Mussels are part of the family of mussels and are bivalve mollusks. They can be found in the frozen or fresh version; but in any case the most important part of the processing of mussels is the cleaning. It is also the most complex part. It must be done with meticulousness by paying attention to the complete removal of foreign elements. Over the years man has started to breed these mussels which in nature are found from May to September.
In the areas of southern Italy, in particular in Apulia, the variety of mussels called pelose (hairy), is often eaten raw with just a squeeze of lemon. It is preferred to eat mussels cooked; as in this way it is possible to eliminate all the bacteria present in them. at this point the recipes that can be prepared with this mussel are practically endless. A fresh pasta made with mussels, or the version au gratin in the oven, are just some of the methods of preparation.
In Italy, there are many varieties, starting from the typical Adriatic Coast from Comacchio to Riccione. This particular mussel is characterized by its considerable size and is often served with one of the most typical dishes of Emilia Romagna: passatelli. Moving towards the south of Italy, there is the Taranto mussel typical of Apulia. This version is particularly appreciated in its slightly spicy version and is often served with toasted bread. With the mussel from the Gulf of Naples, the characteristic soup of Maundy Thursday is prepared. Where the mussel is served with shrimps, octopus and cuttlefish. Common preparation to the whole Italian territory is instead the recipe of mussels marinara style.
The consumption of mussels is recommended in case you want to improve the functioning of the immune system. Containing many minerals, in particular the Mussel works as an antioxidant, increasing the immune defenses. The content of omega-3 instead favors the functioning of heart and arteries.
Starting with the mussels already cleaned (you can ask the fishmonger to do it directly), soak the mussels for about an hour, changing the water 3 times.
Fry the garlic in a pan with extra virgin olive oil.
Add the mussels and deglaze with wine as soon as they begin to open.
Add the parsley and close the lid until all the mussels have opened.
Serve the mussels hot with the sauce and slices of toasted bread.
If you like the spicy taste of hot pepper, you can add it to the fried meat before adding the mussels.
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