Fragrant, delicious, cheap. The mussels are common mussels on all the coasts of Italy and present in the gastronomic tradition mainly of the south, where they are consumed also during the winter with soups and soups. But before focusing on the best recipes to enjoy them, it is good to remember that it is necessary make sure you buy a fresh product that has no damage on the valves, which must be closed until cooked. Those that remain closed after cooking then must never be opened and consumed because they are probably damaged.
Before proceeding with the preparation, it is important clean them: leave them to soak in cold water for a few minutes, grate them with a straw to remove the residues and grasp the byssus with force (that filament that protrudes from each mussel) pulling it upwards. At this point, the mussels are ready to be cooked, the only thing left is embarrassment of choice!
Via a skewered mussel and mozzarella skewers, fusilli with mussels and crocante bread, stuffed mussels, bacon and apricots, omelettes with mussel sauce and caper ice cream, velvety spiced with mussels and black rice, lemon shells, linguine on tomato cream , sea water and mussels, seafood pizza, mussels au gratin with chips and corn, spicy mussels, morsels of mussels and courgettes, peppered with clams, mussels and horseradish clams, mussels au gratin, spaghetti alla chitarra, mussels and asparagus, stuffed mussels , mussel soup, mackerel and vegetables, mussels alla marinière with French fries, mussels au gratin with chickpeas and Mediterranean mussels.
And despite the rumors, you will see how beautiful they are on the plate!
