Conchiglie with Mussels and Broccoli

stampa
An appetizing recipe in which the surf and turf flavours are intertwined beautifully.
Conchiglie Rigate
Recipes by Fish
Number of people:
4
Level of difficulty:
Low
Required time:
20'
Nutritional values
per serving prepared according to this recipe.

Energy value
563 Kcal
- Protein
24,3 g
- Carbohydrates
68,2 g
- Fat
17,8 g

 
350 g
Mussels
 
400 g
Broccoli
 
250 g
Pachino cherry tomatoes
 
20
Extra virgin olive oil
 
4 tablespoons
Parsley chopped
 
1 tablespoon
Chili pepper
 
1
Garlic
 
1 piece
Sparkling dry white wine
 
1/2 glass
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Sauté the chopped garlic and chili pepper in a non-stick frying pan in 2 tablespoons of oil. Add the mussels and pour in the white wine.
1
Once the mussels have opened, drain them and filter their cooking liquid.
1
Sauté the previously blanched broccoli in 2 tablespoons of oil. Add the mussels, a ladle of the preserved cooking liquid, and the chopped, de-seeded Pachino cherry tomatoes.
1
Add parsley, salt, and pepper.
1
Cook the Conchiglie in plenty of salted water, then drain when al dente and toss with the sauce.

Chef's tips


Scrape the mussels well and wash them repeatedly under running water before cooking them.

Suggested wine


Verdicchio
di Matelica

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