Рецепт You Will Need Muscles to Make This Recipe
Oops, spelled muscles wrong, I mean you will need mussels to make this recipes, about 2 pounds.
When picking mussels, use your eyes and nose. The mussels should be tightly closed or just barely open. If they are wide open, they are dead or close to it. Ask to handle a couple and take a sniff. If they smell like the sea they are nice and fresh. If they smell fishy, they're past their prime. You may want to take a pass.
When you get home, it is best to get the mussels out of the bag they are packed in. Any live shellfish will suffocate in plastic. Just simply place them in a bowl and cover them with a damp towel then pop the bowl in the fridge. It is best to use them the same day, but if they are fresh, they should keeps this way for another day or two. To prepare the mussels for cooking, place them in a colander and rinse them under cold water, to remove any sand, you may even want to give them a good scrub with a brush to get all the sand and barnacles off. Most farmed raise mussels will be debearded. but if you notice a weird wiry bit hanging out of or off the shell, don't panic, this is the "beard". Just pull it out with your fingers. If any of the mussels are opened wide, discard those, they are dead. WHEN IN DOUBT, THROW IT OUT!!!
- Spicy Mussels in a White Wine Lemon Broth
- 3 tablespoons olive oil
- 1 red onion, thinly sliced
- 4 large garlic cloves, chopped
- 2 teaspoons fennel seeds
- 2 teaspoon dried crushed red pepper (or less depending on taste)
- 1/2 teaspoon salt
- 1 cup dry white wine
- 2 (1/4-inch-thick) lemon slices
- 1/2 cup chopped fresh parsley leaves, divided
- 2 pounds fresh mussels
- 1/2 cup chopped seeded tomatoes
- 1 loaf crusty Italian bread, sliced 1/2-inch thick
Heat oil in large pan. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Place the mussels, in a single laying in pan. Cover pan and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Transfer mussels with broth to large shallow bowl, looking again for any of the mussels are still closed, remember, when in doubt, throw them out. Sprinkle with tomatoes and remaining parsley and some fresh ground pepper
Serve mussels in broth with bread for dipping.