La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

In Ancona the moscioli are non-breeding mussels spontaneously reproducing on tracts of reefs in Portonovo of Ancona area, and exactly on the tract of coast that goes from Pietralacroce until the beach of Sassi Neri (black Stones) at Sirolo. They are the wild equivalent of breeding mussels and they settle the underwater side of reefs typical of this coast area; they have rich and strong sea taste and they have a firmer body than breeding mussels.

Moscioli at marinara way
Quantities for 4 / 5 people:
1 kg of very fresh moscioli – a handful of parsley – some olive oil – one lemon – a bit of pepper.

Preparation (1 hour)

Washing accurately mussels under running water and brushing their valves (shells of moscioli); using a little sharp knife, opening raw mussels by hands without warming them up (it’s a rather demanding job, if you are not used to; but it gives as result a unique taste if compared to opening by pot cooking method)... click

the red mullet (a type of fish) is baked in wrapped breadcrumb and prosciutto di parma after it has been marinated in lemon juice, garlic, fresh rosemary and parsley.