Lorenzo Cogo's “Mussoli” Pasta: How to Cook the Rare "Giant Mollusks" | Chef Recipes | Reporter Gourmet S.r.l.
They resemble extra-large mussels and are very rare, but if you're lucky enough to find them, they make a perfect ingredient for creating seafood pasta dishes.
Ingredients
- Smoked oil
- 16 mussels
- 32 fusilloni (the chef recommends "Di Martino" pasta)
- 80 g verbena extract
- 160 g mussel water
- 4 g chili oil
- 20 g whipped butter
- 8 g salted lemon
- Black lemon powder
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