Steamed mussels
Wash the mussels well in running cold water. Discard any broken shells and any that do not close when you "cluck" them.
Ingredients · Servings 4
- 2 kg mussels
- 2 - 4 cloves of garlic
- 2 shallots
- 4 tablespoons olive oil
- 2 - 3 dl white wine
- 1 dl parsley leaves
- 1 pinch dried chili
- good bread
Method · 20 min
- Wash the mussels well in running cold water. Discard any broken shells and any that do not close when you "cluck" them.
- Finely chop the garlic and shallot. Heat a large pot, add oil and sauté the garlic and shallot, stirring until the onion is shiny and soft.
- Add the mussels and stir well. Pour in the white wine, cover and steam until the mussels open. (Shake the pot a few times during steaming.)
- Discard any shells that do not open. Sprinkle with chopped parsley and a pinch of chili before serving.
Finely chop the garlic and shallot. Heat a large pot, add oil and sauté the garlic and shallot, stirring until the onion is shiny and soft.
Add the mussels and stir well. Pour in the white wine, cover and steam until the mussels open. (Shake the pot a few times during steaming.)
Discard any shells that do not open. Sprinkle with chopped parsley and a pinch of chili before serving.
