Appetizer mantovano
Instructions
Wash the carrots, boil and pass through a sieve.
Pour the puree in a pan with two tablespoons of olive oil with the chopped garlic, salt and pepper and then simmer while stirring.
When the mixture will be very dry, off the heat, stir in chopped parsley and Parmesan, and extinguish the fire.
Aside, do open the mussels in a pan on a medium heat; remove the soft parts and transfer them over another saucepan, simmer them gently with a spoon of oil, the chopped chives, salt and pepper.
At this point the oven toast slices of bread cut each into four squares.
Spread over them the carrot cream and place in the center of each square a Mussel, well drained.
Serve.
Ingredients and dosing for 4 persons
- 20 mussels
- 400 g of carrots
- 4 cloves of garlic
- 1/2 cup of olive oil
- 5 slices bread
- 1 tablespoon of parmigiano
- 1 sprig of parsley
- 1 cipollina
- Salt
- Pepper