Good Idea to Preparing Perfect Steamed mussels with various herbs

Wishing to dine Steamed mussels with various herbs a top restaurant's, but for some reasons are not able to go to restaurants. This page gonna guide you with useful ways on producing a Steamed mussels with various herbs like a famous chef made.

We hope you got insight from reading it, now let's go back to steamed mussels with various herbs recipe. To make steamed mussels with various herbs you only need 9 ingredients and 10 steps. Here is how you do it.

To cook an extraordinary Steamed mussels with various herbs, below are the ingridients needed:

1. Get 1 kg of mussels.
2. Provide 3-4 cloves of garlic.
3. Use 4-5 of spring onions.
4. You need 1/2 cup of olive oil.
5. You need 1 1/2 cup of dry white wine.
6. Take of juice of 1 lemon.
7. Get of fresh pepper.
8. Prepare of oregano.
9. You need of ground parsley, according to taste (at least 1/2 cup, it goes great with the recipe).

After readying the ingridients, now you are ready to make your tasty Steamed mussels with various herbs by following the guidances below:

1. Clean the mussels thouroughly. You clean them by rubbing the shell very well under running water. If there are any barnacles or stuck stones, residue of other broken shells you might need to scrape them off with a small knife or rub it thoroughly to remove everything..
2. Discard all mussels that are already open..
3. Then, using a small knife, remove their beard..
4. Place the healthy, closed mussels for only 2-3 minutes in a little boiling water or even better in a little wine, until they open, a sure sign that they are still alive. Throw away the ones that don't open..
5. Heat the oil in a frying pan and sauté the onions cut into round slices..
6. When the onions are tender add the cloves of garlic and continue sautéing for 2-3 minutes to let out their flavor..
7. Add the washed mussels, cover the frying pan and cook over strong heat for a few (2-3) minutes, stirring a couple of times with a wooden spoon..
8. Add the freshly ground pepper, a generous amount of the parsley (but not all of it), the lemon juice (keep a little to sprinkle over the ready mussels later), one dose of oregano and finally, the wine. Cook for an additional 4 minutes, stirring well in the meantime so that everything combines for a nice flavor..
9. Leave them in the frying pan for a while so that a bit more of the wine evaporates in the meanwhile and serve hot, as they are in their shells, sprinkled with the rest of the parsley and some of the leftover stock..
10. Sprinkle each plate with a little uncooked lemon juice, just before you start sucking them. Because mussels cooked this way are sucked from their shells, not eaten with a fork..

Add the wine or water, and put on lid. This recipe calls for steaming mussels in ale with thyme and garlic. As they open, using a slotted spoon, transfer them to a warmed. Mussels with Herbed Vinaigrette (Moules Vinaigrette)Michelle Heimerman. Remove and discard the empty top shells from each mussel and transfer the bottoms to a serving platter.

Recipe : Steamed mussels with various herbs

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