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ITALIAN FOOD RECIPES WITH PICTURES

  blue mussels : description and recipes with pictures

Mytilus edulis galloprovincialis

blue mussels

blue musselsBlue-mussels, in Italian cozze, are bivalve molluscs,  In Italy are practically available everywhere there are rocks and wrecks. Being filterers  they proliferate very well also in polluted water, for this reason it is very important to purchase only from serious sellers or  make yourself informed where they come from. The Italian law is very severe about, and defines two fishing areas: the areas A ( bacteriological pure) where the mussels ca be sold directly from and the areas B , where it is necessary a purification period in depuration plants.

It is possible to buy  also frozen and canned,  but we find that they lose their sea perfume, that is the essence of this food.

blue musselsFor cleansing cleansing blue-mussels they must be put into fresh and salted water for at least 2 hours, then you must brushblue mussel the shells with a scourer without detergent and then de-beard (remove the byssal thread from). In many shops it is possible to buy them already de-bearded, and avoid this boring cooking step. The only point is to cook quickly. As soon as de-bearded they must be cooked within no more than 1 hour: otherwise they will die and it will not possible to open.

Blue-mussels must be cooked for few time, anyway you like them the cooking time must be short (5 minutes) or they become rubbery, hard and insipid. Remove the broken and unopened molluscs. Preserve always the water used for cooking: it is excellent for many recipes: filter and use for cooking the pasta, for the fish broth or make it dense for the white sauces.

cooking blue mussels as main or complementary ingredient italian style 

blue mussel

rice stuffed cuttlefishes

SINGLE COURSE

risotto with blue mussels

a single course where the blue-musseles are used for the stuff

6

garganelli with octopus and blue mussels sauce

FIRST COURSE

 

garganelli

a tasty and easy recipe with octopus for the garganelli, where the blue mussels give a good harmony to the dish

5

blue mussels soup

 

 

FIRST COURSE

blue mussels soup

a very popular and cheap recipe of a traditional soup for the blue musels, suitable either for starter or first course

 

4

risotto alla pescatora

 

FIRST COURSE

risotto alla pescatora

The risotto alla pescatora is a traditional and widespread recipe. We propose one of the most classic and coded recipes.

 

3

sea salad

 

STARTER

sea salad

A traditional recipe, always agreeable: the sea salad is very easy to cook  at home

2

 

spaghetti allo scoglio

FIRST COURSE

spaghetti

a famous and traditional Italian recipe, of fantastic perfume and taste.

1

 

recipes for fish icon

ITALIAN fish recipes

  

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