A recipe that simply had to be on Cook' In Big: Steamed Mussels!!! But of course, they're prepared in a very special way with our star ingredient, by our chef Miguel Ángel Mateos. Don't miss out on trying them!! 😉
20 min
4 pax
Easy
We peel and clean the garlic cloves and chop them finely.
Finely dice the green and red peppers separately and set aside.
We chop the mushroom into small squares.
We do the same with the onion.
In a bowl of cold water, wash the mussels well.
We add a splash of extra virgin olive oil to a saucepan over medium heat.
In the same pan over medium heat, add the chopped garlic and almost immediately add the onion so the garlic doesn't burn. Then add the green bell pepper, the mushrooms, and finally, the red bell pepper.
Let everything cook down well, then add the tablespoon of flour, stirring thoroughly to avoid lumps. Let it cook for a few seconds, stirring constantly, then add the white wine, mix well, and add the mussels.
We cover the pot and leave it for a few minutes until the mussels open, then we remove it from the heat.
We adjust the salt and add chopped parsley to taste.
FINISHED DISH:
In a deep plate or a serving dish, place the opened mussels, giving them volume, and drizzle with our rich garlic sauce that will remain in the casserole dish.
The most important thing in this dish is the quality of the ingredients and their freshness and cooking time. We mustn't overcook them if we want to enjoy a fantastic texture.
– It should always be a very fresh product and consumed on the same day, to avoid possible contamination.
– Any mussel that remains closed after a certain time, while the others are open, should be discarded and not forced open for consumption, as it is a mussel that was already dead and could be in bad condition.
– After the white wine, we can add homemade fried tomato sauce along with a chili pepper and let it simmer briefly before adding the mussels. This will create a slightly spicy tomato sauce, very lively and pleasant to enjoy with some delicious mussels.
– We can substitute the Japanese mushrooms with shiitake, other mushrooms or button mushrooms, according to each person's taste.
