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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
  • 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

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.

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