Best Mussels Triestina Recipes

Steamed Mussels Trieste Style (Lidia Bastianich) image

Provided by ratherbeswimmin

Categories Mussels

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

6 tablespoons extra virgin olive oil, plus
2 tablespoons extra virgin olive oil, for finishing
4 garlic cloves, crushed and peeled
1 -2 onion, cut into 1/4 inch slices (2 cups sliced)
4 bay leaves, preferably fresh
1/2 teaspoon coarse sea salt or 1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes (or perperoncino flakes)
1/2 cup white wine
3 lbs mussels, scrubbed, rinsed, and drained
1/4-1/2 cup dry breadcrumbs (made fresh)
3 tablespoons chopped fresh Italian parsley

Steps:

Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
If the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
Finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
Turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
Serve with good crusty bread for mopping up the sauce.

Nutrition Facts : Calories 400.7, Fat 23.4, SaturatedFat 3.5, Cholesterol 63.7, Sodium 880.4, Carbohydrate 14.9, Fiber 0.6, Sugar 1.3, Protein 28.1

Mussels Triestina image

Yield serves 4 to 6

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
1 large onion, sliced 1/2 inch thick
3 fresh bay leaves, or 4 dried bay leaves
1/2 teaspoon kosher salt
1/4 teaspoon peperoncino flakes
2 cups dry white wine
3 pounds mussels, soaked and scrubbed clean
1 cup chopped scallions
1/2 cup chopped fresh parsley
1/4 cup dry bread crumbs

Steps:

Heat 4 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the sliced garlic, and cook until garlic is sizzling and just golden around the edges, about 2 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the bay leaves and salt. Push the vegetables aside and make a dry "hot spot," then add the peperoncino and let it toast for a minute. Pour the white wine into the pot. Bring to a boil, and cook until the wine is reduced by half, about 3 to 4 minutes.
Once the wine has reduced, add the mussels and scallions. Stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes.
Most of the mussels should have opened (discard any that have not). Sprinkle with the parsley and bread crumbs. Drizzle with the remaining olive oil, and toss well. Transfer the mussels to a serving bowl, and pour the juices over the top. Serve immediately.