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•              Mussels with shell 800 grams

•              Lemon 1 unit

•              Coriander 1/8 package

•              White wine 100 cc.

•              Chives 50 grams

•              Red bell pepper 50 grams

•              Green bell pepper 50 grams

•              Olive oil 20 cc.

•              Salt and pepper to taste

•              Smoked bacon 40 grams

•              Cream 60 cc.

•              Chicken broth 400 cc.



 Green beans 80 grams


Wash the mussels, brush and remove the beards. Cut the lemon into slices 1 cm thick, wash the coriander and place the mussels in a pot.

Put the lemon slices and coriander, cover with white wine and bring to a boil for 5 minutes covered. The mussels that do not open should be discarded; stir and reserve the cooking broth. Leave it on the side to cool down well.

Wash and chop all vegetables in regular cuts, cut the bacon into small cubes.

Sprinkle the green beans with boiling salted water for 3 minutes; must remain firm to the touch.


Stir fry the vegetables in olive oil, must increase the aroma of the vegetables and diminish their acidity during the cooking. Add the bacon, caramelize a little. Once ready, add the broth from the mussel cooking and the chicken broth, bring to the boil and cook for 20 minutes.

After that time, add the mussels, the green beans and refine with cream. Finish to flavored with salt and pepper and serve very warm.

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