Mussels and Occelli® butter sauce


Pubblicata il:
Mussels and Occelli® butter sauce
COURSE: Appetizers PREPARATION TIME: DIFFICULTY: Medium difficulty


to serve 4 people 

 1 kg mussels
 salt
 white pepper
 extra virgin olive oil
 garlic granules
 parsley
 60 ml beer
 100g Occelli® butter
 walnuts to taste
 flour as much as is required


Scrub mussels, eliminate the byssus and rinse thoroughly. Leave the mussels to drain. In a large saucepan heat the oil with the garlic and parsley. Add the mussels and open the valves. Continue cooking for about 10 minutes. If some mussels do not open, eliminate them. For the sauce: in a pan melt the Occelli® butter and pour in the beer together with a pinch of salt and pepper. Stir the whole with a whisk. Remove the pan from the heat and add the sifted flour until you have the right creamy consistency. Return the sauce to the heat for a few minutes, continuing to stir with the whisk. Eliminate one valve from the mussels and arrange them on a serving dish and drizzle with the butter sauce and the walnuts.

For this recipe the following have been used:

Burro Occelli®


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