The most common Mediterranean and Dalmatian specialty in restaurants, served as an appetizer, in a very simple way of my preparation. It is served as an appetizer before the fish. Very tasty and healthy, and here is what you need to prepare it. Follow recipe.
Ingredients: simple, total time: 4 servings
1 kg shells-mussels
2 Tablespoons of fresh parsley/ finely chopped parsley
4 cloves garlic/finely chopped
150 ml white wine
330 ml vegetable broth
little pepper /or to taste
60 ml of olive oil EVO
3 Tablespoons of breadcrumbs /or to taste
1 lemon cut into slices for serving
little salt if you need- it is optional
Preparation:
Heat the olive oil in a deep and large frying pan, then add the finely chopped garlic, stir, and sauté until fragrant. Do everything on a slightly moderate fire. Then add finely chopped parsley, add the mussels, pepper to taste, mix everything well. Then add white wine. When the alcohol has evaporated immediately, top with a little broth. Taste the liquid. If you need to add a salt. I did not add, because the shells will release their saltiness, you can add more if you want. Cover frying pan.
Leave to simmer until the shells open, about 20–25 minutes. Sprinkle with breadcrumbs on the shells, stir towards the end, serve warm in a deep plate with slices of lemon as an appetizer or with spaghetti if you like. Buon appetito!
NOTE: If you are making it with spaghetti, take out the shells first, put 1 Tablespoon of tomato concentrate and halved cherry tomatoes, about 7 pieces cut in half with adding little water. When the sauce is ready, put few whole shells back and the rest of the cleaned mussels, stir everything in the pan.
If you have unused sauce, and you don't want to throw it away, use it for a good fish seafood soup, see the recipe here. With the fact that you don't need wine and garlic anymore, you can also add shellfish if you have leftovers, and add other ingredients that you like as needed!
If you have small children, avoid wine and cook with soup and a little water!
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