Today's recipe will surprise you. Fresh and tasty, it is an economical appetizer with an intense sea flavor.
This dish, given the intensity of the allioli sauce, is recommended as a starter, appetizer or tapa. Eating a whole portion of these mussels may be too strong for your stomach.
When cooking them, I advise you to use a good quality white wine. The difference in the result is very big, although if you do not want to use wine, you can perfectly do without it. Use the same amount of water as a substitute for wine. It will lose that touch of flavor, but you will still get an extraordinary dish.
The quantities in the ingredients are approximate. I have used half a kilo of mussels, but if you need more, do not hesitate to multiply the quantities.
Once the dish is assembled, you can leave it for a few hours, covered with plastic wrap, in the refrigerator until serving time.
Here is the link to the Allioli Sauce recipe: • SALSA ALLIOLI La inte...
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Here is the list of ingredients:
- ½ Kg of mussels
- ½ cup of white wine
- Ground black pepper to taste
Bon Appétit
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