Broccoli Puree
Recipe appetizers for 4 people based on Broccoli - cooking method pan.
Preparation:
Preparation: Thoroughly clean the mussels, wash them several times and put them in a large pan with the wine, the garlic, the chopped onion and the parsley; let the shells open over high heat for about 5 minutes, covered. Keep the mussels warm and filter the cooking liquid. Boil the broccoli in plenty of boiling salted water for 15-20 minutes until tender. Drain and blend them in the blender with the saffron diluted in 4 tablespoons of mussel liquid: if the puree is too dry, dilute it with other mussel cooking liquid. Season the purée with the oil, season with salt and pepper and serve with the mussels set aside.
Ingredients:
Ingredients: 32 Mussels - 10 Cl Dry White Wine - 1/2 Onion - 400 G Broccoli - 1 Tablespoon Chopped Parsley - 1 Garlic Clove - 1 Saffron Sachet - 1 Tablespoon Extra-virgin Olive Oil - Salt - Pepper
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