10 Jan Mussels a la marinera
Mussels in each Spanish family are cooked in their own way, we present the original recipe.
How to choose mussels?
According to statistics, every second mussel eaten in Europe comes from Galicia. This small northern region of Spain supplies up to 200,000 tons of mussels to the world market annually. By quality, they are considered among the best. Therefore, look for it on the market Galician mussels. Ask for the date of catch.
House mussels must be disassembled on the table and throw open. Next, rinse well under the tap, tear off the threads, scrape off growths.
How to cook?
Take an onion and a couple of cloves of garlic, chop randomly and fry in a deep frying pan with olive oil. Salt, preferably coarse sea salt. When the onions are fried, the garlic is softened, pour a glass of white wine in half with water. The mixture boils. There also throw a couple of tablespoons of butter. Stir everything until the butter melts. Then you can put the mussels in the pan. Cover with a lid. Keep on fire for three to five minutes, no more. Shake the pan a couple of times to mix the clams and sauce. Mussels are ready as soon as all the shells have opened. Those that remain closed are inedible.