Non-VegetarianAbruzzese cuisine Starters

Cozze alla Pescarese

Name: Cozze alla Pescarese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Abruzzese
Ingredients: 1.5 kg fresh mussels; 60 ml Extra virgin olive oil; 3 cloves Garlic cloves; 1 piece fresh red chilli; 300 g ripe plum tomatoes; 100 ml Dry white wine; 25 g fresh flat-leaf parsley; 2 g Black pepper

A classic Pescara seafood dish of fresh Adriatic mussels steamed in a fragrant broth of olive oil, garlic, red chilli, ripe tomatoes, and parsley.

🇮🇹Italy· Abruzzo

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 8 gathered

Servings

1½ kg fresh mussels — cleaned and debearded
60 ml Extra virgin olive oil — robust Italian oil
3 cloves Garlic cloves — thinly sliced
1 piece fresh red chilli — finely sliced with seeds
300 g ripe plum tomatoes — peeled and roughly chopped
100 ml Dry white wine — Trebbiano d'Abruzzo preferred
25 g fresh flat-leaf parsley — finely chopped
2 g Black pepper — freshly cracked

Equipment

•Large lidded pan
•Stiff kitchen brush
•Chef's knife
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 16 g
carbs: 7 g
fibre: 1 g
protein: 26 g
calories: 310 kcal

Instructions

1
Scrub the mussels under cold running water and pull away the fibrous beards firmly.
2
Discard any mussels with broken shells or open shells that do not close when tapped.
3
Warm the olive oil in a wide, heavy-bottomed pan over medium heat.
4
Add the sliced garlic and fresh chilli, sizzling gently until aromatic without letting the garlic colour.
5
Add the chopped tomatoes and cook for five minutes until they soften into a pulpy sauce.
6
Pour in the white wine and let it bubble briskly for one minute until the alcohol evaporates.
7
Tip the cleaned mussels into the pan and cover immediately with a tight-fitting lid.
8
Steam over high heat for four to five minutes, shaking the pan occasionally until the shells open.
9
Remove the lid and immediately discard any mussels that remain tightly closed.
10
Scatter over the chopped flat-leaf parsley and freshly cracked black pepper before ladling into shallow bowls.

Chef's tips

Mussels release their own salty liquor as they open, so avoid adding extra salt to the pan. Cook over lively heat so the shells steam open swiftly without turning rubbery. Serve immediately to capture the freshest marine aroma.

Ingredient substitutions

Trebbiano d'Abruzzo → another crisp dry white wine such as Pecorino or Pinot Grigio
fresh plum tomatoes → canned whole peeled plum tomatoes, crushed by hand

Storage

Best eaten freshly made; store any leftover shelled mussel meats in their strained cooking juices in an airtight container in the fridge for up to 1 day.

Reheating

Reheat gently in a small saucepan over low heat for one to two minutes until just warmed through.

Common mistakes to avoid

•Overcooking the mussels until the meats shrink and become tough and dry.
•Adding extra salt to the sauce before tasting the natural brine released by the shellfish.
•Failing to discard open, dead mussels before cooking.

Serving suggestions

Serve immediately in warm bowls with thick slices of grilled country bread to mop up the broth.Pair with a chilled glass of Trebbiano d'Abruzzo or a fresh Cerasuolo d'Abruzzo rosé.