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It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce. [1] Although saffron is cultivated in Abruzzo, it is not a typical ingredient in the cuisine; this dish is "one of the rare examples", according to Anna Theresa Callen. [2] [3]
One starter not to skip is the restaurant's zuppa di mussels, a large shareable dish of mussels cooked in red or white broth with garlic, white wine, and herbs. 7. Il Fornaio
Clams, mussels, shrimp and salmon simmer slowly in a brothy tomato, fennel and white wine mixture. Make it hours in advance, so you can spend more time with your loved ones on Christmas Eve.
The ways in which the mussels are cooked in the dish can vary significantly. Some common variants include: Moules marinière: Probably the most common and internationally recognisable recipe, [8] moules marinière includes white wine, shallots, parsley, and butter. [9] Moules nature: The mussels are steamed with celery, leeks, and butter. [2]
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Mussels with saffron: classic cooked mussels prepared with parsley, onion, bay leaf, white wine, olive oil and seasoned with L'Aquila saffron sauce [37] [20] Marinated anchovies: they are seasoned anchovies marinated with garlic, parsley, oregano, lemon, oil, salt, pepper.
Add the wine, then add the squished tomatoes, tomato puree, chili, the reserved mussel liquor, 1 cup of water, and 1 teaspoon salt. Let the liquid come to a simmer and tweak the heat to maintain a gentle simmer for 5 minutes, stirring occasionally. Cook the mussels: Add the mussels to the pot in one or two tightly packed layers.
Cook littlenecks and mussels in a white wine and garlic sauce. Serve with linguine dressed with a bright salsa verde made with parsley, chives, fennel, capers, garlic, lemon zest, mint and olive oil.