Empty My Fridge
Easy Steamed Mussels
Zutaten
- Mussel3 ½ lb
- Olive oil1 EL
- Shallot · finely chopped1
- Garlic · minced1 EL
- Tomate · peeled diced2
- White wine1 Tasse
- Parsley · chopped¼ Tassen
- Butter2 EL
- Harissa1 EL
- Salt
- Black pepper
- Lemon
Zubereitung
- Check the mussels are closed and discard any that stay open when lightly tapped.
- Heat the garlic olive oil in a large, shallow pan over medium heat. Add the shallot and sauté until soft.
- Add the garlic and cook until fragrant, about 1 minute. Stir in the diced tomatoes and the wine, and let it reduce slightly.
- Add half the chopped parsley, 1 tablespoon of butter and the harissa. Season with salt and pepper to taste, then grate in the lemon zest.
- Add the mussels to the pan, cover, and cook over medium-high heat for about 3-4 minutes, until they open. Discard any that stay closed.
- Once the mussels have opened, stir in the remaining tablespoon of butter.
Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchZitroneTomateSchalotteHarissaMiesmuschel
Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.