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The
description and the Italian recipes for the mussels
Bivalve molluscs of great dimensions are appreciated by national and
international cuisine. Caught in abundance in On the market is found either
the national product or the Generally in the fish shop you buy these molluscs half
open, and already ( sometime partially )cleaned from
the sand. If they are fresh the body has a brilliant colour (the white is snowy,
and the orange is brilliant). Avoid greyish products or with the shell broken.
You can buy them even deep-frozen: can be good enough for sauces or risotto, but
lose their characteristic perfume. You can clean up removing them from their shell, paying attention to a
careful process of washing and
drying. Generally the shell is used
for the presentation, so it is advisable to wash them carefully. They are cooked in many ways, thanks to the strong but refined taste. It
is essential to cook not for too long time: otherwise they become rubbery and
dry The Italian scallops step-by-step photographed recipes proposed by Italian Homemade Cooking
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