 6 per person, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Prepare the scrubbed mussels for cooking by checking to make sure that none of the shells are open (discard the open ones).
- Place the mussels in a pan with 1/2 cup of water or dry white wine over medium high heat and cook stirring frequently just until the mussels begin to open. Remove and put into a bowl as the shells will continue to open.
- When all of the mussels are removed, strain the liquid through a sieve or cheesecloth and reserve the liquid. You should have a 1/4 cup of the liquid. Now remove the mussels from their shells reserving half of the shells. Place the halved shell on a baking sheet and place a mussel in each one.
- In a small bowl, combine the garlic, parsley, oregano, grated cheese, and breadcrumbs. Now sprinkle the mixture over the mussels in a thin layer. Now drizzle the olive oil and a little of the reserved liquid over the breadcrumb mixture.
- Bake the mussels for about 10 minutes or until the tops of the breadcrumbs are brown and crisp (careful not to burn the breadcrumbs).
- Serve right away and enjoy.
Nutrition Facts : Calories 234.5, Fat 12.7, SaturatedFat 2, Cholesterol 42.5, Sodium 523.2, Carbohydrate 10.2, Fiber 0.4, Sugar 0.3, Protein 19
COZZE (MUSSELS)
This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.
Provided by ellie_
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
- Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
- Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
- Pour into bowls to serve.
Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3
MUSSELS AL FORNO WITH SALSA CALABRESE
After we signed our lease, Mario took a critical look at the Pizzeria, and the first thing he said was "There's no kitchen!" For a second I panicked, until he added, "It's perfect! Everything you make in the Pizzeria should come out of the pizza oven." With few exceptions, we have stayed true to that rule. We are always looking for creative, unexpected ways to use the oven, and these mussels, served with Salsa Calabrese, a red pepper-spiked mayonnaise, is a perfect example. The salsa recipe makes more than you will need for the mussels. Serve the rest on the side, and use what you have left on a sandwich or as a condiment for grilled fish, chicken, or meat.
Yield serves 4
Number Of Ingredients 9
Steps:
- To make the Salsa Calabrese, stir the mayonnaise and Calabrian Bomb together in a small bowl. Use the salsa or transfer it to an airtight container and refrigerate for up to three days.
- To prepare the mussels, adjust the oven rack to the middle position and preheat the oven to 400°F.
- Scrub the mussels to clean them thoroughly and pull off and discard the beards if they are still attached.
- Combine the mussels, olive oil, wine, garlic, red pepper flakes, and 1/4 cup of the parsley in a bowl and toss to combine. Reserving the marinade left in the bowl, arrange the mussels in a baking dish, an ovenproof sauté pan (such as a cast-iron skillet), or four individual baking dishes, with the pointed ends up. You want to use a dish or pan that holds the mussels snugly in a single layer. Pour the remaining marinade over the mussels and bake them for 10 to 15 minutes, until all, or all but a very few, of the mussels have opened. Remove the mussels from the oven and discard any that haven't opened. Drizzle 1/4 cup of the salsa over the mussels, sprinkle with the remaining parsley, and serve in the dish you baked them in, with the crostini and the remaining salsa on the side.
- Ciro Bianco (Calabria)
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