Seafood

Steamed mussels


Steamed Mussels Ingredients

Ingredients for steaming mussels:

  1. Mussels (fresh) 1 kg.
  2. Salt to taste
  3. Lemon juice (optional) to taste
  4. Greens to taste
  5. Olive oil to taste

For the sauce:

  1. Ginger 1 root
  2. Olive oil - 4 tablespoons to taste
  3. 3 tablespoons soy sauce
  4. Green onion 1 bunch
  • Main ingredientsMussels and scallops
  • Serving 4 servings

Inventory:

Steaming pots (steamer), Cutting board, Kitchen knife, Serving dish, Foil

Steaming mussels:

Step 1: Prepare the mussels.

We put a pot of water on the fire. While the water begins to boil, we begin to peel the mussels. It is better to cook mussels on the day of purchase. If you purchased live, unpeeled mussels, you need to put them in the kitchen sink under cold running water, with a sharp knife, scrape off the adhering dirt from them and gently tear off the “beard” sticking out of the leaves. Note that mussels should be tightly closed if knocked on them. Be sure to discard any that do not close or have damaged shells. Rinse again with cold water so that there are no traces of sand or dirt.

Step 2: Steam the mussels.

When the water boils, put another pan with a net on the pan, grease it with olive oil and put the mussels. Cover the pan with foil and a lid to maintain heat. Cook mussels for 30 minutes, do not forget to salt. While the mussels are "steamed" you can make the sauce. To do this, cut the ginger into small cubes, mix with oil, soy sauce and chopped green onions.

Step 3: Serve the mussels for a couple :.

When the mussels are cooked, serve them on the table, pouring sauce. You can sprinkle mussels with lemon juice instead of the sauce and serving, but this is not necessary, moreover, the lemon clogs the delicate taste of mussels. Garnish the mussels with green leaves on top. Mussels are ready. Enjoy your meal!

Recipe Tips:

- - Serve the mussels right after cooking.

- - Never heat mussels - you can be poisoned.

- - Champagne is perfect for mussels.

- - Do not soak the mussels in the water. So they lose their natural taste and aroma.