Cozze alla leccese
With warmer weather looming, November is the perfect time to head outdoors with friends and enjoy the best of Australian seafood. So with that in mind, this month’s recipe is a simple, yet delicious traditional mussel dish from the Salento wine region. We are confident that it will be an absolute crowd pleaser!
Ingredients: (Serves four)
- 2kg of mussels
- 1 bunch of fresh Italian parsley, roughly chopped
- 1 lemon, juiced
- ½ cup of extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- Sourdough baguette, for crostini
- Note: the bread will grill better if it’s a day or two old!
- Extra olive oil, for crostini
For the crustini, slice the sourdough on an angle and brush with a little olive oil. Then on a hot grill, barbeque or skillet, toast the bread for a few minutes on each side, or until it is seared and toasted. Sprinkle with a little sea salt.
Meanwhile, wash the mussels in running water, brushing them with an appropriate scrubbing brush if they are particularly gritty. Meanwhile, heat a large skillet. When the skillet is hot, place the mussels in the pan with a little water if necessary for steaming to occur. Cook the mussels on the highest heat setting, shaking the pan often. When all the mussels have opened, this indicates that they are cooked. Pour them on to a large platter and whilst still warm, drizzle with olive oil and lemon juice. Sprinkle the mussels with the finely chopped parsley, fresh sea salt and pepper. Serve immediately with the crostini.