Cozze Marinara Recipe
Ingredients
| Mussels | 3 Quart | |
| Onion | 1 Small, minced | |
| Dry white wine | 3⁄4 Cup (12 tbs) | |
| Bay leaf | 1 | |
| Thyme | 1⁄8 Teaspoon | |
| Garlic | 1 Clove (5 gm), crushed | |
| Salt and pepper | 1 | |
| Egg yolks | 2 | |
| Cream | 1⁄4 Cup (4 tbs) | |
| Parsley | 3 Tablespoon, chopped |
Directions
Scrub mussels thoroughly.
Put in a pan with onion, wine, bay leaf, thyme, garlic and salt.
Bring slowly to a boil.
Simmer until all the shells are open but not longer than 5 minutes.
Discard any unopened mussels.
Set aside mussels.
Keep warm.
Strain off liquor.
Reduce by one-third.
Remove from heat.
Cool slightly.
Add egg yolks mixed in cream.
Stir over low heat until thickened.
Do not boil.
Add parsley.
Serve mussels with sauce poured over all.
Put in a pan with onion, wine, bay leaf, thyme, garlic and salt.
Bring slowly to a boil.
Simmer until all the shells are open but not longer than 5 minutes.
Discard any unopened mussels.
Set aside mussels.
Keep warm.
Strain off liquor.
Reduce by one-third.
Remove from heat.
Cool slightly.
Add egg yolks mixed in cream.
Stir over low heat until thickened.
Do not boil.
Add parsley.
Serve mussels with sauce poured over all.
Chef
