If shrimp and crabs are already a fairly common product on our table, then mussels, edible clams in bivalve shells, are less popular among consumers. Perhaps because many are simply not familiar with the methods of preparing mussels at home.
It is necessary
-
- 20 mussels;
- 2 onions;
- 2 carrots;
- 250 ml of dry white wine;
- 100 ml of water;
- ¼ celery root;
- 150 g butter;
- a clove of garlic;
- 1 bay leaf;
- salt to taste.
Instructions
Step 1
Mussel meat is used for making salads, appetizers, first and second courses. Try making mussels with vegetables.
Step 2
Before cooking, you need to brush the sinks under running cold water and scrape them a little with a knife. In addition, it is imperative to remove the small, hair-like bundle of fibers with which the mollusk is attached to the rocky surface of the seabed. To break off the "beard", it is enough to pull it hard. Mussel meat will not suffer from this.
After that, put live mollusks in cold water for several hours, changing it periodically to remove the remnants of foreign bodies and sand.
Step 3
Peel and chop onions and garlic, peeled carrots and celery root, cut into strips. Wash and chop a bunch of parsley.
Heat the butter in a large saucepan and simmer the vegetables, parsley, a clove of garlic a little, add bay leaves and black peppercorns.
Pour water and dry wine into a saucepan, salt and bring to a boil.
Step 4
Dip the prepared mussels into the boiling mixture and cook, covered for 7-10 minutes over high heat, until all the shells are open. You will have to shake the pan from time to time. Then put the mussels in a colander, remove the unopened ones, open the rest of the shells wider, sprinkle with parsley and serve.
Bon Appetit!
