Cozze Umbro (Mussels in Italian Tomato Sauce)
"This is a wonderful way to introduce people to seafood. No surprises here -- this stuff tastes fantastic! The original recipe comes from Saleh al Lago Restaurant In Seattle, Washington, where they use Penn Cove mussels, but any mussels will do as long as they are fresh. I once had these at a convention in Toledo, Ohio and I have made them myself from this recipe on several occasions -- they are always very popular once people try them. You will find, the first time you make them, that you didn't make enough. I always make two batches rather than doubling the recipe as they are best fresh out of the pan."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon fresh garlic, chopped
- 1⁄8 teaspoon crushed red pepper flakes
- 2 dozen fresh mussels, scrubbed and beards removed
- 1⁄4 cup dry white wine
- 1⁄2 cup chicken stock
- 1⁄4 cup tomato sauce
- 1⁄2 lemon, juice of
- salt, to taste
- pepper, to taste
- fresh parsley, chopped
directions
- 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.
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Reviews
-
Oh wow. These were so good. We had to use garlic brean and spoons to make sure that we didn't leave any sauce. Thankyou Bone Man for sharing the recipe. I will use it often.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
