Mussels are common in almost all seas and oceans; they are harvested both in the Far East and in the Black Sea. In the Netherlands, each inhabitant consumes almost ten kilograms of mussel meat a year. The edible parts in mussels are entrails, mantles, and muscles.
It is necessary
- - 500 g of mussels;
- - 150 g butter;
- - 40 g chili peppers;
- - garlic;
- - 100 g of onions;
- - parsley;
- - 50 g of white wine;
- - meat broth;
- - salt.
Instructions
Step 1
With a small knife for peeling vegetables, clean off the dirt and limescale from the shell of each mussel, separate the "beard" sticking out of the shells from the shell. Clean the shells with a small metal washcloth and rinse under cold water. Throw away cracked ones and those that do not close when pressed.
Step 2
Melt the butter in a skillet. Add chopped onion, garlic and lightly fry. Add chopped chilli to this and cook, stirring for another minute. Add parsley and stir again.
Step 3
Pour mussels into the pan. Stir gently with a spatula and simmer with vegetables for two minutes. Pour in white wine and let the liquid boil, add salt and stir.
Step 4
Pour in the broth, bring to a boil over the fire, add more herbs and cook, stirring occasionally, for another two to three minutes. At the very end, throw the remaining butter into the pan and stir well with a spatula to form a homogeneous sauce.
Step 5
Remove the mussels from the heat, put them beautifully on a plate and garnish with herbs. Serve the mussels hot.
