Mussels with citrus (Cozze agli agrumi)

Ingredients
1 kg mussels with shell
4 tbsp olive oil
2 cloves garlic
300 ml dry white wine
1 orange
1 lemon
1 Limei (lime, lime)
salt, pepper
1 handful parsley leaves, chopped
Method
Mussels Wash brush, cleaned with a knife of any polyps and put in cold water. Crush the garlic cloves with the peel and fry in olive oil. Put them mussels, make wine, put lid and boil 10 minutes until all the mussels open. Mussels that do not open should be discarded. Other rank in decorative bowl upside down (to open up like tulips). Citrus peel with a knife, cut into cubes. Wine, which are cooked mussels, strain through a fine strainer and place it in a clean container. To it add citrus and parsley, put it pepper and add salt if needed. The mixture was poured into the open shellfish. Serve with white wine and crusty bread.
Containers:
Difficulty
Easy
Tested
0 users
Author
Aliana
26 Nov 2010
Source
chefkoch.de

Comments

wonderful memories of past summer!

And here is just the opposite - everyone knows exactly summer mussels are not as thick and juicy, because it is breeding season and should be consumed in the months of September, R. season starts and all winter there mussels to April . Not only summer:-) As for the recipe - I guess with any other shellfish will happen only must be sufficiently thick to be worth:-)

Unfortunately, here in Bulgaria is almost impossible to find scallops at that time. There are only frozen cooked mussels nuts, but I like more fresh to boil them alone with shells, their taste is unique.

Yes, you're absolutely right! :-) I am a native of the sea and remember how alone were diving to take out, and then put them on the hot sheet, just as open. Without condiments and sauces without much sophistication - and had the most delicious mussels in the world:-)

Ole Rally lay the table that you are my close :)

These are my memories of childhood. My father and a friend brought out so many mussels that we were starting them more tin on the beach as you, then at home mom made them salad with onions, dill and lemon, and finally even imprisoning them in jars. Indeed, it was the most delicious mussels!

Milena, he put some recipes then! This salad for example - just not to climb? Or how they preserved. Fifth, welcome, the road is only two hours!

salad I put it - *Salad of mussels* Section Salads with seafood. And how was canned not remember, but will ask my mother and will write.