Cozze alla marinara (5)
Instructions
Brush well and long wash the mussels under running water; put them in a saucepan, cover with cold water, add a little salt, white peppercorns and bay leaf.
Bring to a boil, let the fire still a minute, then drain the mussels, recovered by eliminating valve molluscs and remember to keep aside the cooking liquid.
Pour the oil in a saucepan, heat it, ask yourself to Brown the onions and minced garlic, wet with white wine and a few spoonful of cooking liquid of the filtered mussels.
When the sauce is narrow, add the mussels and let them flavor; mix the egg yolks with the cream and add to the sauce.
Add salt, sprinkle with the parsley, stir and serve mussels soup in individual bowls or plates.
Ingredients and dosing for 4 persons
- 1000 g of mussels
- 2 chopped onion
- 2 cloves of chopped garlic
- 2 cups of dry white wine
- 1 glass of cream
- 2 egg yolks
- 5 tablespoons of olive oil
- 1 tablespoon of chopped parsley
- 4 grains of white pepper
- 1 leaf of laurel
- Salt