Difficulty Low – Ready in 25 min.
Serves 2
500 g of mussels already cleaned | 100 g of grated caciocavallo | Breadcrumbs | 1 shallot | A clove of garlic | Parsley | Extra virgin olive oil | Salt and pepper
For the salad: A bunch of rocket | 1 stalk of celery | Raisins | Mustard | 1 lemon | Extra virgin olive oil | salt
1. We open the mussels in a pan with oil, garlic and a little water, covering them with the lid. Then, without draining them too much, leave them attached to a valve and arrange them on a baking sheet with parchment paper.
2. Mix the breadcrumbs with the caciocavallo, the chopped shallots, salt, pepper, extra virgin olive oil and chopped parsley.
3. We will make the mussels with this filling, grease them with other oil and bake them until the cover is golden brown and the cheese melted (be careful not to let them dry out too much).
4. Prepare a citronette by mixing oil, mustard and lemon juice with energy and season the chopped rocket with the emulsion obtained. Add salt, chopped celery and raisins and mix everything. We serve the mussels on a bed of salad.