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Nutrition Facts
Serving Size 1 (740g) Recipe makes 2 servings
Calories 1125
Calories from Fat 412		(36%)
Amount Per Serving		%DV
	Total Fat 45.8g	70%
	Saturated Fat 12.8g	64%
	Monounsaturated Fat 21.6g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.0g
Cholesterol 157mg		52%
Sodium 2090mg		87%
Potassium 1714mg		48%
Total Carbohydrate 87.4g		29%
	Dietary Fiber 4.0g	15%
	Sugars 1.5g
Protein 65.8g		131%
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Zuppa Di Cozze Melewen-Style

Recipe #256610 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: melewen
Oct 1, 2007

This is as close as I have gotten to the mussels my sister and I got addicted to in Italy this summer. All the recipes I've seen so far lack something, but there are a few distinct flavors: white wine, garlic, olive oil+sea salt or butter. No tomatoes! I could eat this everyday. Make sure you have a nice thick slice of crusty-ish bread on the bottom or side of the bowl, plus tons more for dipping in the leftover steaming liquid!

SERVES 2 -4 (change servings and units)

Ingredients

1 cup dry white wine
2 fresh garlic cloves, minced
2 tablespoons unsalted butter
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons olive oil
2 lbs mussels, scrubbed and debearded
salt, to taste
4 slices crusty bread, for serving

Directions

1
In a big pot, combine the wine, butter, garlic, olive oil, and 1/2 tablespoon of the parsley over medium-high heat. Bring to a simmer and cook, uncovered, for about four minutes, until it's aromatic. Add salt to taste.
2
Add in the mussels. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.
3
Divide between two bowls for a main course, among four for a second course. Serve with slices of crusty bread to soak up the broth; top with the remaining parsley.