Buona domenica,

This week, I want to introduce you to an impressive Italian ingredient often overlooked: fresh mussels. I'm tackling the hesitation surrounding this ingredient by presenting three classic recipes that offer a zero-stress solution for an elegant Italian dinner.

We start with the simple and aromatic Cozze alla Marinara, a more sophisticated version of pepata di cozze, with no tomato sauce.

One of the most common misconceptions about Italian cuisine is that Marinara is a tomato sauce. In Italian, it actually means "coming from the sea" and refers to a specific way of serving seafood.

From that base, we can also make two recipes that you can prepare ahead and bake at the last minute, so you are not trapped in the kitchen while your guests are having drinks:

• The Cozze Gratinate is an elegant appetizer that transforms the humble mussel into sophisticated finger food. You can prepare these in advance and grill them as your guests arrive.
• The Pasta Mari e Monti al Cartoccio is an ultimate dinner party trick: a surf-and-turf that marries sweet seafood with earthy porcini mushrooms. This complex dish is entirely make-ahead, and it creates a unique dining experience when your guests open the dramatic, sealed parchment parcel. This convenience is why it is perfect for occasions like the Feast of the Seven Fishes, as it allows the host to enjoy the party.

To see the techniques for these three classic recipes, head over to this week's video and blog post:

• Watch the Video Turn Humble Mussels Into A Sophisticated Italian Feast (3 Recipes)​
• Read Cozze alla Marinara​
• Read Cozze Gratinate​
• Read Pasta Mari e Monti al Cartoccio​

Buon appetito,

Laura Your Angel In The Kitchen Follow me on ​​​​

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