Difference between revisions of "Mussels Vinaigrette"
RealRecipes (talk | contribs) |
|||
| Line 30: | Line 30: | ||
<References/> | <References/> | ||
| − | [[Category: | + | [[Category:Spanish cuisine]] |
[[Category:Seafood cuisine]] | [[Category:Seafood cuisine]] | ||
Latest revision as of 15:25, 13 November 2012
| Mussels Vinaigrette | |
|---|---|
 |
Description
Mussels Vinaigrette [1] [2] is a nice light summer meal.
Ingredients
- 1 kg fresh mussels, cleaned
- 25 ml water
- 25 ml extra virgin olive oil
- 1 tbsp sherry vinegar
- small handful of flat leaf parsley, roughly chopped
- few tiny thyme sprigs
- sea salt and freshly ground pepper
Procedures
- Over high heat, warm frying pan.
- Pan should almost smoke, before adding the mussels.
- Include the water and cover with a tight lid.
- Cook for ~2 min.
- Mussels should open.
- Throw out mussels that have not opened.
- Include extra virgin olive oil, sherry vinegar and herbs.
- Season with salt and pepper.
- Toss.
- Serve straight away, bowls should be warm (optional)
References
- ↑ Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 69.
- ↑ Hoffman, Susanna (2004). The olive and the caper. Workman Publishing. ISBN 0-7611-3468-9.
