21 March 2012

Neapolitan-Style Mussels

Are you ready for this, people? Introducing... my new favorite way to prepare mussels! So easy. So delicious. So fresh. Every little bite is full of flavors that will transport you to little villages along the Italian coasts. This dish actually reminds me of a vacation I took with my cousin, Annie, to Cinque Terre in the Italian Riviera. It was one of the most beautiful places I've ever been in my life!


Neapolitan-Style Mussels
(Adapted from Kathy)
Yield: 4 Servings

For the crostini:
1 Artisan Baguette, cut into 1/2'' slices
2 Tbsp. Olive Oil
2 Garlic Cloves, peeled and lightly smashed

For the mussels:
4 lbs. Mussels (good quality is important!!)
1 C. White Wine (I used Pinot Grigio)
1/3 C. Lemon Juice, freshly squeezed
4 Tbsp. Olive Oil
6 Cloves Garlic, minced
1 Yellow Onion, diced
2 Stalks Celery, finely diced
3 tsp. Red Pepper Flakes (more or less, to taste)
32 oz. peeled, diced tomatoes
2 tsp. Dried Oregano
4 Tbsp. Flat Leaf Parsley, chopped
Salt and Pepper, to taste
Lemon Wedges, for serving (optional)


Preheat oven to 375F degrees. First, you will want to make the crostini by placing the slices of bread on a baking sheet (do not overlap). Then, evenly drizzle the crostini with olive oil and bake for 8-10 minutes or until lightly golden. Remove from oven and rub each side of the crostini with the garlic. Set aside.

Next, prepare the mussels. Clean the mussels by running them under cold water, discarding any with broken shells. Trim the beard from the side (basically, you just want to pull off the stringy parts). In a sauté pan large enough to hold all the mussels in one layer, add the mussels, wine and lemon juice (you may need to use two large sauté pans). Cover and steam over medium heat until all the mussels have open up (about 10 minutes). Be sure to discard any mussels that did not open up after steaming. Set mussels aside, reserving the liquid because you may want to use some of it to add to the tomato sauce if it gets too thick.

In another large sauté pan, heat the olive oil over medium heat and add the onions and celery; cook until translucent (about 5 minutes). Add the garlic and red pepper flakes; cook for an additional minute. Add the tomatoes (including the liquid), some of the mussels cooking liquid, oregano and 1/2 of the chopped parsley. Turn the heat to high and bring it to a boil, then turn it down to medium low and cook another 10 minutes to slightly reduce the sauce. Add more of the mussels cooking liquid if the sauce is too dense. Add salt and pepper, to taste.

To serve, place some crostini at the bottom of each of the four individual shallow bowls. Spoon the mussels into the four bowls, distributing them evenly. Next, evenly pour the tomato sauce over the mussels. Sprinkle with remaining chopped parsley and garnish with additional crostini and lemon wedges.

2 comments:

  1. THANK YOU! I was just looking for a new mussels recipe. I have a great one, but I've made it a million times and wanted to try something new. This recipe is a lot like the mussels we had in Italy last summer - I can't wait to try it!

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  2. You adapted this from ME? Looks like you took it and made it even BETTER! Going to have to try this one soon too! ;-)

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