Mussels on raw tomato creamy marinara: Today a plate of my creation, a light starter, but with all the flavor of the sea, Thanks to the Sardinian mussels and tomatoes Auburn: juicy, Rossi, by season, with a very slight acidity and a firm. The dish is simple, This is my own personal version of mussels marinara: a frothy whipped cream almost raw tomato with olive oil and enriched ' alla marinara’ with garlic and parsley, on which floating the mussels just Blanch. Some radish sprout gives a nice spiciness to everything and the crusty bread complements the dish. If you are planning a summer dinner and light is a good proposal for a starter with a difference. I have done minimal portions, by calculating four very large, luscious mussels per person.
Ingredients for 4 people:
- 16 mussels
- 3 large tomatoes
- extra virgin olive oil as required
- a small bunch of parsley, with stems
- 2 cloves of garlic
- half a clove of garlic
- salt and pepper
- radish sprouts (If you do not find them you can garnish with a sprig of parsley)
- 4 slices of bread cut paper thin
- a pinch of paprika
Wash the tomatoes, clip a cross, then Blanch for 30 seconds in boiling water: in this way the skin will come off very easily. When you have bare wires, cut into chunks and processing them with the mixer , then, Once you have obtained a smooth cream, begin to add the oil as mayonnaise. When you've got a thick cream and whipped, season with salt and pepper. Finely chop the garlic and a little’ parsley and add to the cream of tomato. Set aside (If it were to be dismantled some’ While you prepare the dish, blend everything again with the mixer before serving, will inflate and dense in a snap).
Thoroughly clean the mussels, then place in a pan a little oil, the garlic and parsley stems: Sauté and add the mussels. Cover and cook over high heat, Turning the mussels from time to time, until they have opened. Then turn off the heat and keep warm.
Grease the bread slices on both sides with a little oil in which you have dissolved a little salt and a pinch of paprika (I used the brush) and bake at 200 degrees for a few minutes: I do mean very little because if the slices are thin as must, only takes a minute on one side and one on the other to get crispy croutons. Eye, don't leave them burning immediately.
Composition of the dish: pour on the bottom of the dishes the cream of tomato marinara, then lay four mussels per person and garnish with radish sprouts or with a sprig of parsley. Accompany each dish with a Crouton and Bon Appetit.
THE PAIRING: With this dish by sour (tomato) and sweet (for the presence of mussels), We suggest a white wine with a final bitter Gambellara Doc (Garganega grape). We chose the one produced from the cellar David Van Der Merwe, which produces this ‘El Gian‘, a white delicate aromas of acacia flowers and Wisteria, with a fresh taste, savory, with mineral notes.