Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 20

2 kg fresh mussels

100 g spinach leaves

3 tablespoons grated Parmesan

4 garlic cloves, chopped

grated zest of 1 lemon

1 egg, beaten

sea salt and freshly ground pepper

50 g natural breadcrumbs

4 tablespoons extra virgin olive oil

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Preheat the oven to 200°C/400°F/Gas Mark 6.

Wash the mussels well, de-beard them and put them in a large saucepan. Cook over a medium heat until they all open (no need to add water as the wetness from the washing will be sufficient). Discard any that don’t open, remove the meat and reserve the shells.

Steam or cook the spinach leaves in boiling water for a minute or two, roughly chop them and place in a bowl. Add the Parmesan, garlic, lemon zest, egg and seasoning, and mix well. Place each mussel on a half shell and cover with a generous dollop of the Parmesan and spinach mixture. Sprinkle on the breadcrumbs and drizzle over the olive oil. Bake for 10 minutes. Serve while still hot.

Frankie

“There’s something irresistible about eating mussels in Italy; they just taste different. It could be because I remember as a boy collecting mussels from the beach and then rushing home to give them to my mother for that evening’s meal. This is how my mum cooks mussels. If, like me, you need to avoid carbohydrates, leave out the breadcrumbs, although they do add a really nice crunch.”