Impepata Di Cozze Recipe
market season Salt Spring Island mussels (when available) in a white wine & black pepper sauce, served with house-made crostini
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Ingredients
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Mussels
Crostini
Method
Prepare the Mussels
- 1
Clean the Mussels
Rinse the Salt Spring Island mussels under cold water, scrubbing the shells to remove any debris or barnacles. Remove beards if necessary.
- 2
Cook the Mussels
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and bring to a boil. Add the cleaned mussels and cover the pot. Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed.
- 3
Prepare the Crostini
- 4
Toast the Baguette
Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush each slice with olive oil and toast in the oven for about 5-7 minutes until golden and crispy.
- 5
Add Garlic Flavor
Once toasted, rub the halved garlic clove on one side of each crostini for added flavor.
