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 hellfish dishes are famous for their aphrodisiacal properties, such as crustaceans and caviar, but at a price which is definitely better. Perhaps this is why they have always been extraordinarily popular. Mussel-based dishes can be found throughout the Mediterranean, in extremely simple recipes which enhance their seafood flavor with the addition of a few herbs or vegetables. The recipe of Spanish origin, which artfully combines celery, and is considered an aphrodisiac, with mussels, is strangely similar in ingredients to "mussels Antwerps style", a city which is distant from Spain but proves once again that gastronomy knows no boundaries .
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Mejillones al Apio
Mussels with celery
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2 kg/4 ½ lb. mussels - 2 cloves peeled garlic - 8 celery stalks - 1 bunch parsley - black pepper - extra virgin olive oil - lemon juice.
Rinse the mussels under cool running water and place in a cooking tray with lid.
Heat over a lively flame until the mussels open and eliminate those that are still closed.
After having dripped them over the tray, place in a tureen and cover with a damp cloth. Filter the mussel liquid, pour into a pan and add the chopped parsley, crushed garlic, 7-8 peppercorns and the celery stalks cut into pieces. Pour 2 cups of water into the pan until the celery is soft and the liquid denser. Add the mussels, stew over a low flame for 10' and serve in a tureen with oil and lemon.
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Pinot Bianco Alto Adige DOC
Santa Margherita
Elegant wine with pale hay color and slightly greenish shades, bouquet with typical golden apple and acacia flours, smooth taste.
Serve at:
8° - 10° C.
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