Restaurants›Lombardi's Ristorante Italiano›Impepata Di Cozze (gf) Recipe

Impepata Di Cozze (gf) Recipe

Inspired by Lombardi's Ristorante Italiano
Time30m
Serves4

Fresh Mussels in white wine, garlic, fresh parsley and a touch of lemon juice. Served with our homemade toasted bread. *Gluten free bread available on request.

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Ingredients

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Mussels & Cooking Liquid

Toasted Bread (Served alongside) - make gluten-free on request

Method

Mussels & Cooking Liquid

1

Clean mussels

Rinse mussels under cold running water. Pull off beards with a firm tug. Discard any mussels with cracked shells or that remain open after a tap test. Place cleaned mussels in a bowl covered with a damp towel while you prepare other ingredients.

2

Sweat garlic

In a large wide-bottomed pot or deep skillet with a lid, heat 2 tablespoons olive oil over medium heat. Add the thinly sliced garlic and crushed red pepper flakes. Cook, stirring, until garlic is fragrant and just starting to turn golden, about 1 to 1.5 minutes—do not let it brown.

3

Deglaze & build broth

Increase heat to medium-high. Pour in the white wine and water (or clam juice). Use a wooden spoon to scrape up any browned bits. Bring the liquid to a vigorous simmer and let it reduce slightly for about 2 minutes to meld flavors and burn off some alcohol.

4

Steam mussels

Add the cleaned mussels to the pot, season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Cover with a tight-fitting lid and steam for 4 to 6 minutes, shaking the pan once or twice, until the mussels have opened. Discard any mussels that remain closed.

5

Finish with lemon and parsley

Remove the pot from heat. Stir in the chopped parsley and 2 tablespoons fresh lemon juice. Taste the cooking liquid and adjust seasoning with additional salt, pepper, or lemon if needed. Spoon mussels and the flavorful broth into warmed shallow bowls and drizzle any remaining olive oil from the pot over the top.

Toasted Bread (Served alongside)

6

Preheat a grill pan or oven broiler to medium-high. Lightly brush both sides of the bread slices with 2 tablespoons olive oil. Place bread on the grill pan or a baking sheet and toast 1–2 minutes per side, until golden and crisp with light char marks. If using broiler, watch closely to prevent burning.

7

Rub each warm toasted slice with the cut side of the halved garlic clove to impart a gentle garlic flavor. Optionally sprinkle lightly with sea salt. Serve immediately alongside the mussels so guests can dip the gluten-free or regular toast into the broth.