Today it was my turn to cook so I decided to cook one of my favorite dishes. Steamed mussels with beer. A really simple recipe, minimal on ingredients and really quick (if you buy the mussels already cleaned). I didn’t, so I am going to explain you also how to clean them before you steam them.
Put the mussels in a big bowl with clean cold water and 2 tablespoons of salt (I use the pink Himalayan salt). Leave them for about an hour in order for the sand and foreign bodies on the shell to be easily removed. Then, take each mussel separately with a knife and begin to remove the limestone bodies or some small barnacles if present. Then pull out the pre adductor mussel and rinse thoroughly. In order to help you, take a look at the next two pictures – one with the “beard” and one without.
1 tomato (Organic)
1 Onion (Organic)
Garlic (I leave it to you to decide how much to put in. I prefer a lot) (Organic)
1 tablespoon salt
1 lemon juice
1 glass of beer
2 tablespoon olive oil (Organic)
Take a large pot or a shallow pan and cover the bottom with slices of tomato and onion. Then put in the garlic, the olive oil, the lemon juice and the salt.
Now, heat the pot on high heat. As soon as you see the oil heating up (about 1 minute) put the mussels into the pot and close the pot lid. There is no need to put in water. Mussels have a lot inside them.
Let the mussels to cook for 5 to 7 minutes.
Open the lid and pour 1/3 of the beer and drink the rest. Take out only the mussels and with a tablespoon pour on them as much sauce from the pot as you want.
You are ready to enjoy them. Don’t forget to pour every mussel with lemon juice before you eat it. Lemon gives them a special taste.
Important tip. Remove the closed mussels. Do not eat them.
Good luck and I hope you enjoy them!!!