Welcome and welcome to the community of Paulina Kitchen! Today we bring you a very coastal recipe, special for seafood lovers: steamed mussels . We love the sea flavor of the seafood, and especially when fresh, such as the mussels in their valva prepared. A show for all senses.
In this note, we are going to tell you how to make steamed mussels at home, very simple and quickly. We will also share some data on this rich Bivalvo, tips for their preparation and conservation and some of the history of this dish.
Content table
About steamed mussels
Steamed mussels are a culinary preparation that stands out for its simplicity and flavor . It is a traditional recipe that consists of cooking rice with fresh mussels in its own Valva, without adding excessive spices or condiments that alter its original flavor.
This way of cooking mussels highlights its natural flavor and tender texture, preserving the freshness of seafood and its unmistakable flavor.
The origin of the steamed mussels recipe
The mussels are bivalve mollusks that inhabit coastal waters and estuaries, and have been a source of food for maritime communities for millennia. Steamed cooking is a very old and simple cooking method.
The first written references about the recipe for steamed mussels are found in texts and stories of ancient Greece and Rome. It is known that the Romans appreciated the mussels and consumed them both in the coastal regions of the Mediterranean and in the capital of the empire.
Over time, this way of cooking mussels was expanding throughout Europe and other parts of the world, as maritime cultures shared their knowledge and recipes. The popularity of steamed mussels grew especially in coastal regions such as France, Belgium, Spain and the Netherlands , where it became an emblematic dish.
What is eaten from mussels?
When enjoying steamed mussels , the edible part of these marine mollusks is your body. The mussels have a tender and juicy, pearly meat, which easily detaches from the wallets once cooked and is the part of the mussel that is tasted.
If you love mussels, I invite you to see all my recipes with mussels !
7 tips for cooking and conserving steamed mussels
- Selection of mussels: Choose fresh mussels, with clean shells and without breaks.
- Adequate cleaning: before cooking them, wash the mussels underwater well to remove sand and other waste.
- Quality white wine: Use a good quality white wine to improve the taste of the broth.
- Heat the mussels: a way to heat the steamed mussels that have left over is to place them in a pan with a little cooking broth, cover and heat over medium heat until they are very hot.
- Duration of steamed mussels: steamed mussels are tastier and safely when consumed fresh. If they are raw, they can be kept in refrigerator for a day or two before cooking them. However, once cooked, the ideal is to consume them immediately to better appreciate their flavor and texture.
- Conservation in the refrigerator: if there are plenty of cooked mussels , save them in a hermetic container in the refrigerator for a maximum of 2 days.
- Save and freeze the cooking broth: the broth that is obtained from the steam cooking of the mussels is an excellent base for other recipes or even to reheat the mussels already cooked.
The cooking time of mussels
Steamed cooking is a culinary method that has been valued over the centuries for its ability to maintain nutritional quality and the taste of food. In addition, this method has the advantage that it is done in a few minutes.
The cooking time of steamed mussels takes between 5 and 10 minutes, so it is important to avoid cooking in excess, since they can become gummy and lose their tender texture.
Now that we know all this, we are ready and ready to make this mussels recipe! I say goodbye and we read the next one. TKM
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Steamed mussels recipe
Yields: 4 portions
Preparation time: 20/25 minutes
Ingredients
- 1 kg of fresh mussels
- 2 garlic cloves
- 1 cup of dry white wine
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley to decorate
How to make steamed mussels step by step
- Wash mussels with running water to remove any sand residue.
- In a large pot, heat a little olive oil and place the garlic cloves. Add the mussels and white wine on them. Also add a bay leaf. Cover the pot and cook over medium-high heat until the mussels open completely. This usually takes about 5/7 minutes.
- Remove the pot from the heat and discard any mussel that has not been opened during cooking.
- Serve the steamed mussels with your broth, spread fresh chopped parsley over and accompany with good bread to wet in the delicious liquid.
