Cozze con Pomodorini Ciliegia (Mussels with Cherry Tomatoes)

Cozze con Pomodorini Ciliegia (Mussels with Cherry Tomatoes)

Cozze con Pomodorini Ciliegia (Mussels with Cherry Tomatoes)

Cozze con Pomodorini Ciliegia is a simple and flavorful Italian dish where mussels are cooked in a rich, garlicky tomato sauce made with sweet cherry tomatoes. This dish captures the essence of the Mediterranean, showcasing fresh, briny mussels and the vibrant sweetness of ripe tomatoes, making it a perfect appetizer or light main course.

Ingredients (serves 2-3)

• 1 kg fresh mussels, cleaned and debearded

• 1 cup cherry tomatoes, halved

• 3 tablespoons olive oil

• 3 garlic cloves, minced

• 1/2 cup dry white wine

• 1/2 teaspoon red pepper flakes (optional)

• 1 tablespoon fresh parsley, chopped

• Salt and freshly ground black pepper, to taste

• Lemon wedges, for serving

Preparation:

1. Prepare the Mussels:

   • Start by cleaning the mussels. Scrub the shells under cold water to remove any dirt or debris. Remove the beards by pulling them out firmly. Discard any mussels that are open and don't close when tapped.

2. Cook the Cherry Tomatoes:

   • In a large skillet or deep pan, heat the olive oil over medium heat.

   • Add the garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

   • Add the halved cherry tomatoes and sauté for 3-4 minutes, allowing the tomatoes to soften and begin releasing their juices.

3. Add the Wine and Mussels:

   • Pour in the white wine and stir to combine.

   • Bring the mixture to a simmer and cook for about 2-3 minutes to let the wine reduce slightly.

   • Add the cleaned mussels to the pan and cover with a lid. Let the mussels steam for about 5-7 minutes, shaking the pan occasionally to ensure even cooking. The mussels are done when their shells have fully opened.

4. Finish the Dish:

   • Once the mussels have opened, add the red pepper flakes (if using), salt, and pepper to taste.

   • Stir the mussels gently to combine with the tomatoes and garlic.

   • Sprinkle the fresh parsley over the dish, adding a burst of color and freshness.

5. Serve:

   • Transfer the mussels and sauce to a serving dish and serve immediately with lemon wedges on the side for a fresh, zesty kick.

   • This dish is best served with crusty bread to soak up the delicious tomato and wine sauce.

Chef's Tip:

To intensify the flavor, you can finish the dish with a drizzle of extra virgin olive oil just before serving. The richness of the oil complements the sweetness of the tomatoes and the briny mussels.

Wine Pairing:

• Vermentino: A light, citrusy white wine from Sardinia or Liguria that pairs beautifully with the fresh, briny mussels and the sweet, tangy tomatoes.

• Falanghina: A fresh and aromatic white wine from Campania, its vibrant acidity will balance the richness of the mussels and the garlic-tomato sauce.

• Pinot Grigio: A crisp, refreshing Pinot Grigio with citrus and green apple notes, perfect for pairing with the seafood and the bright, fresh flavors of the dish.

By Master Chef Gianluca Deiana Abis