Cozze e Limone -- Mussels and Lemon

1. 1

   Preparation of mussels: Remove the beard that usually is attached to the mussel, if the fishmonger has not already done so.

2. 2

   Scrub the mussels with a stiff brush and rinse well under cold water.

3. 3

   Place all the scrubbed mussels in a large bowl and cover with fresh cold water.

4. 4

   Let mussels stand about an hour in the cold water.

5. 5

   Drain the mussels, discarding any mussels that have open shells.

6. 6

   Put the mussels in a large saucepan with the garlic, wine and water.

7. 7

   Cook, covered, on high for about 5-6 minutes, or until the shells open.

8. 8

   Discard any that have not opened.

9. 9

   Drain, reserving the liquid.

10. 10

    Peel the lemons, and divide into sections.

11. 11

    Discard any pits or pith.

12. 12

    In a clean pan, put the mussels, lemon sections, reserved liquid, parsley and a liberal amount of freshly ground pepper.

13. 13

    Cover and simmer for about 5 minutes more.

14. 14

    Serve with the liquid for dipping, and the lemon slices as decoration.

* Per serving · 4 servings · Values may vary.

No additional tips available.