Recipe for sautéed mussels
The recipe is super easy.
- fresh mussels (almejas, berberechos or chirlas)
- The chili flock
- finely chopped parsley
Of course, you also need a good olive oil and baguette to drink the sauce from the pan - it almost tastes better than the mussels themselves.
The day before, you should put the mussels in a bowl of salted water and put them in the fridge overnight. Change the water several times and remove the sandy sediment that the mussels give off. This is very important, otherwise you will end up with the sand on your plate afterwards.
Pat the mussels dry with a kitchen towel. Then heat a good drizzle of olive oil in a pan and add the mussels once the oil is hot. Sauté the mussels until they all open. Then add chili, garlic and parsley. As soon as the mussel stock and olive oil have emulsified and the mussels are swimming in a creamy umami sauce, you can serve. Since the mussels are a bit salty on their own, you can skip the salting.
I like to prepare this dish in a pan placed directly on the embers of a fire. The slightly smoky taste of the fire fits perfectly.