Mussels with lemon and parsley (Cozze alla luciana)

Mussels with lemon and parsley (Cozze alla luciana)

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About this recipe: For a quick and tasty summer party dish, try this Italian recipe for mussels served with a parsley and lemon vinaigrette. Prepare ahead and serve cold.


Serves: 6 

  • 1kg mussels, cleaned and debearded
  • 8 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 2 tablespoons fresh parsley, finely chopped

Prep:10min  ›  Extra time:1hr resting  ›  Ready in:1hr10min 

  1. Place the mussels in a saucepan; cover with a lid and allow to steam open over medium heat, about 8 to 10 minutes.
  2. Remove from heat; allow to cool and discard any mussels that did not open.
  3. Mix oil, lemon and parsley together in a bowl.
  4. Remove the shells that aren't holding the mussel; arrange the mussels in shells on a platter or large serving plate. Spoon a teaspoon or so of the lemon vinaigrette over each mussel. Chill in the fridge for at least 1 hour. Serve cold.

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