Mussels at agro
Instructions
Rub vigorously the mussels with a broom, brush under running water to remove any remaining Earth and seaweed, then put them in a pan and put them on high heat; the valve will open naturally as a result of heat (remove any mussels whose shells are open, because this phenomenon indicates that they are no longer very fresh).
Remove the Pan from the heat and remove the mussels from mussels.
Fry the garlic in a pan with oil, then delete it.
Transfer mussels in pan and let stand for a few minutes, stirring fresh focus.
Coarsely chopped anchovy fillets and add them to the molluscs.
Sprayed with white wine and vinegar and season with a little salt and a generous pinch of pepper.
Finely chop the parsley, add the mussels and let reduce by a third the cooking liquid, stirring with a wooden spoon.
Dealt molluscs with their sauce into four bowls and let them marinate in a cool place for 24 hours, before serving.
This cold appetizer, like all those prepared with shellfish, is particularly indicated for a summer lunch of fish.
Ingredients and dosing for 4 persons
- 1000 g of big mussels
- 1 clove of garlic
- 3 tablespoons of olive oil
- 8 anchovy fillets
- 25 cl of white wine
- 1/2 cup of wine vinegar
- Salt
- Pepper
- 1 sprig of parsley