Every since I made my first trip to Italy back in 1987, one of my favorite seafood dishes has been sautéed mussels, often called Zuppa di Cozze. After my first taste of this dish in a seaside restaurant along the coast of Italy, I knew I had to learn to make it myself at home. I have made this dish often ever since as it is such an easy dish to make, and mussels are very inexpensive compared to many other types of seafood. We make steamed mussels sometimes in tomato sauce, and sometimes in white wine like this particular dish. To spice this dish up a bit I added some chopped sopressata sausage and sun-dried tomatoes to my basic white wine and garlic preparation which gave the dish lots of flavor.
The mussels we bought for this dish came from a small fish store in Ponte San Giovanni outside of Perugia, and the owner told us they just came in that morning so we knew they were very fresh. Mussels can be sandy, and often require a good bit of cleaning. I use a wire brush to scrub my mussels of sand and seaweed and to remove the beard. An hour before we cook our mussels we put them in a bowl of water with a little cornmeal to help clean them of any sand. The mussels will release a good deal of liquid themselves as they open so you really do not need much liquid to cook them in, but you will end up with some delicious flavorful broth, so serve this dish with slices of grilled crusty bread to sop up the delicious liquid. A bowl of steamed mussels in a tasty broth served with crusty bread and a nice big salad would make a great, quick mid-week meal.
Deborah Mele 2012
Mussels In White Wine With Sopressata & Sun-Dried Tomatoes
A spicy steamed mussel dish flavored with sopressata and sun-dried tomatoes.
- 2 Tablespoons Olive Oil
- 1 Teaspoon Butter
- 4 Ounces Sopressata Sausage, Finely Chopped
- 1/3 Cup Finely Chopped Oil Packed Sun-Dried Tomatoes
- 4 Cloves of Garlic, Peeled & Minced
- 1 Teaspoon Red Pepper Flakes
- 1 Cup Dry White Wine
- 2 Pounds Fresh Mussels Scrubbed
- 1/3 Cup Chopped Fresh Parsley
- Heat the oil and butter in a large bottomed saucepan.
- Once hot, add the sopressata, tomatoes, pepper flakes, and garlic and cook for about 5 minutes over medium heat.
- Add the white wine and bring to a boil.
- Add the mussels, cover with a lid, and cook over high heat for 5 minutes.
- Shake the pan and cook another 5 minutes or until all the mussels have opened.
- Add the parsley and scoop the mussels and broth into individual bowls.