Small tricks for a dish with an extra edge signed Viviana Varese!
Ingredients for 4 people
- 1 kg Italian mussels
- 200 gr peeled almonds
- 100 gr water
- 100 gr fresh lemon balm
- 1 Amalfi lemon
- 130 gr extra virgin olive oil
- Fine salt to taste
Procedure
Almond cream: Place peeled almonds in a thermomix and blend until a paste is created, after which add water and blend until smooth, add a pinch of salt.
Lemon balm oil: Blanch lemon balm in lightly salted water and cool in cold water. Combine 100 g of extra virgin olive oil and the drained lemon balm in the blender, blend and strain through a strainer.
Mussels: Clean the mussels of their beards. Put in a large pan 30 gr extra oil make heat and add the mussels and add four tablespoons almond cream and cover with a lid. Garnish with two tablespoons of almond cream, the lemon balm oil and a grating of Amalfi lemon zest.
