Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1Â 3/10 kg mussels
- 2 clv garlic peeled and crushed
- 150 ml white wine
- 2 Tbsp. extra virgin olive oil
- 4 x shallots or possibly 1 medium onion thinly sliced
- 3 sprg fresh thyme minced
- 3 sm tomatoes skinned and diced (optional)
- Â Â large healthy pinch saffron threads crumbled
- Â Â freshly grnd black pepper
- 2 Tbsp. finely minced chervil or possibly pasley to garnish
Direcciones
- Wash the mussels under running water scraping them with a knife to remove barnacles and beards.
- Place them in a sink or possibly bowl filled with water for 10 min letting their grit sink and lift them out by hand.
- Repeat this process several times till the water is clear.
- At the same time get rid of any mussels with broken shells or possibly any that remain open when they are tapped.
- Heat the oil in a large saucepan add in the shallots or possibly onion and saute/fry till glistening.
- Add in the garlic and thyme.
- Saute/fry together till the mix is aromatic then add in the tomatoes if you are using them (they do add in sweetness) and stir for 2 min.
- Pour in the wine.
- Add in some pepper and the saffron.
- Let the mix bubble for 23 min then add in the mussels.
- Turn the heat up cover and cook briskly for 45 min shaking the pan vigorously a few times till the mussels have opened.
- Take the mussels out with a slotted spoon and place them in a large warmed bowl.
- Throw away any mussels that remain closed.
- Let the cooking liquid stand for s min to let any grit sink to the bottom.
- Ideally the liquid should be strained through cheesecloth over the mussels at this stage. Otherwise tilt the pan carefully and pour the liquid out leaving behind any gritty traces. Sprinkle the herbs over the top and serve immediately in soup bowls offering plenty of crusty bread.
- Mussels prepared quickly as here are served all over the Mediterranean although they are most associated with France and Spain. Any good tapes bar will display mussels among its intriguing array of appetizers.
- This recipe is almost identical to French moules marinieres but for the addition of saffron. In countries such as Greece and Turkey there is a whole range of dishes with mussels. Once they have been prepared and cooked quickly almost in the same way as here they are then shelled and made into delicious pilaffs or possibly dipped into garlicky breadcrumbs and fried or possibly grilled. In Turkey large mussels are stuffed with a delicious rice stuffing involving tiny currants and pine nuts
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 4 servings | |
| Calories 391 | |
| Calories from Fat 127 | 32% |
| Total Fat 14.26g | 18% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 937mg | 39% |
| Potassium 1334mg | 38% |
| Total Carbs 17.5g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.52g | 2% |
| Protein 39.81g | 64% |
