This is an irresistible and very inexpensive recipe. Quick to cook, you get a rich and very tasty dish in an incredibly short time. The ideal time to make it is in July, the month in which the mussels are tastier and fattest.
Sautéed mussels
- Preparation time: 30 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 5 lb. (2 kg) of mussels
- 20 datterini tomatoes
- 1 clove of garlic
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Chopped parsley to taste
- Instructions
- Prepare the mussels by removing the beards and scraping the shells well. Rinse well in plenty of cold water.
- Finely chop the parsley.
- Wash the tomatoes well and cut them crosswise with a small knife.
- In a saucepan with boiling water, blanch the cherry tomatoes for 30 seconds. Drain them and put them in a basin with water and ice. As soon as they have cooled, remove the skin.
- In a saucepan, fry the garlic with oil over a low heat. Add the cherry tomatoes and cook for about five minutes over high heat. Add a glass of water and the mussels. Cover with a lid.
- Cook over high heat for a few minutes until all the mussels open.
- Sprinkle with chopped parsley.
- Season with salt and pepper.
- Serve very hot with toasted bread.
Tips to ensure the success of the dish:
- Buy only the mussels in the retina and store them in the refrigerator – this is necessary to keep the product alive.
- Cook them for a very short time, otherwise they dry up.
