Cozza alla Livornese

Jun 11 2008 By Chris Clements

Prepared by Chef Paolo Cozzari, of Tribeca. To watch Paolo prepare the meal click here.

Ingredients

- 1kg fresh live mussels

- 2 tbs extra virgin olive oil

- 50g chopped onions (diced)

- 1 green chilli chopped (diced)

- 1 clove of garlic crushed

- 50ml dry white wine

- 100ml chopped tomatoes (i.e. ½ tin)

- Flaky sea salt

- Flat leaf parsley

- Fresh basil leaf

- 2 slices of ciabatta bread (or any other bread if you like)

Method

Clean the mussels under cold running water, pulling away the little beard attached to them.

Discard any which will not close if you tap them.

Keep your mussels in a bowl if necessary, covered with a damp cloth in the fridge until needed. (Do not store mussels more than one day).

In a large pot with a lid, heat the oil before adding the onions and the chilli.

Cook for a minute, but do not let the onions turn brown (or you’ll have to start again!).

Add the crushed garlic and cook for a minute.

Then add the mussels and cook for two minutes with the lid on, before adding the splash of white wine.

Cook for another minute. Add the tomatoes and season with salt, before replacing the lid and cooking until all the shells are open. (Discard any which do not open).

Shake the pot to help the mussels open, but take care not to overcook them or they tend to go rubbery and tough!

Break the herbs with your fingers and add them at the end with a drizzle of extra virgin olive oil.

Serve the mussels in a bowl with the bread (better toasted and sprinkled with some salt and olive oil) and some of the sauce.

Tip

Chef Paolo suggests that the best wine to go with the meal is a ‘Verdicchio Classico dei Castelli di Jesi’ 2007. (Best served chilled at 10°C).

For more information about Chef Paolo and Ristorante Tribeca, Dalziel Park, visit their website.