Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Mussels Italiano

Delicious! Best part is soaking the bread in the broth.

One Serving:

Put a tablespoon of butter and an equal amount of EVOO in a medium pot.

Heat to medium.

Put in a three or four medium cloves of garlic that you've crushed or chopped fine and one medium shallot clove that you've chopped fine.

Add a quarter teaspoon of salt, pepper, and red pepper flakes, along with the zest of half a lemon.

Lower heat to lowest level and let sauté for five minutes.

Squeeze in the juice of half a lemon, add a cup of chicken broth, a cup of white wine, and two tablespoons of heavy cream.

Bring to a boil, and stir in a quarter cup of finely chopped fresh Italian parsley.

Note: Discard any mussels that are open and will not close by tapping the shell.

Now toss in one pound of mussels that you've cleaned the beards off of and rinsed under the faucet.

Cover and lower heat to medium. After three or four minutes, they are ready.

Note: Discard any that have not opened at least a little.

Spoon out into a bowl and pour the broth over them.

Serve with fresh French or Italian bread for soaking up the broth.

Pro wrestler from the 50s, wasn't he?

You're thinking of Bruno Sammartino.

The guy was a beast. I guess you could call him Muscles Italiano.

I like to throw a pound of them little white clams in there too.

I miss living near the coast where I could pick a 5 gallon bucket of the things on a good low tide.

large barnacles and limpets went right in the bucket too.

Getting hungry again.

Looks a lot like these that I had last September in LeConner WA. They were delicious.

Yes, indeed. The fresh chopped parsley sprinkled over top is a nice touch, too, for presentation.

Nice 🤤🤤

Looks great The_Real_Hawkeye!

I will give them a try this week

Boom you know it. After a morning of poke poling for monkey faced eels and red rock crabs as kids at Dillon Beach. Wish I had pics of Dad's Cioppino he'd make after a few mornings of minus tides catching the ingredients.

Don't forget lots of fresh Italian or French bread along with it. The flavors are amazing in soaked bread.

Love me a good Cioppino.

Made this the other day. Put it over linguine with some homemade blackberry wine. Delicious! Thanks for the recipe.

Nice.

Looks damn good Hawkeye!

Try addition of thinny sliced fennel root, minced shallor and a pinch of saffron to the butter/white wine sauce.
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When I was in college a group of us would visit the local Italian restaurants sampling the various offerings of mussels. On the East coast all the Italian restaurants prepared mussels in a spicy hot tomato sauce. A night out saw us consume several dozen mussels and a couple bottles of chianti.

Awesome

You bet !!

Looking real, Hawk !!

Our boy child requested mussels, as his 4th Birthday dinner !!

You mean, like this ?







Left overs !



Hard to get fresh, here though !!!!!!

Last time we had fresh !!!!





You can tell it's special, 'cause we used the good plates !!

Nice!