This shell is related to the carpet shell but comes from Italian waters. This oval and flattened shellfish is about five centimeters in size. The color of the shell varies from white to black and from gray to yellow. Often slightly whiter in shell than the carpet shell.
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Vongole Veraci is known from the 'Spaghetti Vongole'. The product is salty and sweet with a juicy bite. This shell is very tasty in spaghetti and other pastas and soups. After 2 minutes of stir-frying, boiling, or baking, the shell opens.
Cook the mussels according to the general recipe. Remove the mussels from their shells. Place 25 half shells on each of the four plates and put a mussel in each shell half. Mix the mayonnaise with the cooled cooking liquid and stir in the chopped herbs. Season the sauce with the Tabasco. Distribute the herb sauce evenly over the mussels.
You really don't always have to go to Normandy to live like a God in France. The way they prepare mussels there, you can easily do in your own kitchen. And that's with apple and calvados. Highly recommended to try this yourself.
Cooked mussels with samphire. Have you ever tried that? The soft, creamy, and slightly sweet taste of the mussels combines perfectly with the salty flavor of the samphire. Finish with some coarsely ground black pepper and you have all the beautiful flavors together in one pot.