Best Cozze Umbro Mussels In Italian Tomato Sauce Recipes

COZZE UMBRO (MUSSELS IN ITALIAN TOMATO SAUCE)

Steps:

• In a large pan, heat the oil and toss in the pepper flakes and the garlic.
• Add in the mussels and toss over a medium heat for one minute.
• Pour in the wine and simmer until it is reduced by half.
• Pour in the stock, lemon juice, tomato sauce. Add the salt and pepper at this time also.
• Cook for another two to three minutes until all the mussels have opened. Discard any that do not open.
• Pour into a warm serving bowl and garnish with the fresh parsley.

CROCK POT ITALIAN TOMATO SAUCE

Steps:

• (Gallon cans of Tomatoes are available at small restaurant supplys that are "wholesale, open to the public" They will cost a lot less than retail.) Place Tomatoes in pot set on high.
• Heat a large pan over med-high heat, add Oil.
• Saute (stir fry) Onions for 5 min.
• Add Garlic, Celery, Carrots, and Bay leaves saute for another 5-10 min. 'til tender. Add to pot.
• Salt and Pepper 'til it's almost "right", stir well, cover.
• Reduce heat to low and cook for 5-6 hours.
• Remove Bay leaves and adjust seasoning.
• If it is too acidic add Butter, 1 TBS at a time, stir well and retaste.
• Continue to add, stir, and taste'til it's to your liking. This is much better than adding sugar!
• Ladle a blender 3/4 full, Process 'til smooth.
• Pour into a large bowl and continue with remaining sauce.
• This sauce will be about the consistency of store bought.
• If you wish it thicker, return to pot and cook on low, uncovered, stirring frequintly to keep the surface from turning dark.
• When satisfied allow to cool completely, ladle 2 cup servings into plastic freezer bags.
• Frozen it will keep up to 6 months. (I don't know if this is true, I've never kept any that long.).

SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti, and cook according to package directions.
• Place the mussels in a pot with some water. Cover and steam until the shells have opened and discard those which remain closed.
• In a saucepan, heat the oil and butter, and saute the onion and garlic until translucent. Add tomatoes, tomato paste, broth, wine, sage, chili pepper, salt, and pepper to the onions. Let simmer for 10 minutes over moderate heat, stirring occasionally. Add mussels and simmer for an additional 5 minutes.
• Remove mussels from the sauce and set aside.
• Drain the pasta and toss with sauce, parsley, and grated cheese.
• Divide pasta among 4 or 6 bowls depending on how large you like your servings and divide the mussels among the bowls.