Cozze (Mussels)

May 11, 2023May 11, 20230 13

Cozze (Mussels) cooked with tomato, onion, and garlic in a white wine broth

by The Chefin Seafood

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

413

Sugar

Fat

12g

Cozze (Mussels) are a classic Italian seafood dish that is loved by many all over the world. This version of the recipe includes tomato, onion, and garlic in a white wine broth, which adds a depth of flavor to the dish. Mussels are a sustainable seafood option that are easy to prepare and ready in just a few minutes. So, if you are looking to add some variety to your weekly meal plan, try this recipe and enjoy the flavors of Italia in your own home!

Instructions

1.	Rinse the mussels and remove any beards.
2.	In a large pot, heat the olive oil over medium heat.
3.	Add the onion and garlic and sauté until just soft, about 5 minutes.
4.	Add the tomatoes, white wine, fish stock, and anisette and stir well.
5.	Bring to a simmer then add the mussels, cover and continue to cook until the mussels have opened, about 5 minutes.
6.	Discard any unopened mussels and serve immediately in bowls with the broth and some crusty bread to soak up the juices.

PROS

Mussels are low in fat and high in protein, making them a healthy and filling seafood option.

This recipe is quick and easy to prepare, making it perfect for a busy weeknight dinner or a weekend lunch.

CONS

Mussels can be expensive and may not be available in some areas.

People with shellfish allergies should avoid this recipe.

HEALTH & BENEFITS

Mussels are high in iron, zinc, and vitamin B12, which are important for maintaining a healthy immune system and promoting good brain health.
The tomatoes used in this recipe are high in lycopene, which may help reduce the risk of certain types of cancer.

	30 green lip mussels ( see possible subs listed in the description )
	1/2 onion , diced
	2 garlic cloves , minced
	1 cup tomatoes , pureed
	1/4 cup white wine
	1/4 cup fish stock ( or clam broth )
	4 tablespoons anisette
	4 tablespoons olive oil