Christmas wreath with marinated mussels
4 people
25-30 min
Low difficulty
Wine pairing
Falanghina del Sannio DOC
Details
Wine pairing
Falanghina del Sannio DOC
Given the richness of the dish’s aromas, nothing else can be done but pair it with Falanghina del Sannio wine. In this area of Campania, in fact, the grape is enriched with an olfactory profile that recalls citrus, sweet winter fruits, and a light minerality; perfect ingredients for a marriage of love.
How to cook it
Pan 25-30 minutes
Pan 25-30 minutes
Watch the video recipe
The protagonist
Ingredients
- 1 pack of Arbi Shelled Mussels 200g
- ¼ pomegranate
- ¼ round red chicory
- ½ Iceberg lettuce
- ¼ red apple
- ¼ pear
- juice of one orange
- sesame seeds
- balsamic vinegar glaze to taste
- cinnamon to taste
- salt
- pepper
- extra virgin olive oil to taste
Preparation
- Defrost the mussels and place them in a bowl with the orange juice, salt, pepper and oil, then leave to marinate.
- Wash and clean the fruit and vegetables, roughly chop the red chicory and cut the iceberg lettuce into strips. Slice the pear and apple leaving the peel on, then immerse in a water and lemon solution to prevent from oxidizing. Then, deseed the pomegranate.
- Cook the mussels in their marinade with a clove of garlic for 5 minutes, allowing the juice to evaporate. Leave to cool.
- In a large circular dish arrange the red chicory leaves concentrically around the edge and place the salad on top, leaving an empty space in the centre as if it were a garland. Add the apple and pear slices and the mussels with their sauce, pouring it evenly over the surface of the salad. Add the pomegranate and sesame seeds, then season everything with salt, pepper, oil, cinnamon and the balsamic vinegar glaze.