Mussels in Galician sauce

Name: Mussels in Galician sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 kg Mussels; 3-4 small onions; 3 Garlic cloves; 1/2 bunch flat leaf parsley; 7-10 Tbsp Sea salt; 1/4 l White wine (e.g. from Galicia); 2 TABLESPOONS Olive oil; 2 TABLESPOONS Flour; 1 ground saffron

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 kg Mussels
3-4 small onions
3 Garlic cloves
1/2 bunch flat leaf parsley
7-10 Tbsp Sea salt
1/4 l White wine (e.g. from Galicia)
2 TABLESPOONS Olive oil
2 TABLESPOONS Flour
1 ground saffron

Directions

1
Clean the mussels and wash them thoroughly. Discard opened mussels. Peel and finely chop the onions. Peel garlic and press it through a garlic press. Wash, clean and finely chop the parsley.
2
Chop the garlic, parsley (keep some for garnishing) and some salt in a mortar, add wine. Heat the oil in a pot and fry the onions until transparent. Dust with flour and saffron, sauté. Add garlic mixture and 1/8 litre water, mix and bring to the boil. Cook mussels in little boiling water in a closed pot at moderate heat in steam for eight minutes. Pour onto a sieve. Discard unopened mussels. Remove the mussel meat from the shells. Put some shells aside. Add the mussel meat to the sauce, leave to stand for a minute, stirring gently with a wooden spoon.
3
Pour onto a sieve. Discard unopened mussels. Remove the mussel meat from the shells. Put some shells aside. Add the mussel meat to the sauce, leave to stand for a minute, stirring gently with a wooden spoon. If necessary, place the mussels in the sauce in some mussel shells. Serve with salad and baguette bread