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Here is the simplest and at the same time best way to eat mussels. From the many ways that a mussel can be eaten, this is the simplest and according to my opinion; the tastiest way. Just boiled mussels with a fresh lemon.
Alright, don’t linger, let’s approach this ☆basic☆ mussels, the simplest way formula with 3 materials which are absolutely easy to obtain, and we have to process them at the very least through 6 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements - ☆Basic☆ Mussels, the simplest way:
- Prepare 1 kg of Mussels
- Take of flat leaf parsley
- Provide Pepper
Overcooked mussels turn rubbery, making them hard to chew and swallow. Mussels are a modest mollusc with a lot going for them. We scrub them up, put them into the culinary spotlight and debunk some myths. Most of the mussels we eat these days are cultivated on ropes, are environmentally benign and one of the proteins with the lowest carbon foot print.
☆Basic☆ Mussels, the simplest way start cooking:
- Wash mussels. Anyone floating in the water, shell opened, broken should discard.
- Put mussels into deep pan
- Pepper on top. NO water, only mussels & pepper!!
- High heat for 5 min. Place a lid on(If too dry, add white wine a bit). Discard the shells not opened.
- Pour chopped parsley on top. Pour the juice on top.
- (easy to make great pasta from the mussels & it's juice. super easy, simple, the best taste)
Soaking the mussels to expel sand takes several hours. Let the mussels cool a bit, then break off the half shells, leaving the meat intact in the other half. Arrange the half shells on a baking tray (a pizza dish was useful), dot with grated garlic (a toothpick is recommended), sprinkle with grated cheese and. Mussel is the common term for members of several families of freshwater and marine bivalve mollusks. This is not a precise grouping, as these families range through three of the five subclasses of Bivalvia: Heterodonta, Paleoheterodonta, and Pteriomorphia.
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