Sote di Cozze (sauteed mussels)
This is one from my Favorite cookbook, Naples at Table, by Arthur Schwartz. Make sure the mussels are as fresh as possible. Most of the mussels in the package should be closed tight. Discard any that aren't.
INGREDIENTS
3 T olive oil
2 cloves garlic, lightly smashed
Pinch of hot red pepper flakes
3-4 lbs mussels, cleaned and de-bearded
1 lb. Squid ink spaghetti
Start cooking the spaghetti according to instructions.
In a large saute pan over low heat, combine the oil, garlic and pepper. Cool until the garlic just begins to color, pressing it into the oil to release the flavor. You can remove the garlic or not depending on your taste.
Add the mussels, cover the pan, and shake a few times. Increase the heat to medium high and cook, continuing to shake the pan now and then, for about two minutes or so until the mussels have opened.
Serve over the spaghetti.
INGREDIENTS
3 T olive oil
2 cloves garlic, lightly smashed
Pinch of hot red pepper flakes
3-4 lbs mussels, cleaned and de-bearded
1 lb. Squid ink spaghetti
Start cooking the spaghetti according to instructions.
In a large saute pan over low heat, combine the oil, garlic and pepper. Cool until the garlic just begins to color, pressing it into the oil to release the flavor. You can remove the garlic or not depending on your taste.
Add the mussels, cover the pan, and shake a few times. Increase the heat to medium high and cook, continuing to shake the pan now and then, for about two minutes or so until the mussels have opened.
Serve over the spaghetti.
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