Mussels with Lemon and Parsley

    1 hour 10 minutes

    For a quick and tasty party dish, try this traditional recipe known as 'cozze alla luciana' in Italy. Fresh mussels are cooked and served cold with a parsley and lemon vinaigrette.

    2 people made this

    Serves: 6 

    • 1kg mussels, cleaned and debearded
    • 8 tablespoons extra virgin olive oil
    • 1 lemon, juiced
    • 2 tablespoons fresh parsley, finely chopped

    Preparation:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour10min 

    1. Place the mussels in a saucepan; cover with a lid and allow to steam open over medium heat, about 8 to 10 minutes.
    2. Remove from heat; allow to cool and discard any mussels that did not open.
    3. Mix oil, lemon and parsley together in a bowl.
    4. Remove the shells that aren't holding the mussel; arrange the mussels in shells on a platter or large serving plate. Spoon a teaspoon or so of the lemon vinaigrette over each mussel. Chill in the fridge for at least 1 hour. Serve cold.

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