Skip to main content
Home
The Foodie Pilgrim

Main navigation

  • Home
  • What's on My Plate?
  • What's in My Glass?
  • What's on My Mind?
User account menu
  • Log in

Breadcrumb

  1. Home
  2. What's on My Plate?
  3. Recipes
  4. Dishes that include Seafood

Cozze Tarantine

By John, 1 November, 2020
Region
Italy
Description

Cozze TarantineTaranto is an industrial port city and naval base way south in Italy in the instep of the boot, facing the Ionian Sea and North Africa. Its food is heavily influenced by that of nearby North Africa, as shown in this dish. With the layered aromatics and potatoes and other vegetables, the limited liquid and the slow cooking, this is clearly descended from the North African Tagine. In fact, the next time I prepare this, it will be in my tagine dish rather than the baking dish shown here.

It looks like a big dish, but it's not heavy and it's really good; the two of us ate the whole thing! 

Yield
4 Servings
Preparation time
1 hour, 30 minutes
Ingredients
12 oz onions
12 oz Potatoes
8 oz zucchini
1 lb Tomatoes
4 T Olive oil
1 clv Garlic
2 T Pecorino Romano Cheese (Grated)
2 lb Mussels
3 Parsley sprig (chopped)
Instructions
  1. Boil a saucepan of water, to be used for skinning the tomatoes.
  2. Preheat the oven to 325.
  3. Slice the onions and potatoes thinly, and the zucchini less thinly.
  4. When the water boils, drop the whole tomatoes in for a minute or so, until the skins start to peel. Plunge them into cold water and peel the skins off, and then slice the tomatoes as well. Chop the ends and save those.
  5. Put half the oil in a skillet with the sliced garlic over moderate to high heat, and add the mussels. Cook a few minutes until the open. Discard any that never open. Let the mussels cool. Save the cooking liquid.
  6. Brush the bottom of a baking pan with the remaining oil, and layer in the potato slices, then the onions, then the zucchini, then the tomato slices.
  7. Sprinkle the cheese over everything, and add salt and pepper as you feel necessary.
  8. Take each mussel, break off and discard the empty half of the shell, and set the full halves on top of the tomato slices.
  9. Add the mussels cooking liquid to the remaining chopped tomato and the parsley. Spread this mixture as evenly as you can over the mussels.
  10. Cover tightly with foil and bake for an hour.
  11. Serve hot.
Notes

Consider cooking this in a Tagine.

Source

La Cucina Italiana: Italian Cooking

Book traversal links for Cozze Tarantine

  • Cold Poached Salmon
  • Up
  • Egg Sauce

Explore our content

  • Recipes
    • Baked Goods and Sweets
    • Dishes that are Primarily Vegetables
    • Dishes that include Meat
    • Dishes that include Seafood
      • Ackee and Saltfish
      • Baccala Mantecato
      • Boiled Fish
      • Brandade de Morue
      • Cape Cod Fish Pie
      • Cape Cod Turkey
      • Capon Maggro
      • Cedar-Plank Salmon
      • Clam Pudding
      • Cod Baked in Tomato Sauce
      • Cod Baked in a Creamy Herb Sauce
      • Cod Baked with Lemon and Tomatoes
      • Cod Braised in a Ligurian Style
      • Cod Cheeks or Halibut Cheeks
      • Cod in a Bright Red "Infuocato" Sauce
      • Cod in a Fresh Green Sauce
      • Cod with Sage
      • Cold Poached Salmon
      • Cozze Tarantine
      • Egg Sauce
      • Escoveitched Fish
      • Fillets of Sole Bercy
      • Finnan Haddie
      • Fish Stock
      • Fish Veloute
      • Fishcakes
      • Forcemeat for Crab-Stuffed Sole
      • Frogmore Stew
      • Gamberi Dolceforte
      • Grilled Scallops
      • Haddock Baked with Potatoes
      • Haddock with Capers
      • Haddock with Leeks
      • Haddock with Shallot Sauce
      • Haddock with Snow Peas
      • Halibut in an Orange Sauce
      • Halibut with Clams in a Saffron Sauce
      • Halibut with Fennel Bulbs
      • Halibut with Herbs and Cherry Tomatoes
      • Irish Baked Salmon
      • Kabiljo
      • Kulebiaka
      • Lemon-Butter Cod
      • Lobster Cardinal
      • Lobster Salad
      • Lobster and Melon with Port
      • Lutfisk in Bacon
      • Mousse of Sole Cardinale
      • Mqualli
      • Mussels in White Wine
      • Mussels with Mushrooms, Parsley, and Chives
      • Octopus
      • Oktapodi Krasato
      • Old Colony Club Clam Muddle
      • Oyster Stew
      • Paupiettes of Sole Stuffed with Crab, with Lobster Cognac Sauce
      • Pistachio-Crusted Swordfish
      • Poisson a la Dieppoise
      • Poisson a la Parisienne
      • Rombo allo Spumante
      • Salmon on Root Vegetables
      • Scallop and Saffron Bisque
      • Shad Roe
      • Shrimp Marsala
      • Shrimp Tahiti
      • Shrimp al Forno
      • Shrimp in Orange Sauce
      • Sole Amandine
      • Sole Crusted with Almonds
      • Sole Oscar
      • Sole Piccata
      • Sole Poached in White Wine
      • Sole Rolled with Herbs
      • Sole in Cornmeal, Sauteed in Butter
      • Sole with Mushrooms
      • Sole with Peppers
      • Steamers (Classic)
      • Stuffed Sole in Saffron Sauce
      • Swordfish Provencal
      • Swordfish al Salmoriglio
      • Swordfish alla Ghiotta
      • Swordfish alla Messina
      • Swordfish in an Aromatic Tomato Sauce
      • Swordfish with Lemon and Capers
      • Trota del Nera
      • Trout Amandine
      • Trout Baked in Red Wine
      • Trout Baked with Thyme and Lemon
      • Trout with Mussels
      • Trout, Stuffed and Pan-Fried
      • Yankee Fish Cakes
    • Dishes that feature Eggs and/or Cheese
    • Risottos and Pasta Dishes
    • Sauces and Dressings
    • Seasonings and Condiments
  • Artisanal & Seasonal Foods and Mundane Ingredients
  • Feasts & Menus

Newest Recipes

  • Neapolitan Beef Braciole
  • Pasta alla Gricia
  • Pasta all'Amatriciana
  • Pasta alla Napoletana
  • Penne with Pink Vodka Sauce
The Foodie Pilgrim
Powered by Drupal