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Mussels "alla Toscana"

This dish is incredibly quick, very common in Tuscany and throughout Italy. It is a lovely and tasty starter for any kind of mains to follow. If you make a ton of it and chips this is also a great main course.

Ingredients (an aboundant starter for 2):

  • 1 kg very fresh mussels, or as many as you can fit in your largest pot allowing the room to close the lid

  • 4 medium garlic cloves

  • Chopped chili flakes

  • 40 gr extra-virgin olive oil

  • Two tablespoon of fresh chopped parsley (not optional!)


  • Prep the mussels (it takes 20 mins or so): put them all in the kitchen sink and cover abundantly with cold water

  • Take out the filaments from each of them (you will have to pull a little)

  • Rinse each mussel well (use a scratchy dish pad, or a nail brush to clean them)

  • Put the mussels in a colander and give them a final shower with cold water. At this point discard any mussel that is open (most should have closed under the final shower)

  • Put your garlic (chopped, not minced) and the chilli flakes in the oil on a medium heat until it reaches a good yellow colour (not brown). Add immediately the mussels, the wine and the parsley, stir well and close the lid

  • Time it to 5 minutes (stir once after 3 mins)

  • The mussels should have all opened and the flesh showing a light yellow/orange colour. If they don't look like the picture above leave for a further 2 mins. Discard the couple of mussels that did not open before serving

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