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Posts Tagged ‘MUSSELS’


    8 January 2012 // flaviabi

    zuppa di gallinella

    Ingredients for 4 people:
    4 fillets of gurnard
    250 gr. of clams
    25 gr. of mussels
    1 large cuttlefish
    A bunch of chicory
    Two glasses of white wine
    15-20 cherry tomatoes
    150 gr. Peeled Tomato
    vegetable broth
    4 cloves
    2 cloves of garlic
    2 shallots
    8 slices of bread
    Cut garlic and shallots and fry in a pan with oil. Pour  white wine. Add the cuttlefish, cut into strips and cook it for 15 minutes, adding a glass of white wine and broth if necessary. Now add the chopped  tomatoes  and shredded chicory and cook until the chicory is soft. Add tomato paste, cloves, salt and pepper, a glass of broth and simmer for another 10 minutes. We are ready to put the gurnard fillets, add a glass of white wine, a glass of vegetable broth, salt and pepper and cook, covered, for 10 minutes. Add mussels and clams and cook covered (without stirring otherwise the fish fillets will break) until the shells are opened. Sprinkle with chopped parsley and serve with slices of toasted bread


    22 December 2011 // flaviabi

    spaghetti allae cozze

    … And pasta is always  pasta! Tonight guitar spaghetti with mussels:
    for seasoning: shelled mussels (which made ​​them open  in a pan with half a glass of white wine-I beg you, keep the cooking liquid , you will use it later), garlic, scallions, ripe vine tomatoes, tomato paste , grated lemon peel, pepper, parsley, olive oil and ginger. Fry the garlic in the oil, add the shallot and cook a few minutes. Now put the chopped tomatoes and the concentrate (two tablespoons)and cook adding the liquid of mussels. A few minutes of cooking, add the mussels, salt and pepper, grated lemon zest and grated ginger (4 grated of a root are enough!).Sauteè the spaghetti in the  sauce and sprinkle with parsley before serving.