Hello cook friend, today I am going to teach you how to steam mussels, a super easy dish, low in calories, healthy, inexpensive and delicious. It can serve you as a tapa, an aperitif, an accompaniment to paellas, mincemeat for the salpicón …, the truth is that you can put them in countless meals.
This way of preparing mussels is the simplest and in my opinion one of the richest since the steam strengthens its flavor and loses less beneficial properties for health because this mollusk is a rich source of vitamins, minerals, proteins. For all this it is important that you incorporate them into your diet.
The most basic of this recipe for steamed musselswith white wine is above all the raw material that has to be of the highest quality, clean them very well and do not overdo the cooking time so that they are just right.
So if you haven’t tried them yet, what are you waiting for to prepare them and taste this delicacy that the sea offers you.
How to steam mussels: video recipe
1 kg of mussels
1 glass of white wine
12 black peppercorns
1 bay leaf
How to steam mussels: step by step
To clean the mussels, you have to take a knife and scrape the shells to remove all the adhesions they may have and the beards. Rinse them well under the cold water tap and let them drain.
Now you put a casserole on the fire and add the wine, the bay leaf and the peppercorns. When it starts to boil, add the mussels, cover them and cook for about 5 minutes until they open.
As soon as they are open, you turn off the fire, uncover them and let them warm up. To serve them you have to remove the half shell in which the mussel is not stuck and discard any that are broken or have not been opened.
My tips and tricks on how to steam mussels
If you are going to store the fresh mussels in the refrigerator, wrap them in a damp cloth first so that they are better preserved.
To better remove the beards you must grab them with the knife and pull with force.
If the shells have many impurities and you cannot remove them well with the knife, you can scrub them with an aluminum scourer. It is the hand of a saint.
The casserole where you are going to cook them must be wide so that they open well.
And now you can see it in a flash you have prepared some delicious steamed mussels.
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