Mussels alla Costa

Amalfi Meets Lowcountry……….There’s something magical about the way two coastlines can speak the same language. The Amalfi Coast, with its sun-drenched lemons, sea breeze, and simplicity, meets the Lowcountry, where tides shape the rhythm of life and every meal tells a story of place and patience. This recipe brings those worlds together, tender mussels steamed in white wine, lemon, and Calabrian chili, kissed with smoky pancetta and fresh herbs, then served over creamy rice grits. It’s a dish that tastes like both home and adventure , a love letter from the Mediterranean to the marshes.

You will need:

2 lbs fresh mussels, scrubbed and debearded

3 tbsp olive oil

1/2 cup pancetta, diced

3 garlic cloves, thinly sliced

1 small shallot, minced

Zest and juice of 1 lemon

½ cup dry white wine (like Vermentino or Pinot Grigio)

½ cup seafood or chicken stock

1 large tomato, diced

1 tsp Calabrian chilis (or crushed red pepper to taste)

2 tbsp fresh parsley, chopped

1 tbsp butter

Salt and cracked black pepper to taste

Creamy rice grits

Fresh basil for garnish

Make rice grits according to directions.  In a large, wide skillet or Dutch oven, heat olive oil over medium heat. Add pancetta and cook until crisp and golden. Add garlic and shallot, sautéing until fragrant, about 1 minute. Stir in lemon zest, diced tomato, and Calabrian chilis. Cook for another minute to meld the flavors. Pour in the wine and let it simmer for 2–3 minutes, scraping up any browned bits. Add stock, then bring to a boil, stirring well with wooden spoon pressing the tomatoes into the broth. Add mussels, cover, and steam for 5–7 minutes, shaking the pan occasionally, until all mussels open (discard any that don’t). Spoon grits into a wide bowl and place mussels neatly on top.  To the pan juices stir in lemon juice, butter, and herbs. Season with salt and black pepper. Ladle the pan juices on top of the mussels and grits. Serve with some extra lemon and top with chopped parsley.