The hazelnut mussel appetizer is a culinary masterpiece that anyone can make. The dish turns out to be amazingly tasty and unusual due to the combination of slightly sweet nuts and salty mussels.
Ingredients:
- Mussels - 30 pcs;
- Shallots - 2 pcs (you can take a turnip);
- Hazelnuts - 3 tablespoons;
- Garlic - 2 cloves;
- Water - 1 tablespoon;
- Parsley - 1 bunch;
- Olive oil - 4 tablespoons;
- Black pepper (freshly ground);
- Lemon - 1 pc.
Preparation:
- Cooking mussels is a delicate matter. First, the seafood must be washed under running cold water. Throw away dead mussels, they can spoil the taste of the whole dish. Place them in a large saucepan and cover with cold water.
- Cook the mussels in a saucepan with the lid closed. Cooking time is approximately 6-7 minutes. To understand whether the mussels themselves are ready to help, they must open up. Unopened shells can be discarded.
- Now you need to start making the sauce. Thin-thinly chop the shallots, which must first be peeled. Peel and chop the garlic in a garlic press. Nuts need to be peeled and chopped with a large knife. Wash, dry with a napkin and chop the parsley (the smaller the better).
- Mix all of the listed ingredients, pour vegetable oil and water into the mixture. Season the dish with salt, freshly ground pepper and squeeze out a little lemon juice (if you don't like the lemon flavor, you can skip it).
- Now you need to rinse the boiled mussels. One of the shells must be removed and discarded. The second flap is needed like a small plate. Leave the contents of the mussel on it. Place the shells on a large flat plate sprinkled with salt, this is necessary so that the shells do not turn over. Put one spoonful of cooked peanut sauce in each shell and refrigerate for a couple of hours. It is important to remove the food from the refrigerator before serving to keep it cold.
This dish is delicious, but it can be difficult to get fresh mussels. Therefore, you can replace them with canned mussels in brine. They can be served on salted crackers.
