Cozze al Vino Bianco

Ingredients

Instructions

1. 1

   Check the mussels first: discard any with broken shells or any that stay open when tapped firmly. Rinse the remaining mussels under cold running water, scrub them if needed, and pull off any beards. This quick sorting is essential for both texture and safety.

2. 2

   Set a large pot or deep sauté pan over medium heat. Melt the butter, then add the shallot, garlic, and chili. Cook for 2 minutes, stirring often, until the shallot softens and the garlic smells fragrant but does not brown; browned garlic will make the broth bitter.

3. 3

   Pour in the white wine, add the black pepper and a tiny pinch of salt, then bring to a lively simmer for about 1 minute to cook off the raw alcohol edge. Go lightly on the salt because mussels release naturally briny juices.

4. 4

   Add the mussels, cover immediately with a tight-fitting lid, and steam over medium-high heat for 4 to 5 minutes, shaking the pan once or twice. The mussels are done when most shells have opened wide.

5. 5

   Uncover, add the parsley, and toss everything together for 20 to 30 seconds so the herb perfumes the broth. Discard any mussels that have not opened after cooking.

6. 6

   Divide the mussels and broth between 2 bowls and serve immediately with lemon wedges for squeezing over at the table.

Nutrition per serving

Notes

• •Serve with crusty bread if you like, but it is not included in the nutrition calculation.
• •Use a dry, crisp white wine such as Pinot Grigio or Vermentino; avoid sweet wine.
• •Have all ingredients prepped before you start, because the dish cooks very quickly.
• •If your mussels are very sandy, soak them briefly in cold salted water for 10 minutes before scrubbing, then rinse well.

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