The 30 minutes mussels

Hola!

Yesterday I was at the market when I saw these fantastics mussels. I love seafood. I could eat seafood and veggies every day!

My grandma is always in my mind whenever I cook something. Of course, I am stealing her recipe! You can make them in less than 30 minutes. Isn’t it worth it? It is for me!

I love the juice of this mussels is so good that for me is a must to have some bread ready to dip into. Spaniards in general eat a lot of bread, but seriously, when I say a lot is a lot. Is like if it was part of the utensils:) The restaurant, will usually give you the bread with olive oil (no butter!). I guess that’s why I like to go to italian restaurants in the U.S because they usually give you some extra virgin olive oil. Oh! talking about restaurants, did you know that you have to pay for water in Spain?! Weird for the americans, hug? Sometimes a glass of wine is cheaper than order water…

Ok, let’s be focus with the mussels. Sometimes I feel like i could keep writing and writing, the same when I talk. I talk a lot… this comes from my family; we talk a lot and since we are a big family we don’t know what the world talk means, we usually yell even if for us is talking.

Anyway, let’s get into this mussels!

– 2.2 Ibs mussels

– olive oil

– salt and pepper

– water

The process is super easy and it takes about 20-30 minutes. Rinse the mussels and scrub as necessary. You should also check for the ones that are already dead. Debeard, you don’t want any of the mussel beard into you mouth.

Onces the mussels are clean and nice, place them into a large pot with less than a 1/4 cup of water on a medium high heat. You don’t really need to add any water to steamed them, but I like to use a little bit so I have more juice. They should be open wide in about 5 minutes. When they are done KEEP THE JUICE!

This process is optional; I like to eat the mussels with just one shell. So by now I would separate the shells and throw away the shell without the mussels and keep the shell with the mussel attached.

With the juice that you still have on the pot, place it into a glass, container… When I pour the juice I use an strainer just to be sure the juice is all clean. Add about 2 tablespoons of olive oil, some salt and pepper and stir it.

Place them on a pan on a medium heat. Place the mixture juice on top. Let them get some of the flavor for a few minutes and mussels are ready!

I need bread to dip into because seriously, they are beyond good!

Bon profit!!

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3 thoughts on “The 30 minutes mussels

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