Sauté of mussels

And so, after a hint of spring of which there has not been much (or any) trace, a hot and bullish summer has taken its place. Today is his first day of school. He came with his almost albino bright and blinding light and sunsets and, for us, a first dip in a sea that has not yet reached the right temperature and the first of many outdoor dinners.
My favourite summer dish to be enjoyed while still damp with stinging salt water?
Undoubtedly a sauté. It’s an appetiser, but can be considered a meal especially when mopped up with bread!
Some prepare it with mussels and clams, some with only mussels, some with mussels and tomato sauce. However the essential ingredient is always an excellent extra virgin olive…

Ricetta Sauté di cozze

Sautéed mussels
Ingredients for 4 people
1.2kg of mussels
2 cloves of garlic
1/2 cup of La Maliosa Biodynamic Extra Virgin Olive Oil IGP
1 chilli
1 splash of dry white wine

To serve
4 lemon slices
6 slices of unsalted Tuscan bread (or more)

Clean the surface of the mussels by removing any impurities and rinse thoroughly. Put the mussels in a large and deep saucepan. Place on high heat and cover with a lid. When the first mussels start to open, remove the lid. Now it’s important to check if they’re cooked. With tongs, remove the opened mussels and place to one side (this way the lightly cooked mussels remain tender and soft). At the end of cooking, throw away any mussels that haven’t opened.
With a mesh strainer or even better cheesecloth, filter the mussel cooking liquid. In a saucepan with oil, sauté the chilli and parsley with the two peeled garlic cloves. Add the mussels and wine and let evaporate. Add half a cup of the mussel cooking liquid, mix well and season lightly. Serve mussels on four plates with a slice of lemon and bread.

Sauté di cozze

Recipe, styling and photos Sara Milletti

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