Mussels in fishing
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Now there are the most delicious and nutritious mussels. In Vladivostok even in these days, the festival of mussels. About food festival I wrote in the diary. And today came on the market for pretty cheap living mussels and decided to cook a traditional Mediterranean mussel-fishing - moules marinieres.
Ingredients for Mussels in fishing
- Mussels - 1 kg
- Dry white wine - 100 ml
- The Apium graveolens Dulce - 1 piece
- Onion - 1/2 PCs
- Garlic - 1 tooth.
- Parsley - 3 vetos.
- Bay leaf - 2 PCs
- Vegetable oil - 2 tbsp
Step by step instruction of cooking Mussels in fishing
Mussels it is advisable to use the living. Well at the very least take the frozen. Mussels must be washed, cleaned of fouling and byssus (filaments that mussels attached to the rocks). If among the living caught dead mussels (they are under external influence are not closed), it is better to throw them away.
Along with the mussels got a live crab.
Chopped celery, onion and garlic.
In a saucepan or deep frying pan in hot oil to fry them.
Pour in wine, bring to a boil.
Put mussels, zakryl cover. Simmer the mussels for 2-3 minutes, regularly shaking the pan so the mussels were doused with wine evenly.
Indicator of readiness would be that all the mussels open. Add chopped parsley and Bay leaf. Last time shake and remove from heat. Wait a couple more minutes.
Put the mussels in a plate, pour the sauce with the wine from the pan.
Eat mussels need: find the shells of mussels, which dropped the meat in the cooking process. The shell, acting as tweezers, remove the meat from the remaining shells.