Details:
Ingredients:
– 1 kg of mussels
– 1 lemon
– pepper
Preparation:
– Clean the mussels under running water.
– Scrape the outer surface of the shell to remove any deposits.
– Disconnect the byssus tugging with the blade of a knife.
– Put them in a large pot.
– Place on the stove over high heat and wait until the mussels open. It usually takes 5-7 minutes.
– Drain the mussels cooked to order and throwing open the valve without the clam. Place the other on a serving platter.
– Spraying them with freshly squeezed lemon, a sprinkling of pepper and serve. Let them at least half an hour at room temperature before eat.
Barbara Farinelli – www.lospicchiodaglio.it
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