By: La Perla, Dartmouth
(POSTED: October 19, 2005)

Cozze al Forno (Broiled Mussels)

At La Perla, these mussels are drizzled with additional garlic butter. 
For an elegant presentation, serve them nestled on a platter of rock salt.

Ingredients
12 oz (360 g) fresh spinach, washed and stemmed

2 lb (1 kg) fresh mussels, scrubbed and debearded

2 tbsp (30 mL) garlic butter

1/2 cup (125 mL) onion, finely chopped

1/2 cup (125 mL) ricotta cheese

salt and pepper to taste

3 oz (100 g) provolone cheese, grated

Directions
Blanch spinach for 30 seconds. Cool, squeeze out excess moisture and chop. Reserve.

Steam prepared mussels in 1/4 cup (60 mL) water until shells open, about 5 minutes. Discard any that do not open. Refresh in cold water and remove half the shell so you are left with a mussel on the half-shell.

Preheat oven broiler. In a medium-sized skillet, melt garlic butter and sauté onion until translucent. Add spinach and cook for 2 minutes. Stir in ricotta, salt and pepper. Remove from heat, cool and add provolone. Arrange mussels on a large baking tray. Top mussels with spinach mixture and place under broiler until hot. Drizzle with additional melted garlic butter, if desired. Serves 4.



  Baked Apples with Spiced Ricotta and Maple Syrup Desserts
  Parmesan Spinach Salad Salads
  Tomato Gazpacho Soups/Chowders
  Ribeyes with Chipotle Butter B.B.Q.
  Christmas Stuffing Holiday Recipes
  Oven-Dried Tomato Tart with Goat Cheese & Black Olives Side Dishes
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2014 eDining.ca Website design by Cossette East