On this occasion we will learn how to make some mussels to the Provencal in my way that is, with the typical ingredients of a recipe to the Provencal except one, the tomato, which instead I have used chopped parsley because I wanted to give another touch to These mussels. If you want to know how to prepare these mussels to the Provencal with shell, although you can perfectly remove it if you prefer, take note of the ingredients and the step by step of this easy recipe and to cook!
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make mussels to the Cáscara: |
| 1 kilogram of fresh mussels 6 cloves of garlic 1 small glass of white wine 1 laurel leaf 4 tablespoons soups of olive oil 1 tablespoon of dried chopped parsley 1 pinch of ground black pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make mussels to the Cáscara:
1. To prepare these mussels to the Provencal with shell, the first step we must do is clean them. To do this, take a handful of mussels with both hands, wash them under the cold water jet of the spicy rubbing them and then, the waves and adhesions of the sea that they can have with the unbalanced part of a knife, so Like the filaments hooked among their wallets pulling them with a dry blow, to eliminate all the dirt they may have.
Trick: You can also use raw fringed mussels with shell but try to be of quality.
2. Once very clean, remove one of its wallets, place the mussels in a pot along with the white wine and the bay leaf, raise the fire and cook them a few minutes to steamed until they are well open. Discard those that have not opened by cooking them since they will not be good. Book the cooking broth by collapnding it in a container.
3. Next, pela and dora the whole garlic with the tablespoons of oil in a clay pot. Once you have them golden, sprinkle the chopped and immediately chopped parsley, place this whole mixture in an electric chopper, in this way we will obtain a sauce to the Provencal without the typical lumps of garlic, since in my house they are not much appreciated.
Trick: If you don have a clay casserole you can also do the Provencal sauce in a pan.
4. Now place the mussels with the reserved juice in the clay casserole to the fire, add the Provencal sauce and cook everything together a few more minutes until it reduces. If you wish you can add a pinch of ground black pepper and go to the plate but be careful because the mussels themselves are already salty due to seawater. Sirve the mussels to the Provencal with very hot peel and enjoy these seafood! And if you feel like knowing other recipes with mussels, I recommend that you take a look at these:- Galician mussels
– Pipirrana mussels
– Mussels with marinara sauce
