Fruit salad in mussel shells
4 people
30 min
Low difficulty
Wine pairing
Falanghina del Sannio DOC
Details
Wine pairing
Falanghina del Sannio DOC
Falanghina del Sannio wine is known for its enveloping, intense, and lasting aromatic heritage. The recipe becomes enriched with the fragrances of fruits and aromatic herbs so as to be supported by a harmonious and balanced nectar.
How to cook it
Pan 30 minutes
Pan 30 minutes
Watch the video recipe
The protagonist
Ingredients
Ingredients for 4 servings
- 24 mussels from bag of Arbi Mussels in Shell
- 120g blueberries
- ½ Tropea onion
- 1 large tomato
- 2 kiwis
- 1 mango
- extra virgin olive oil to taste
- salt to taste
- 6 small mint leaves
- 30 basil leaves
Preparation
- Place the mussels in a large pan and cook over medium heat with the lid on until they open, then continue cooking for 1 or 2 minutes.
- Wash the fruit and vegetables, dice all the ingredients into small cubes about ½ cm thick, place everything in a bowl and mix gently.
- In a separate container, using an immersion blender, make an emulsion with the oil, salt, basil and mint.
- Fill the mussels with a little cooking liquid and then with the fruit and vegetable salad. Repeat with the empty part of the mussel shells.
- Finish with the basil emulsion.
- Serve with crushed ice to enhance the freshness of the dish.