Description
Under the universal vinegar and oil sauce (molho vinagrete). One of my favorite recipes for mussels. This time of Caboverdiana Praia. Praia as the same is translated from Portuguese beach :-))) and Cabo Verde, green Cape. So, everyone on the beach green Cape!!! If you do not like mussels, then use the sauce as a seasoning for other dishes, you will not regret!
Ingredients
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Mussels
1 kg
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Black pepper
0.25 piece
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Tomato
0.5 piece
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Parsley
1 coup
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Vinegar
7 Tbsp
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Water
7 Tbsp
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Onion
0.5 piece
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Salt
-
Olive oil
3 Tbsp
Cooking
This dish is traditionally made from shellfish (mussels) with a sink. If such purchase is not possible, can be prepared from peeled, pre-be sure to defrost! It'd make a fantastic salad!! With uncleaned mussels will have to Tinker. Very carefully, brush, scrub mussel shells.
Remove "beard", the part of algae that catches the media for fixing the stones. Soak in salt water for at least 2 hours.
The water should be changed 2-3 times. This process is necessary to clean the mussels of sand and algae. Uses only whole shells.
Before cooking pour water out, rinse mussels again under running water. Put the mussels in a stewing pot, a volume exceeding the volume of mussels. Simmer under lid on low heat without water! When you begin to form steam, shake the pot so to move the shell from the bottom to the top of the pan and Vice versa.
Simmer, shaking occasionally, until, until all the shells open. Closed shell ejected, they're not edible! Allow the mussels to cool. Meanwhile prepare the vinegar-oil sauce (Molho vinagrete)
Meanwhile prepare the vinegar-oil sauce (Molho vinagrete). Using a very well-sharpened knife into very small cubes chop the onion, parsley
Green bell pepper
From tomato to remove the seeds
Cut into very small cubes of tomato
All put in a gravy boat, sprinkle with salt, pour the vinegar mixed with cold water. Add the olive oil. Cover with cling film, allow to infuse for 10 min.
After the mussels have cooled, break off and throw away the empty part of the shell. Halves of clam put on a wide dish. You can even enjoy putting the shells on crushed ice. I like this dish chilled.
Separately in a gravy boat served a vinegar-butter sauce (Molho vinagrete).
Eat mussels with your hands. Grabbing the sharp part of the shell and using the round part as a spoon, scooping it into the sauce. Or you can use a special spoon for the sauce. After eating or cooking mussels treated hands with lemon juice to remove odor. In restaurants are used for this purpose water with lemon or a special scented wipes. Bon appetit!!
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