These Steamed Mussels (‘Mpepata di Cozze) are a staple in southern Italy and so easy to make. We often find that folks are intimidated by seafood, especially shellfish, but there's no need to be. Once you get the hang of cooking them you'll find they're actually super easy to make. And if you're just learning how to work with shellfish then this is the recipe for you. How to Make Steamed Mussels (‘Mpepata di Cozze) This recipe starts off as most delicious things do, with extra virgin olive oil and garlic. And when it comes to shellfish, especially mussels we've found that simpler ten ..read more

These Stuffed Mussels (Cozze au Gratin) are crunchy and delicious, truly the perfect appetizer of side dish. We usually make them during the holidays as part of the Feast of the Seven Fishes. However, you can also find them during New Years Eve and other times throughout the winter. How to Make Stuffed Mussels (Cozze au Gratin) For this recipe you'll need lots of fresh mussels, garlic, parsley, breadcrumbs (we like sourdough), parmigiano reggiano, and freshly cracked black pepper! The most important part of making Stuffed Mussels is to not overcook the mussels. This can be ..read more

Pasta with Mussels and Clams (Linguine con Cozze e Vongole) is an absolute staple in southern Italy. And if you're ever in Italy during June or December you must order it because that's when the mussels are the biggest and tastiest! This recipe is from our book The Olive Oil Enthusiast, pg. 133 How to Make Pasta with Mussels and Clams (Linguine con Cozze e Vongole) The most important step in making Pasta with Mussels and Clams (Linguine con Cozze e Vongole) is soaking and cleaning the seafood properly. Clams and mussels are the filters are the oceans so they need to be purged ..read more

Mullet are a very common type of fish that are perfect for frying. How to Make Fried Mullet The key to making good fried mullet is getting the semolina coating on the exterior just right. This recipe doesn't call for a thick batter, but rather a light layer of semolina flour which provides just the right amount of crisp. Shop our collection of high quality Italian Extra Virgin Olive Oils! Other recipes you might like... Fried Cuttlefish Pasta Aglio e Olio Simple Salad Dressing  Hey, we wrote a cookbook and guide called The Olive Oil Enthusiast, have you ordered it ..read more

If you've never made seafood ravioli before you're in for a treat. This pasta is light, delicious, and uses a fish that's easy to find, cod. Here's how we make it. How to Make Seafood Ravioli There are two parts to this recipe, the ravioli and the sauce. You'll want to start with the ravioli first. Making the Ravioli Dough The most important part about making pasta dough is ensuring you've worked it for long enough. Thankfully, unlike with pie crust, pasta dough is nearly impossible to overwork. The rule of thumb is to knead it for 20 minutes. The texture should be velvety smooth and when yo ..read more

Salt Cod Fritters, or Frittelle di Baccalà in Italian, are a delicious way to start a meal. You can serve them as an appetizer, during a hour, or treat them as a side dish.  Salt cod fritters have roots in many different parts of the world. In fact, it's amazing to see how many different cultures use the product with each country adding their own flair through the use of spices or cooking styles. It's often found in Northern Europe, the Mediterranean, West Africa, Brazil, and the Caribbean. What is Baccalà? Baccalà is cured fish, usually cod, that’s preserved first with salt and ..read more

Pasta with anchovies is a delicious, umami-rich Italian dish made with a few simple ingredients. For this recipe you'll need extra virgin olive oil, garlic, anchovies, white wine, fresh herbs, and pasta. An Ode to Anchovies: Tiny Fish, Big Flavor In the vast world of culinary delights, there are certain ingredients consumers often feel strongly about. Anchovies, those small, silvery, and intensely flavored fish, are often found at the center of dinner table debates. While some may wrinkle their noses at the mere mention of them, others revel in their umami-rich, briny goodness. Personally, we ..read more

This roasted eggplant salad is absolutely delicious and the perfect thing to serve on a hot summer day. The best part is that you can make this ahead of time because it tastes better as the extra virgin olive oil, eggplant, and herbs sit. This salad is best eaten slightly cold or at room temperature. Use it for bruschetta, as a stand-alone salad, or as a topping for a grain bowl. You can also add it to rice or other foods almost like a condiment, it adds a lot of texture. This recipe is inspired by a similar recipe Yotam Ottamlenghi's incredible cookbook, Flavor. Should I use Vineg ..read more

With summer upon us this fresh lemon olive oil salad dressing is guaranteed to jazz up your favorite greens! Our lemon tree is currently overflowing with fruit so we're using as many as we can in both savory and sweet dishes. This means lots of salad dressings, hummus, bean salad, fish, and cakes and cookies! But our favorite is salad. And the greens this year have been incredible so it's a win win. How to Make Lemon Olive Oil Salad Dressing This recipe uses high-quality extra virgin olive oil, freshly squeezed lemon juice and zest, anchovies, a little bit of sugar or honey, and a generous da ..read more

This is a recipe for roasted tomatoes, which kind of sounds like it’s a recipe for tomato confit. But it’s not as we don’t really cook the tomatoes low and slow. We created slightly charred, melt-in-your-mouth tomatoes that can be spread on bread or remixed into Pasta al Pomodoro 2.0. The garlic can still be easily squished with the back of a spoon and used as a base on bruschetta. We also wanted these to take less than an hour to cook. This recipe checks all of those boxes. This is for the folks that like their food sometimes almost burnt and saucy. The folks that say ‘Confit? Great, is ..read more