Vermicelli with Mussel Sauce and Orange Scented Nettles
- 4 oz vermicelli (thin spaghetti) , (n.7 Barilla)
- 12 mussels
- ⅛ oz garlic
- ⅛ oz chili pepper , (Cayenne)
- ½ cup dry white wine
- 15 oranges , (mature/ripe)
- 10 whole peppercorns , (black)
- ⅜ oz nettles
- 1 oz Extra Virgin Olive Oil
- salt to taste
- black pepper to taste
Squeeze the juice of 12 oranges and peel the remaining 3. Pour the juice in a pan, add the peppercorns and when it starts to boil add the salt
Take the bunch of nettles (well washed and dried) and mix it in, stir for a few seconds.
Plunge the nettles into in a basin of iced water
After a few seconds of thermal shock, pluck the leaves, dry and set aside
Take another pan and sweat the Extra Virgin Olive oil, garlic and chili pepper
Then add the mussels and cover until they open.
Remove the lid and pour in the dry white wine.
Boil the vermicelli in salted water and cook “al dente” and set aside. Remove the mussels from the fire and shell them. In this sauce toss the Barilla vermicelli and finish cooking by adding the orange juice a little at a time, sauté with the nettle leaves and the fresh oranges slices cut in half and the mussels’ shells.
Serve and eat immediately.