Insalata di cozze (Mussel Salad)
Ingredients
- Serves 4-6 as a light antipasto
- One 1 kilo 2 lb bag of mussels (cleaned and trimmed, see Notes)
- White wine
For the dressing:
- Olive oil
- White wine vinegar or freshly squeezed lemon juice
- A few sprigs of parsley finely chopped
- 1-2 cloves of garlic finely minced
- Salt and pepper
- A pinch of red pepper flakes optional
Instructions
- Put the mussels into a large pot with a splash of white wine over moderately high heat. Cover and let the mussels steam for a few minutes, just until they have all opened, then quickly scoop them out of the pot and set aside to cool. Shell the mussels and place the meat in a mixing bowl
- Add a good pour of oil and just enough vinegar (or lemon juice) to lend some zip, then mix. Then add the rest of the dressing ingredients and mix again. Let the mussels marinate for an hour or more, mixing from time to time, before serving. Top with a bit of extra parsley for color if you like.