Mussels in a Pepper Broth---Impepata di Cozze
- 2 cups dry white wine
- 5 cloves garlic, crushed
- 8 dozen Prince Edward Island mussels, scrubbed, bearded and rinsed
- 1 cup flat parsley leaves, minced
- Salt and pepper
- 4 tablespoons extra virgin olive oil
In a large cast iron casserole, combine the wine and garlic and bring to a simmer. Add the mussels and cook, uncovered, until they begin to open, about 3 minutes. As they open, sprinkle aggressively with parsley and black pepper. Once they are fully opened, remove from heat, sprinkle lightly with salt, drizzle with olive oil and serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved.