Steamed mussels with chopped tomato

It is arriving this time of year and putting myself in "dinner on the terrace" mode, with friends, in a lively environment and with cool recipes that take me very little work and without dirtying a lot of kitchenware .

Without a doubt, the one that never fails are steamed mussels, which is one of the easiest dishes to prepare that you can resort to. It is an inexpensive dish that everyone tends to like, and washed down with a good Ribeiro... What am I going to tell you that you don't know!

At home, I usually present it as you can see in my skillet , with a delicious splash. I always do it a few hours before so that the flavors are more concentrated. As for the mussels, if they are Galician and of much better quality, that way the mollusk will be bigger.

You can make them seafood or French, also very tasty, but I personally like them the most is how I bring them to you today, steamed, made in the simplest way but with which they do not lose flavor or nutrients. Mussels are usually rich in vitamins C, folic acid, iron, phosphorus, selenium, and zinc. They are low in fat and provide a high protein content. In short, I love making them in my Vitalis pot and getting the most out of them.

Laura Ashley porcelain tray , WMF Vitalis pot and Le Creuset skillet pan

Ingredients (For 4 people)

• 1 kg of mussels
• 1 bunch of parsley or several bay leaves (this to taste)
• 2 garlic cloves
• 1 glass of water and a little white wine to taste

For the hash:

• 2 medium tomatoes
• 1 Italian pepper
• 1/2 cucumber
• 1/2 onion
• Oil, vinegar and salt.

Preparation

Forcemeat

1. Cut the tomatoes as small as you can on a board and reserve in a bowl.
2. Add the onion, pepper and cucumber, all very well chopped. Season to taste.
3. Book a few hours until you take the dressing.

The mussels

1. Clean the mussels well. Reserve.
2. Pour water into the WMF Vitalis pot , about two fingers high, place the basket and on top the mussels, the garlic cloves and the parsley, and pour the glass of white wine.
3. Close with the lid and place on the fire. When we see that the thermometer reads between 90-100º, count about 5 minutes, the time to open the mussels, and they will be ready.
4. Check that they are all open, in case some are missing, leave a few more minutes.

Presentation

1. Remove the lid and take out the mussels, place them on a tray or in a skillet , and place the mincemeat next to it.

WMF Vitalis pot

Tips :

• The hash, the more chopped it is, the better. And as I have told you before, it takes several hours for it to take flavor.
• The mussels I advise you to be of quality, it will be noted in the size of the mollusk.

I hope you like it!