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Mussels With Pine Nuts And Garlic
Roasting will not destroy the aphrodisiac qualities of pine nut
and can in some combinations enhance the taste. Keep in
mind, though, that pine nuts roast quickly in comparison to
other nuts and also burn easily.
Proceed as follows:
Ingredients:
1
. Chop the garlic and the pine nuts briefly in the food
processor. Heat some extra virgin olive oil in a pan
and add the coarse pine nut - garlic mixture.
·
300 g freshly cooked
mussels
·
·
·
l00 g pine nuts
25 g garlic
olive oil
2. Roast the mixture until it just begins to acquire a
golden brown colour (usually 2-3 minutes) and let it
cool.
3
. Purée the cooked mussels and the roasted pine nut-
garlic mixture in the food processor. If possible, use
freshly prepared mussels which have been cooked
together with white wine, fennel, celery, leeks and
carrots.
The pine nut-garlic-mussel purée can be served as it is, on
toast or crackers, or (our preference because of the eggs!) as
an omelet filling. In the latter case, a glass (or two) of dry
cider is a perfect accompaniment.
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