A very good and simple recipe to make mussels beautiful and good, enriched with a surprising filling
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Step by Step
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Preparation of stuffed mussels
1) Clean the mussels, eliminating the barnacles and incrustations from the valves and pulling away the byssus, the filament that comes out from the side of the mussel. Wash it under the jet of cold water, drain it and put it in a casserole with 1 sprig of parsley, 1/2 clove of garlic, 1/2 glass of wine
2) Cook the mussels over high heat until the shells open. Then drain with a spider, remove the ones still closed and let the others cool.
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3) Remove the molluscs from the shells and collect them in a bowl; keep aside the half shells of the mussels more concave. Lining a colander with a tightly woven gauze cloth, place it over a bowl, pour the broth for cooking mussels left in the pan, strain it and set it aside.
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4) Put a small pan on the fire with 2 tablespoons of oil, add the remaining chopped parsley and garlic and sauté lightly; add the shellfish, bathe with a few tablespoons of their broth, pepper and let it flavor for 1 minute over very low heat.
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How to stuff mussels
5) To complete the recipe of stuffed mussels, system, in a large pan or on a baking tray, the half shells of the mussels kept aside, not too close to each other. Drain the molluscs from their sauce, which you will keep aside, and insert 1 (or 2, if any) into each half shell.
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Recommended variety Stuffed mussels
Kerner
- The Kerner is an aromatic white berry vine whose maturation reaches the beginning of October. The vine produces a vigorous wine that goes very well with our recipe Stuffed mussels. The origin of the Kerner is certain, as this vine was created in Germany in August 1929 by August Herold, crossing the Schiava Grossa and the most famous Riesling. The name derives from Justinius Kerner, a German doctor and poet who dedicated several of his wine poems. Kerner is cultivated in Germany, Austria, Switzerland and Italy, in the province of South Tyrol. The alcohol content is 11.5 degrees and should be served at a temperature of 10 – 12 degrees. On the nose, citrus and lemon hints are perceived and on the palate the Kerner expresses its minerality; it is sapid, fresh and juicy with excellent persistence. Generally these wines should be drunk 2 – 3 years after bottling.
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Recommended by Helmut Koecher
