Cozze al Limone
Mussels, are black beauties from the sea, so easy to prepare and a delight to eat.
An inexpensive seafood appetizer, along with brushetta. Brushetta, which is a toasted bread rubbed with garden fresh organic garlic, tomatoes, parsley, salt and pepper, pairs well with the mussels.
An inexpensive seafood appetizer, along with brushetta. Brushetta, which is a toasted bread rubbed with garden fresh organic garlic, tomatoes, parsley, salt and pepper, pairs well with the mussels.
Mussels
1 pound mussels
2 tablespoons extravirgin olive oil
3 garlic cloves, minced
1 cup white wine
salt and pepper
juice of 1/2 a lemon
2 tablespoons fresh parsley, chopped
Wash and scrub mussels, set aside, in a large frying pan heat olive oil, add garlic and simmer for 30 seconds add mussels, wine, salt and pepper. Cover and let simmer till mussels open then add juice of half a lemon and sprinkle parsley on top, serve. Serves 2
Bruschetta
4 slices of rustic Italian bread
1 garlic clove
2 tomatoes, chopped
extra virgin olive oil
salt and pepperfresh parsley, chopped
Broil slices of bread till golden brown, rub with garlic, top with tomatoes, salt, pepper, parsley and drizzle olive oil on top. Broil again for 1 minute or less.
