Insalata di cozze (Mussel Salad)

Name: Insalata di cozze (Mussel Salad)
Total time: 15 min
Yield: 1 serving
Ingredients: Serves 4-6 as a light antipasto; One 1 kilo; white wine; olive oil; white wine vinegar; A few sprigs of parsley; 1-2 cloves of garlic; salt and pepper; A pinch of red pepper flakes

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Total Time
15 mins
Course
Appetizer
Cuisine
American, International

Insalata di cozze (Mussel Salad)

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Serves 4-6 as a light antipasto
One 1 kilo 2 lb bag of mussels (cleaned and trimmed, see Notes)
white wine

For the dressing:

olive oil
white wine vinegar or freshly squeezed lemon juice
A few sprigs of parsley finely chopped
1-2 cloves of garlic finely minced
salt and pepper
A pinch of red pepper flakes optional

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Instructions

Put the mussels into a large pot with a splash of white wine over moderately high heat. Cover and let the mussels steam for a few minutes, just until they have all opened, then quickly scoop them out of the pot and set aside to cool. Shell the mussels and place the meat in a mixing bowl
Add a good pour of oil and just enough vinegar (or lemon juice) to lend some zip, then mix. Then add the rest of the dressing ingredients and mix again. Let the mussels marinate for an hour or more, mixing from time to time, before serving. Top with a bit of extra parsley for color if you like.