How To Cook Mussels
Undoubtedly, one of the best ways to prepare mussels is to cook them boiling in white wine. Mussels were prepared by such way since ancient times by fishermen, and perhaps because of this this dish is called moules marinieres, in other words fisherman's mussels. The hardest part here is to find living mussels. And then that'll be easy, so it is no coincidence that such mussels are cooked everywhere around the world where they are greatly loved as a food, from Spain to Belgium.
- Mussels (in shells) — 2 kg;
- Petiolar celery (scape) — 1 piece;
- Carrots — 1 piece;
- Onion — 1 bulb;
- Garlic — 3 cloves;
- Dry white wine — 400 g;
- Rice vinegar or white balsamic vinegar — 2 tablespoonfuls;
- Soy-bean sauce — 3 tablespoons;
- Brown sugar (2-3 tbsps or to taste);
- Cherry tomatoes — 10 pieces;
- Chili pepper (to taste);
- Olive oil — 3 tablespoonfuls;
- Black pepper (ground to taste);
- Greens (parsley or basil - several tufts for serving).
Wash out mussels under flowing water using a brush.
Boil in the boiling water about a minute till they have opened. If mussels haven't opened then throw them away.
Remove seaweeds which mussel held on to among sea stones.
Cut the pared and washed onion, garlic and carrots. Cut cherry tomatoes into two segments, and then chop celery and chili pepper.
Fry vegetables in olive oil till they become transparent.
Add cherry tomatoes and fry together with vegetables about a minute.
Add rice vinegar or white balsamic vinegar.
Add soy sauce and mix.
Pour in wine, and then add cane sugar and chili pepper to taste.
Boil thoroughly during 3-4 minutes.
Add mussels. Cook them on average fire during 5-7 minutes mixing from time to time.
Serve the dish having strewed with greens.