Sauteed Cozze Recipe

Clean and prep mussels

Rinse mussels under cold running water. Scrub any debris from shells and remove beards by pulling toward the hinge. Discard any mussels with cracked shells or that do not close when tapped. Pat dry with paper towels.

Season the cleaned mussels lightly with 1 tsp sea salt and the zest of 1 lemon; toss gently to distribute.

Sweat aromatics

In a medium skillet over medium heat, warm 2 tbs olive oil with 2 tbs butter until the butter melts and foam subsides. Add the finely minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Deglaze and reduce

Increase heat to medium-high and pour in 1 cup dry white wine to deglaze the pan. Use a wooden spoon to scrape any bits from the bottom. Allow the wine to reduce by about half, roughly 3–4 minutes.

Finish infusion

Reduce heat to low. Stir in the remaining 2 tbs olive oil, 2 tbs chopped oregano, 1 cup chopped parsley (reserve a small amount for garnish), 1 tsp red pepper flakes, 1 tsp black pepper and 2 tbs lemon juice. Simmer gently for 1 minute to marry flavors, then remove from heat.

Prepare baking bed

Preheat oven to 425°F (220°C). Spread 2 cups coarse sea salt in an even layer on a baking sheet or in a shallow ovenproof dish to form a stable bed to hold mussels upright.

Arrange mussels

Place each seasoned mussel on the salted bed, hinge down so shells sit slightly open or level. Distribute mussels so they don't overlap.

Top with infusion and bake

Spoon the warm herb and garlic infusion evenly over each mussel, allowing some liquid to settle into the shells. Dot any remaining butter over mussels if desired. Bake in the preheated oven for 6–8 minutes, until mussels have opened and just cooked through. (Discard any that remain tightly closed after cooking.)

Finish and serve

Remove from oven and scatter reserved chopped parsley and sliced chives over the mussels. If using, sprinkle 2 tbs grated Pecorino or Parmesan lightly over the top. Squeeze the remaining lemon juice over the plate to taste. Serve immediately with toasted bread or crostini to mop up the juices.