Steamed mussels, garlic bruschetta, chilli oil.
Steamed mussels, garlic bruschetta, chilli oil.
Recipe by Chef Roberto Serra – Su Carduleu – Abbasanta
Ingredients for 4 people
- 1 kg Nieddittas mussels (or 2 × 500 g packs of Nieddittas Pronte Pre-cooked mussels on the half shell or Nieddittas Gelo Pre-cooked mussels on the half shell)
- Garlic, bay leaf, parsley, lemon
- Chilli pepper
- 1/2 a Paulilatino crivazzu (type of Calabrese bread)
- 2 sun-dried tomatoes
- 2 anchovies in oil
Method
If you are using fresh Nieddittas mussels
Steam the mussels with the herbs, garlic, parsley and lemon, open them and keep them warm. Rub garlic on 4 slices of Paulilatino bread (or other bread that slices and toasts well) and toast them. Then place the chopped sun-dried tomatoes, anchovies and parsley on top. In a small saucepan emulsify the cooking water from the mussels and place it on a warm plate, place the toast on top with the warm, shelled mussels, garnish with herbs, a grating of lemon and a drizzle of chilli pepper oil on the toasted bread. Serve the “soup” warm.
If you are using Nieddittas Pronte Pre-cooked mussels on the half shell
For an even quicker preparation, pour the Nieddittas Pronte Pre-cooked mussels on the half shell and their cooking liquid into a pan. Add half a glass of water, cover with a lid and cook over medium heat for 2 minutes. Once ready, use them in the recipe as you would fresh mussels.
If you are using Nieddittas Gelo Pre-cooked mussels on the half shell
Pour the Nieddittas Gelo Pre-cooked mussels on the half shell into a pan while still frozen. Add half a glass of water and cover with a lid. As soon as it comes to a boil, stir gently and continue cooking over medium heat for 2 minutes. Remove from the heat and use the mussels in the recipe together with the other ingredients.
Your simple and deliciously fragrant dish is now ready.
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