Cozze Trifolate Recipe

ANTIPASTI

1. 1

   Prep mussels and aromatics

   Rinse the mussels under cold water. Discard any that are open or cracked. Scrub shells and debeard as needed. Mince the garlic and finely chop the shallot. Gather parsley and basil, measure oregano, lemon juice, and seasonings.

2. 2

   Sauté aromatics

   In a large pot, heat the olive oil over medium heat. Add garlic and shallot; sauté 1-2 minutes until fragrant and translucent, being careful not to brown.

3. 3

   Cook mussels with wine

   Pour in the white wine and bring to a gentle simmer. Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, shaking the pot occasionally until all mussels have opened.

4. 4

   Finish and season

   Remove any mussels that did not open. Stir in chopped parsley, torn basil, and oregano. Add lemon juice. Season with salt, black pepper, and red pepper flakes to taste.

5. 5

   Serve

   Divide mussels among bowls, spoon sauce over them, and serve with crusty bread to mop up the flavorful broth. Garnish with extra parsley or basil if desired.