Mussels Cups

Last Updated on June 30, 2020 by Nina

Mussels Cups

Mussels Cups

Tania
Saucy Mussels Cups with Parsley
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Appetizer
Cuisine Mediterranean
Servings 1 plate
Calories 165 kcal

Ingredients
  

  • 3,30 pounds of mussels
  • 2-3 cloves of garlic
  • 1 glass of white wine
  • Pinch of parsley
  • Pepper grains
  • 2 small red onions
  • 1 gelatin cube
  • 1 tube of mayonnaise
  • 1 tablespoon cooking cream
  • Mustard
  • Juice of 1 lemon

Instructions
 

  • Wash the mussels and scrape with a knife; put them in a pot with chopped garlic, parsley, and pepper. Cover the pot and cook over high heat.
  • When the shells open, remove the pot from the heat, allow them to cool and remove the meat from the shells.
  • Strain the stock obtained from the shells through a cloth laid on a thick strainer and preserve.
  • Pour a glass of white wine and a spoonful of chopped red onion on the fire, let the sauce thicken; add one part of the mussels stock, let it cook until you get about half a glass of liquid.
  • Prepare the gelatin from the cube, leave to cool, and then add (always using a thick strainer) the liquid you were previously given.
  • Add a tube of ready-made mayonnaise, a spoonful of cream to the contents, and mix it all.
  • Add a little more mustard, lemon juice, and mix.
  • Pour this sauce as a base into 4 small glass cups, add the mussels and the rest of the sauce, and chopped parsley.
  • Garnish the cups with a few sprigs of parsley and place them in the fridge until the sauce thickens.
Keyword mussels, parsley, sauce
Mussels Cups

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