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Mussels (Ameijoa á Bulhão Pato)

Mussels (Ameijoa á Bulhão Pato)


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I must admit that I was more of a photographer at this recipe. From time to time the husband goes to the pots and does what he knows best, shells, too bad it's a bit rare :)

  • 1 kg of frozen shells
  • 3 cloves of garlic
  • green coriander
  • the juice of a lemon
  • 50 ml dry white wine
  • olive oil

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Uncooked mussels (Ameijoa á Bulhão Pato):

The shells are put in water with a tablespoon of salt. After about 5 minutes, change the water and leave for another 5 minutes, as well, with a spoonful of salt, then drain in a sieve.

Meanwhile, cut the garlic into slices and chop the coriander.

In a large pan (with a lid) put olive oil (2-3 tablespoons is enough) and when it is hot add the garlic and coriander and leave until it starts to take on color. We add the shells and when they start to open we sprinkle with wine. Stir a little, put the lid on and leave for about 5 minutes.

Remove from the heat, sprinkle with lemon juice and sprinkle with coriander.

Tips sites

1

Shells that do not open on their own during preparation, we throw them away (they can be damaged)

2

Shells and seafood generally cannot be eaten by pregnant women, they contain a toxin that can affect the baby's nervous system.


Video: Amêijoas à Bulhão Pato (May 2022).