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06/08/2018, 08:01



When-the-R-is-missing,-the-mussels-are-dancing!
When-the-R-is-missing,-the-mussels-are-dancing!
When-the-R-is-missing,-the-mussels-are-dancing!
When-the-R-is-missing,-the-mussels-are-dancing!


 



Brutta, sporca, scura scura,
dentro il mar non fa figura.
Ma se è pronta da mangiare,
è davvero un altro affare! 

(Ugly, Dirty, Dark, Dark,
In the sea they don’t make any impression
But if they are ready to eat
It’s really something different) 

Recipe for "Guazzetto di Cozze" by Imma Gargiulo from Masterchef Italy

Ingredients for two people: 
1 kilo of mussels 1 "cuore di bue" tomato 1 stalk of celery 1 clove of garlic 1 small chili pepper parsley olive oil, preferably DOP from the Sorrentine Peninsula 1/2 glass of white Lacryma Christi wine

Preparation:
Fry the garlic and add the chili pepper. If you like spicey food, cut the chili in two and let come out the seeds. Then add the parsley and the mussels and after a few minutes you can also add the chopped celery. Close the pot with a lid and toss the ingredients occasionally. Cooking will last at most 7/8 minutes. 
To be sure everything is fine, just check if all mussels have opened; if not, eliminate them. Then add the white wine, if possible cold. The thermal shock of the wine will make sure that all flavours come out.
Cook with a high flame without covering, to make the alcohol of the wine vanish. Add the tomatoes in small cubes. Serve with grilled slices of bread rubbed with some oil and a garlic.Buon appetito!


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