INGREDIENCES

• 2 kg mussels Steamed Mussels
• 1 small hot pepper without the seeds
• ½ cup of oil
• ½ cup of wine
• 1 large onion
• 1/4 cup of lemon juice
• 3 tbsp. finely chopped parsley
• 2 cloves garlic
• Freshly ground pepper

Clean mussels thoroughly and scrub the shells with a brush. Remove the “beards” and clean them thoroughly again.

Drain well. Add the oil, wine, parsley, finely chopped onion, freshly chopped garlic (without the green leaf in the middle) and finely chopped pepper to a large pot and bring to a boil.

Add the mussels and cook for 5’. Remove from heat and add the lemon juice. Discard any unopened mussels and serve the rest along with the juices in the pot.
If you want less sauce, remove the mussels from the pot with a slotted spoon and boil the broth until reduced.

INGREDIENCES

• 1 ½ kg mussels
• 2 cups of flour
• 1 cup of beer
• Oil for frying

Garlic sauce

• 5 garlic cloves
• 5 toast slices
• 100 g crushed walnuts
• ½ cup of oil

First prepare the garlic sauce by crushing the garlic in a mortar with a little salt. Soak the bread in water and squeeze well. Add into the mortar and continue to grind.Then add the walnuts and slowly add the oil, stirring constantly.

You can prepare the garlic sauce by mixing all the ingredients in a blender. The garlic sauce should be smooth and lump-free.

Whisk the flour with the beer (and a little water if necessary) until a batter is formed. Dip the mussel meat into the batter and deep-fry in hot corn or olive oil. Drain on paper towels and serve with the garlic sauce.

INGREDIENCES

• 2 kg mussels
• 100 g butter
• 1 onion cut into slices
• 4 crushed garlic cloves
• 1 green pepper cut into slices
• 1 tbsp. mustard
• 100 ml dry white wine
• Salt
• Pepper
• A pinch of sugar
• Chili flakes
• ½ bunch parsley,
• finely chopped

Clean, debeard and boil the mussels until the shells open. Keep 1 cup of their juice,
heat the butter in a deep pan and sauté the onion. Then add the pepper, salt,
pepper and chili flakes and stir for 2-3 minutes.

Add the mustard to the juice of the mussels and pour into the pan with a little sugar. Let simmer for 5 minutes.

Add the wine, the mussels and finally the parsley and cook until most of the liquid has evaporated.

INGREDIENCES

• 1 packet Linguini
• 4 tbsp. olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp. tomato paste
• 1 glass red wine
• 1 tin chopped tomatoes
• 1 kg mussels, clean and debearded
• Salt, freshly ground pepper, thyme
• ½ bunch parsley, finely chopped

Use a wide, shallow frying pan and heat the oil over medium heat. Sauté the onion and then add the tomato paste, tomatoes, garlic and wine.

Once they start to simmer, add the mussels, put the lid on and cook for 5-6 minutes.
Turn off the heat and add the parsley, salt, pepper and thyme. Discard any unopened mussels and serve. Cook the pasta according to the packet instructions and add the sauce.

INGREDIENCES

• 300 g orzo Mussels with orzo
• 300 g mussels debearded
• 2 finely chopped onions
• 2 diced carrots
• 1 red pepper
• 1.200 ml vegetable broth
• 1 lemon
• 1 glass white wine
• 2 tbsp. olive oil
• 1 tbsp. butter
• Salt, freshly ground pepper

Heat the olive oil in a deep pan and lightly brown the onions. Add the carrots and pepper and sauté for 2-3 minutes. Add the mussels, wine, lemon juice and orzo, then stir. Pour in the broth so that the ingredients are covered and lower the heat.
Add salt and pepper and keep stirring, adding as much broth as needed, about 3-4 times over a total of 15-20 minutes.
Finish by adding the butter and herbs.

INGREDIENCES

• 1 kg fresh mussels, clean and debearded
• 3 celery sprigs, finely chopped
• 2 onions, finely chopped
• 2 spring onions, finely chopped
• 3-4 garlic cloves, finely chopped
• 100 g butter
• 1 glass Pernod or ouzo
• 1 tbsp. olive oil
• ½ bunch parsley and dill, finely chopped
• Salt, freshly ground pepper, thyme
• 2 tbsp. Creme Fraîche

Heat the butter and olive oil in a deep pan over medium heat and sauté the onions
and garlic. Add the celery and mussels and cook for 2 minutes.
Quench with the wine, close the lid and cook for 5 minutes until mussels open.
Discard any unopened mussels, add salt, pepper, cream and chopped herbs.