Yes, my dear old man…today is your first Father’s Day. If it didn’t hit you already that you have a son…well, today shall be the day you finally get a kick in the balls!
You will get your first Hallmark card with some cute (and super silly) daddy poem and Luca and I will cook your favorite dinner. No honey, no burgers, hot dogs or pizza.
Today you will use any little excuse to have a drink...and it’s ok, you deserve it.
HAPPY FATHER’S DAY!
My husband loves my mussels recipe…so this is what he’s getting for dinner tonight. This is one of the best recipes you will ever taste, because of the crunchy bread, the overdose of garlic and the juiciness of the tomatoes. If you try it, I would love to hear your comments…so please drop me a line!
Zuppa di Cozze
Servings: 4
3 lbs. of mussels
12 oz. of ripe vine tomatoes
Splash of dry white wine
Baguette
Fresh parsley
Extra Virgin Olive Oil
Salt and Pepper
Wash the mussels under fresh water, clean them and pull away any pieces of protruding beard. In a medium pot, warm up 2 tablespoons of oil and let the mussels open up.
Start placing the open mussels in a large 3 inch deep serving plate.
Filter the cooking juices, add a little splash of dry white wine to taste and set aside.
Prepare the sauce by warming up 3 tablespoons of oil and 3 cloves of garlic, finely chopped. Cut the tomatoes in small pieces and add them to the oil and the garlic. When they become tender, add the mussels juice and a tablespoon of chopped parsley. Add salt and pepper (usually you need to add a generous amount of pepper, since it will give the sauce a wonderful flavor and it will taste great with the mussels) and pour the sauce over the mussels. Serve right away with some slices of toasted bread.
Toasted bread:
I like to prepare a nice bruschetta bread to enjoy with the mussels. I usually buy a whole baguette, slice it sideways so that the slices are a bit longer and thicker. Toast the bread in the oven for a few minutes and when it’s done rub it with some garlic and a few drops of olive oil. When the sauce from the mussels will soak into the bread you will taste an incredible combination of different flavors.
The best wine to pair with this dish is definitely a white, young and dry Pinot Grigio.
Buon Appetito!
2 comments:
I will have to try this. Around here the mussel season will start in a few months. The Belgies make excellent mussels too.
Love aaaaaall sea food!
Im so hungry right now...
hmmm...it was deeeelish!
I love putting the bread on the bottom and pour the mussels and sauce on top....to soaked it all up!
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