Chef Don's Kitchen Recipe File

 

RECIPE NAME:

Cozze e Salsiccia

Original Date
4/13/01

DIRECTORY:

Appetizers Hot

  
Notes  

 
     

Sensitivity:

 

Ingredients

Yield: 1 Portion

  

Specs

Olive oil

1 TBSP

    

Italian Sausage, bulk

2 oz/½ link

    

Garlic, fresh minced

½ tsp

    

Mussels, cleaned and bearded

16 each/12 oz

    

Italian Parsley, chopped

1 TBSP

    

Red chili flakes

¼ tsp

    

White wine

¼ cup

    

Fish Broth

¼ cup

    

Tomato Sauce

½ cup

    

Salt mix 3:1

¼ tsp

    

Pepper, freshly ground

1/8 tsp

    

Roasted Garlic Bruschetta

5 each

    
       

In a medium sauté pan, heat olive oil.

Add sausage and sauté until brown.

Add garlic, mussels, parsley, chili’s and sauté a little more.

Add white wine, tomatoes, salt and pepper.

Cover with an inverted medium sauté pan.

Cook until mussels are opened.

Immediately serve in a Pasta Bowl, place bruschetta on top of the mussels and sprinkle with chopped parsley.

PURCHASING NOTES: You can buy Prince Edward Island Mussels at The Pike Place Market in Seattle, Washington