Method
Thoroughly clean and wash the mussels.
In a large casserole heat a little oil then add garlic, chili, spring onions and after a few minutes add the mussels and stir.
Add wine, 1/3 cup of water and cook with a lid on till mussels open. Drain them and keep the liquid they have produced, and pass through a fine sieve.
Chop a clove of garlic and a clump of parsley and sauté them in oil, then add the LC Fresh basil sugo and bring to simmer.
Add the liquid from the mussel then add the mussels and cook for 1 minute.
Lay a slice of toasted Focaccia in the individual soup dishes and pour on top the mussels and the stock. Serve hot.
Preheat oven to 200C, Place the flour into a large bowl.
In a separate bowl, melt the yeast in 140ml of water then add to the flour and combine well. Add the mashed potato to the mix, then add sugar, then salt. Mix with your hands until you create a firm dough.
Let dough rise in a warm place so it can double in size (min. allow 2 hours).
Once ready, spread a tablespoon of extra virgin olive oil into a flat baking tray and roll the dough into a 1.5cm thick rectangular shape.
Brush the top of the focaccia with oil, and then poke with your fingertips the dough and sprinkle with salt. Bake focaccia in preheated oven for about 20 minutes.
Remove from oven, brush with some additional oil. Serve warm or when cooled.
Cook this delicious recipe with Luca's Fresh Basil Sugo
Ingredients
Ingredients
Directions
Thoroughly clean and wash the mussels.
In a large casserole heat a little oil then add garlic, chili, spring onions and after a few minutes add the mussels and stir.
Add wine, 1/3 cup of water and cook with a lid on till mussels open. Drain them and keep the liquid they have produced, and pass through a fine sieve.
Chop a clove of garlic and a clump of parsley and sauté them in oil, then add the LC Fresh basil sugo and bring to simmer.
Add the liquid from the mussel then add the mussels and cook for 1 minute.
Lay a slice of toasted Focaccia in the individual soup dishes and pour on top the mussels and the stock. Serve hot.
Preheat oven to 200C, Place the flour into a large bowl.
In a separate bowl, melt the yeast in 140ml of water then add to the flour and combine well. Add the mashed potato to the mix, then add sugar, then salt. Mix with your hands until you create a firm dough.
Let dough rise in a warm place so it can double in size (min. allow 2 hours).
Once ready, spread a tablespoon of extra virgin olive oil into a flat baking tray and roll the dough into a 1.5cm thick rectangular shape.
Brush the top of the focaccia with oil, and then poke with your fingertips the dough and sprinkle with salt. Bake focaccia in preheated oven for about 20 minutes.
Remove from oven, brush with some additional oil. Serve warm or when cooled.
