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Fishing mussels
3 servings
Cook mussels, remove from shells and keep warm, but not on fire. Pour white wine into a saucepan, put finely chopped onions. Put a strong fire to boil the wine. Add the decoction and boil 2-3 times. Set aside on the edge of the stove, put the butter in nebolshimi pieces, then gradually, so as not to obrazovalis lumps, pour in crushed crumbs, parsley greens and limonnyy juice. Lower the mussels into the resulting sauce and warm up over a low heat, without bringing to a boil. To the table serve hot.
Cook mussels, remove from shells and keep warm, but not on fire. Pour white wine into a saucepan, put finely chopped onions. Put a strong fire to boil the wine. Add the decoction and boil 2-3 times. Set aside on the edge of the stove, put the butter in nebolshimi pieces, then gradually, so as not to obrazovalis lumps, pour in crushed crumbs, parsley greens and limonnyy juice. Lower the mussels into the resulting sauce and warm up over a low heat, without bringing to a boil. To the table serve hot.
mussels - 2 kg, dry white wine - 1 cup, onions - 1 pc., butter - 50 g, ground crumbs - 2 tbsp. spoons, parsley greens - 1 tbsp. spoon, lemon - 0.5 pcs., bay leaf to taste, salt to taste
