Lamb with Peas
second courses from Italy
translated by Italian with
Carefully clean the mussels. Remove the weave.
Rinse them under running water and store them in a bowl full of water.
Finely chop onion and leek and put them in a frying pan with an extra-virgin olive oil, laurel and parsley stems.
Place the frying pan on the fire and bake it very slowly, so that the temperature does not exceed 90 ° C and the flavors can be exalted. Also pay attention to the leek, which does not burn.
When onion and leek will be soaked, remove the parsley stems and pour the wine. Let the alcohol evaporate and let boil in a gentle heat until halfway down.
At this point, raise the fire and, with a hot pan, put the mussels. Close the cover so that the mussels are opened with steam. You must avoid mites getting too dry.
The fruit must remain damp. For this reason, just remove them from the fire as soon as they open and avoid jerking them. It will take about 3.
Just open, remove the mussels from the fire and keep them warm. Butt the mussels that have not opened in the baking.
Get the baking liquid, filter it to avoid impurities, then put it back in the pan, add saffron and oil spoon and emulsify with a whip. Put the sauce for a few minutes.
And just add chopped parsley at last. Serve the mussels by tapping them with saffron sauce.