With Christmas Eve fast approaching, it’s time to starting thinking about that uniquely Italian-American tradition of the Seven Fishes. Probably born from the Italian tradition of not eating meat on Christmas Eve, this American tradition was influenced by the abundance of seafood available far away from the coasts. Loosely interpreted as either seven courses of fish, or seven types of fish, this meal is a big draw for non-Italian non-cooking people seeking out a Christmas Eve invite.

Continue reading Mussels and Shells in a Saffron Tomato Soup at Our Italian Table.

I was in the Pacific Northwest this week visiting family and as usual, I was amazed at the abundance of fresh local seafood available in local markets. Beautiful locally raised black mussels for $5.99/lb is not something you’d ever see in L.A.

This is the way it is in Marche, Italy too. Seafood straight off the boat caught in the vast Adriatic Sea by fishermen apt to be part of a multi-generational fishing family.

Continue reading End of Summer at Mussel Beach – Cozze alla marchigiana at Our Italian Table.

We prepare to depart Friuli-Venezia Giulia as we arrived, paying tribute to one the most famous and most beloved chefs from this part of Italy, Lidia Bastianich. This simple but delicious take on mussels tells us in a couple ways that we have not yet left FVG: the bay leaves and pepper flakes for seasoning, and the bread crumbs to thicken the sauce. This is a great, quick weeknight meal choice, perfect with just a bit of crusty bread to sop up all the wonderful liquid, and a light, refreshing wine — white (like Friulano), rosato, or even a light red.

Continue reading Steamed mussels Trieste style (Cozze all Triestina) at Our Italian Table.

On our recent trip to Puglia, we had this dish at multiple restaurants for both lunch and dinner. It’s a terrific and light dish first course (primo) dish that’s more a soup than a pasta course. As usual with fish and shellfish dishes, the freshness of the ingredients make all the difference. Seek out really fresh mussels (cozze) that are closed and don’t have a fishy smell. If your seafood seller tries to sell you a ready to go bag of mussels, make him or her go through the bag and discard any that are open.

Continue reading Cavatelli con le cozze (Cavatelli with mussels) at Our Italian Table.

Seafood salad is served all over Italy: anywhere near the sea and with ready access to seafood, which is most of the country. This is also a traditional dish for Christmas Eve, but in the case of a hot day in Los Angeles, it’s the perfect light dinner. The “southern Italian” part is that seafood salads in the south of Italy are much simpler than elsewhere in Italy. They are often made of just marinated seafood on a simple salad with some bread to soak up the juices, with lots of lemon and a bit of the Mediterranean region—capers and olives.

Continue reading Southern Italian seafood salad (Insalata di mare) at Our Italian Table.

I love mussels. They can be steamed in all kinds of broths and served with crusty bread. Adding saffron to the mix of ingredients reminds me of the African and Arab influences that came up the Italian peninsula from Sicily. And unlike the French version of this dish, there’s no butter used.

This recipe may frustrate the reader because it calls for “pinches” of ingredients and “a bit of this or that”. As I’ve come to learn from a show on the Cooking Channel, in Italy, this is referred to as “quanto basta”. 

Continue reading Saffron Mussels (Cozze al Zafferano) at Our Italian Table.

Skillet cooked whole fish in a mussel and broth bath. Serve one fish per person. Substitute with your favorite mild fish that is freshly available. Use red mullet or sea bass.

Be sure to have your fishmonger thoroughly clean the fish and remove all scales. If you increase the portions of this recipe, you will need to cook the fish in batches, dividing the butter, mussels, broth, garlic and parsley among them.

Ingredients and Directions:

• 1/2 bunch flat-leaf parsley
• 1/2 medium onion, roughly chopped (this is to steam and flavor the mussels – use a partially used onion or leeks)
• 1/3 cup dry white wine
• 1 pound mussels (de-bearded)
• 1/2 teaspoon tomato paste
• 2 small whole red snappers (cleaned)
• Fine sea salt
• Ground black pepper
• 2 tablespoons unsalted butter
• 1 glove garlic, minced

Finely chop 2 teaspoons of parsley for the garnish and set aside.

Continue reading Chelidra rossa trifolate con le cozze – Red snapper with mussels, garlic and parsley at Our Italian Table.

I have been craving mussels ever since I watched the Barefoot Contessa whipping up a batch for her beloved Jeffrey last week.  And with a quick trip to the fish market, I was ready to satisfy the craving! This is a very simple preparation that I have had many times in Italy – always served with plenty of crusty toasted bread to sop up the wonderful juices.For me, this dish evokes memories of sitting  outside near the sea at one of my favorite restaurants near Taormina watching the waves lap against the shore as the waiters hustle to and fro with dishes brimming with fresh seafood. 

Continue reading Cozze al Vino Bianco (Mussels in White Wine) at Our Italian Table.