I have never eaten such good mussels!
It is such a good and healthy recipe that you will not be able to stop eating mussels.
What ingredients do I need for this recipe?
2 kg of fresh mussels.
1 onion.
2 cloves of garlic.
Fresh parsley, 2 large tablespoons.
White wine.
Water.
Flour, a tablespoon.
Sweet paprika, a teaspoon.
Laurel.
Olive oil.
Directions:
Clean the mussels.
Pluck the filaments by pulling towards the tip of the mussel.
Scrape off algae and crustaceans adhering to the shell.
Discard the broken mussels.
Wash the mussels in plenty of water.
Put the mussels in a large pot, without anything else!
They should not exceed half the pot.
Laurel, one or two leaves.
Cover and cook over medium heat 5 – 10 minutes.
One chopped onion.
Two cloves of minced garlic.
Fresh parsley, use the leaves, discard the stems.
Two tablespoons of chopped parsley.
A heaping tablespoon of flour.
A teaspoon of paprika.
Half a glass of white wine.
Half a glass of water.
Mix until the flour dissolves completely.
7 minutes have passed, the mussels are open.
Remove the mussels and reserve the water they have released.
Low casserole or frying pan, cover the bottom with olive oil.
Cook the onion over low heat,
when it is transparent,
add the garlic and parsley.
5 minutes on low heat.
Add the liquids with the flour.
A cup of mussel water, filtered.
This broth has an intense flavor of the sea.
It is the key ingredient of the recipe!
Try the sauce, it may NOT need salt.
Stir for a few minutes until thick.
Half of the mussels remain with the shell.
The other half without the shell, directly to the pot.
I will serve them in this same casserole,
as my mother and grandmother used to do.
This recipe is very typical in my land.
Don’t miss out on holidays!
Just before serving, more parsley.
