The mussels are cleaned and boiled in a hamlet over medium heat for 17 minutes without water since the juice releases the juice, the juice is separated and stored apart for later.
| 🚻 High Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make omelette of mussels with mushrooms: |
| For 1 dish :: 7 Medium Fresh Mejillones With EVERYTHING AND CONCHA 250 gr. Of fungi (white mushroom) 75 gr. Of finely minced purple onion 3 twigs of fresh cilandro approximately one tablespoon 1 cda. Cornstarch coffee maker or corn fecula 2 patio eggs or reds 2 cdas. Oliva oil soups 1 cda. Of margarine of its favorite (I prefer the challenge) 1 slice of yellow cheese or manchego |
Ingredients to make omelette of mussels with mushrooms:
2. Next step open the shells and take out the meat of the mussels clean them well from sand and the cayito the latter can separate it for another recipe.
3. already clean the mussels are put in a bowl.
4. In an non-stick pan, put the margarine to melt over medium heat and incorporate the chopped mussels in squares together with the mushrooms and the onion, add the preferably olive oil. Soper of the juice of the mussels with the cilandro and reduce by last add the cornstarch and let brown adding salt and pepper to taste.
5. LAST BATA 25 seconds with a fork the two eggs in a vigorously In strips and close the omelette.
6. Ready you can accompany it with fresh tomato slices, white corn tortilla and a good gourmet black coffee.
7. Personally I accompany him with a good glass of artisanal wine.
