COZZE UMBRO (MUSSELS IN ITALIAN TOMATO SAUCE)
This is a wonderful way to introduce people to seafood. No surprises here -- this stuff tastes fantastic! The original recipe comes from Saleh al Lago Restaurant In Seattle, Washington, where they use Penn Cove mussels, but any mussels will do as long as they are fresh. I once had these at a convention in Toledo, Ohio and I have made them myself from this recipe on several occasions -- they are always very popular once people try them. You will find, the first time you make them, that you didn't make enough. I always make two batches rather than doubling the recipe as they are best fresh out of the pan.
Provided by Bone Man
Categories Mussels
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan, heat the oil and toss in the pepper flakes and the garlic.
- Add in the mussels and toss over a medium heat for one minute.
- Pour in the wine and simmer until it is reduced by half.
- Pour in the stock, lemon juice, tomato sauce. Add the salt and pepper at this time also.
- Cook for another two to three minutes until all the mussels have opened. Discard any that do not open.
- Pour into a warm serving bowl and garnish with the fresh parsley.
Nutrition Facts : Calories 281.8, Fat 11.9, SaturatedFat 1.9, Cholesterol 55.6, Sodium 797.3, Carbohydrate 12.7, Fiber 0.5, Sugar 2.9, Protein 24.9
CROCK POT ITALIAN TOMATO SAUCE
This is so easy and quick it's almost embarrassing and the flavor is supurb.It's not too heavily flavored in any one direction so you can go anywhere with it when you use it.You'll never go back to canned sauce.
Provided by Pierre Dance
Categories Sauces
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- (Gallon cans of Tomatoes are available at small restaurant supplys that are "wholesale, open to the public" They will cost a lot less than retail.) Place Tomatoes in pot set on high.
- Heat a large pan over med-high heat, add Oil.
- Saute (stir fry) Onions for 5 min.
- Add Garlic, Celery, Carrots, and Bay leaves saute for another 5-10 min. 'til tender. Add to pot.
- Salt and Pepper 'til it's almost "right", stir well, cover.
- Reduce heat to low and cook for 5-6 hours.
- Remove Bay leaves and adjust seasoning.
- If it is too acidic add Butter, 1 TBS at a time, stir well and retaste.
- Continue to add, stir, and taste'til it's to your liking. This is much better than adding sugar!
- Ladle a blender 3/4 full, Process 'til smooth.
- Pour into a large bowl and continue with remaining sauce.
- This sauce will be about the consistency of store bought.
- If you wish it thicker, return to pot and cook on low, uncovered, stirring frequintly to keep the surface from turning dark.
- When satisfied allow to cool completely, ladle 2 cup servings into plastic freezer bags.
- Frozen it will keep up to 6 months. (I don't know if this is true, I've never kept any that long.).
Nutrition Facts : Calories 103.8, Fat 5, SaturatedFat 0.8, Sodium 36.8, Carbohydrate 14.3, Fiber 3.8, Sugar 8.5, Protein 2.6
SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)
I got this book from "Today's Cooking with Chef Pasquale". It is pretty easy to make and the final product is to die for. I have not made it in a few years so preparation time is an estimate. The flavour of the white wine really comes through in the sauce and it complements the mussels well. To reduce the fat and calories slightly, I once omitted the butter as an ingredient and it still tasted amazing. I would serve it with a leafy green salad and some Italian bread.
Provided by Canadian_in_the_Bay
Categories Mussels
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti, and cook according to package directions.
- Place the mussels in a pot with some water. Cover and steam until the shells have opened and discard those which remain closed.
- In a saucepan, heat the oil and butter, and saute the onion and garlic until translucent. Add tomatoes, tomato paste, broth, wine, sage, chili pepper, salt, and pepper to the onions. Let simmer for 10 minutes over moderate heat, stirring occasionally. Add mussels and simmer for an additional 5 minutes.
- Remove mussels from the sauce and set aside.
- Drain the pasta and toss with sauce, parsley, and grated cheese.
- Divide pasta among 4 or 6 bowls depending on how large you like your servings and divide the mussels among the bowls.
Nutrition Facts : Calories 498, Fat 16.2, SaturatedFat 4.5, Cholesterol 29.6, Sodium 365.5, Carbohydrate 64.2, Fiber 3.4, Sugar 4.5, Protein 19.6
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