Chalota very fine chop, put it in a pot with the wine and let it cook, very, very soft for 10 minutes, add some water, mussels, salt and pepper.
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| Ingredients to make mussels with almonds: |
| 2 dozens of large mussels 1/2 glass of dry white wine 1 shalota (I think we can manage the same with a medium onion) 150 gr. of whipped butter (I would change it for olive oil and a little butter) 1 tablespoon of potato starch or some other thickening 150 gr. of fillet almonds perejil 1/2 lemon ground pepper salt |
Ingredients to make mussels with almonds:
2. Let boil another 5 minutes moving from time to time with a wooden bucket so that all mussels are opened.
3. When they are open (it is not necessary to be very made), remove the mussels and filter the liquid from the pot on a small pan.
4. Heat this juice until it boils and add the starch and a little butter (20 gr.) Turn around and remove from heat just when it starts boiling again.
5. Add, already out of fire, the rest of the butter (or olive oil if you want to do it more cardiosa), the very fine chopped parsley and the juice of the half lemon.
6. Beat well to mix all ingredients. Remove all the mussels from their shells throw half and the remaining put them on a plate.
7. Within each shell a tablespoon of sauce and on top of the mussel and almonds.
8. Gratin the set 5 minutes to grill (eye that almonds are retired very quickly). Serve the rest of the sauce in Salsra apart.
