mussels with garlic and parsley

 

 

 For these days of Independence day more than eat meat I prefer seafood or fish also my daugther doenst eat meat like you knoe so I find these lovely mussels and I made the day before we go to the beach.

I love this recipe is simple (like I love) and delicious.

I served with white rice.

 

Ingredients

 

1 k and half of mussels

3 garlic cloves

1 cup of chopped parsley

200 ml white wine

100 ml fish soup

salt and pepper

1 teaspoon of cornstarch

 

Method

 

 

 

Clean and wash the mussels and place in a pot  and cover with water. Cover the pot and bring to high heat for a few minutes.
Remove from the heat must be open if any closed discarded.

Place the mussels in a pot along with the garlic cloves and 1/3 of the chopped parsley.

 Add the white wine and cook over gentle heat.
Allow the alcohol to evaporate and add the broth fish (this may be fish bouillon cube)
Add salt and pepper and cornstarch dissolved in cold water.
Cook, stirring constantly using a wooden spoon until thick.
Stir well with the mussels and let stand with the lid on for about 20 minutes to settle the flavors.
Serve accompanied with slices of toasted bread or white rice or boiled potatos.

 

 

 

 

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EN ESPAÑOL

Choritos con salsa y arroz blanco

Para estos dias de fiestas patrias no hago tanta carne como veo que es lo normal. Me gusta comer empanadas por supuesto pero me encanta hacer cosas con pescados y porductos del mar.
Estos choritos los hice el día antes de que nos fueramos a la playa y encontré una receta fácil y deliciosa.
Lo servi con arroz blanco pero tambien pueden ser papas hervidas.

Ingredientes

1 kilo y medio de choritos
3 dientes de ajo
1 taza de perejil picado
200 ml de vino blanco
100 ml de caldo de pescado preparado
sal y pimienta
 a gusto
1 cucharadita de maicena

Preparación