ingredients
- 20 large mussels
- chips 40 gr
- corn flakes 60 gr
- 50g pine nuts
- marjoram
- parsley
- rosemary
- extra virgin olive oil
Preparation
blend coarsely 40 g of chips with 60 g of corn flakes, 50 g of pine nuts, leaves a sprig of marjoram, a sprig of parsley and a few needles of rosemary; you will get a breading.
Clean 20 large mussels, then open them from raw: grab the mussel with the hinge side up and go with the tip of a thin blade boxcutter and curved from the starboard side, at the junction of the two valves. Scroll down the blade, then pry to open them.
Gather up the shellfish on a valve, sprinkle with breadcrumbs, lightly oiled and bake at 220 ° C for 5 '. Remove from the oven and serve.
Recommended wine: Vermentino