Zuppa Di Cozze Melewen-Style

Name: Zuppa Di Cozze Melewen-Style
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2-4 serving(s)
Ingredients: 1 cup dry white wine; 2 fresh garlic cloves, minced; 2 tablespoons unsalted butter; 1 1/2 tablespoons finely chopped fresh flat-leaf parsley; 3 tablespoons olive oil; 2 lbs mussels, scrubbed and debearded; salt, to taste; 4 slices crusty bread, for serving

Submitted by melewen

"This is as close as I have gotten to the mussels my sister and I got addicted to in Italy this summer. All the recipes I've seen so far lack something, but there are a few distinct flavors: white wine, garlic, olive oil+sea salt or butter. No tomatoes! I could eat this everyday. Make sure you have a nice thick slice of crusty-ish bread on the bottom or side of the bowl, plus tons more for dipping in the leftover steaming liquid!"

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Ready In:: 15mins
Ingredients:: 8
Serves:: 2-4

ingredients

1 cup dry white wine
2 fresh garlic cloves, minced
2 tablespoons unsalted butter
1 ¹⁄₂ tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons olive oil
2 lbs mussels, scrubbed and debearded
salt, to taste
4 slices crusty bread, for serving

directions

In a big pot, combine the wine, butter, garlic, olive oil, and 1/2 tablespoon of the parsley over medium-high heat. Bring to a simmer and cook, uncovered, for about four minutes, until it's aromatic. Add salt to taste.
Add in the mussels. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.
Divide between two bowls for a main course, among four for a second course. Serve with slices of crusty bread to soak up the broth; top with the remaining parsley.

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RECIPE SUBMITTED BY

melewen

tuscaloosa, AL

I’m a twentysomething living in Memphis, TN committed to the idea that we’ve lost the art of living. I am the Stylist Quo. This is my answer to the lost art of dining, entertaining, and day-to-day living. This is my idea of how to bring style into every crevice of your life. You can put  style in everything (and not go broke doing it).  Like most modern food-lovers, my interests span a range of ethnicities, and my love for Indian, Thai, French, Mexican, Japanese cuisines is reflected in my recipes and fascinations. I don't see why we can't have butter chicken tacos in naan-inspired tortillas, or tostada-inspired crispy crêpes topped with duck confit, or pork belly breakfast tacos. Blasphemy or genius? I'll let you decide.  I anticipate auditioning for MasterChef and hate being unprepared. I'm working my way through a laundry list of insecurities, requisite techniques, and foreign ingredients stolen from the seasons of Chopped. If it hasn't been on Chopped, what is the likelihood it'll show up on a show for, well, amateurs?

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