| Peppered mussels | |||||||||
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INGREDIENTS:
PREPARATION: Wash the mussels' shells. Place in a bowl and cover with cold water mixed with 5 tablespoons of rock salt. Leave to rest for half hour. Drain and place in a casserole. Season with pepper and half glass of wine. Cook on high heat with the lid on until they open. Stir often. Discard those that have remained closed as they will not be safe to eat. Using a slotted spoon, remove the mussels from the pan and keep warm. Filter the liquid from the casserole using a strainer. All sand particles should be removed from the liquid. Heat the oil in a pan and brown the garlic together with the mixed vegetables. Wet with the remaining wine and with a glass of liquid from the mussels. |
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