Tag: mussels

Recipe Aperitif of mussels au gratin – Italian Cuisine

Ingredients

1 Kg mussels
100 g breadcrumbs
100 g grated pecorino cheese
2 pcs garlic cloves
dry oregano
chopped parsley
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of mussels au gratin, clean the mussels and let them open in a saucepan with 1 clove of garlic; remove the empty shells and filter the cooking liquid through a sieve lined with kitchen paper. Mix the breadcrumbs, pecorino cheese, 1 clove of minced garlic, a handful of dried oregano and a nice spoonful of chopped parsley, obtaining the filling. Season with salt if needed. Put the mussels on a baking sheet, sprinkle them with the filling, season with a little oil and a few tablespoons of their cooking liquid and bake at 200 ° C in grill mode for 4-5 minutes.

Recipe Spaghettoni, mussels and cherry tomatoes – Italian Cuisine

Ingredients

1 Kg mussels
350 g spaghettoni
200 g Pachino cherry tomatoes
1 pc clove of garlic
parsley
basil
dry white wine
extra virgin olive oil
salt

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of spaghettoni, mussels and cherry tomatoes, wash the tomatoes and cut them into 4 wedges. Peel the mussels. Heat a saucepan with 2 tablespoons of oil; brown the garlic clove with the peel for a couple
minutes, then remove it and add a bunch of parsley, including the stems, and the tomatoes and cook for about 3 minutes; add the mussels, sprinkle with half a full glass of white wine, cover the saucepan and continue cooking for about 5 minutes, until they are open; at the end remove the parsley stalks and keep the cooking liquid. Shell the mussels. Chop some basil leaves and a sprig of parsley, so as to obtain 1 generous spoonful of mince. Cook the spaghetti in boiling salted water for half the time on the package. Drain and complete cooking in the liquid of the mussels, adding the shellfish 2-3 minutes before turning off. Spread the spaghetti in the dishes, complete with the chopped basil and parsley and serve.

Ricciola recipe, mussels and prawns – Italian Cuisine

Ingredients

1 Kg Mussels
700 g Red prawns
110 g Amberjack fillet
50 g Porro
1 pc Green pepper
Extra virgin olive oil
salt

Duration: 45 min

Level: Easy

Dose: 4 people

Clean the mussels very well, collect them in a saucepan, cover them with the lid and bring them to the fire. When they have opened, remove the shells by holding a third of the molluscs in the valve. Strain the cooking liquid through a sieve lined with cotton wool.

Peel the pepper and cut into squares. Cut the leek into strips along the length. Shell the prawns, without removing the head; remove the dark bowel. Cook them in a pan with a little oil for a few seconds on each side and set them aside.

Pour a little water from the mussels into the prawn pan and bring to a boil. Heat a veil of oil in a pan, sauté the peppers for 2 ', then add the leeks and let them dry; add the water from the pan and cook for another 2 minutes, adding salt if necessary.

Finally add the shelled and mixed mussels. Cut the amberjack fillet into thin slices. Remove the pan from the heat with the mussels and place the fish slices on top of the molluscs, so that they are slightly scalded with heat, cooking very lightly. Serve with the prawns and the mussels in the shell, filling with a little oil.