3 ways to cook mussels all summer long
Provencal mussels
It's a dish ideal to make the summer last! Wash 2 kg of mussels. Chop basil, fresh parsley, 3 cloves of garlic and add 4 tablespoonsoil Olive. In a casserole, heat the mussels in theoil Olive. Add 10cl of water, cover and cook for 5 minutes. Add the white wine and leave on the heat until the mussels open. Remove these and continue cooking the cooking juices. When boiling, add 500g crushed tomatoes and chopped mixture. Pour this sauce over the mussels when serving. You can also add zucchini, peppers and other vegetables from the sun with chorizo, shallots and onions to sear in a pan before cooking the mussels.
Mussels as an aperitif
Wash the mussels. Chop a bunch of parsley, add a little coriander. Chop an onion and a red pepper to which you have removed the seeds. In a Dutch oven, pour someoilchopped onion and chilli. Heat on high heat, stir regularly. Then lower the fire in half and pour the mussels with a glass of water. Stir and cover for a few minutes. Add paprika, lemon juice, a little bit of Cognac and sherry. Stir and cover for 3 minutes. Add 3 tablespoons cream and simmer until mussels open. Enjoy an aperitif with a very fresh rosé.
Tartar mussels
Cook the mussels in the pan with cracked pepper. As soon as they open, get them back and let them cool down. Collect the juice and pass it through a cheesecloth to remove the sand. Prepare homemade mayonnaise and add capers and chopped gherkins. Mix the firm mayonnaise with some cooking juices. Rectify the seasoning and coat the sauce on the mussels, served without shells. Sprinkle with fresh parsley.
