Stone-roasted Nieddittas.
Stone-roasted Nieddittas.
Serves 4.
- 24 large Nieddittas (or one 1 kg pack of Nieddittas Pronte Pre-cooked mussels in shell or Nieddittas Gelo Pre-cooked mussels in shell)
- 24 pieces of unsalted fresh pecorino sheep’s cheese
- 24 basil leaves
- 8 spring onions
- 4 soft leaves of lettuce
- 10 g dry mixed flowers
- Fleur de sel
- Milled pepper
Equipment:
- A large flat stone to serve the Nieddittas
- Cooking string
- A pair of scissors
Method.
If you are using fresh Nieddittas mussels
Wash and debeard the Nieddittas, then open with a knife, keeping the water inside. Put a small piece of pecorino in each Nieddittas and a basil leaf.
Reclose the Nieddittas and tie them tight shut with string.
Heat a cast iron plate on the stove, cut the spring onions in half and season, then grill them on the plate together with the Nieddittas. As soon as the Nieddittas begin to smoke, remove them and place them on the stone together with the spring onions, now a golden brown colour. Season the lettuce leaves with salt, pepper and crumbled dry flowers, then cook for a few seconds on the griddle. Arrange the lettuce leaves on the stone, with the scissors on the side and serve.
If you are using Nieddittas Pronte Pre-cooked mussels in shell
For an even quicker preparation, 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 carefully open the mussels, close them again and tie them with kitchen string as described in the recipe. Finally, place them on a very hot griddle for a few moments.
If you are using Nieddittas Gelo Pre-cooked mussels in shell
For a quick and convenient preparation, 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 carefully open the mussels, close them again and tie them with kitchen string as described in the recipe. Finally, place them on a very hot griddle for a few moments.
HOW WILL YOU PREPARE THEM TODAY?
SHARE NIEDDITTAS
