Italian
Sauté of Mussels
by Marco Rufini · 181K subscribers on YouTube
A classic Italian sauté of mussels, prepared with fresh ingredients like cherry tomatoes, garlic, white wine, parsley, and lemon zest. The mussels are quickly cooked until they open, and the broth is soaked into stale bread for a delicious finish. The dish can also be made in bianco (without tomatoes). Chef Marco Rufini shares his personal touch.
- Difficulty
- easy
Ingredients
9 items- MusselsFresh mussels, preferably from the seabed (di fondale). Quantity depends on serving size.
- Extra Virgin Olive OilA generous drizzle. Can be substituted with garlic-infused oil.
- 1 pcsGarlicOne clove, crushed. Alternatively, use garlic-infused oil.
- Cherry Tomatoes(optional) — Cherry tomatoes, cut in half. Optional seasonal addition; the dish can be made in bianco (without tomatoes).
- ParsleyStems and leaves, added for flavor.
- White WineA splash.
- 1 pcsLemon ZestZest of one lemon. Chef's tip for extra aroma.
- Stale BreadStale bread, placed at the bottom of the bowl to soak up the broth.
- Peperoncino o Pepe Nero(optional) — Optional. The chef does not add it to preserve the delicate sea flavor, but you may add chili flakes or black pepper to taste.
Method
- Clean the mussels: remove the beard (byssus) from each mussel by pulling it from the top to the bottom, and place them in a new bowl.
- Rinse the cleaned mussels under running water.
- Pour a generous drizzle of olive oil into a pan. Optionally, use garlic-infused oil or extra virgin olive oil with a crushed garlic clove.
- Heat the oil and add the garlic clove. For an alternative, cut cherry tomatoes in half and add them together with the garlic.
- Add parsley stems and leaves to the pan.
- Once the oil is hot, add the mussels to the pan.
- Add a splash of white wine and cover with a lid.
- Add the zest of one lemon (chef's tip).
- Cook for about 7-8 minutes or until the mussels open. Immediately stop the cooking to keep them juicy.
- Optionally, add chili pepper or black pepper (the chef prefers not to, to taste the sea flavor).
- Place stale bread at the bottom of a serving bowl.
- Pour the broth from the mussels over the bread.
- Arrange the mussels on top and pour any remaining broth over them.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
