Chilled Mussels---Cozze Fredde

1. 1

   In a large pot, bring the wine to a simmer.

2. 2

   Add the mussels and poach, removing each one as it opens, and set aside in a large bowl.

3. 3

   When all mussels have been removed, increase heat and reduce the liquid to 2/3 cup.

4. 4

   Set aside.

5. 5

   Remove cooled mussels from shells and discard shells.

6. 6

   Set mussels aside.

7. 7

   In a 14 to 16-inch saute pan, heat the olive oil and add the garlic.

8. 8

   Cook gently 1 to 2 minutes, until softened but not browned.

9. 9

   Add the anchovies and chili flakes and toss over heat 1 to 2 minutes.

10. 10

    Add the mussels, reduced cooking liquid and vinegar and simmer 1 to 2 minutes.

11. 11

    Remove from heat and allow to cool.

12. 12

    Place mixture in a large bowl, cover tightly with plastic wrap and refrigerate for several hours or overnight.

13. 13

    Add the parsley, toss well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.