By Pamela Mangone Main courses
September 29, 2015
Mouthwatering and a great recipe to impress your guests :-)
300g of Leaves' elbows with sage
1 kg mussels
100g of pistachio kernels
2 garlic cloves
Thinly chop the pistachio kernels. When you are finished, cook the mussels in 1/2 glass of boiling water until they open (2-3 mins).
Gently stir fry the garlic cloves in a pan with olive oil while the mussels are cooking.
When the garlic is of a golden colour and the mussels are ready, drain them and put them in the pan.
Bring the water to the boil in a large pot and add salt: now you can pour the elbows in and smell their aroma while their are boiling! Remember, they're ready in just 5 Minutes!
When ready, drain the elbows, stir fry them in the pan with the mussels and pistachio crumbles. Garnish with basil leaves.
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