If there is a perfect recipe for a quick dinner, one of those in which you barely have time to cook, it is steamed mussels with garlic and parsley . It is prepared in a few minutes and the result is the tastiest. In addition, we are facing a food with many health benefits . They are fantastic!

Mussels are an important source of vitamins, have anti-inflammatory properties thanks to their high content of omega-3 fatty acids and provide a great contribution of minerals such as iodine, calcium or iron, among others. In addition, we must highlight its low fat content, so with this recipe you will be sure to hit the mark, because it is great for the whole family, young and old.

If you want to cook them in a simple and practical way, I recommend the KitchenCraft enamel pot for mussels , an ideal mussel pot with which you will have them ready in the blink of an eye. Thanks to the design of its lid, as a smaller pot, it generates steam and conserves the heat (and the generated steam) while cooking. A lid that, with its double function, is perfect for leaving the shells on as you give a good account of the mussels.

Choose the variety of mussels you prefer, here is the recipe.

KitchenCraft Enamel Mussel Pot

Ingredients

  • 2 tablespoons of extra virgin olive oil
  • 2 minced garlic cloves
  • 1 kg of mussels
  • ¼ cup white wine
  • Chopped parsley

To accompany:

  • A sliced ​​loaf of bread.
  • A few cloves of garlic or garlic butter (you can see the recipe here )

Preparation

  1. Put the pot on the fire with the oil and let it heat up.
  2. Add the garlic and lightly fry it, without browning it excessively.
  3. Add the cleaned mussels, stir a little to mix them with the garlic and oil and turn up the heat.
  4. Pour in the white wine and place the lid on the pot.
  5. After a couple of minutes, lift the lid and stir the mussels again. Cover the pot again.
  6. Let them cook for a few minutes (about 6-8 minutes) and lift the lid to check that they have opened.
  7. If you see that they are done, add the chopped parsley on top and serve immediately.
  8. Accompany the mussels with a few slices of toasted bread rubbed with a little garlic or spread with garlic butter. Or with bread, as is, to be able to dip in the sauce.
  9. Once on the table, leave the lid to add the mussel shells.

GRADES:

  • If you like mussels with lemon, you can add one cut into quarters when you are cooking them or just before serving, as you prefer.
  • As you can see, this recipe is so easy to prepare that you will have it ready in no time. The most laborious thing is to clean the mussels if you don't buy them already cleaned. Some people prefer to clean only the shells, without removing the beards (leaving them clean, yes). To clean them well, use a knife and scrape the shell, removing whatever may be embedded. Then wash them under the running tap.
  • When you go to clean them, discard any mussels that have a broken shell or those that you see open (if you see that they are slightly open, you can tap the shell to check that they do not close).
  • The broth that remains once you have cooked them can be saved to use together with the fumet when cooking fish dishes, whether they are rice dishes, seafood stews, meatballs with cuttlefish or chickpeas with prawns.

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Comments

Claudia said:

Hola MErcedes,

Esta receta la verdad es que es un cláscio en toda regla. Anímate cn ella y verás qué ricos resultan esos mejillones. ¡Saludos y gracias!

Mercedes said:

Qué fácil y deben estar buenísimos.- Los prepararé hoy mismo!
Muchas gracias

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