Panzanella with mussels

Name: panzanella with mussels
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: ciabatta Bread; 2 kg Mussels; 100 ml White wine; 2 little onions finely shredded; 4 cloves garlic finely chopped; 1 bay leaf; 1 lemon pressed; 6 tablespoons extra virgin olive oil; 2 stems celery; 1 root (about 100 g), in small cubes; 10 vine tomatoes in four; 15 g fresh basil finely chopped; 75 g rucola lettuce in picking

A tasty Italian recipe. The starter contains the following ingredients: fish, ciabatta bread, mussels, white wine, onions (finely chopped), garlic (finely chopped), bay leaf, lemon (pressed), extra virgin olive oil, celery, carrot (approx. 100 g), in small cubes), vine tomatoes (in quarters), fresh basil (chopped) and rucola salad (in picking).

Ingredients

Kitchen Stuff

clean tea towel without washing dishes

Directions

Heat the oven to 150 ° C. Cut bread in length and dry in oven for 30 minutes. Wash mussels. Remove broken and open ones that do not close after a firm knock.
Bring to a boil in a generous pan of white wine with half of onion, half of garlic and bay leaf. Add mussels and bring back to the boil. Cook with lid on pan until all mussels are open. Mussels from pan and allow to cool. Allow 15 minutes to reduce the moisture to about 150 ml. Take mussels out of shell.
Put the scoop in clean tea towel seven times, shaking in a bowl with lemon juice and oil. Cut the bread into cubes and soak in mussel liquid. Peel celery with peeler and chop very finely. Mussels, leftovers of onion, garlic, carrot, tomato, celery and basil leaves with bread cubes with moisture and season to taste (= panzanella). Leave Panzanella in refrigerator for 30 minutes.
Arrange the rocket over four plates. Create Panzanella.