Mussels à l'Ancienne

Ingredients for 4 people:

1.5 kg Black Mussels | 3 or 4 Fresh Eggs | Extra Virgin Olive Oil to taste | Freshly Ground Black Pepper | Chopped Parsley

Preparation: Clean the mussels and remove the beards, scrubbing them if necessary to eliminate any barnacles.

Place them in a large pot, cover with water, add a drizzle of extra virgin olive oil, and mix in the black pepper and chopped parsley. Cover and bring to the boil: after a few minutes, add the eggs and stir quickly. Cook for another two minutes, then serve the mussels with plenty of broth.

Trattoria "I Corsari": Tavern of Lost Flavours by Massimo Vaglio | Enthusiast of Apulian Cuisine

“Certosa Bombé Pot”: A baking dish from the "Terra" line by Fratelli Colì, featuring a pot with a lid and small side handles, ideal for soups and stews. The "Terra" line is available in "Certosa," as well as Orange and Jade.