Mussels with Grappa
Second courses
Aged
4 people
Guido Ghersi, Gianfranco Greco - Levanto
40 minutes
Ingredients:
1 kg mussels
Half glass olive oil
50 g butter
1 sprig of parsley
2 cloves of garlic
2 tablespoons flour
1 shot of aged Grappa
Half glass olive oil
50 g butter
1 sprig of parsley
2 cloves of garlic
2 tablespoons flour
1 shot of aged Grappa
Preparation:
Clean the mussels, cook and, once opened, leave them in their half shell retaining the cooking water. Place them in a baking tray.
Separately, put the butter, olive oil, parsley and minced garlic together in a small saucepan.
Allow to simmer, add the flour and make a sauce by adding the aged Grappa and the cooking water used for the mussels.
Pour the sauce on the muscles and pass them to the oven for about twenty minutes. Serve.
Separately, put the butter, olive oil, parsley and minced garlic together in a small saucepan.
Allow to simmer, add the flour and make a sauce by adding the aged Grappa and the cooking water used for the mussels.
Pour the sauce on the muscles and pass them to the oven for about twenty minutes. Serve.
