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 Mussels on Fishing Recipe
Now let's move on to the most delicious and nutritious mussels. And today I came across a fairly cheap live mussels in the market and decided to cook traditional Mediterranean mussels in a fisherman's way - moules marinieres.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Spanish Cuisine
Keyword For Experienced, Medium
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Spanish Cuisine
Keyword For Experienced, Medium
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Mussels should preferably be used live. Well, at least take the frozen. Mussels need to be washed, cleaned of dirt and byssus (threads with which mussels are attached to stones). If there are dead mussels among the living (they do not close under external influence), then it is better to throw them away.
    Mussels should preferably be used live. Well, at least take the frozen. Mussels need to be washed, cleaned of dirt and byssus (threads with which mussels are attached to stones). If there are dead mussels among the living (they do not close under external influence), then it is better to throw them away.
  2. Finely chop the celery, onion and garlic.
    Finely chop the celery, onion and garlic.
  3. Fry them in a saucepan or deep frying pan on preheated vegetable oil.
    Fry them in a saucepan or deep frying pan on preheated vegetable oil.
  4. Pour in the wine, bring to a boil.
    Pour in the wine, bring to a boil.
  5. Lay out the mussels, close the lid. Simmer the mussels for 2-3 minutes, shaking the pan regularly so that the mussels are evenly covered with wine.
    Lay out the mussels, close the lid. Simmer the mussels for 2-3 minutes, shaking the pan regularly so that the mussels are evenly covered with wine.
  6. The indicator of readiness will be that all the mussels will open. Add finely chopped parsley and bay leaf. Shake one last time and remove from the heat. Wait a few more minutes.
    The indicator of readiness will be that all the mussels will open. Add finely chopped parsley and bay leaf. Shake one last time and remove from the heat. Wait a few more minutes.
  7. Put the mussels on a plate, pour the sauce and wine from the pan. You need to eat mussels: find the mussel shells from which the meat fell out during cooking. With this shell, acting as tweezers, separate the meat from the rest of the shells. Enjoy your meal.
    Put the mussels on a plate, pour the sauce and wine from the pan. You need to eat mussels: find the mussel shells from which the meat fell out during cooking. With this shell, acting as tweezers, separate the meat from the rest of the shells. Enjoy your meal.
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