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cheese



Hello all s
I wish you a 2011 full of serenity 'and happiness', I could not wish it to all / i and I hope in the coming days.
Today's recipe and 'very easy to prepare an appetizer, it comes to adding the cheese to mussels ..... skeptics?
Prepare the bread for the foot.

Serves 4

a screen of mussels (about 1.5 pounds)
1 / 2 onion 1 clove of garlic in
shirt
1 / 2 cup white wine
250 grams of ricotta cheese 2 slices of lemon


Parsley Pepper Oil
Ages

We clean the mussels well to remove the "abyss", the filament that holds them together.
In a pan put a little extra virgin olive oil, half a glass, half coarsely chopped onion, a clove of garlic, lemon slices in this way:














Cover and bring to a boil, add the mussels and put the lid.
Cook until the mussels are all open. We remove the mussels and put the two
by, we filter the cooking liquid and keep about 200 ml (1 cup). In a baking dish
the ricotta cheese with the sauce until creamy and pour into a pan.
Reheat the cream on the stove, add the mussels and mix it with the cream itself.
Add the chopped parsley and plenty of pepper.
The ideal would be to bring the pan directly on the table so each diner can make a "shoe".

Enjoy