Mussels With Milk are a tasty seafood main course typical of Italian cuisine. The mussels are cooked in a delicious milk-based sauce and flavored with chopped parsley. Their preparation is simple and quick, perfect for a nice lunch or dinner. Serve the mussels with milk with toasted slices of bread for a crunchy touch!
Scrub the mussels vigorously (or scrape them with a knife) under running water to remove all encrustations, then put them in a saucepan over the heat and leave them there until the shells have opened
Remove the mussels from the shells and set them aside
Strain the cooking liquid through a thin cloth to free it from any sand residue and set this aside as well
Wash the leek and slice the white part into rings (the green part should be discarded); peel the potato and cut it into cubes
Put these two ingredients in a saucepan with the foaming butter and sauté them for a few minutes
Bring the milk to the boil and slowly pour it over the vegetables
Add half a liter of boiling water and the crumbled bread crumbs
Cook for 30 minutes, then pass everything through a sieve or food mill, collecting the mixture in the cooking pot
Add the mussels and their filtered liquid to the milk cream
Season with salt and pepper, add the chopped parsley and bring back to the boil
Meanwhile, toast the slices of bread
Then remove the 'mussels with milk' from the heat and serve them very hot with the bread croutons
Pan
Bowl
Knife
Italia
| Energy (kcal) | 122.37 |
| Carbohydrates (g) | 14.45 |
| of which Sugars (g) | 1.55 |
| Fat (g) | 3.41 |
| of which Saturates (g) | 1.15 |
| Protein (g) | 9.03 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.21 |
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