Mussels in sauce
Instructions
Wash the mussels well and open them with a knife.
Place the half-valve with the clam on a platter lined with lettuce leaves.
Finely chop parsley with garlic and capers, seasoned with olive oil, salt, pepper and lemon juice, passed to the strainer.
Stir the sauce and pour it over the mussels.
Let marinate in refrigerator for 1 hour before serving.
Ingredients and dosing for 4 persons
- 1000 g of fresh mussels
- 2 cloves of garlic
- 30 g of capers
- 2 lemons
- Abundant of parsley
- Olive oil
- Salt
- Pepper
- Lettuce salad