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Aperitivo “patate e cozze” con Mussel

Recipe

“Potatoes and mussels” appetizer with Mussel

Difficulty

Medium level


Course

Cocktail


Recommended serving

2-3 Mussel units per person

Ingredients

  • Mussel BluRhapsody®
  • Potatoes
  • Fresh shelled mussels
  • Onion
  • Garlic
  • Pecorino cheese
  • Parsley
  • Extra virgin olive oil
  • Salt
  • Pepper

Preparation

Step 1

Clean your mussels well and let them open in a pan with a little oil, cook and shell them, filter the cooking water and keep it aside. Cut potatoes and onion into small
cubes and brown them in a saucepan with a clove of garlic and a few tablespoons
of oil. Once browned, cover with mussels cooking water. Cook potatoes until the
liquid has been absorbed. Sprinkle with parsley and some grated pecorino
cheese.

Step 2

Cook Mussel in boiling salted water for 12 minutes, stirring gently. Drain all cooking water from the shape using a skimmer.

Step 3

Stuff Mussel pasta shells with potatoes, add a mussel onto each shape and decorate
with a fried parsley leaf.

In this recipe

 

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