Surnames

Open the oysters or mussels by hand, working carefully to keep the mollusks intact. Remove any shell fragments and let the meat drain well: a less wet surface helps the flour adhere and limits spattering during frying.

Dredge each oyster or mussel in the flour, coating it evenly. Gently shake off any excess flour so the coating remains thin and doesn't alter the texture of the mollusk. Continue until the pieces are well drained and the flour adheres without forming lumps.

Heat plenty of extra virgin olive oil and fry the floured clams until lightly golden. Maintain a high enough temperature to cook the shells quickly without burning them; when they are dry and golden, remove them from the oil.

Transfer the fried oysters or mussels to absorbent paper towels and let them drain. Allow the excess oil to absorb before adding them to the marinade: this step helps maintain a cleaner balance between the fried portion and the sweet and sour seasoning.

Pour the honey and vinegar into a saucepan and bring to a boil. Add the toasted, chopped almonds and candied orange peel, stirring until the ingredients are evenly distributed. The mixture should be warm, smooth, and evenly blended.

Add the fried oysters or mussels to the pot and stir gently to coat them with the dressing. Continue cooking for a few more minutes, maintaining a moderate boil: the dressing should coat the shellfish without drying out too much.

Let the mixture cool slightly, then transfer it to glass jars. Seal the containers tightly and store the resulting paste. The recipe also calls for a ten-day rest in the clay jars typical of the region. Puglia, indicated with the term “capassèdde”.