Cozze alla marinara (2)
Instructions
Long brush mussels under running water in order to remove any deposits of sand and seaweed.
Place them in a large bowl without any seasoning and let them open spontaneously, to open flame.
Then remove the mussels from the shell, keeping the liquid that have issued and many shells means how many mollusks.
Finely chop the garlic, parsley and Basil: put them in a small saucepan with oil and cook them on low flame; then add the anchovy fillets, crushing them with a fork to reduce them to mush.
Simmer for a few minutes, then add the mussels, rigiratele well in seasoning and cover with white wine and half a cup of their cooking liquid, carefully filtered.
Cook, over low heat, for 10 minutes; Add salt and pepper, then turn up the flame to reduce much of the liquid.
Remove the mussels from the fire and put a clam in every shell.
Arrange all the shells on a serving platter and sprayed with the cooking.
Serve very hot mussels.
Ingredients and dosing for 4 persons
- 1200 g of mussels
- 2 cloves of garlic
- 1 sprig of parsley
- Some leaves of basil
- 3 tablespoons of olive oil
- 4 anchovy fillets
- 1/2 cup of white wine
- Salt
- Pepper