Chillie Mussles in White Wine Broth (Cozze in bianco alla Marinara)

Finding myself going through the chills of winter in Melbourne, knowing that the northern hemisphere  is now enjoying a hot, steamy summer, doesn’t always come easy.

For a European girl like me the months of June, July and August are instantly associated with hot weather, drinks by the beach, seafood eaten with bare, sandy hands.

So, as I share this recipe for one of my summertime favorite dishes, please spare a thought for me, bundled up in coat, hat and scarf, sipping hot soup and secretly longing for a glass of chilled white wine, a bowl of chillie mussles and summer on a sardinian beach.

Ingredients, serves 4 as a starter, 2 as a main

4 tablespoons of extra-virgin olive oil

200 ml of white wine

2 garlic cloves, 1 whole, 1 finely chopped

4 spring onions (shallots), roughly chopped

two handfuls of parsley, leaves roughly chopped, stalks finely chopped

1 red chillie, finely chopped (de-seed if you don’t like it too hot)

1 kg of Mussles

Toasted sourdough for serving

How to

Clean the mussles by pulling out the beards and by scrubbing the shells to get rid of any grit. Place them in a bowl and set aside.

Discard any mussles that are already open or that have a broken shell.

Heat up the oil in a large heavy-sided frying pan. Fry the spring onion, whole garlic clove, parsley stalks and chillie for 1 minute, than add the chopped garlic and cook together for a further minute or until the garlic turns blond and smells fragrant. Pour in the wine and continue sizzling over high heat for 1-2 minutes or until the alcohol has evaporated.

Drop the shells in and cover with a fitted lid.

The steam will start opening the mussles in 2-3 minutes.

Lift them out with a slotted spoon and set them aside in a bowl as they open, to avoid overcooking. Discard any that refuse to open. Taste for salt and add some if you feel so inclined. I hardly ever do as the muscles and the liquor they release when cooking are pure sea-water nectar.

Pour the stewing liquid on top of the mussles, serve with toasted bread (crusty loaf, ciabatta or baguette) and consume while still hot.

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8 thoughts on “Chillie Mussles in White Wine Broth (Cozze in bianco alla Marinara)

  1. I can only imagine how you feel! Loving the Milanese summer, mosquitoes notwithstanding. I’ve never cookies mussels but your recipe makes it look easy! Will try .

  2. I just adored this recipe! It took me back to the late 70’s to wonderful memories of summer laughter, wine and luscious mussel soup lovingly prepared in the restaurant of a dear friend. While the place has long since gone it’s never forgotten. Thanks for sharing.

  3. My Italian husband is thanking the Gods you came along! I’ve never learnt to cook and now I’ve accomplished two of your dishes, he’s watching the shows with me to work out the next one to try. Thanks! Jacki (Sydney)

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