Steamed mussels

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  • Steamed mussels
Author: Cultura03
  • 2 kg - Mussels
  • 1 - Lemon
  • 2 leaves - Bay
  • Salt
  • Whole black pepper corns

Clean the mussels and place them in a large pot with the bay leaf, pepper corns, and lemon, covered by a fingerbreath of water.

When the mussels open, remove from heat and serve immediately.

May be accompanied with a very mild allioli (aioli), mayonnaise or romesco sauce (see romesco sauce).

The same cooking procedures may be used for fresh cockles, clams, date mussels, Coquina clams, etc.

Mussels may be opened simply by their own steam in a covered pot, without adding anything else.

Category: Fish and seafood.
Source: Corpus Culinari Català
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