Photo: ricette.giallozafferano.it

Presentation

Second course based on mussels, oranges, parsley, white wine, ginger and pepper.

Ingredients

for 4 people

1 orange

2 tablespoons chopped parsley

1 kg (35.27 oz) mussels

80 ml (2.71 fl oz) white wine

12 g (0.42 oz) fresh ginger

Black pepper, to taste

Method

Place the mussels in a bowl and rinse them under fresh running water. With the help of a knife, remove impurities from the mussel shell

Remove the beard (or byssus) by pulling it out with your hands

With a stiff brush, rub the mussels quickly and vigorously one by one under running water and set them aside.

Peel the orange carefully

Take only the zest which you will then cut into julienne.

Cut the orange into 2 and squeeze it, keeping the juice aside.

Put the mussels in a non-stick pan and let them open over high heat, covered with a lid.

When the mussels have begun to open, wet them with white wine and orange juice and continue cooking, always over high heat, until the shells of the molluscs have all opened.

Once the mussels are ready, set them aside and keep them warm

Peel the ginger and filter the cooking liquid, which you will put back on the heat by adding the grated ginger, orange zest, chopped parsley and, to taste, black pepper to flavor.

Cook for a few minutes, over low heat, until the mixture has thickened.

Now remove the mussels from the half of the shell in which the mollusk is not attached and put them in a serving dish

Sprinkle them with the sauce obtained and serve immediately.

Allergens

• Orange: possible individual intolerance; possible cross-reaction in case of grass pollen allergy
• Mussels: fish products included among the allergens in EU Regulation 1169/2011,
• Pepper: possible cross-reactivity in case of intolerance to spices
• Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites
• Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011
• Ginger: possible reactivity in case of intolerance to spices

Notes

• To be prepared and handled under strict hygienic conditions.
• It is also possible to use wine if the dish is intended for children as the alcohol evaporates during preparation and cooking but the aroma remains.

The ingredients of the dish bring the following benefits:

• Oranges: provide flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune and cardiovascular systems: also indicated for nephropathic patients; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants containing vitamins, minerals and antioxidants favorable to the proper functioning of the immune system, liver and cardiovascular system.
• Pepper: contains piperine, a powerful antioxidant;  It improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with problems
• Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants
• White wine: (moderate consumption) counteracts bad cholesterol and raises the levels of good cholesterol, reducing the risk of heart attack and stroke and has a purifying and detoxifying activity favorable to the proper functioning of the liver
• Ginger: helps fight the sense of nausea and also has anti-inflammatory properties, facilitates digestion and strengthens the immune system

Composition

Safety / Intended use

Product also intended for subjects suffering from:

• Nausea and vomiting

Cautiously based on acidity and spiciness in case of Mucositis – inflammation and lesions of the oral cavity