We have to know that the majority of mussels that we consume and are sold in the market are nursery. Along the entire Mediterranean coast, for example they are raised in long stakes submerged in sea water. However, in sailor villages close to rocky coasts you can get wild, which are much tastier to steamed them with a few drops of lemon. Regardless of where the mussels proceed, we can do with them countless recipes, such as the one I share in recipes. Keep reading and discover how to make homemade squabec mussels.
| 🚻 8 Diners | 🕘 24h | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make homemade pickles mussels: |
| 1 kilogram of mussels 1 small onion 3 cloves of garlic 2 laurel leaves oliva 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make homemade pickles mussels:
1. We clean the mussels well, we put them in a casserole with the white wine and cook them until they are all open, about 4 or 5 minutes.
2. When they have cooled a little, we take them out of the shells, strain the cooking broth and reserve it. In a low casserole we put the oil to heat over medium heat, peel and chop the onion and garlic cloves, and when the oil is hot we fry them without browning.
3. Add the laurel, pepper, paprika, mix quickly and put a glass of cooking broth of the mussels to the saucepan.
4. We incorporate mussels and vinegar, when it starts boiling, we put at your salt point and cook for 5 minutes. Let stand until the next day.
5. We serve the mussels mussels as an appetizer, accompanied by other entrants such as puff pastry cakes stuffed with ground meat or an orange and dates salad. More recipes in my blog target = _blank re = NOFOLWLA Catina kitchen.
