Mint mussels with cheese mix mousse

Fresh mussels plated with black glove, decoration with mint leaf.

The chef Starling Quezada of Le Cannucce Restaurant in Castiglione della Pescaia has prepared a delicious and unique dish that is already making waves. It is mint mussels with pecorino cheese fondue, a flavorful and innovative combination that highlights the fresh and local ingredients of Castiglione della Pescaia and Tuscany.

@lecannucce May 25 and 26 opening bath the straws come visit us, to enjoy dinner by the sea #lecannucce #castiglionedapescaia #fodd ♬ original sound - The Straws

Chef Starling Quezada of the seaside restaurant Le Cannucce in Castiglione della Pescaia has prepared a delicious and original dish that is already making waves. A unique sensory experience. The dish, designed to impress the most discerning palates, harmoniously encompasses seemingly contrasting flavors. The cook's passion for traditional cuisine is combined with a desire to experiment. If you are in castiglione della Pescaia, don't miss the opportunity to visit LE CANNUCCE restaurant!!!!

How to prepare the dish

Clean 1 kg of mussels thoroughly, open them in a pan with a drizzle of Evo oil and drops of garlic oil. Add 2 mint leaves to the pan when the mussels open. Prepare the cheese mousse, if you do not have a sion, with a blender. Lay the mousse in a soup plate. Arrange the mussels, freed of the empty valva on the mousse. The valva with the mussel will act as a spoon to scoop up the delicious bottom. Enjoy and see you next time!!!!!