Sautéed mussels in garlic & white wine

Sautéed mussels in garlic & white wine

By
From
Sicily
Serves
4

Much of the west of the island is uninhabited; it is raw and wild, with random deserted towns, stunning beaches and pretty countryside. In the middle of nowhere is the village of Cozze, meaning mussels, presumably where they grew naturally.

The isolated Cozzara restaurant just outside the village is a magnet for the locals, who come from miles around to eat steaming bowls of the freshest mussels you are likely to taste. There was what seemed to be a bottomless bowl of the most delicious seafood, and charred yellow semola toast to soak up the incredible fish juices in the soup. We used one mussel shell to pick at the plump pinky-orange morsels inside the rest. Tanks of seawater outside keep the fish fresh until just before they are cooked. A huge tank full of lobsters was down to its last by the end of the night. Now I know why people drive miles just to get here. It is an eating experience like no other.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and thinly sliced
salt
freshly ground black pepper
1kg fresh live mussels, cleaned and debearded
100ml white wine
large handful parsley, finely chopped

Method

  1. Heat the oil with the garlic and some seasoning in a large frying pan with a lid. When you can smell the garlic, add the mussels and wine. Cover and cook, shaking the pan frequently. When the last mussel opens (discard any that stay shut), add the parsley and serve straight away with the Sicilian Focaccia.
Tags:
Italy
Italian
Sicily
Sicilian
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