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My mussels marinara

My mussels marinara!

The other day at the fish counter I saw some beautiful mussels from the North Sea, just arrived and, especially, already clean! Because it will be true that with a pair of gloves and the iron brush you clean quickly but if you can do without it is better.
And so for lunch I put on the table the mussels marinara.

It is basically a simple dish that requires few ingredients, those at the bottom that we have always at home, oil, garlic, wine and parsley; even a dish that requires only a minimum of care and attention

And then, who knows, maybe the aroma of garlic that fry, the wine that evaporates mixing with the water of the mussels ... and it seems to be at sea (and here it is far from me!)

Ingredients:

mussels, clean

gr

1'000

garlic

cloves

2

parsley, chopped

cup

1/2

White wine

 DC.

200

extra virgin olive oil

TS.

4

salt and pepper

q.s.

Preparation:

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Even if the mussels are already clean it is always better to rinse them, check one by one to eliminate the broken ones and then leave them in cold water, with a little salt for a half hour at least. Then rinse and drain to add them to garlic that has just begun to release its aroma while browning in a little oil.
Increase heat to high and add the remaining oil.

Wash the parsley, break it with your hands and add the mussels; Finally pour the wine.
Sprinkle with a little freshly ground pepper, mix well and cover.

Simmer covered for at least five minutes, then stir and check that all the mussels have opened or are opening (those still closed at the time of going to the table should be absolutely discarded!)
Letting go on cooking for a few minutes to discover it dry a bit 'the sauce.
Taste the sauce and routinely add salt and pepper

Bring the pot to the table and serve the mussels in the dishes using a perforated spoon.

Or alternatively drain the spaghetti into a pot, sauté it with the mussels and bring spaghetti with mussels to the marinara!

TIPS

  • Variations: according to taste, add red pepper, tomato paste, and to increase the aroma of the sea, desalted and chopped anchovy as to undo.
  • Wanting to make the refined, prepare a paper towel and use a double empty shell as a plier to extract the mussels from the other shells!
  • The cooking sauce left, filtered and restricted on the fire, can be used to flavor another dish of the sea; be careful, however, that it should be used the same day or at the latest by the following morning if it is cooked in the evening. Beyond this term it is to be thrown away.

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