Moscioli di Portonovo
Moscioli di Portonovo are wild mussels that star in the culinary tradition of Riviera del Conero. These mollusks, with their intense and distinctive flavor, lend themselves to simple preparations that enhance their qualities: alla marinara with garlic, parsley and white wine, or au gratin. A genuine recipe that captures the essence of the Marche sea.
Preparation
- 1
Carefully clean the moscioli under cold running water, scrubbing the shells to remove sand and debris. Discard any that remain open.
- 2
In a wide pan, pour the extra virgin olive oil and lightly toast the garlic cloves sliced into thin strips until golden.
- 3
Add the moscioli to the pan and increase the heat. Deglaze with white wine and cover with a lid.
- 4
Cook for 8-10 minutes, until all the shells have opened. Discard any moscioli that remain closed.
- 5
Sprinkle generously with fresh chopped parsley, adjust seasoning with salt and pepper. Gently toss and serve piping hot with the cooking liquid.
- 6
Accompany with slices of toasted bread to soak up the fragrant marinara sauce.
Chef's Tips
Purchase the moscioli on the same day of preparation, storing them in the refrigerator. To ensure even cooking, use a pan with a diameter appropriate to the quantity of mollusks.