Tag: mussels

Recipe Spaghetti alla chitarra with mussels from the pier – Italian Cuisine

Recipe Spaghetti alla chitarra with mussels from the pier

  • 1 Kg clean mussels
  • 280 g flour 0
  • 200 g vegetable broth
  • 120 g re-milled durum wheat semolina
  • 12 cherry tomatoes
  • garlic
  • basil
  • fresh chilli
  • extra virgin olive oil
  • salt

For the recipe for spaghetti alla chitarra with mussels from the pier, mix the flour and semolina with a tablespoon of oil, a pinch of salt and 200-250 g of water to obtain a homogeneous and elastic dough. Cover it with a damp cloth and let it rest out of the fridge for 30 minutes. Roll out the dough with a rolling pin, on the floured surface, to a thickness of about 4 mm.
Cut it on the guitar and sprinkle the spaghetti with semolina to prevent sticking. Collect 15 mussels in a saucepan with a drizzle of oil, cover, let them open, shell them and filter the cooking liquid through a fine sieve. Shell and chop the mussels. Prepare a sauté of garlic, oil, chilli and basil. Add the chopped mussels and the rest of the mussels still closed. Cover and let it open. Pour in a ladle of vegetable broth and the filtered cooking liquid.
Partially shell the mussels. Boil the spaghetti for 2 minutes in salted boiling water, drain in the pan with the mussels and finish cooking by adding the remaining broth, the chopped tomatoes and more basil. Serve immediately completing to taste with fresh cherry tomatoes cut into wedges.

Recipe Pasta beans and mussels with scampi – Italian Cuisine

Recipe Pasta beans and mussels with scampi

  • 1 kg mussels
  • 12 prawns
  • 600 g boiled cannellini beans
  • 350 g mixed pasta
  • vegetable broth
  • 1 cloves of garlic
  • 1 chilli pepper
  • parsley
  • tomato sauce
  • White wine
  • pepper
  • extra virgin olive oil

To prepare pasta with beans and mussels with scampi, clean the mussels well.
Chop the chilli with garlic and parsley, fry in a pan with a drizzle of oil, in this sauce brown the prawns for 2 minutes, then blend with two fingers of wine.
Take away the prawns and in the same pan put the mussels and let them open with the lid.
Shelled half the prawns, the others leave them whole and crush the heads in the sauce to give more flavor.
Shelled mussels, keep some whole to decorate the dishes. Filter all the sauce and pour it over the molluscs so they stay hydrated and do not dry out.
saute the beans in a pan with a drizzle of oil, sprinkle with the mussel sauce and 4 tablespoons of puree.
Bake the pasta directly into the sauce, with a little broth, at the end add the shelled mussels and before serving also add the scampi and mussels with the shell.

How to make mussels au gratin – Italian Cuisine

How to make mussels au gratin

A tasty and tasty cooking for an easy appetizer to prepare. And of … "beautiful presence"

The gratin mussels they are a tasty appetizer and very easy to prepare.
In this article we explain how to choose, clean and cook them to perfection.

How to choose mussels

Our advice is: trust your trusted fishmonger.
Mussels must always be fresh and never frozen for this kind of preparation.
To recognize a fresh mussel, feel its weight. You must feel the filling well and if it is too light, something is wrong.
Then analyze the color which must be a bright and spotless black.
Finally check that it is tightly closed and there are no dents. If slightly open or broken, eliminate it because inside the fruit will certainly have gone bad.

How to clean mussels

To clean the mussels you have to arm yourself with one brush or one net for washing dishesthe.
Rub it gently to remove impurities on the shell and rinse carefully.
Eliminate the beard that comes out of the shell from inside the fruit. Just grab it firmly and let it sway back and forth until it comes off.
At this point put the mussels in a large pan and cook them covered for five minutes to leave them open.

How to store mussels

The still closed raw mussels can be kept in the refrigerator inside a container, covered with a damp cloth for no more than 48 hours.
Open raw mussels can remain in the fridge for 4 or 5 hours at most.
Cooked mussels can be stored in the refrigerator for a maximum of 24 hours.
Mussels can be frozen only after cooking.

Recipe for mussels au gratin

In this recipe, mussels must not simply be cooked in a natural pan, but you must add extra virgin olive oil, a clove of garlic, a little white wine, parsley, fresh chilli and a couple of cherry tomatoes to give color.
After a few minutes they will be open and their cooking water will come out creating a tasty sauce.
At this point, open them well by removing the part of the shell without fruit and set aside the cooking water.
Prepare the filling with chopped white breadcrumbs with parsley, a clove of garlic, a handful of grated Parmesan cheese and a drizzle of extra virgin olive oil. Add a little cooking liquid to make the dough softer, but compact and not soft.
Cover the fruit inside the shell with the filling and cook the mussels on a baking sheet lined with parchment paper for 15 minutes at 200 °.

A curiosity

It is said that mussels should only be eaten in the months with the R, so January, May, June, July and August should be excluded.
In fact, mussels are good all year round, provided they are fresh!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page