Tag: mussels

Mussels scented with aromatic herbs – Italian Cuisine

Mussels scented with aromatic herbs


They are prepared in no time and are perfect if served on toasted bread for an aperitif or as a sauce for a plate of spaghetti

The mussels are considered i clams less valuable, but their pulp fleshy and tasty makes them a perfect ingredient to prepare in many ways, starting from a spaghetti sauce, or filled for a tantalizing finger food or even stewed with aromatic herbs, like the recipe we offer you. Mussels are sold all year round, but the best time to consume them is from May to September, when they release their maximum flavor.

How to clean mussels

When buying mussels, make sure they are whole, with the shell well closed and shiny. Above all they must not emit a bad smell, indeed they must smell of the sea! Eliminate all open ones or with the broken shell, then, for clean the mussels, take them one by one and with a small knife, scrape the surface of the valves, removing all the incrustations and the byssus, that protein filament with which mussels attach to the rock. Rinse them under running water and let them open by putting them in a pot with a lid and cooking them for 5 minutes. Once opened, filter the cooking liquid that you can use for your recipe.

The recipe of mussels with aromatic herbs

Ingredients

1 kg of mussels, 300 g cherry tomatoes, 1 onion, 4 sprigs of fresh thyme, 3 tufts of mint, parsley, 1 sachet of saffron powder, 2 dl dry white wine, extra virgin olive oil, salt.

Method

Clean the mussels and then let them open on high heat and covered in a pan with 1 dl of wine. Remove the cooking liquid and the shells left closed, shell the mussels open and put them in a bowl with the thyme leaves and the coarsely chopped mint and parsley. Keep some with the shell if you prefer. Cut the tomatoes into small pieces. In a pan fry the thinly sliced ​​onion with two tablespoons of oil. When it is golden brown it with the remaining wine. Then add the cherry tomatoes, half a bag of saffron, salt, mix and cook for 10 minutes, until the sauce is thickened. Add the remaining saffron and mussels, mix and remove from the heat. Serve the mussels with the aromatic herbs accompanied with slices of toasted homemade bread.

In the tutorial some more tips for cooking mussels

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Recipe Risotto with Jerusalem artichokes and peppered mussels – Italian Cuisine

Recipe Risotto with Jerusalem artichokes and peppered mussels


  • 1 kg mussels
  • 500 g Jerusalem artichoke
  • 480 g Carnaroli rice
  • vegetable broth
  • grated Parmesan
  • dry white wine
  • marjoram
  • laurel
  • garlic
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe for Jerusalem artichoke risotto and peppered with mussels, clean the Jerusalem artichokes and bake them whole on a baking sheet lined with parchment clove of garlic, a drizzle of oil and a sprig of marjoram for 30 '. Remove the Jerusalem artichokes, chop them coarsely and salt them.

Clean the mussels carefully: brush them and remove the fine linen (the filaments that allow the shell to attach to the rocks or other supports) and rinse them well under running water. Collect the mussels in a saucepan with a bay leaf, a clove of garlic, a handful of peppercorns, a glass of wine, cover and bring to the fire.

Cook them until they open: it will take 3-5 minutes at most. Drain the mussels, strain the cooking liquid through a fine mesh strainer, lined with gauze or cotton wool, and keep it warm. Shell all the mussels. Quickly toast the rice in a fat-free saucepan for less than 1 ', then add the Jerusalem artichokes, sprinkle with a ladle of boiling broth and continue to wet with the boiling mussel cooking liquid.

Cook the risotto in 16-18 ', remove from the heat, stir in 20 g of parmesan and a couple of tablespoons of oil. Add the shelled mussels,
finely chopped marjoram and ground coffee
pepper. Season with salt, if needed, and serve.

Gallinella Recipe in mussels and razor clams stew – Italian Cuisine

Gallinella Recipe in mussels and razor clams stew


  • 1 piece already cleaned gurnard
  • 800 g mussels already cleaned
  • 700 g tomato sauce
  • 600 g already drained razor clams
  • 3 pcs of celery sticks
  • 3 pcs sprigs of rosemary
  • 3 pcs sprigs of thyme
  • 3 pcs carrots
  • 2 pcs onions
  • 1 pc lemon
  • 1 pc clove of garlic
  • 1 pcs shallots
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the gurnard in mussels and razor clams, place in a baking tray,
like a grill, the stalks of celery, carrots cut in four along the length, a few slices of onion, the twigs
of thyme and rosemary.
Stuff the belly of the hen with a few slices of lemon, 1/2 clove of garlic and a few sprigs of rosemary. Arrange the hen on the vegetable and flavoring grill, season with a little oil, salt and pepper. Bake at 180 ° C for 40-45 minutes. Fry half a clove of garlic, a few slices of onion, 3-4 tablespoons of oil in a large saucepan, then add the mussels and razor clams and a couple of tablespoons of white wine.
Cover and let it open. Peel the shallot and brown it, whole, with 2 tablespoons of oil; add the puree and cook for 10 minutes, obtaining a sauce. Pour it on the shellfish when they are open, and cook them for a few more minutes. Remove the hen from the oven, place it on the serving plate and complete it with the mussel and razor clam.

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