Le Cozze Recipe
Black mussels, shaved fennel, Sassella’s own Italian sausage, saffron-tomato broth, spinach polenta cake
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Ingredients
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Mussels and Broth
Spinach Polenta Cake
Method
Prepare the Mussels and Broth
Cook the Sausage
Remove the sausage from its casing and add it to the pot. Cook until browned, breaking it up with a spoon.
Add Tomatoes and Broth
Stir in the canned diced tomatoes, vegetable broth, and saffron threads. Bring to a simmer.
Add Mussels
Add the cleaned mussels to the pot. Cover and cook until mussels open, about 5-7 minutes. Discard any mussels that do not open.
Season
Season the broth with salt and black pepper to taste.
Prepare the Spinach Polenta Cake
Cook Polenta
In a pot, boil 4 cups of salted water. Slowly whisk in the polenta, stirring continuously for about 5-7 minutes until thickened.
Incorporate Spinach and Cheese
Stir in the chopped spinach, grated Parmesan cheese, and butter. Mix well until the spinach wilts and the cheese melts.
Set and Cut
Spread the mixture into a greased baking dish and let it cool. Once set, cut into squares or rounds.
