Ciao a tutti/e!! buon inizio settimana!! Oggi finalmente c'è il sole, ma anche un vento gelido...però mi accontento della bella luce che passa attraverso i vetri....e work with more enthusiasm! I'm also preparing a small surprise with the help of a new friend, I hope you will like it ... but one thing at a time ..
The recipe I am presenting today is from the February number of this journal Kitchen no problem ... I like a lot, always has interesting recipes, explained well, and has some beautiful photos.
The few changes I have marked in brackets ...
INGREDIENTS: 2 kg of mussels
- 2 scallions - 1 teaspoon of saffron (pistils I) - 1 dl of dry white wine - 2.5 dl of fresh cream - 1 sprig of parsley - 20 g butter - pepper
PREPARATION: Rub
mussels with straw in fresh water to remove all deposits. (I left out, because after I removed all the shells) Remove the filaments protruding from each mussel. Peel the shallots and cut it into slices. Browse and chop the parsley.
Saute the shallots in the casserole with butter and a few grains of pepper. Raise the flame and add the mussels. Sprinkle with wine, close the lid and cook for 3 / 4 minutes so that all the shellfish open. Turn off, drain the mussels and remove those that remain closed. Eliminate even half of the cooking liquid. (At this point I removed the shellfish from their shells).
Bring to boil the cooking liquid left in the pot of mussels and add the cream and saffron (if using the pistils you first soak them in a little hot cream). Continue cooking over high heat, so as to reduce the sauce by half. Add salt, if necessary, and collected the mussels to the pan. Cook for a minute and sprinkle with chopped parsley.
Divide mussels and sauce into individual bowls and serve.
I've served in the beautiful dishes Laboratorio Pesaro !
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