- 16 Nieddittas mussels
- 1 Nectarine
- 1 Green fig
- 2 Apricots
- Parsley sauce
- Tomato coulis and apple vinegar
For the parsley sauce: emulsify the parsley leaves with extra virgin olive oil and finely-chopped ice. Strain in a Chinese colander and add salt and pepper to taste.
For the tomato coulis: cut the tomatoes in half and season with salt, pepper, white wine vinegar and basil. Allow to marinate for 120 minutes, then emulsify after removing the basil.
Strain and serve.
Place the open mussels on a tray and garnish with the thinly sliced fruit listed above.
Recipe by Chef Gianluca Pino of the T-Hotel in Cagliari.
HOW WILL YOU PREPARE THEM TODAY?