Tag: mussels

Mussels and Saffron Gnocchi Recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Place the potatoes in a pot, covering them with cold water; cook them for 30-40 minutes from boiling.

Step 2

Drain them, peel them and mash them while still hot with a potato masher.

Step 3

Add the egg and a pinch of salt and finally the flour.

Step 4

Mix everything together and quickly work the ingredients with your hands until you obtain a soft but compact dough.

Step 5

Take a portion of the dough and cut it into 2 cm thick loaves, flouring the pastry board from time to time with semolina. In the meantime, keep the remaining dough covered with a cloth, to prevent it from drying out.

Step 6

Cut the loaves into pieces and arrange them on a tray on a lightly floured tea towel, well spaced apart from each other.

Step 7

Fry the garlic clove in a pan with a few chives and the chili pepper. After a couple of minutes add the mussels, cover and let them open on a high flame. As soon as they are open, turn off the heat. Finally, shell the mussels and filter the sauce with a strainer.

Step 8

Pour the filtered sauce into the pan on the stove and add the saffron, stirring so that it dissolves perfectly.

Step 9

Heat a drizzle of oil in a pan, add the breadcrumbs and brown them over a high heat, being careful not to burn them.

Step 10

Collect the toasted breadcrumbs in a blender with the Taggiasca olives, well drained and dried from the oil; blend until you obtain a powder.

Step 11

Cook the gnocchi in boiling salted water and drain them as soon as they come to the surface, then transfer them to the pan with the mussel sauce.

Step 12

Add the mussels, mix, adding a little of the gnocchi cooking water if necessary.

Step 13

Served sprinkling with a little chopped chives and olive breadcrumbs.

You can also try a version of the powder without breadcrumbs: drain and dry the Taggiasca olives and toast them in a preheated fan oven at 160 °C for 45 minutes or until they are dehydrated. Finally, remove them from the oven and crumble them delicately with your hands.

Recipe: Paolo Bussolino, Photo: Giacomo Bretzel, Styling: Beatrice Prada

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Mussels Taranto style – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Mussels Taranto style - Recipe by Misya

First of all, clean the mussels of all encrustations (here is the guide on how to do it best).

Heat the garlic, oil and parsley in a saucepan, add the mussels.

Add the wine and, once it has evaporated, close with the lid and cook over high heat for 5 minutes or until the mussels have opened (remove any mussels remaining closed).

Drain the opened mussels and filter the cooking juices through a narrow mesh strainer.

Prepare a sauce with garlic, oil, chilli pepper and tomato puree, without salt, cooking it for about 15 minutes, then add the cooking juices of the mussels.

Leave to cook for another 30 minutes on low heat, then add salt if needed, add the mussels and leave to flavor for a few minutes.

At the end of cooking, season with pepper and parsley.

The Tarantina mussels are ready, all you have to do is serve them, with fresh or lightly toasted bread for the necessary dressing.

Carpione Mussels Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Carpione Mussels Recipe |  The Italian kitchen

Did you know that mussels go great with courgettes? If you have never tried this combination, here is a recipe to remedy it and to create a refined and original appetizer, carpione mussels with curry and grilled courgettes.

To prepare it you will have to grill the courgette slices and then marinate them with oil, salt, garlic and mint. courgettes; then you will have to cook the mussels and let them flavor in the carprione prepared with water, wine vinegar, sugar and spices. The dish is made by placing the mussels on the courgettes and completing with a sauce obtained with the marinade and cream.

Also discover these recipes to combine shellfish and vegetables: Mussels and courgettes, Mussels with mint courgettes and breadcrumbs, Mussel and courgette morsels, Mezze penne with mussels and courgettes, Mussel, mackerel and vegetable soup.

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