Mussels to the Gold Coast
Instructions
Clean the mussels, or spazzolandole by rinsing under running water; then put them on the fire, in a saucepan with the wine: sprinkle with plenty of pepper and a little salt and let them open to lively flame.
Remove the mussels by removing the valve.
Pass the cooking liquid through a cheesecloth, then place back on the stove and let it reduce by about half; Let it cool.
Put the mayonnaise in a bowl and add, stirring gently, cooking sauce of mussels, which must be completely cold.
Arrange the shells on a serving dish, cover with the prepared sauce and Sprinkle chopped parsley.
Keep in the refrigerator for at least 30 minutes before serving.
Ingredients and dosing for 4 persons
- 1500 g of mussels
- 1 glass dry white wine
- Pepper
- Salt
- 1 cup of mayonnaise
- 1 tablespoon of chopped parsley