After we signed our lease, Mario took a critical look at the Pizzeria, and the first thing he said was “There’s no kitchen!” For a second I panicked, until he added, “It’s perfect! Everything you make in the Pizzeria should come out of the pizza oven.” With few exceptions, we have stayed true to that rule. We are always looking for creative, unexpected ways to use the oven, and these mussels, served with Salsa Calabrese, a red pepper–spiked mayonnaise, is a perfect example. The salsa recipe makes more than you will need for the mussels. Serve the rest on the side, and use what you have left on a sandwich or as a condiment for grilled fish, chicken, or meat.

　　

Ingredients

serves 4

　　

For the Salsa Calabrese

Garlic Mayonnaise (page 51)

　　1/4 cup Calabrian Bomb or another red chile paste or harissa

　　

For the Mussels

48 Prince Edward Island mussels or other fresh mussels

　　1/4 cup extra-virgin olive oil

　　1/4 cup dry white wine

　　4 large garlic cloves, minced (1 heaping tablespoon)

　　1/2 teaspoon red pepper flakes

　　1/4 cup plus 1 heaping tablespoon finely chopped fresh Italian parsley leaves

　　8 Garlic Crostini (page 46)

　　

Step 1

To make the Salsa Calabrese, stir the mayonnaise and Calabrian Bomb together in a small bowl. Use the salsa or transfer it to an airtight container and refrigerate for up to three days.

　　

Step 2

To prepare the mussels, adjust the oven rack to the middle position and preheat the oven to 400°F.

　　

Step 3

Scrub the mussels to clean them thoroughly and pull off and discard the beards if they are still attached.

　　

Step 4

Combine the mussels, olive oil, wine, garlic, red pepper flakes, and 1/4 cup of the parsley in a bowl and toss to combine. Reserving the marinade left in the bowl, arrange the mussels in a baking dish, an ovenproof sauté pan (such as a cast-iron skillet), or four individual baking dishes, with the pointed ends up. You want to use a dish or pan that holds the mussels snugly in a single layer. Pour the remaining marinade over the mussels and bake them for 10 to 15 minutes, until all, or all but a very few, of the mussels have opened. Remove the mussels from the oven and discard any that haven’t opened. Drizzle 1/4 cup of the salsa over the mussels, sprinkle with the remaining parsley, and serve in the dish you baked them in, with the crostini and the remaining salsa on the side.

　　

Suggested Wine Pairing

Step 5

Ciro Bianco (Calabria)

　　The Mozza Cookbook