Cozze All'aglio E Prezzemolo
By: ItalyAbroad
Published: Thursday, August 19, 2010 - 2:51am

Ingredients




12 Mussels, per person
2 cloves Fresh Garlic
2 tablespoons Chopped Parsley
4 tablespoons Extra Cirgin Olive Oil
1 Fresh Lemon, for juice
1 \2 Chopped Lemon
1/2 glass Dry White Wine
2 tablespoons Extra Virgin Olive Oil

Preparation

1 Select large fresh mussels, scrape the shells with a knife or wire brush, soak in cold water and sea salt for a couple of hours, to allow the mussels to expel any sand from the inside. 2 Crush the garlic and put in the pan with extra virgin olive oil and the mussels, cover and cook over high heat until they start to open. 3 Splash with white wine. 4 Simmer for 3 minutes. 5 Add the chopped lemon and a little olive oil, grind some black pepper if you like, sprinkle some chopped parsley and serve hot in deep plates.

About


N.B.: Can be done also with mussels and clams, a little hot chilli pepper can be added or some diced fresh tomato for variety.