MUSSELS WITH CELERY AND ARANCIO OIL
Ingredients for 6:
2 kg ( 4 1/2 lb) fresh mussels,
2 cloves of garlic,
1 glass white wine,
3 celery stalks,
salt, black pepper,
1 tablespoon extra virgin olive oil,
1½ tablespoons Arancio oil.
In a large pan warm the extra virgin olive oil, garlic and chilli pepper. Add the mussels and pour the wine over, cover and cook until the mussel shells open. Remove the mussels and discard the shells. Filter the cooking water and use it to cook the celery, chopped into small pieces. Drain the celery and add to the mussels in a bowl. Dress with some Arancio oil, black pepper and parsley.
Recipe by chef Guido Orben. www.guido-orben.com
For this dish: