- 60 minutes
- For 6 people
- 2.3 € / person
- 215kcal per 100g.
How to make mussels in green sauce .
Many times we associate in summer with recipes for shellfish or shellfish, but the reality is that, in many cases it is precisely in summer when they are closed.
This is not the case with mussels , we can find them on the market, in optimal conditions, practically all year round.
For this and because it is a very complete food, I try to make them part of my diet on a regular basis. In addition to because I am Galician and the products of my land always throw me away.
Today I bring you one more recipe on how to prepare mussels in a different way, mussels in green sauce .
On the blog you can find several different recipes in which the mussels are the protagonists, from a mussel pie , to pickled mussels , a few simple mussels in vinaigrette , my famous mussel croquettes , the daring mussels in spicy sauce , seafood style In short, a lot of options with which to enjoy this mollusk.
In today’s recipe we steam the mussels, in the most classic style, but we end up stewing them lightly in a green sauce prepared with their cooking water.
Thus this dish carries all the substance of the sea from this product, in addition to obtaining a sauce that takes bread and dips.
I assure you that it is a marvel to enjoy a serving of these mussels, both on a terraced terrace and in the heat of a fireplace in winter.
Cleaning and cooking the mussels
On the blog you have an article with all the details to cook mussels perfectly .
- We start by washing the mussels to clean their shells a little. How we are going to use the water that results from cooking is preferable that they are as clean as possible.
- Once we have removed the largest beards and have them washed we proceed to cook them.
- In a saucepan where they all fit, add 1 finger of water, it will not be necessary anymore, the mussels will release their own water when opened.
- Add the mussels and cook for a few minutes. The moment we see them open they will be ready, this will be 5 or 6 minutes.
- Drain the cooking water, reserving it to add later to the sauce and let the mussels cool slightly before removing the shell.
Preparation of the sauce and final presentation of the mussels in green sauce
- Peel the onion and cut it into small cubes, in brunoise. The smaller the pieces the better.
- Peel the garlic cloves and chop them. In a wide saucepan, heat a splash of olive oil. When the oil is ready add the chopped onion, garlic and chilli.
- We fry the vegetable for about 15 minutes, over medium low heat, until it is fully cooked and we see that it is soft and transparent.
- Add the flour to the casserole and, stirring with a wooden spoon, cook for 3 or 4 minutes.
- Add the chopped fresh parsley bunch and the white wine and cook for a few minutes so that the alcohol evaporates.
- Finally we add a glass of the cooking broth of the mussels and let the sauce cook for 10 minutes over medium heat, stirring occasionally. We must be careful to strain the broth before adding it to the casserole to eliminate possible impurities from cooking the mussels.
- If we see that it is necessary to add a little more broth to have the sauce to our liking, we add it.
- While the sauce is cooking we are removing the mussels from the shell. We can release them completely although later we incorporate them into the casserole with the shell, or present them without the shell, as we like.
- Add the sauce and add the mussels to the casserole. We cook for 5 minutes and turn off the fire.
We can enjoy this seafood dish as a starter or as a second, we just have to accompany it with a glass of Albariño or Galician Godello wine. A whole plate of yummy.
You can see all the photos of the step by step of this recipe for mussels in green sauce in this album.