Mussels can be prepared in several ways. I like stuffed mussels very much. A tasty filling makes these mussels even more delicious! I’ve decided to serve them with a delicious tomatoes confit cream. This fragrant filling enhances the flavor of mussels and you can prepare it as you prefer. For example you can use pine nuts or almonds, chilli powder or white pepper, lime zest or lemon zest. So you can use all ingredients you like best! Ban on chatter! The time has come for read all the steps of the recipe!
Serves: 4
For tomatoes confit cream:
- 1.5 kg cherry tomato
- 2 peeled garlic cloves
- Extra virgin olive oil
- Salt to taste
- Sugar to taste
- Freshly ground white pepper to taste
- Basil leaves
Method
Wash tomatoes, cut them in half and remove seeds. Place on a baking tin lined with baking paper with the cut side facing up. Sprinkle with sugar, salt and pepper. Pour in plenty of oil and season with chopped garlic and chopped basil. Bake at 140° Celsius for about 1 hour and 30 minutes. Remove from the oven and let cool. Remove the basil leaves and mince the tomatoes with the mixer, adding occasionally extra virgin olive oil. Sift the puree with a dense mesh strainer. Set aside.
For stuffed mussels:
- 40 mussels
- 70 grams breadcrumbs
- 2 peeled garlic cloves
- Extra virgin olive oil to taste
- 2 tablespoons pine nuts
- 20 grams grated caciocavallo cheese
- A few teaspoons of mussel cooking water
- Chilli powder to taste
- Grated zest of 1 lemon
- Mint leaves
Method
Debeard mussels, scrape the shells and rinse in cold water. Cook mussels in a pan. Remove them when they open. Let cool. In the meantime, put the breadcrumbs into a bowl, add minced garlic cloves, lemon zest, cheese, chilli pepper, pine nuts, chopped mint leaves and pour plenty of oil. Mix very well. Pour a few teaspoons of mussel cooking water, but don’t use it very much. Remove mussel shells and stuff them.
Plating
Pour a few spoonfuls of tomato cream on the dish. Place mussels and decorate with mint , basil and parsley.