Thoroughly wash the mussels, removing the beards and brushing them well; in a pan, heat extra virgin olive oil with whole garlic (which will be removed later). Add the mussels, chili flakes, and parsley, let them cook; as soon as they open, remove them from the shells and keep them in their cooking liquid. Clean the zucchini well and use only the green part; blanch them in boiling water and then place them in ice water; dry them well, place them in a container, and add some garlic slices, salt, pepper, and extra virgin olive oil. Use an immersion blender to mix everything to obtain a creamy consistency. On a deep plate, place the warm zucchini purée, add the Intrighi® with mussels, sprinkle with the bottarga previously marinated in Armagnac. Finish with a sprig of fresh herbs and a drizzle of olive oil.
CHRISTIAN DE SIMONE Recipe from Divine Creazioni volume III “Giovani Talenti” Curated by Elsa Mazzolini – La Madia Editore
