The delicacy of the zucchini combined with the scent of the sea released by the mussels, make this first course truly unique in its simplicity. To try!
Ingredients (for 4 people)
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Orecchiette or mezzemaniche 300 gr.
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Mussels 1 Kg.
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Zucchini 200 gr.
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Extra virgin olive oil 50 gr.
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Garlic 1 clove
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Parsley to taste
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Salt to taste
Wash, peel the zucchini and cut the peel into strips. Keep the remaining part, you can use it for another dish.
Wash the mussels well, trying to clean the shells well and remove the byssus, i.e. the thread that is on the side of the mussel.
Put them in a pot and cook with a lid. They will be ready when the valves are all open.
Shell the mussels, keeping some for the final decoration of the dishes. Keep some of the cooking liquid from the mussels that you will need to add to the pasta.
Sauté the garlic and oil.
Add the zucchini.
Cook over high heat for 5 minutes. Remove the garlic.
Add the mussels and parsley.
Boil the orecchiette and pour them into the pan. Also add a ladle of cooking liquid from the mussels which will make them tastier.
Serve, decorate with some mussels with its valve and enjoy this dish with the scent of the sea.
"Every wave of the sea has a different light just like the beauty of those we love." (Virginia Woolf, writer)