Truly the taste of an Italian New Year’s Eve, this recipe is a personal revisitation of a celebratory dish Raffaele’s mother made each year in Cortona, Tuscany. It’s no surprise then that it’s now among the most popular choices on our menu! Raffaele serves this zesty and succulent dish with fresh focaccia bread, and it’s especially delightful when paired with a crisp Vermentino. Buon anno!
ingredients
(serves 4)
40 mussels
3 tbs extra virgin olive oil
2 cloves garlic, minced
¼ cup parsley, finely chopped
Pinch red pepper flakes
Salt and pepper
1 cup white wine
Croutons for plating
directions
Step 1: In a large stockpot, heat the olive oil. Once oil is hot, add garlic, red pepper, and black pepper. After 30 seconds (before garlic burns), drop in mussels and half of the chopped parsley. Mix together.
Step 2: When mussels start opening, add white wine and a pinch of salt. Lower heat to medium. Stir every 30 seconds, and cook until alcohol evaporates.
Step 3: In each dish, add handful of croutons, 10 mussels, and a ladle of stock. Garnish with remaining parsley and enjoy!
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