Description
Mexilhao a bolhao pato - Mussels (mesilau and bulao Patu). One of my favorite recipes for mussels. Very popular in Portugal. A favorite dish of locals and tourists, the usual menu of restaurants specializing in seafood. Served as an appetizer (appetizer) and is traditionally accompanied by a very well-chilled light young white wine. Fast, simple and very tasty. PS According to this method, it is possible to prepare not only mussels but all other types of shellfish. :-)
Ingredients
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Coriander
1 coup
-
Dry white wine
150 ml
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Mussels
1 kg
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Garlic
4 tooth
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Olive oil
4 Tbsp
Cooking
Very carefully brush and wash the shells of mussels.
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, closed shells. Before cooking pour water out, rinse mussels again under running water. Give water to drain.
In the pan for braising, heat the olive oil, a little fry on it chopped garlic,
Add mussels and chopped green coriander (cilantro).
Shake the pan to mix the ingredients, cover with a lid. Simmer a few minutes. When extinguishing of the clam shell starts to open up.
In the process it is necessary to shake the pan a few times to sink from the top hit the bottom and Vice versa.
Simmer until then, until you see that all the shells have opened. Add the white wine. Give the sauce to boil. Remove from the heat.
Serve immediately on the table with sliced wheat bread. Bread can be a little fry in the grill.
Eat mussels with your hands. Optionally, you can sprinkle them on a plate with lemon juice. 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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