Lorenzo Cogo's “Mussoli” Pasta: How to Cook the Rare "Giant Mollusks" | Chef Recipes | Reporter Gour

Name: Lorenzo Cogo's “Mussoli” Pasta: How to Cook the Rare "Giant Mollusks" | Chef Recipes | Reporter Gour
Ingredients: Fresh verbena leaves, as needed; 20 g fresh chilli; 100 g grapeseed oil; 500 g butter; 500 g water; 5 g salt; 35 g cornstarch; 25 g Grana Padano cheese; Grapeseeds oil, as needed; 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

reportergourmet.com

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.

Keywords

Rare
Mussels
Make
Lucky
Dishes
Lorenzo
Perfect
Resemble

View full recipe on reportergourmet.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at reportergourmet.com.

Share this recipe:

Cooking tools:

Ingredients

Fresh verbena leaves, as needed
20 g fresh chilli
100 g grapeseed oil
500 g butter
500 g water
5 g salt
35 g cornstarch
25 g Grana Padano cheese
Grapeseeds oil, as needed
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

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Lorenzo Cogo's “Mussoli” Pasta: How to Cook the Rare "Giant Mollusks" | Chef Recipes | Reporter Gour

Keywords

Ingredients

Ready to cook this?

More Like This