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 Mussels
Orce Style
In
our rural village of Orce, this dish is regularly served up in
our local tapas bar on a Friday just before the lunchtime rush.
It is a real treat to the senses, bringing together tastes of
the sea and the campo in the simplest, most satisfying way.
You
will need:
1kilo
fresh mussels
1 small onion
2 cloves garlic
Glass red wine
3 sprigs of fresh rosemary
Olive oil
Method
- Peel
the onion and slice thinly, peel and crush the garlic.
- Heat
a little olive oil in a large pan and cook the onion and garlic
for about 5 minutes until soft.
- Add
the wine and rosemary and bring the sauce to the boil.
- Add
the mussels, lower the heat, cover and cook for about 6 - 8
minutes shaking the pan now and then until the mussels open.
- Serve
immediately with fresh bread to mop up the sauce.
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