Ingredients
1.50 kg mussels, cleaned and rinsed
1 lemon, sliced
2 cloves of garlic, finely chopped
1 shallot, finely chopped
1 handful of fresh parsley, finley chopped
1 handful fresh coriander, finely chopped
1 handful fresh basil, finely chopped
2 tbsp olive oil
salt and pepper to taste
Preparation
1
Heat the olive oil in a pan on the plancha or grill rack of the BonFeu over medium-high heat.
2
Add the chopped garlic and shallot to the pan and fry briefly until soft and fragrant, about 2 minutes.
3
Add the mussels to the pan and stir them well into the garlic-shallot mixture.
4
Place the lemon slices on top of the mussels. Season with salt and pepper to taste.
5
Cover the pan and let the mussels steam for about 5-7 minutes, or until all the shells are open.
6
Remove the pan from the plancha or grill rack and add the finely chopped parsley, coriander and basil. Stir everything together well.
7
Serve the mussels immediately, along with some fresh crusty bread to dip in the delicious sauce.
Ingredients
Ingredients
1.50 kg mussels, cleaned and rinsed
1 lemon, sliced
2 cloves of garlic, finely chopped
1 shallot, finely chopped
1 handful of fresh parsley, finley chopped
1 handful fresh coriander, finely chopped
1 handful fresh basil, finely chopped
2 tbsp olive oil
salt and pepper to taste
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