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INGREDIENTS
- 1 kg mussels
- 4 stems of flat-leaf parsley
- 50 g peeled shallot
- 50 g butter
- freshly ground pepper
- 150 ml dry white wine
- 1 tablespoon lemon juice and lemon for seasoning
- salt
WINE PAIRING
- The best choice for seafood are light and less aromatic wines. Choose from white and rosé.
YOU MIGHT NEED
- Cooking utensils
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Instructions
- 1Clean the mussels, discard any that are open. Place the closed ones in a large bowl with ice water for 10 minutes.
- 2Pluck the leaves from the parsley stems, chop them finely, and set the stems aside. Finely chop the shallot. In a saucepan over medium heat, melt half of the butter and sauté the shallot in it. Add the parsley stems and increase the heat to maximum.
- 3Add the washed mussels and stir for ½ minute. Add the wine, 2 pinches of pepper, cover with a lid, and let it simmer for 3 minutes.
- 4Uncover the lid, add 50 ml of hot water, stir, and let it simmer covered for another 2 minutes. Remove from heat and discard any closed mussels. Add lemon juice, season with salt if necessary. Stir in the remaining butter, chopped parsley, and mix.
- 5Serve with white bread and a wedge of lemon.
Tip
Fresh mussels must be closed, not dried out, and should be cooked within 3 days of being shipped from the farm, or on the day of purchase if consumed raw. Mussels must be properly cleaned with a brush, and any unopened ones after cooking should be discarded.
If a mussel is slightly open, hold it in the fingers of one hand and flick it sharply with the fingers of the other hand. It will close if it is fresh or alive.
If you do not buy pre-cleaned mussels, it is necessary to remove the beard from each one by hand, which usually protrudes from the shells. Only then soak the mussels in ice water. Change the water several times.
Let the cleaned mussels soak in cold water for a few minutes. They will release any sand they contain.
Roman Vaněk
With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef