Passatelli ragu of oysters and mussels

PASSATELLI A03004 AL RAGU ' of oysters and mussels 4 PERSONS INGREDIENTS 12 oysters, mussels 20, 1 glass of dry white wine, parsley, 1 l.

of fish fumet.

For passatelli: 100 g of grated Parmesan cheese, 100 g of stale bread, 2 eggs, 50 g beef marrow, nutmeg, lemon zest, salt.

CASE Break the eggs into a bowl, add salt, grated nutmeg and a little grated lemon rind.

Stir, add the Parmesan, the medulla and the breadcrumbs.

Work well the mixture and put it aside.

Open the oysters with a Pocket knife, strain the liquid and keep aside.

In a saucepan, boil the wine, add the oyster liquid and clean mussels.

Cook for 5?.

In another saucepan, bring to a boil the fish fumet.

Put the mixture in the tool for passatelli and let them fall into the boiling fish broth.

When ascending to the surface they are cooked.

Put the saucepan on the stove with the mussels and broth, add the oysters and let them warm up.

Pour the sauce over the passatelli and Sprinkle chopped parsley.