- Ingredients
- Procedure
- Allergens
Galician recipe for steamed mussels
Who doesn't love some good steamed mussels? I love preparing this recipe as a starter along with some prawns and cockles when my friends come over to eat.
This typical dish from the Galician coast is very easy to prepare and, in addition, these mollusks provide our body with a large amount of proteins and mineral salts. They do not contain fat.
Basically the recipe consists of steaming the mussels with the juice they have inside and adding some ingredients to enhance the flavor such as lemon, bay leaf or white wine.
If you like fish and seafood recipes, you can't miss it. our baked lobster dish , the fish suquet , the exquisite salmon in the oven , cod fritters either our delicious appetizer of anchovies in vinegar .
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Ingredients
How to make steamed mussels
- The first step is to clean the mussels well. These bivalve mollusks have filaments and baleen attached to the shell. It is important to remove them using a knife and cold water. At this point we can also discard those that have a broken shell and the inside can be seen.
- We then leave them in water and salt for about 30 minutes. This will help eliminate sand (if they have it) and make the results much better. Always remember to cook with fresh mussels. While you wait you can take the opportunity to squeeze the lemon and set it aside.
- Once the mussels are very clean, we proceed to prepare a casserole with a touch of water. It is not necessary to add more since the mollusks will expel water from their interior during cooking.
- Inside the casserole we add the kilo of mussels, the lemon juice, the bay leaf, a little black pepper and a splash of white wine. Let it steam for approximately 10-15 minutes over medium heat. The goal is for most of the mussels to remain open. After this time, if there is one that is closed we discard it since it is probably bad.
- All that remains is to enjoy a good meal with steamed mussels. It is recommended to accompany it with wine and plenty of bread to dip in the juice that the molluscs have released.
Ruben Canadas
I started cosmorecipes in 2020 during the time we were cooped up at home. Having so much free time I spent a lot of time in the kitchen trying different dishes. So I decided to mix cooking with my other great passion: web programming. That's why I decided to open this blog where I post the different recipes that I'm cooking.
