📝 About This Recipe
Transport yourself to a seaside trattoria in Venice with this elegant, dairy-free masterpiece. Cozze in Bianco celebrates the purity of the sea, using a fragrant base of high-quality olive oil, pungent garlic, and a splash of dry Italian wine to create a sophisticated broth. It is a light yet deeply flavorful dish that honors the Italian tradition of letting fresh, seasonal ingredients shine without the need for butter or cream.
🥗 Ingredients
The Shellfish
- 4 pounds Fresh Mussels (scrubbed and debearded)
The Aromatic Base
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 6 pieces Garlic Cloves (thinly sliced)
- 2 pieces Shallots (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped, divided)
The Braising Liquid
- 1 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 2 tablespoons Fresh Lemon Juice (from about half a lemon)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sea Salt (use sparingly as mussels are naturally salty)
For Serving
- 1 loaf Rustic Italian Bread (sliced and toasted with olive oil)
- 1 piece Lemon Wedges (for garnish)
👨🍳 Instructions
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1
Inspect the mussels carefully. Discard any that are cracked or remain open after a firm tap on the counter. Rinse them under cold running water and pull away the 'beard' (the fuzzy membrane) if still attached.
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2
In a large, heavy-bottomed pot or a wide Dutch oven, heat the extra virgin olive oil over medium-low heat.
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3
Add the sliced garlic and minced shallots to the oil. Sauté gently for 3-4 minutes until softened and fragrant, but do not let the garlic brown, as it will turn bitter.
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4
Stir in the red chili flakes and half of the chopped parsley, allowing them to bloom in the oil for 30 seconds.
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5
Increase the heat to medium-high and carefully pour in the white wine. Let the wine simmer for 2 minutes to allow the alcohol to evaporate slightly.
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6
Add the clean mussels to the pot all at once. Give them a quick toss with a large spoon to coat them in the aromatic liquid.
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7
Cover the pot with a tight-fitting lid immediately. This traps the steam, which is essential for opening the mussels quickly and evenly.
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8
Steam the mussels for 5 to 7 minutes. Around the 4-minute mark, give the pot a vigorous shake (keeping the lid on) to redistribute the mussels.
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9
Remove the lid and check the mussels. They are done when the shells have fully opened. Any mussels that remain tightly closed after 8 minutes should be discarded.
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10
Turn off the heat. Stir in the remaining fresh parsley, the lemon juice, and the freshly cracked black pepper.
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11
Taste the broth. If it needs more salt, add a tiny pinch, but usually, the liquor released by the mussels provides ample salinity.
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12
Transfer the mussels and all that glorious golden broth into a large, pre-warmed serving bowl.
💡 Chef's Tips
Always buy mussels the same day you plan to cook them for the best flavor and safety. Never use a wine you wouldn't drink; a crisp, high-acid white wine is best for cutting through the richness of the olive oil. If you want a thicker sauce without dairy, you can whisk a teaspoon of flour into the oil and garlic before adding the wine. To ensure even cooking, use a pot large enough so the mussels aren't piled too deep; they need room to open up. Discard any mussels that do not open after cooking—this is a crucial safety rule for shellfish.
🍽️ Serving Suggestions
Serve with thick slices of grilled sourdough or ciabatta rubbed with a raw garlic clove to soak up the broth. Pair with a chilled glass of Vermentino, Soave, or a dry Rosé. Follow this dish with a light arugula and fennel salad dressed in lemon vinaigrette. For a heartier meal, serve the mussels and broth over a bed of al dente linguine or spaghetti. Provide an extra 'discard bowl' on the table for the empty shells to keep the presentation clean.