Follow these steps for perfect results
Garlic Mayonnaise
prepared
Calabrian Bomb
Prince Edward Island mussels
fresh
extra-virgin olive oil
dry white wine
garlic cloves
minced
red pepper flakes
fresh Italian parsley leaves
finely chopped
Garlic Crostini
prepared
Prepare the Salsa Calabrese by stirring together the garlic mayonnaise and Calabrian Bomb in a small bowl.
Store the salsa in an airtight container in the refrigerator for up to three days.
Preheat the oven to 400F (200C).
Scrub the mussels thoroughly to remove any debris.
Remove the beards from the mussels if present.
In a bowl, combine the mussels, olive oil, white wine, minced garlic, red pepper flakes, and 1/4 cup of chopped parsley.
Toss to combine all the ingredients.
Arrange the mussels in a baking dish or oven-proof skillet in a single layer, with the pointed ends up.
Pour the remaining marinade from the bowl over the mussels.
Bake for 10-15 minutes, or until most of the mussels have opened.
Discard any mussels that have not opened after baking.
Drizzle 1/4 cup of Salsa Calabrese over the baked mussels.
Sprinkle with the remaining chopped parsley.
Serve the mussels in the baking dish with the Garlic Crostini on the side.
Offer the remaining Salsa Calabrese as a condiment.
Expert advice for the best results
Soak mussels in cold water for 20 minutes before cooking to help remove any sand.
Do not overcook the mussels, as they will become rubbery.
Serve immediately after baking.
Everything you need to know before you start
15 minutes
Salsa Calabrese can be made up to 3 days in advance.
Serve in the baking dish, garnished with parsley.
Serve as an appetizer or light meal.
Pair with a side salad.
Crisp and refreshing.
Discover the story behind this recipe
Coastal Italian cuisine.
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