Stewed Mussels with Dill and Fresh Garlic

"What do mussels need, apart from dill and fresh garlic, is a cheerful company to eat each one of them"
Preparation15 min.
Cooking8 min.
Тotal23 min.
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  • mussels - 1.7 lb (800 g) black, with shell
  • fresh garlic - 5 shoots
  • dill - 1 sprig fresh or 1 tbsp. dried
  • lemon - 1.
  • bay leaf - 1 pc.
  • olive oil - 4 - 5 tbsp. + for sprinkling as desired
  • salt - optional

How to cook

1. Mussels are thoroughly cleaned of hard shell formations. If they have whiskers (algae), you pull them out. Wash 2-3 times in water and drain well. Broken or open seafood is discarded, as it is unfit for consumption.

2. Peel the fresh garlic and cut it into pieces of approximately 0.5 cm. Fry until soft in olive oil.

3. Pour the mussels into the prepared garlic, add the bay leaf and dill, squeeze the lemon on them, and put it inside to give off more flavor during cooking.

If desired, add salt, but be careful, because it is possible for the mussels to release salty seawater, which is sufficient sufficiently salty.

4. Close the dish with a lid and shake several times over high heat until each mussel is opened, then immediately remove from the heat and serve to keep them tender. It takes 2-3 minutes, no more, long cooking would dry out the stewed mussels.

5. Serve warm, optionally sprinkled with more olive oil and dill.

Enjoy your meal!


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