Wild Garlic Tagliolini with Mussels in Peppered Sauce | Chef Valeria Piccini | Chef Recipes | Report

Ingredients

• virgin olive oil
• 800 g of cleaned mussels
• 2 cloves of garlic
• 1 sprig of parsley
• 1/2 glass of dry white wine
• 30 g of freshly ground black pepper
• Extra virgin olive oil
• 325 g of mussel cooking liquid
• 270 g of breadcrumbs
• 150 g of milk
• 40 g of extra virgin olive oil
• 75 g of glucose
• 45 g of water
• 50 g of black pepper
• Water
• 200 g of glasswort