Burrata, Mussel Guazzetto Olives Crumbs

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Burrata, mussel guazzetto olives crumbs
O/GF. Recipe Dario di Clerico
Course Entree
Cuisine Italian
Servings
people
Ingredients
Course Entree
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Clean and prepare the mussels. Heat olive oil in a large heavy-based saucepan. Add mussels and white wine and steam until the mussels open. Strain off liquid to remove any sand and set mussels aside. In the same pan add crushed tomatoes and bring to boil. Add fresh tomatoes and chilli. Carefully return mussels to the pan.
  2. Add strained liquid, if dish is very thick you may need to add a dash of fish stock or water to thin it slightly. Simmer for a few minutes until flavours have combined. Sprinkle with fresh parsley.
  3. To make olive crumbs, heat oven to 140°C. Drain and lay out olives evenly on a baking tray and cook for 1½-2 hours until dried. Transfer olives to a chopping board, then chop finely into crumbs. If olives are still a bit wet inside, put them back in oven for 10 minutes or so until dry. Grind dried olives coarsely using a food processor.
  4. To plate up use a pasta bowl, add mussel sauce. Drain burrata of its water, place it in middle of plate and sprinkle with olive crumbs.
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