Sunday, August 14

Five exquisite recipes for mussels in sauce to enjoy the summer


In Spain we are discovering some recipes in this black gold sauce that are authentic delicacies, because you enjoy delicious flavors with a mollusk that has infinite nutritional properties and fewer calories than rice or pasta, something that is greatly appreciated in summer.

Eleven salted tuna with their respective pairings to enjoy this summer

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But it is that, in addition, the peel serves as a spoon to take them as a soup, instead of spreading it with bread (or alternatively). Try these recipes at home or at the restaurant that gives us the recipe if you can.

1. Mussels with roquefort, from Ham and Blues. In Churriana, Malaga, near the airport, there is a gastronomic corner that is well worth a getaway and not only for this recipe:

  • Put a quarter of a kilo of mussels of the little ones in a casserole and open them by adding half a glass of mild white cooking wine and water, in equal parts.
  • Then add 80 g of Roquefort cheese and then cream, and leave them for about four minutes over low heat.

2. Tiger mussels in spicy sauce they are the bet of the new headquarters of Latxaska Etxea in Villaconejos, Madrid:

  • Clean a kilo of mussels, removing their beards and any impurities they may have. Place them in a saucepan, pour 100 ml of white wine, add two bay leaves and put the lid on.
  • Let them open. Remove the shell that does not have mussel and reserve the one that has. Also reserve the resulting broth.
  • Peel and chop three cloves of garlic and an onion and sauté in a saucepan with a drizzle of oil. Chop a red pepper and add it. Season and let them poach well.
  • Chop a kilo of pear tomato and add it. Add a Rioja joy, half a teaspoon of salt and another half of sugar. Let cook for 30-40 minutes.
  • Pass the sauce through the food processor and place it in a saucepan. Add a little of the broth resulting from opening the mussels and mix well.
  • And they would be ready to enjoy.

3. Rock mussels with red curry, from La Catapa Tavern, Madrid, is another delight for which you have to:

  • Prepare a red curry paste by crushing the following ingredients: ginger, galangal, kafir lime leaf, Thai red chili, lemongrass, coriander seed, cumin and mustard seed. Then add sunflower oil little by little, as if it were a mayonnaise, and store in the refrigerator.
  • For the red curry sauce, heat a tablespoon of sunflower oil in a pan, add a teaspoon of cardamom, stirring constantly.
  • When it begins to give off aroma, add the red curry paste, a tablespoon of tomato sauce and 450 ml of coconut milk, let it boil for a few minutes, strain and reserve.
  • Thoroughly clean a kilo of the seasonal rock mussel and put them in a saucepan, together with a saucepan of the red curry sauce, cover and boil until the mussels open.
  • Serve in a wide dish with the sauce on top.

4. Mussels a la marinera, restaurant special version The lighthouse, in Cabo de Gata, Almería:

  • Clean a kilo of mussels well and trim them.
  • Chop 200 g of chives and fry in extra virgin olive oil.
  • When it is ready, add half a kilo of vine tomato, peeled, ginned and in concassé, that is, blanched to easily remove the skin, cut in half to remove the seeds and then diced.
  • Cook over low heat for about 15 minutes.
  • Season with salt and add a little sugar to reduce acidity if necessary.
  • Put the mussels in the sauce until they open.
  • Take off the heat and add a bunch of basil.

5. Mussels the way of the Kai Beach Club, from Canet de Mar:

  • Add a small head of sliced ​​garlic, with olive oil, a tablespoon of peppercorns, two bay leaves and a red pepper into the pan.
  • It is convenient to have a dried onion cut into julienne strips, to be thrown when the garlic begins to turn brown around the edge, with a little salt to release the sugar.
  • Add a splash of white wine and add pear tomato to the pan, with a little sugar so that the acidity comes out a little, all cut into julienne strips.
  • When it is well cooked, add a couple of sprigs of thyme. Cover and leave 10 minutes for the tomato to cook.
  • In a pot, put the kilo of steamed mussels and pour the sauce on top so that they take on flavor until they open.

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