Cozze alla Tarantina (Mussels in a Light Wine Sauce)

A quick entrée that goes well with spaghetti or toasted slices bread (or both!). The region of Puglia has wonderful “cozze” or mussels. Many are harvested from the coastal waters off Taranto, the city for which this recipe is named.

Prep Time: 30 minutes    Cook Time: 15 minutes

WHAT YOU NEED:

2 pounds mussels, scrubbed and debearded

2 Tbsp. olive oil, plus some for drizzling

2 - 3 cloves garlic, minced

1/2 - 1 tsp. crushed red pepper flakes

12 oz. cherry tomatoes or Sungold tomatoes (about 2 cups), sliced in half

1/2 tsp. Kosher salt

3/4 cup dry white wine

2 – 3 Tbsp. chopped fresh parsley

½ lb. thin spaghetti, cooked al dente (optional)

For Crostini:

6 - 8 thick slices crusty baguette or country loaf, toasted

1 garlic clove, peeled (keep whole)

MAKING IT:

Sort through mussels, discarding any that are broken or open.  Place mussels in a colander and rinse under cold running water. Drain well. Set mussels aside while preparing the sauce (start boiling water for pasta, if desired).

Heat olive oil in a large pan with a lid. Add onion and sauté over medium heat until soft, about 5 minutes.  Add the garlic and red pepper flakes. Continue to sauté for 1 minute, being careful not to brown the garlic.

Stir in the tomatoes and salt. Cook, stirring frequently, until tomatoes begin to burst, about 5 minutes. Add the wine and simmer uncovered over medium heat until sauce thickens slightly.

Bring sauce to a boil.  Add mussels to the pan.  Cover and cook for about 3-4 minutes, shaking the pot occasionally to redistribute the mussels. Cook until the mussels open. Do not overcook the mussels or they will toughen. Remove mussels from the pan with a slotted spoon. Discard any mussels that do not open during cooking. Add additional salt and seasonings to the sauce, if desired

Divide the mussels between 2 – 3 bowls (mussels can be placed over cooked spaghetti, if desired). Spoon sauce over the mussels.  Sprinkle with chopped fresh parsley and drizzle with olive oil. Serve with toasted bread that has been rubbed lightly with a fresh garlic clove. Makes 2 – 3 servings.

NUTRITION:

Nutrition Information per serving (1/2 recipe, without pasta or bread): 260 Calories; 17g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 15mg Chol; 850mg Sodium; 12g Total Carb; (2g Fiber; 7g Total Sugars; 0g Added Sugars); 8g Protein; 15% DV Iron, 15% DV Potassium

TIPS:

If you buy mussels from the store, be sure to store then in the refrigerator. Mussels need to breathe, so do not keep them in a sealed plastic bag.  It’s best to place them in a bowl loosely covered or in a brown paper bag that is placed in a dish to collect any drips. If purchased fresh, mussels can be kept in the refrigerator for up to 3 days.

It’s best to buy any seafood from a reputable market or fish monger. If a mussel has an unpleasant smell, be sure to discard it.