DUE ANTIPASTI CON LE COZZE l’impepata e il gratin

Due antipasti di mare con le cozze.
Le cozze gratinate al forno… Una crosticina croccante preserva tutta la freschezza ed il succo dei molluschi. Una debole piccantezza le rende irresistibili. Sono ottime anche come finger food servite in un buffet.
L’impepata di cozze… Ricetta napoletana di rapidissima esecuzione, fornisce poche calorie ed è ideale per chi segue una dieta dimagrante. L’assenza di glutine, lattosio, zuccheri e grassi aggiunti ci permette di inserire questo piatto in una lista di RICETTE ANTI GONFIORE (visita la playlist per il mio programma dimagrante di 30 giorni).
Il trionfo del mare… tanto sapore e zero sensi di colpa.

LINK RAPIDI:

00:00 intro
01:21 la pulizia delle cozze
02:02 le cozze al gratin
04:28 L’impepata di cozze

I bought 1.5 kg of mussels and now you will see what I do with them. I divided the mussels into three parts. Three more or less equal parts, each of about half a kg. I will clean these two and I will make today’s two recipes which are: mussels au gratin and we will also make a mussels with pepper. As for the third part, I will also clean this and I will open the mussels to then save them for the next recipe which will be a pasta e fagioli with mussels that is truly special because the mussels, you see, are beautiful, the pasta is the one I make at home and above all the beans are fresh Cannellini beans. So let’s first clean these mussels well and then we will get to work. To clean the mussels the first thing we have to do is remove the beard. We grab it with two fingers and then we go and pull from the opposite side to the tip. Let’s start by giving ourselves a first rinse and try to eliminate this part of the dirt by scraping the surface of one mussel with the edge of the other. I’ve scraped them, rinsed them and now all we have to do is cook them. Let’s divide the mussels into two pots. In this pot we’re going to make the mussels with pepper, so we’ll do that later and put it aside. Here instead are the mussels that I want to open. Let’s put the flame on maximum and as soon as the valves open we’re going to remove them from the pan. Let’s take the mussels, open them and place them in the pan. In the mincer we put the garlic, the breadcrumbs, the cheese… this is Parmesan, a good amount of parsley and blend. And now we’re going to put this on the mussels. Let’s put a few drops of chili pepper oil on each mussel. Let’s not put too much because otherwise it becomes too spicy. Let’s put a little extra virgin olive oil and we can put it in the oven. For the mussels with pepper, we light the pot under the stove. There are the well-washed, cleaned mussels and we have to open them. In my opinion, the mussels with pepper is a perfect dish for those on a diet. The mussel is very tasty. The simplest way to prepare it is to open it on the stove, add some pepper… and that’s it. We don’t have to add anything else. So simply the mussels with their water, the pepper and nothing else. Let’s prepare the fresella. Let’s put some boiling water in a small bowl. These are wholemeal fresella, they are very tasty. Let’s put it on the plate. Let’s add a little bit of chili oil… really a little. And in a minute the mussels will have already opened. Let’s start removing them little by little. The liquid must be filtered and we put the mussels back in the pot. Let’s add plenty of pepper. A good stir and we’re ready. Our mussels with pepper is ready.