Cozze con la panna

Serves 1
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Directions

  1. 1Wash the mussels under running water and scrub them thoroughly.
  2. 2Prepare the base for the mussels by finely chopping the shallots.
  3. 3Place a pan on the induction hob or stove.
  4. 4Add extra virgin olive oil and a knob of butter to the pan.
  5. 5Add a tuft of parsley with its stem and all the chopped shallots to the pan.
  6. 6Add the mussels to the pan.
  7. 7Season with a little black pepper and a light sprinkle of salt.
  8. 8Deglaze with a glass of fresh white wine to add acidity and let the alcohol evaporate for two minutes.
  9. 9Once the mussels have opened, remove them from the pan with a slotted spoon to prevent them from overcooking.
  10. 10Add a glass of fresh cream (almost 40% fat) to the mussel broth in the pan.
  11. 11Let the cream reduce slightly for about one minute.
  12. 12Return the cooked mussels to the pan with the cream sauce.
  13. 13Serve and taste the mussels with cream.

Ingredients

  • 400 g cozze
  • 1 noce burro
  • 50 ml vino bianco
  • 100 ml panna fresca
  • 1 scalogno
  • q.b. Sale
  • q.b. pepe nero
  • Olio extravergine di oliva
  • 1 ciuffo prezzemolo

Equipment

padellapiano a induzionefornellischiumarola

Tips

  • Use high-quality fresh cream with almost 40% fat for the best result.
  • Ensure the shallots are cut very finely for a delicate flavor.