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Steamed
Mussels - Mejillones
We
are very fortunate where we live to have two fish shops in our
village. They are open on Tuesdays and Fridays and the seafood
you buy there is just so fresh. As a result seafood dishes and
tapas, are a reguar thing in most bars and restaurants. Here follows
a recipe for one of my favourite seafood dishes, so versatile
it can be used as a starter, main meal and of course, a delicious
tapa . . .
You
will need:
1
kilo of fresh mussels
garlic
1 onion
1 glass of white wine
parsley
chilli pepper (optional)
How
to cook:
- Clean
the mussels thouroughly removing all "hair" from the
shells
- Finely
dice the onion, garlic and chilli pepper
- Put
all the ingredients into a large pot or kettledrum, adding the
wine
- Steam
for about 10 minutes, (with the lid on) or until the shells
have opened. Discard any unopened shells
- Serve
with a basket of fresh bread
An
alterantive way to steam the mussels is instead of wine, use water
with the juice of half a lemon and add the other half of the lemon
cut into thin slices during cooking. A light refreshing way to
enjoy your mussels.
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