Pelosette, full of scale and attached to the rocks. The mussels will also be the ugly ones of the sea but … what goodness!
With or without shell, mussels are the most popular soul of the sea. Low cost, good yield, simple to clean, cook and taste: mussels are a real resource! Widespread on the Italian coasts, they are queens of traditional and innovative dishes and perfect for cooking in a pot, in the oven and even fried. There are also those who do not give up raw mussels with a splash of lemon, but it is a somewhat risky habit. Cooking them is in fact the best way to select the inedible ones, which will remain closed despite the profuse heat. To prevent them from drying out then, it is always good to subject them to light cookingenough to cook the delicate fruit and release an intense sea aroma.
Here is how to taste the mussels to explore all the possible combinations with fish, vegetables and legumes traveling from the appetizer to the second: battered skewers, stuffed mussels, bacon and apricots, au gratin, filled, spicy velvety with black rice, linguine on tomato cream and sea water, bocconcini mussels and courgettes, au gratin with chips and corn, sour salad of vegetables, mullet stewed with crunchy waffles, alla marinière with french fries, shells, peaches and radishes, guitar spaghetti with mixed shells, mixed shells and bulgur, Mediterranean mussels, chickpea soup with spinach, fusilli with crusty bread, omelettes with mussel sauce and caper ice cream, all'ascolana in tomato sauce, spicy, yellowtail and shrimp, peppered with fasolari and crennel telline, fish soup Crotonese with seafood and spaghetti, mixed shells with red onions and pine nuts, au gratin with chickpeas, soup, mackerel and vegetables, wave risotto with mussels and octopus, barley and cuttlefish, skewers of stuffed mussels and linguine.
30 recipes with mussels
This recipe has already been read 164 times!