Recipe courtesy of David Rocco
Mussels alla 'My Way'
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 477
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 41
- Cholesterol
- 95
- Sodium
- 1075
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
3 pounds mussels, rinsed, beards removed
1/4 cup extra-virgin olive oil
Dry chili peppers, crushed, optional
2 cloves garlic, crushed
1 cup white wine
1/3 cup red wine vinegar
Bunch of Italian or flat-leaf parsley, finely chopped
Salt
Directions
- Heat up the extra-virgin olive oil in a large pot with a lid. Add the dry chili peppers and garlic.
- Add the mussels and wine to the pot, and cover. Cook for a couple of minutes, and then add the red wine vinegar, parsley and salt, to taste. Stir well and cover. Steam until the mussel shells are fully opened.
- Remove any mussels that have not opened, as well as the garlic cloves.
- Place the mussels in a bowl and drench them with broth. Serve with a spoon, as the broth is to die for!
Cook’s Note
Discard any raw mussels that are not closed tight which indicates that they are alive; or when cooked do not open.