3 Mussels Recipes for Your Next Dinner Party | Guardian Chef
Mussels are the zero-stress secret to an impressive Italian feast! Whether you need a quick appetizer, elegant finger food, or a stunning main course, these three classic Italian recipes are essential for your menu:
– Cozze alla Marinara: The 5-minute, no-tomato appetizer.
Print the recipe here:
Cozze alla Marinara And Impepata di Cozze (Italian Peppered Mussels)
– Cozze Gratinate: The make-ahead, baked party food (Parmesan is okay, trust us!).
Print the recipe here:
– Pasta Mari e Monti al Cartoccio: The sophisticated seafood and mushroom pasta baked in a parchment parcel.
Print the recipe here:
We’ll teach you the techniques to master all three and reveal the golden rule of Italian menus: never serve the same ingredient twice!
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Do fresh muscle intimidate you? Welcome to your guardian chef, your angel in the kitchen. >> I’m the devil in the kitchen, here to tempt you with shortcuts no Italian would ever approve of. >> Today we are making three amazing Italian dishes with fresh muscles. Muscles are often seen as an humble, messy, and complicated, but they are actually zero stress solution for an impressive Italian dinner. We’re tackling your hesitation with three classic recipe perfect for any occasion from a simple family meal to the famous feast of seven fishes. First, we have Kot La Marinara, an appetizer that relies entirely on the freshness of the catch, and it’s ready in just 5 minutes. Next is Kot Gratinate, the elegant appetizer that transforms the humble muscle into sophisticated finger food. Finally, we have the ultimate dinner party trick. Pasta mariam monty. A surf and turf that marries sweet seafood with earthy porchini mushrooms. We bake the pastel carto or in a sealed parcel, which makes this complex dish completely make a head and creates a dramatic moment when your guests open the bag. >> But hold on, you said marinara. Marinara is a tomato sauce. This is one of the most common misconception about Italian cuisine. Barinara in Italian is not a tomato sauce. It means coming from the sea and it often refers to a way to serve seafood. In this case, it refers to a style of cooking muscles. We are starting with kotam marinara which is a refined aromatic variation of the classic Italian pepper muscles. And this technique will be a central base for our next two recipes. If you’re interested in the Italian real favor, let me know by giving this video a like. These are the ingredients you need for the kota marinara. The measurement are in the description below and you can find and print the full detailed recipe on my blog on the link above. You will need about 4 lb 2 kilos of fresh muscles purchased live and tightly closed and already clean. That will save you so much time. Rinse them thoroughly under cold running water and pull out the beer that hangs from the shell. Discharge any muscles that are broken or do not close when tamped. Heat some extra virgin olive oil and a couple of chopped garlic cloves in a large pot until fragrant. Now increase the heat to high and add the muscle. Cover the pot with the lid immediately to trap the steam. Cook for about 3 to 5 minutes until the shells open. Remember to shake the cover pot once or twice to ensure they cook evenly. Once the muscles are open, pour in about half a cup of dry white wine to add acidity and flavor the dish. The difference between marinara and pepa decelicity. Also known as impata go from the Neapolitan dialect as deot. The muscles are cooked dry over high heat and only black pepper as seasoning. Transfer the cooked muscles to your serving bowl. Immediately discharge any muscle that remain closed. Pass the cooking liquid remaining in the pot through a fine mesh seieve or cheesecloth. This step is crucial to remove any sand or impur released by the shells. Pour this hot filter broth back over the muscles. Finish by sprinkling generously with freshly ground black pepper and fresh chopped parsley and served immediately. But if you don’t want to be in the kitchen while your guests are at the table, you can use this kot laa marinara to make kot gratinate. You can prepare them in advance and grill them in the last minute. These are the ingredients you need for the kot gratinate. The measurement are in description below and you can find and print the full detailed recipe on my blog on the link above. You need to cook the muscles the same ways as the marinara, but steam them just for 2 to 3 minutes until they barely open as you do not want to fully cook them. Remove them from the heat immediately. Break off and discharge the empty half of the shelf leaving the muscled meat attached to the other half. Arrange this on a baking tray. As we did earlier, filter the liquid released in a pan through a fine seieve and save a small amount. Now for the crispy topping. In a bowl, combine your breadcrumbs, finely minced garlic, a generous amount of chopped fresh parsley, and pecorro romano grated cheese. Even though cheese on seafood is controversial, this is the only time Italian break the rule. Pecorino gives an authentic southern salty kick. I always have a batch of Italian flavored breadrumbs in my freezer. It’s such a convenient shortcut to have. Spoon the breadrumbs mixture over each muscle, pressing down gently to ensure it stays in the shell. Use a tablespoon or two of the filter muscle water we just saved and pour them over the stuffing. The goal is a texture like a damp sam, not wet paste to keep the stuffing moist and flavorful. Add a generous drizzle of extra virgin olive oil, which is crucial for binding the breadcrumbs and ensuring the brown into a golden crust. At this stage, you can cover the tray in plastic wrap and refrigerate the stuffed muscle up to 6 hours. Remove from the fridge 30 minutes before you cook them. You can simply bro them as your guests arrive, allowing you to enjoy the party. Although if you’re looking for a more complex and sophisticated dish that you can prepare ahead of time and bake at the last minute, this cot mariel carto is your recipe. This dish require a little bit more planning. Starting with the ingredient you need the measurement are in the description below and you can find and print the full detailed recipe on my blog on the link above. We’re combining the mari sea element, muscles, fresh shrimps, and calamari with Monty, mountain element, fresh or highly quality frozen porchini mushroom. For the pasta, you must use a high quality Italian brand of long pasta like spaghetti or linguin. This is crucial because the dish involves a double cooking process and the pasta need to stay al dente and not turn mushy. We already have our half-cooked muscles and filtered muscled water ready. Now prepare the rest of the ingredient. Peel and deain the fresh shrimps. Do not use pre-cooked shrimps. They will become rubbery and tough during the double cooking process in the pan and in the oven. Clean the squid and slice the body into ring. Clean the pchini mushrooms by whipping them with a damp cloth and slice them thinly. If you use porchini frozen, make sure they’re firm piece and not watery or they will dilute the sauce. In a large skillet, heat extra virgin olive oil with the whole garlic clove. Once the garlic is golden and it flavor the oil, remove it. Add the sliced porchini mushrooms and sate on a high heat until golden. Now add the squid ring to the skillet and cook for just 1 minute. Lastly, add the fresh shrimps and sat for just 1 minute. Remember, the shrimp must remain undercooked as they will finish cooking inside the parchment paper in the oven. Delaze the pan with white wine. Let the flavor blend for a minute. Then turn off the heat and cover. Now, the second most critical timing step. Boil the pasta in salted water for exactly half of the cooking time indicated on the package. The pasta must be al dente or hard in the center because it will continue cooking in the oven. Drain the pasta and toss it immediately into the skillet with the seafood and the mushroom sauce. Mix well to coat every strand. Add the cooked muscles, some shells and some unshelled from presentation and some filters muscle water. Sprinkled with chopped parsley. Cut large sheets of parchment paper approximately 12 by 16 in 30x 40 cm, one for each serving. Place a portion of the pasta in the center of the paper, ensuring each portion gets some muscles in the shell for presentation. Bring the edges to the paper together, fold them over, and use a stapler to seal the edge of the bag tightly. This ensure no steam escapes, which is crucial for the final cooking. Keep the parcel in the fridge until you’re ready to bake and serve them. Remove from the fridge 30 minutes before baking and place the parcels on a baking sheet. Bake in a preheated oven at 180 cent, 350 fah for about 10 minutes until the paper puff up. Serve your pasta marimont immediately while the parcels are still puffed with steam. Allow each guest to tear open their own carto at the table. The dramatic opening release the aromatic steam creating a unique dining experience. Since this is a very rich dish loaded with seafood and mushrooms, it works perfectly as a pat unico single course. The sheer convenience of this make ahead recipe is why it is specifically recommended for the feast of seven fishes. It allowed the host to actually sit down and enjoy the appetizer instead of standing over the stove. I’m going to serve all three recipes at my feast of the seven fishes. >> No. One of the golden rule of authentic Italian cooa is that you never serve the same primary ingredient into two different courses in the same menu. Choose only one option, a fast appetizer, elegant finger food, or a dramatic single course and enjoy your party. For more delicious seafood recipe like this one, check out the playlist I’ve linked for you. And don’t forget to subscribe so you don’t miss out on our next culinary adventure. This AI devil has no clue. He never cooked and hopefully never will.
Dining and Cooking