Istrian mussels

When summer approaches, you turn to making light meals – hopefully also nutritious ones - which bring to mind those fantastic holiday destinations where one finds the charm of a warm environment, and where you can taste unique delicacies and be inspired by nature. With today’s recipe we’re having an adventure on the Istrian peninsula, a land full of wonders, where the Adriatic coast is wonderfully inspiring thanks to clear water and the unique beauty of the coves and beaches. So today we are making some excellent Istrian mussels: with this dish we will not only enjoy the unique deliciousness of a delicate dish, but we also want to sample the charm of a land where flavours and aromas are mixed in a unique way, providing a sense of relaxation that is very difficult to find elsewhere: why not also enjoy it at home?

Clean the mussels of their beards and leave them to purge their sand and other impurities in water and salt for the time it takes to prepare the sauce. Make the sauce as for artichokes (see recipe) blending onion, parsley, garlic and anchovy. Once you have the thoroughly cleaned mussels and the sauce ready, heat a large pot with a little oil. When the oil starts to smoke throw in the mussels all at once and cover. Let them heat for a few seconds and then add a dash of sweet white wine: I decided to use sweet instead of the usual dry wine in order to give a more distinctive flavour on the palate. When the wine has attained the correct heat, remove the lid and quickly add the sauce; cover once again and mix everything by shaking the pot in a circular fashion. After about 3 minutes, the mussels should have all opened: don’t cook them any more because I believe they should be eaten only lightly cooked, so that their natural ‘sea’ flavours come through more readily. Now add a few breadcrumbs, fry everything together, and serve!