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.