My way!
Watch my video for tips: https://www.youtube.com/watch?v=mDgCLafX20o&t=15s
Heat about half a cup of olive oil in a wok, add grated garlic, parsley, pepper or hot chilies for intense flavour (flavor – American English) , and vitamins A & C. I always sautè garlic for 2-3 minutes before adding a cup of white wine, tomatoes, and finally the mussels and parsley.
Mix ingredients together and simmer (cook gently at a temperature just below boiling point) over a low heat for about 10 minutes until the liquid reduces. Cook pasta ‘al dente’ (cooked until tender, but firm. Boil for 2 minutes less than package instructions) in a large pot of salted water, drain and add to the mixture in the wok. At this point mix pasta and cozze on high heat for one minute, add more fresh parsley and serve.
Make sure you select about 1kg fresh, tightly closed mussels; de- beard and scrub thoroughly under running cold water. You may choose to steam them until they open. Keep the tasty liquid and add to wok when tossing and turning pasta e cozze before serving.
Cherry pomodorini from Puglia have an intense and unforgettable Mediterranean taste derived from the mineral -rich soil and sea breezes of our Puglia. The breezes that invite you to prepare delicious seafood dishes. I generally use about 10 for this recipe.
Garlic grater from Puglia
Enjoy with a glass of your favourite cold wine!
