Steamed mussels with garlic and parsley

If there is a perfect recipe for a quick dinner, one that 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 very tasty. In addition, we are dealing with a food with many health benefits . They are fantastic!

Mussels are an important source of vitamins, they have anti-inflammatory properties thanks to their high content of omega-3 fatty acids and they provide a great supply of minerals such as iodine, calcium and iron, among others. In addition, it is worth highlighting their low fat content, so you will definitely be right with this recipe, 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 maker with which you will have them ready in the blink of an eye. Thanks to the design of its lid, like a smaller pot, it generates steam and retains the heat (and the steam generated) while they cook. A lid that, with its double function, is perfect for leaving the shells as you finish eating the mussels.

Choose the variety of mussel you prefer, and here is the recipe.

KitchenCraft enamel mussel pot

Ingredients

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

To accompany:

• A loaf of bread cut into slices.
• 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 sauté lightly, without letting it brown too much.
3. Add the cleaned mussels, stir a little to mix them with the garlic and oil and increase 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. Put the lid back on the pot.
6. Let them cook for a few minutes (about 6 or 8 minutes) and lift the lid to check that they have opened.
7. If you see that they are already done, add the chopped parsley on top and serve immediately.
8. Serve the mussels with a few slices of toasted bread rubbed with a little garlic or spread with garlic butter. Or with bread, just like that, to dip into the sauce.
9. Once at the table, leave the lid on and add the mussel shells.

GRADES:

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