Mussels are a good source of protein, iron, phosphorus and iodine. It is a mollusk like clams and scallops. They grow in clusters and are attached to rocks or a hard surface by byssal threads (beards.) During the summers when I was growing up, at my aunt and uncle's beach house on a cliff we would just go down to the rocks, pick a bundle of mussels and have them steamed as an appetizer.
Ingredients:
1 1/2 Pound Mussels
1 Cup Water
2 Garlic Cloves
1/2 cup Parsley
1/2 Cup Cashews (in Spanish Anacardos o cajus)
1/2 Tablespoon Olive Oil
1/2 Cup Cooking Water from the mussels
Salt to taste
Put the garlic, parsley, cashews and the olive oil in a blender and blend to a fine mix. To steam the mussels, in a saucepan put a cup of water and salt. When the water starts boiling add the mussels and cover, checking that they are open. In another sauce pan add the mixture from the blender and a half cup water from the mussels.
Arrange the mussels on a plate and spoon the sauce over them.
Ingredients:
1 1/2 Pound Mussels
1 Cup Water
2 Garlic Cloves
1/2 cup Parsley
1/2 Cup Cashews (in Spanish Anacardos o cajus)
1/2 Tablespoon Olive Oil
1/2 Cup Cooking Water from the mussels
Salt to taste
Put the garlic, parsley, cashews and the olive oil in a blender and blend to a fine mix. To steam the mussels, in a saucepan put a cup of water and salt. When the water starts boiling add the mussels and cover, checking that they are open. In another sauce pan add the mixture from the blender and a half cup water from the mussels.
Arrange the mussels on a plate and spoon the sauce over them.
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