Free Recipe from the ICD
Don't know if you know that the ICD has a new cookbook. Below we have listed a free recipe from that book. This recipe is courtesy of Livia Tamburrino.
Here is your free recipe......This an example of a recipe that appears in the ICD Cookbook, From our Table.
If you are interested in purchasing a copy of this book, Click here http://icdcookbook.eventbrite.com/
COZZE GRATINATE
(Baked/Broiled Mussels)
4 pounds mussels in shells 4 tablespoons parsley, chopped
1-1/2 cups white wine 1-1/2 cups tomatoes,
1/2 sweet red pepper, cored and chopped
seeded and chopped 5 tablespoons breadcrumbs
2 garlic cloves, minced 3 tablespoons olive oil
Salt and freshly ground pepper
In a large bowl under cold running water, scrub and clean mussels. Discard mussels with cracked shells or those that float. Place cleaned mussels with the wine in a large saucepan and bring to a boil. Keep pan covered with a close-fitting lid. Reduce heat to medium and cook mussels for a few minutes, shaking pan occasionally, until mussels open. Remove opened mussels from pan. Discard the top half of each shell, and mussels that did not open.
In a bowl combine sweet pepper, garlic, parsley, tomatoes and breadcrumbs. Stir in 1 tablespoon of olive oil and add salt and freshly ground black pepper to taste. Pre-heat oven to 450 degrees and place mussels in an oven-safe pan. Fill with the above mixture. Sprinkle remaining breadcrumbs and olive oil on top of mussels. Bake for 10 minutes in oven. Broil the top for a brown and crisp finish. SERVES 5
If you are interested in purchasing a copy of this book, Click here http://icdcookbook.eventbrite.com/
COZZE GRATINATE
(Baked/Broiled Mussels)
4 pounds mussels in shells 4 tablespoons parsley, chopped
1-1/2 cups white wine 1-1/2 cups tomatoes,
1/2 sweet red pepper, cored and chopped
seeded and chopped 5 tablespoons breadcrumbs
2 garlic cloves, minced 3 tablespoons olive oil
Salt and freshly ground pepper
In a large bowl under cold running water, scrub and clean mussels. Discard mussels with cracked shells or those that float. Place cleaned mussels with the wine in a large saucepan and bring to a boil. Keep pan covered with a close-fitting lid. Reduce heat to medium and cook mussels for a few minutes, shaking pan occasionally, until mussels open. Remove opened mussels from pan. Discard the top half of each shell, and mussels that did not open.
In a bowl combine sweet pepper, garlic, parsley, tomatoes and breadcrumbs. Stir in 1 tablespoon of olive oil and add salt and freshly ground black pepper to taste. Pre-heat oven to 450 degrees and place mussels in an oven-safe pan. Fill with the above mixture. Sprinkle remaining breadcrumbs and olive oil on top of mussels. Bake for 10 minutes in oven. Broil the top for a brown and crisp finish. SERVES 5
Enjoy
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