Provencal type mussels
Elements
Contemporary mussels, 2 ok (Have to be closed or shut when tapped)
Garlic, 4 cloves
Parsley, a bunch
Olive oil, a splash
White wine, elective
Salt, elective
Preparation
– Clear the mussels, scrape the shells with a knife if essential, eradicating traces of adhesions.
– Go away the mussels to soak in loads of contemporary, salty water for a number of hours, altering the water three or 4 instances.
– Chop the 4 cloves of garlic and the parsley individually.
– Warmth a paella pan or extensive pot, cowl the bottom with mussels, cowl and look ahead to them to open (about two or three minutes), discarding these that don’t open.
– Take away the mussels and reserve the liquid individually.
– Repeat the operation till the two kilos are opened.
– Pressure the juice obtained with a wonderful strainer.
– Clear the paella pan or pot, warmth it and add a splash of olive oil.
– Add the chopped garlic, a part of the parsley, stir the Provence and instantly add the mussels and juice.
– If the juice just isn’t sufficient, add half a glass of white wine.
– Style and salt if essential (the salt added by the mussels is normally sufficient).
– Prepare dinner till the mussels are heated (about 5 minutes) add the remainder of the parsley.
– Serve the mussels Provençal type.
