Mussels Sailor Style

Sauté the diced vegetables and finely chopped garlic in hot olive oil, add the cleaned and washed mussels, then extinguish with a dry white wine (Frascati). Cover and cook for a good minute.

Add some skinned and seeded paradeis pulp or possibly tomato quarters and a few saffron flowers (threads). cover and continue cooking for another three minutes. Then season the ingredients and sprinkle with chopped butterfly before serving.

Related Recipes:

Mussels in White WineFor the mussels in white wine, place the mussels in a large bowl and leave to stand for 15 to 20 minutes... Belgian Mussels with French FriesFor the french fries, peel and rinse the potatoes and cut lengthwise into 1.5 cm thick sticks. Heat oil in a... Potato Stew with Mussels and Monkfish1. carefully rinse and brush the mussels. Remove the beard and discard the open or damaged mussels. Drain the... Mussels in Spicy Broth with Fried Garlic PrawnsClean and rinse the mussels properly. Put them in cold water for about 4 hours to clean them. Heat the olive... Sopa Al Cuarto De Hora – Quarter Hour SoupIn a heavy saucepan holding 3 to 4 liters, bring water to a boil. Pour in the mussels, cover tightly and... Seafood PaellaPeel and chop the onion and garlic. Halve the bell pepper, remove the core and cut the flesh into lozenges... Mussel StewFor the mussel stew, clean the mussels well. Heat salted water in a large saucepan, put the mussels and cook... Spaghetti with MusselsFor spaghetti with mussels, finely chop the onion and fry in a little oil. Then add the strained tomatoes... Ginger Mussels in Black Bean SaucePerhaps your new favorite bean dish: Soak fermented beans in water, wash drain, then mash into paste (dau-se)... Young Pork Loin with Cumin in Lemon Leaves OnClean the pork fish from sinews, season with ground cumin, salt and pepper. Cut the lemon leaves in half...