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Stewed Mussels with Spring Onions

Nadia GalinovaNadia Galinova
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Stewed Mussels with Spring Onions
Image: Yordanka Kovacheva
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20/10/2021
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Preparation15 min.
Cooking5 min.
Тotal20 min.
Servings4
"By the time you open the wine, the mussels are ready - cheers"

Ingredients

  • black mussels - 2.2 lb (1 kg)
  • spring onions - 7 - 8 pcs. of the green part + for sprinkling (or chives - 10 - 11 stalks)
  • garlic - 4 cloves
  • olive oil - 3 1/3 tbsp (50 ml)
  • hot pepper flakes - 1 tsp. (or by taste)
  • black pepper - freshly ground
  • lemons - 1 pc.
  • fresh parsley - for sprinkling
measures

How to cook

Thoroughly clean the mussels from any seaweed and the hard growths on their shells. Dispose of the broken or open ones, if any. Wash, strain them from the water and place them in a pot.

Peel and finely chop the garlic cloves and spring onions. Sprinkle them with spices, but salt will probably not be needed, as they contain salty sea water.

Squeeze the lemon juice and drizzle them with olive oil on top.

Cover the pot and put it on high heat, by shaking it occasionally for about 2-3 minutes.

During this time, the mussels should open up. Check on them and if most are still closed, shake the pot a few more times.

Pour the prepared seafood into a plate, pour the sauce over them, that has separated during the stewing process and sprinkle them with more spring onions and parsley.

Serve and consume them warm!

The stewed mussels with spring onions are ready.

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