Mussel Toasts: Crostini di Cozze

Name: Mussel Toasts: Crostini di Cozze
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 1 small hot chile pepper, chopped; 6 slices crusty peasant bread; 118 milliliters dry white wine; 1 clove garlic, sliced; 1 kilograms Prince Edward Island mussels, scrubbed and de-bearded; 59 milliliters extra-virgin olive oil, plus 1/4 cup; 1 bunch Italian parsley, finely chopped; 6 servings Salt and pepper; 2 Tbsps white wine vinegar

Mussel Toasts: Crostini di Cozze might be just the hor d'oeuvre you are searching for. This recipe serves 6. Watching your figure? This dairy free and pescatarian recipe has 385 calories, 21g of protein, and 13g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have salt and pepper, chile pepper, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Place the mussels in a skillet large enough to hold them in a single layer, add 1/4 cup water, cover and cook over high heat until the mussels are steamed open. Strain the cooking liquid through several thicknesses of cheesecloth and set aside. Once the mussels are cool enough to handle, remove from the shells and set aside.

Ingredients you will need

Mussels

Pasta Shells

Water

Equipment you will use

Cheesecloth

Frying Pan

In a 12 to 14-inch saute pan, heat 1/4 cup olive oil over medium heat and add the garlic, chile pepper, parsley, and bay leaf and cook over medium heat 5 minutes.

Ingredients you will need

Chili Pepper

Olive Oil

Bay Leaves

Parsley

Garlic

Equipment you will use

Frying Pan

Add the steamed mussels and strained cooking liquid and season with salt and pepper, to taste. Bring to a boil and add the white wine. Cook for 2 or 3 minutes, just long enough to meld flavors but not long enough to over-cook mussels.

Ingredients you will need

Salt And Pepper

White Wine

Mussels

In a separate saute pan, heat the remaining olive oil over high heat and fry each slice of bread, one at a time, on both sides until golden brown.

Ingredients you will need

Olive Oil

Bread

Equipment you will use

Frying Pan

Drain on paper towels and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Paper Towels

Sprinkle with a few drops of the vinegar.

Ingredients you will need

Vinegar

Remove the mussels from the pan with a slotted spoon and top each slice of bread with mussels.

Ingredients you will need

Mussels

Bread

Equipment you will use

Slotted Spoon

Frying Pan

Serve immediately.

Equipment

Ingredients

Servings:

bay leaf 1small

hot chile pepper, chopped 6slices

crusty peasant bread 118milliliters

dry white wine 1clove

garlic, sliced 1kilograms

Prince Edward Island mussels, scrubbed and de-bearded 59milliliters

extra-virgin olive oil, plus 1/4 cup 1bunch

Italian parsley, finely chopped 6servings

Salt and pepper 2Tbsps

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.