Cook the steamed mussels collect the water from the mussels to strain and reserve.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make mussels in Chilean sauce: |
| 1 kilo of mussels half onion 5 cloves of garlic 1 guindilla 2 tablespoons of flour a generous jet of olive oil |
Ingredients to make mussels in Chilean sauce:
2. In a mortar put the five cloves of garlic, the chilli and a good handful of parsley and a little salt.
3. All this crushing and reserve.
4. In a casserole add a stream of olive oil.
5. when it is hot incorporate the half onion and brown a lot but without burning it.
6. When this gold we incorporate it into the mortar where we had the garlic.
7. In the casserole we have the excess oil where we will throw both tablespoons of flour and toast.
8. When it reaches a golden tone, it is already removed so that we are not burned.
9. Add the mortar mixture and sauté until the garlic is gold.
10. Do not let it burn and gradually add the water of the mussels.
11. The result is like a golden and green besamel so that we are softer to pass the blender to crush the onion and the rest of the ingredients.
12. Once you rectify salt if it takes and incorporate it on the mussels.
13. is exquisite.
14. Provarla will like a new way of enjoying mussels.
