Ingredients with Measurements:
- 2 lbs fresh mussels, scrubbed and debearded
- 1/2 cup extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 can (14 oz) diced tomatoes, drained
- 1/2 cup fish stock
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté for 5 minutes, or until softened.
3. Add the white wine and bring to a boil. Cook for 2-3 minutes, or until the alcohol has evaporated.
4. Add the diced tomatoes and fish stock and bring to a simmer.
5. Add the mussels and cover the pot with a lid. Cook for 5-7 minutes, or until the mussels have opened.
6. Discard any mussels that have not opened.
7. Season with salt and pepper to taste.
8. Stir in the chopped parsley.
9. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 11g
Protein: 26g
Sodium: 670mg
Substitutions for ingredients:
- Clams can be substituted for mussels.
- Chicken or vegetable broth can be substituted for fish stock.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Add red pepper flakes for a spicy kick.
- Use canned clams instead of mussels for a different flavor.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve with crusty bread to soak up the flavorful broth.
- Use fresh, high-quality ingredients for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Fresh parsley or lemon wedges.
Pairings:
Crusty bread, white wine, or a light salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting advice:
If the mussels do not open during cooking, discard them to avoid food poisoning.
Food safety advice:
Make sure to properly clean and debeard the mussels before cooking.
Food history:
Buridda di Cozze is a traditional Italian dish from the Liguria region.
Flavor profiles:
Savory, briny, and slightly acidic.
Serving suggestions:
Serve hot with crusty bread for dipping in the flavorful broth.
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Region: Italian