Background and History:
Drunken Mussels, or “Cozze Ubriache” in Italian, is a beloved seafood dish that originated in the coastal regions of Italy. This dish features fresh mussels cooked in a flavorful broth infused with white wine, herbs, and a hint of spice. The term “drunken” in the name refers to the addition of wine, which imparts a delightful depth of flavor to the mussels. It’s a dish steeped in Mediterranean culinary traditions and is celebrated for its simplicity and taste.
- 2 pounds fresh mussels, cleaned and debearded
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup white wine
- 1/2 cup tomato sauce
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Crusty bread for serving
Preparation Time: 15 minutes
Cooking Time: 15 minutes
- In a large, heavy-bottomed pot, heat the olive oil over medium heat.
- Add the minced garlic and chopped onion, and sauté until they become translucent and fragrant.
- Pour in the white wine and allow it to simmer for a few minutes, letting the alcohol evaporate.
- Stir in the tomato sauce and red pepper flakes, and let the sauce simmer for about 5 minutes to meld the flavors.
- Add the cleaned mussels to the pot, season with salt and black pepper, and cover with a lid.
- Steam the mussels for about 5-7 minutes or until they open up. Discard any mussels that do not open.
- Stir in the chopped parsley and serve the mussels in a deep bowl with the flavorful broth.
- Accompany with crusty bread to soak up the delicious broth.
Nutrition Facts: (Per serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 600mg
- Total Carbohydrates: 12g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 22g
- Serve with a side of pasta or over a bed of linguine for a heartier meal.
- Ensure that all mussels are tightly closed before cooking. Discard any that remain open after tapping them.
- Adjust the level of red pepper flakes to suit your spice preferences.
- Be cautious of any shellfish allergies among your diners. Adapt the recipe as needed to accommodate any dietary restrictions or allergies.