Nieddittas and broad beans.
Nieddittas and broad beans.
Serves 4.
- 800 g of Nieddittas (or 1 kg of Nieddittas Pronte Pre-cooked mussels in shell or Nieddittas Gelo Pre-cooked mussels in shell)
- 100 g fresh shelled broad beans
- Half a clove of garlic
- A sprig of wild fennel
- Half a fresh chilli pepper
- 3 dessert spoons extra virgin olive oil
- Salt and freshly ground pepper
Method.
If you are using fresh Nieddittas mussels
Clean and debeard the Nieddittas. Fry the garlic, chilli pepper and previously chopped fennel in a pan with some olive oil. Add the beans, lightly salt and cook for about 5 minutes. Now add the Nieddittas, cover and wait for them to open, remove from the heat and serve.
If you are using Nieddittas Pronte Pre-cooked mussels in shell
For an even quicker preparation, once the soffritto is ready and the broad beans are cooked, take the Nieddittas Pronte Pre-cooked mussels in shell and cut open the pouch with scissors. Pour the mussels and their cooking liquid into the casserole. Add half a glass of room-temperature water, cover with a lid and cook for 2 minutes. Then serve immediately while hot.
If you are using Nieddittas Gelo Pre-cooked mussels in shell
Once the soffritto is ready and the broad beans are cooked, add the Nieddittas Gelo Pre-cooked mussels in shell while still frozen. Add half a glass of water and, as soon as it comes to a boil, stir gently. Cover with a lid and continue cooking over medium heat for 2 minutes. Then serve immediately while hot.
HOW WILL YOU PREPARE THEM TODAY?
SHARE NIEDDITTAS
