Mussels with lemon
Instructions
Clean and carefully scrape the mussels under running water.
Emerge them then in a large bowl with cold water and remove those that float.
Dissolve 50 g of salt into 10 cl of boiling water and add 1 and 1/2 l of cold water.
Soak the mussels and let them stand for about 3 hours in the refrigerator or in a cool place, no longer move them: you will eliminate so much of the natural salt content inside of valve.
About 10 minutes before serving, put the oil in a pan and high edges, add garlic and parsley, chopped red pepper, a little salt and pepper.
Drain the mussels and place in the bowl, alternating with lemon slices.
Cook, a high flame until all valve will open: shake the Pan from time to time.
Serve mussels immediately with their cooking liquid (no longer salty, thanks to soaking operation done before).
Ingredients and dosing for 4 persons
- 1500 g of mussels
- 2 cloves of garlic
- 2 tablespoons of olive oil extra virgin
- 2 lemons
- Few sprigs of parsley
- 1 dried chili
- Salt
- Pepper