Crostini made with mussels.
I do like mussels (called cozzuli in Sicilian and cozze in Italian) and they are sustainable, but more often than not I cook too many (usually steamed in a little white wine, garlic, parsley, chili and eaten with bread). What to do with left over mussel meat? This is not ever a problem, but for something different try these.
Crostini (from the Latin, crusta – crust) are thin slices of toasted bread, cut small, brushed with olive oil and then toasted. Crostini are eaten like canapés spread with different toppings (usually chicken livers) and served with drinks. But these Sicilian crostini are different and remind me of French toast. In this recipe, the mussel shells are discarded; the mussel meat is made into a paste and is then sandwiched between two small slices of bread. It is then dipped in beaten egg, and fried. They make wonderful morsels.
Perhaps there is some French influence in this recipe because it contains besciamella. Some Italian culinary historians believe it was brought to France by the Italian cooks of Marie de Medici but the most common story is that the court chef named the sauce after an important steward in Louis fourteenth’s court – Louis de Béchameil. Originally béchamel was made by adding cream to a thickened stock but the more common and more modern version is made by adding hot milk to a roux of butter and flour. Some béchamel also contains the vegetables found in stock.
mussel meat, about 1 cup (chopped, Australian mussels are much larger than those found in Catania)
bread, thin slices, good quality, sourdough or pasta dura, no crusts. Day old bread will cut better. (I like to use sourdough baguettes – good size for mouths)
pecorino cheese, ½ cup , grated
eggs, 3 extra virgin olive oil for frying
tomato salsa, 1 cup (made with 500g of tomatoes, 2 garlic cloves, fresh basil leaves, sea salt, ¼ cup of extra virgin olive oil).
Place all of the ingredients and any liquid from the mussels in a saucepan and cook uncovered until reduced to about 1 cup. Use cool.
Besciamella (besciamelle or béchamel sauce), 1 cup:
1 tablespoons butter, 1 tablespoons flour, 1 cup milk, freshly ground nutmeg, salt and freshly ground pepper to taste.
Melt the butter and add the flour in a saucepan over a moderate heat, cook the mixture while stirring with a wooden spoon for 1-2 minutes. Over the heat gradually add the milk while stirring to stop lumps occurring. When all the milk is added continue to cook while stirring until the mixture thickens (it should be quite thick). Season, add nutmeg, remove the pan and allow to cool.
Mix the salsa, besciamella, ground pepper, mussel meat and cheese.
Cut the bread to size and thickness about 1cm.
Spread this mixture thickly between slices of bread, like when making sandwiches.
Dip the sandwiches briefly in the egg but allow the egg to soak in. Heat the extra virgin olive oil in a frying pan and fry the sandwiches on each side. Serve hot.
Chine va chjanu, va sanu e va luntanu (Sicilian proverb).
Chi va piano, va sano e va lontano. (Le cose fatte con calma sono le migliori).
The best things are made when calm.