Mussels Tarantina style is an easy and tasty Italian seafood recipe.
Portonovo mussels are a wild variety. They are small but especially tasty, apparently because of the kind of algae that thrive on the rocks where the mussels are attached. To prevent the extinction of this precious and tasty variety of clams Slow Food created a presidium for the Portonovo mussel. Here is the recipe. Clean the mussels from the byssus threads that attach them to the rocks and wash them thoroughly. Place them on the fire in a large pan and add a glass of water, until they open. Collect and filter a cup of the cooking water. Remove one valve of the mussel, leaving the meat in the remaining shell and place them back in the pan. Add the filtered water, sprinkle with oil, add a little parsley, pepper, lemon juice and small pieces of lemon in every single shell. There is no need to add salt because the cooking water provides enough of it. Cover and let simmer for few minutes. Serve with bread and chilled glass of Verdicchio wine. Click on the arrow to watch Enrico masterful performance.
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