Serves 1
Directions
- 1Wash the mussels under running water and scrub them thoroughly.
- 2Prepare the base for the mussels by finely chopping the shallots.
- 3Place a pan on the induction hob or stove.
- 4Add extra virgin olive oil and a knob of butter to the pan.
- 5Add a tuft of parsley with its stem and all the chopped shallots to the pan.
- 6Add the mussels to the pan.
- 7Season with a little black pepper and a light sprinkle of salt.
- 8Deglaze with a glass of fresh white wine to add acidity and let the alcohol evaporate for two minutes.
- 9Once the mussels have opened, remove them from the pan with a slotted spoon to prevent them from overcooking.
- 10Add a glass of fresh cream (almost 40% fat) to the mussel broth in the pan.
- 11Let the cream reduce slightly for about one minute.
- 12Return the cooked mussels to the pan with the cream sauce.
- 13Serve and taste the mussels with cream.
Ingredients
- 400 g cozze
- 1 noce burro
- 50 ml vino bianco
- 100 ml panna fresca
- 1 scalogno
- q.b. Sale
- q.b. pepe nero
- Olio extravergine di oliva
- 1 ciuffo prezzemolo
Equipment
padellapiano a induzionefornellischiumarola
Tips
- Use high-quality fresh cream with almost 40% fat for the best result.
- Ensure the shallots are cut very finely for a delicate flavor.
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