Mussels Triestina - (Cozze alla Triestina) from Felidia Cookbook Recipe | PBS Food

Mussels Triestina – (Cozze alla Triestina) from Felidia Cookbook

Mussels Triestina

To accompany her latest special Flavors That Define Us, Lidia also hosts a series of short cooking videos; Mussels Triestina is one of the recipes featured.

Lidia explains, "I love this dish and I can recall eating it as a child with a hunk of grandma Rosa's bread next to the mussels. All that was left was a pile of mussel shells and a happy little Lidia. This is my favorite way to eat mussels, and it is one of the dishes that was served on opening night at Felidia – April 21, 1981. The best part is dunking crusty bread in the sauce. If there are any leftovers, remove the mussels from the shells and return them to the sauce; tomorrow you’ll have a great pasta-with-mussels dish."


Yield: 4-6 servings



  • 6 tablespoons extra-virgin olive oil
  • 6 garlic cloves, crushed and peeled
  • 1 large onion, sliced 1/2 inch thick
  • 3 fresh bay leaves, or 4 dried bay leaves
  • Kosher salt
  • 1/4 teaspoon peperoncino flakes
  • 2 cups dry white wine
  • 3 pounds mussels, soaked and scrubbed clean
  • 1 bunch scallions, chopped
  • 1/2 cup chopped fresh parsley
  • 2 to 4 tablespoons dried breadcrumbs
  • Crusty bread, for serving


  1. In a large Dutch oven, heat 4 tablespoons of the olive oil over medium-high heat.
  2. When the oil is hot, add the garlic, and cook until it is sizzling and just golden around the edges, about 2 minutes.
  3. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes.
  4. Sprinkle in the bay leaves and 1/2 teaspoon salt.
  5. Push the vegetables aside and make a hot spot in the bottom of the pan.
  6. Add the peperoncino and let it toast for a minute.
  7. Pour the white wine into the pot. Bring to a boil, and cook until the wine is reduced by half, about 3 to 4 minutes.
  8. Once the wine has reduced, add the mussels and scallions.
  9. Stir, and adjust the heat so the sauce is simmering.
  10. Cover, and simmer until the mussels open, about 5 minutes. Most of the mussels should have opened (discard any that have not).
  11. Sprinkle with the parsley.
  12. Stir in enough breadcrumbs to slightly thicken the bubbling sauce.
  13. Drizzle with the remaining 2 tablespoons olive oil, and toss well.
  14. Transfer the mussels to a serving bowl, and pour the juices over the top.
  15. Serve immediately with crusty bread.
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