Sauté olive oil and garlic. Extinguish with white wine, add the washed mussels, season with pepper, saffron, salt and a corner of stock cube and infuse.
Remove the mussels from the broth and season the broth with salt and freshly ground pepper.
Serve in a deep dish and garnish with a bunch of dill.
Related Recipes:
Mussels in Red WineFor mussels in red wine, de-bark the mussels. Cover the bottom of a saucepan with a little water and bring to...
Spaghetti Alla MarinaraQuantities are plenty for 4-6 people. Remove the strings from the mussels and brush them off. 1.Put the...
Sautéed Cod Fillet with Bouchot Mussels and FennelGut the cod, cut the head and fins into small pieces. Rinse and fillet the fish. Cut the fillets in half and...
Spaghetti with Clams and BottargaPasta dishes are always a good idea! Very simple – refined 1. rinse the clams a few times in cold water...
Beetle Bean Salad with Marinated Boiled Beef and Pumpkin Seed PestoA bean recipe for every taste: Beetle Bean Salad Rinse beetle beans and shake dry. Remove skin from red onions...
Salmon Parcels on Saffron FoamMix Bresso horseradish with yogurt. Season to taste with salt, pepper and lemon juice. Quickly stir in soaked...
Risotto MarinaraSeafood mixture: Heat oil, sauté garlic, add leek, fennel and carrots. Add soup and wine, bring to a boil...
Wild Garlic Ravioli W. Ham & Braised Red OnionsFor the pasta dough, put the egg, 6 semolina, yolks, flour, oil, a pinch of salt and water in a suitable bowl...
Fish Curry with Spiced Ricehalf an hour, easy Rinse the long-grain rice in a sieve under running water. Bring long grain rice to boil...
St. Martin’s Goose Roll Roast with Chestnut Stuffing+prickly CabbageThe quantities should not be seen so narrowly, as there were none in the shipment, they are consequently only...