SOUTE COZZE (mussels) Name: Jessica Jennings Base: Gaeta, Italy Recipe: 1/2 pd of FRESH mussels, 1/4 cup Extra Virgin Olive Oil, Handful fresh parsley, 2 glops dry white wines Clean Cozze peel the skin between opening out. wash in water. Put oil, wine, parsley in saute pan stir, together, add mussels. Cook until the open. Stir while cooking..taste sauce add more wine as you desire before adding mussels. Parmesan in sauce is yummy as well. Or a knob of butter (1 tblsp)