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.
Bernadette
2 people made this
Ingredients
Serves: 6
- 1kg mussels, cleaned and debearded
- 8 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 2 tablespoons fresh parsley, finely chopped
Directions
Preparation:10min ›
Extra time:1hour chilling ›
Ready in:1hour10min
- Place the mussels in a saucepan; cover with a lid and allow to steam open over medium heat, about 8 to 10 minutes.
- Remove from heat; allow to cool and discard any mussels that did not open.
- Mix oil, lemon and parsley together in a bowl.
- 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.
