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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN. COOKING TIME: 20 MIN. SERVINGS: 4 COST: LOW
2+2/3 CUPS (700 ML) WHOLE OR 2% MILK AT ROOM TEMPERATURE
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3/4 CUP (100 GR.) ALL PURPOSE FLOUR
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1/2 CUP MINUS 1 TBSPOON UNSALTED BUTTER
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2 LB.(1 KG.) MUSSELS, WASHED AND CLEANED
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5 TBSPOONS EXTRA VIRGIN OLIVE OIL
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SALT TO TASTE
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GARLIC CLOVES CUT IN HALF
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RED PEPPER TO TASTE
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1/2 CUP WHITE WINE
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RECIPE
PLACE A LARGE SAUCE PAN OVER MEDIUM HEAT AND ADD OLIVE OIL, RED PEPPER AND GARLIC
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BEFORE THE GARLIC BROWNS, ADD THE MUSSELS AND THE WHITE WINE. COOK, COVERED, UNTIL THE MUSSELS ARE ALL OPEN SHAKING THE POT ONCE IN A WHILE
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WHEN THE MUSSELS ARE COOKED, FILTER THE LIQUID THEY FORMED THROUGH A FINE COLANDER.
(YOU WILL NEED 1+1/3 CUPS OF THIS LIQUID) SET THE MUSSELS A SIDE AND USE THEM FOR ANOTHER PREPARATION, FOR EXAMPLE: CROSTINI ALLE COZZE OR LASAGNE DI MARE |
ADD THE LIQUID FROM THE MUSSELS TO THE MILK, SET A SIDE
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IN A 2-QUART SAUCEPAN MELT THE BUTTER OVER LOW HEAT
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ADD FLOUR A LITTLE AT A TIME STIRRING CONSTANTLY WITH A WOODEN SPATULA
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THE BUTTER AND FLOUR MIXURE WILL HARDEN
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ADD MILK IN A THIN STEADY STREAM A LITTLE AT A TIME STIRRING CONSTANTLY
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MAKE SURE NO LUMPS FORM. ONCE THE MILK IS ALL ADDED SALT TO TASTE. KEEP ON STIRRING UNTIL IT THIKENS
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KEEP ON STIRRING UNTIL THE BESCIAMELLA IS THE DESIRED CONSISTENCY.
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