Chilled Mussels---Cozze Fredde (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 200 Minutes |
Ready In: 215 Minutes Servings: 1 |
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Ingredients:
2 cups dry white wine |
8 dozen prince edward island mussels, scrubbed, bearded and rinsed |
1/4 cup extra-virgin olive oil |
5 cloves garlic, crushed |
4 ounces anchovy fillets, rinsed and roughly chopped |
1/2 teaspoon red chili flakes |
2 tablespoons white wine vinegar |
1/2 flat parsley leaves, minced |
Directions:
1. In a large pot, bring the wine to a simmer. Add the mussels and poach, removing each one as it opens, and set aside in a large bowl. When all mussels have been removed, increase heat and reduce the liquid to 2/3 cup. Set aside.
2. Remove cooled mussels from shells and discard shells. Set mussels aside.
3. In a 14 to 16-inch saute pan, heat the olive oil and add the garlic. Cook gently 1 to 2 minutes, until softened but not browned. Add the anchovies and chili flakes and toss over heat 1 to 2 minutes. Add the mussels, reduced cooking liquid and vinegar and simmer 1 to 2 minutes. Remove from heat and allow to cool. Place mixture in a large bowl, cover tightly with plastic wrap and refrigerate for several hours or overnight. Add the parsley, toss well and serve.
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