Spicy mussels from Tuscany with white wine or mead
Travels always feed me with new energy and give me inspiration and passion for new and interesting activities. Soon we returned from one of the most beautiful places of the Old Continent, the inspiring Tuscany. And since it is the sin of being so close to the sea and not seeing it, there was no way of leaving one day for sea experiences.
So after a brief beach in Grosseto, we headed south to a small coastal town called Porto San Stefano. It is here that we tried this recipe cooked in a wonderful little Osteria. I will not hide that the mussels are one of our favorite summer dishes, and when they are served to you with chilled white wine, on the banks of the Tyrrhenian Sea, under blooming bougainvillea and with a wonderful company, there is no way the memories to be not lasting.
Our dinner was just made of seafood caught the same day and started with these fresh mussels with gentle texture. Of course, here I use a local white wine, but I will not be if I do not add anything by myself, so I prepared them with mead. We continued our dinner with other sea treats like a grilled octopus with citrus notes, served on a fine mash of zucchini and asparagus with saffron and flowers and gorgeous turbot made with rosemary and sea salt in an oven. If you are wondering what kind of dessert completes a similar night, the classics here are Semifreddo and of course Tiramisu.
This recipe for “Spicy mussels from Tuscany” is for all who love seafood and want to feel our experience in Tuscany. Enriched by me with a fiery pinch of spicyness and a slightly sweet aroma of mead.
- 1 kg of mussels
- 40 ml of olive oil
- 1 carrot
- 1 small onion
- 3-4 cloves of garlic
- small bunch of dill
- a small bunch of parsley
- 1 coffee cup of mead or white wine
- 1 lemon
- a pinch of chilli peppers
Clean the mussels very well. Select a 5-liter saucepan. In olive oil, cook finely chopped onions, garlic and carrots. Add the mussels, dill, parsley and a little hot pepper. Add white wine. Stir well and cook under cover until the mussels open. Serve with slices of lemon, bread and chilled white wine.