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Add the mussels and wine to the pot, and cover. Cook for a couple of minutes, and then add the red wine vinegar, parsley and salt, to taste. Stir well and cover. Steam until the mussel shells are fully opened.
Remove any mussels that have not opened, as well as the garlic cloves.
Place the mussels in a bowl and drench them with broth. Serve with a spoon, as the broth is to die for!
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Savory Seafood Stew: Zuppa di Pesce
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By rblang
on October 02, 2011
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Amazingly flavorful. What a great recipe.
By deniseenright_1...
From Alpharetta...
on June 17, 2011
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OMG !!! David you hit this one out of the ballpark!! Excellent and very easy to prepare. Of course, I wasn't able top prepare this on the beach, like you did.. so I did make cup of salt water solution and add it to my mussels. The broth and a ciabatta loaf , mussels and a glass of good wine... very romantic evening after 35 years.....Thank You....
By John_in_NC
on May 01, 2011
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I like David Rocco's show and I love mussels but I did not care too much for this recipe. The Red Vinegar amount was way too pungent.
If I was to do this again, I would use cooking sherry instead of white wine, maybe mine was not sweet enought but no vinegar but instead some squeezed lemon and some beer. Roasted garlic instead of crushed and basil with a couple stewed tomatoes instead of parsley.
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