It was a delightful episode as it is putting my beloved Abruzzo on the map and showcasing the beauty of this undiscovered gem! Have a look at what is on offer:
This first episode visited the Adriatic coast of Abruzzo at San Vito Chietino and showed the special trabocchi or ancient fishing structures still in existence there. Of course seafood is on the menu there, always proud to serve their fresh and local catch. Many of you who have travelled to Abruzzo with me in the past will well remember the wonderful scenery and even dipped your toes in the Adriatic or sipped a prosecco on board and watched the fishermen haul the nets up with their day’s catch!
Here is a seafood recipe I would like to share with you. I learned this recipe from my friend Maria Grazia in Palombaro. We made it together then sat down with a glass of crisp trebbiano white wine and enjoyed our dish! Buon appetito!
Wash and clean mussels (approx 2 kgs), clean beards. Slowly open each mussel and fill with this mixture:
Mix these ingredients in a bowl and then slowly fill and stuff the mussel careful not to break open the shells. Keep the other half of the mussel shell.
- 3 eggs
- Finely chopped parsley
- Breadcrumbs (stale bread soaked in milk then squeezed dry/ or dry breadcrumbs)
- Approx 250 gr of grated parmeggiano and mixed cow’s milk cheeses
Close with the other half of the mussel shell or you can tie them with a string, to avoid the filling spilling out during cooking.
You can grill them open or close as described and make a simple tomato sauce to serve with them : we use home made passata di pomodoro, otherwise fry some onion in olive oil, then add fresh tomatoes with some passata..cook the sauce for about 30 minutes then drop the mussels in the sauce and cook the mussels through for 5 -10 mins on a low heat.