Dishes from mussels are cooked very quickly and enjoy consistent success. Mussels can be stewed, fried, baked and used as a filling for pies. But they are especially tasty as a hot snack. Make mussels in garlic sauce with lemon juice - the dish is not only interesting in taste, but also very beautiful.
Pick your recipe
You will need
- - 300 g of mussels in shells;
- - 2 tablespoons of butter;
- - 4 cloves of garlic;
- - 2 tablespoons of flour;
- - 0.5 lemons;
- - 1 yolk;
- - salt;
- - freshly ground black pepper;
- - parsley.
Instruction manual
1
To cook mussels in garlic sauce, you will need raw shellfish in the shells. The easiest way to buy frozen mussels. Make sure that the shells are not damaged - they will play an important role in serving the dish.
2
Rinse the mussels thoroughly in running water. Put them in a pan, pour cold water. Heat the shells over low heat until their flaps open and the meat becomes soft.
3
Drain the water, but do not pour it out - you will need a decoction to prepare the sauce. Put the mussels on the dish and cool a little. Carefully remove one leaf from each sink. Fill the mussels with the remaining sash down. Keep the dish warm before serving.
4
Make the sauce. Heat the butter in a frying pan, add the flour and, stirring, fry it until golden brown. Pound the peeled garlic in a mortar, put it on the fried flour and pour the mixture with a glass of broth in which the mussels were prepared. While stirring, cook the sauce until thickened. Knead the lumps thoroughly to make the sauce uniform.
5
Squeeze the juice from half a lemon, finely chop the parsley. Remove the saucepan from the heat and season the mixture with lemon juice. In a separate container, beat the yolk and pour into the sauce too. Add salt and freshly ground black pepper and mix thoroughly.
6
Spread the mussels spread on the dish with hot sauce and sprinkle with parsley. The remaining branches can decorate the dish. Serve the mussels in garlic sauce as a hot appetizer, accompanied by toasted white bread toast. The best drink for this dish is chilled dry white wine.