A super quick recipe and so delicious with mussels in green sauce, mollusks also known as muscoli, peoci, moscioli, and mitili.
I generally have them cleaned at the fish market with that nice machine that whirls and rewhirls the mussels, removing almost all the incrustations, but once home and before cooking, it is necessary and mandatory to check them one by one, removing any remaining beard (byssus) and/or impurities on the shell.
This is such a simple soup that it can hardly be called a recipe because you just blend the aromatic herbs in a mixer, add them to the mussels opened as always over high heat, and…ready to enjoy!!
The flavor that most characterizes this soup is the coriander, an herb not often used but that leaves a delicious and spicy aroma with a hint of lemon that is fantastic to me!
If you want a special and very appetizing way to eat mussels or muscoli, don’t miss these few directions for the recipe of the mussels in green sauce… Oh, I almost forgot, if you want to make it almost a main dish, toast some slices of rustic bread and scoop up the sauce!!!
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I have opened a free recipe channel open to everyone on WhatsApp with no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet recipe and a savory one!
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MUSSELS IN GREEN SAUCE
THE cuisine of ASI
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.2 lbs mussels
- 2 cloves garlic
- 1 bunch coriander
- 1 bunch basil
- 1/4 cup dry white wine
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Preparation
In a large pan, place the garlic cloves, a tablespoon of extra virgin olive oil, 1/4 cup of dry white wine.
Add the mussels and cook over high heat until they open up.
Turn off the heat and prepare the green sauce.
In an immersion blender place the cooked garlic cloves, parsley, coriander, and basil, aromatic herbs already washed and patted dry with a cloth or paper towel.
Add more extra virgin olive oil, adjusting the consistency of the dressing, and add salt and pepper.
Discard some of the water formed during cooking and pour the dressing over the just-opened mussels.
Mix well and serve the mussels in green sauce at the table!
Enjoy this tasty recipe!
Annalisa
Tips and Notes
On the blog, you can find among others these recipes: Greek-style stuffed mussels, Mussel fritters, Saganaki of mussels and vegetables, Pasta with mussels and sautée, Cannellini velouté with mussels and clams.
