Drunken mussels or Mussels in white wine - maybe it always seemed complicated to prepare mussels at home, but it really isn't. Admittedly, the problem of finding good mussels is much bigger, but if you're already in the mood, buy them and here's the recipe.
Drunken mussels or Mussels in white wine - Ana Vuletić - Recipes and Cookbook online
Drunken Mussels or Mussels in White Wine - you may have always thought it was complicated to prepare mussels at home, but it really isn't. Admittedly, the problem of finding good mussels is much bigger, but if you're already in the mood, buy them and here's the recipe.
- 0,5 kg of fresh mussels
- 2 teaspoons butter (or olive oil)
- 2 teaspoons of flour
- 200 ml of white wine (dry)
- 3 cloves of garlic
- beaver
- 1 piece tomato (smaller)
- parsley
- saffron
- lemon
- seasonal salad
- Clean the mussels so that the shell is smooth. Throw away anything cracked. You can scrub them with a sponge under running water if there is sand or grass left on them. Before this process, you can soak them in water for half an hour.
- Add two teaspoons of butter and/or olive oil to a deep frying pan or a wide, shallow pan and then squeeze the garlic and fry for about 30 seconds.
- Chop one small fresh tomato into the smallest possible cubes and add it together with saffron, pepper, parsley and pour over the wine. Bring to a boil and reduce heat to medium.
- Add the mussels and stir and cover and simmer for about 8 minutes or until they open. Discard any that have not opened.
- Now, if you want a thicker sauce, you can mix 2 teaspoons of flour in a little liquid in which the mussels were cooked, separated into a bowl on the side and put into the pan and stir for about 30 seconds until the sauce thickens.
I recommend this step only if you want to remove most of the mussels from their shells and leave only a few for decoration. If you serve everything in shells, there is no need for the sauce to be thick. - Serve warm with lemon, seasonal salad and it also goes well with crusty bread.
If you have previously boiled the shells and submerged them until they open, you can shorten the cooking time to 2-5 minutes.
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