The Cozze in Brodetto are Mussels in a little broth and this dish turned out rather well. We ate with oven-toasted bread, rubbed and baked with extra virgin olive oil and a clove of raw garlic. The crisp bread soaked up the fragrant juices beautifully.
This dish came together from four distinct components, each bringing its own depth of flavour:
The Tomato Salsa
A flavourful, rustic sauce made from two tins of peeled tomatoes gently simmered in extra virgin olive oil with fresh garlic cloves, a sprig of oregano, and a sprig of rosemary. The sauce was cooked until the tomatoes softened and the oil turned a deep red and was a perfect balance of sweet, tangy, and herbal.
The Mussels (Cozze)
Fresh, glossy mussels were steamed lightly in white wine until they opened and released their juice, this was the natural seafood stock. The liquid was strained and reserved, and added to the final dish.
The Soffritto
A delicate base of finely chopped celery, fennel, spring onions, and baby carrots sautéed slowly in extra virgin olive oil. Add half of the herbs, see below. This gave the dish texture and a gentle aroma.
The Herbs
Chopped parsley and fennel fronds , some added to the soffritto and some added at the end, stirred through just before serving.
Once everything was combined – the tomato sauce, the mussels and their broth, the vegetables, and the herbs the sum of all things came together as something both simple and very satisfying. The broth was light but full of flavour, and the mussels kept their freshness.
Was it from a particular region of Italy?
I don’t know. The ingredients and the way of cooking were Italian enough, and I imagine it could be made anywhere along the coast. Perhaps in the South of Italy they’d add some chilli.
Wherever it belongs, we liked it, and that’s really the best measure of success.
MUSSELS IN TRIESTE and Mussel recipes
SPAGHETTINI E COZZE; Spaghettini with mussels
COZZE CON SAMBUCA (Mussels with Sambuca- anice flavoured liqueur)