Buon appetito!
Mossels a la Elvea Cubetti look
Ingredients
4 persons
- 4000 grams of mussels
- 2 onions
- 1 stalk (pale) celery
- 2 tablespoons olive oil
- 800 gram ELVEA Cubes
- 4 deciliters white wine
- pepper
- salt
- paprika
Preparation
-
1
Peel and finely chop the onions.
-
2
Chop the celery into bite-sized pieces.
-
3
Sauté the Elvea Cubetti garlic with the onion and celery in the oil for 2 minutes, then add the wine.
-
4
Season with pepper and paprika.
-
5
Add the mussels and cover.
-
6
Shake the pot well a few times while cooking.
-
7
Cook on high heat for about 3 minutes.
-
8
You can further finish the sauce with cream. Spoon the mussels into bowls, stir 2 dl into the cooking liquid, and season with pepper and paprika powder if desired. Spoon the sauce over the mussels and serve with fries or bread. .
-
9
Buon appetito!
Psst… chef’s tip
Use a very large cooking pot because the mussels open up and take up more volume, or prepare your dish in two parts.
