This delicious dish is easy to prepare with the essteele Per Domani Deep Covered Skillet. Delicate mussels and vongole may be cooked evenly without the danger of sticking because to the roomy design and diamond-reinforced nonstick surface. The nonstick coating makes washing easy, and the tight-fitting lid locks in the delicious smells and scents!
Makes 4 servings
Ingredients:
- 2 teaspoons of extra virgin olive oil
- 2 finely chopped garlic cloves
- 1 spicy chile, cut thinly
- 1-2 teaspoons of parsley stalks, finely chopped
- Cherry tomatoes cut in half, 3/4 cup
- A 150 milliliter dry white wine
- 1 kilogram of thoroughly cleaned mussels
- 1 kilogram of vongole
- Add salt to taste, if necessary.
- 1 or 2 teaspoons of parsley leaves, chopped finely
- To serve, grilled sourdough
Method:
- After rinsing the vongole in cold water to get rid of any grit, place them in a colanders and leave them aside. Pull on the fuzzy string hanging from the mussels to remove their beards.
- In a big pots, warm up the oil over medium-high heat. Stir in the tomatoes, chile, garlic, and parsley. Add the shells and wine after about 20 to 30 seconds, and wait for the alcohol to start bubbling (1 to 2 minutes). Put on a lid to allow the steam to crack up the mussels.
- Meanwhile, cook the bread according to your taste. After four to five minutes, when all the shells have opened, remove from the heat.
- Throw away any cracked or sealed shells.
- Transfer the shells together with the poaching liquid into a serving bowl, garnish with parsley, and serve warm over the grilled bread.
