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Sailor mussels
3 servings
Boil mussels in a small amount of water with laurel leaf and finely chopped onions. Separately fry flour in oil, pour in white wine, decoction of mussels, lemon juice and boil 10-15 mi chickpeas, stirring with a whisk. Remove from the heat, season with raw egg yolk, salt, pepper, then put the mussels and mix. Fill well-washed mussel shells with mixture, sprinkle with herbs. Serve hot.
Boil mussels in a small amount of water with laurel leaf and finely chopped onions. Separately fry flour in oil, pour in white wine, decoction of mussels, lemon juice and boil 10-15 mi chickpeas, stirring with a whisk. Remove from the heat, season with raw egg yolk, salt, pepper, then put the mussels and mix. Fill well-washed mussel shells with mixture, sprinkle with herbs. Serve hot.
mussels - 750 g, olive oil - 0.66 cups, wheat flour - 3 tbsp. spoons, dry white wine - 0.5 cups, lemon - 1 pc., eggs - 2 pcs., parsley greens - 1 tsp, pepper to taste, salt to taste
