Classic Mussels Marinara using a Thermomix
(4.9)
Preparation time
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Dive into the ocean's bounty with this delectable mussels dish that has roots tracing back to ancient coastal communities. Imagine a bustling seaside market, where fishermen bring in fresh mussels caught just hours ago, filling the air with the briny scent of the sea. This recipe transforms these humble shellfish into a sumptuous feast, with a creamy garlic and white wine sauce that dances on the palate. Fun fact: Mussels are not just tasty; they are a sustainable seafood option, growing in abundance and filtering the water they live in, making them eco-friendly and delicious! So grab a crusty baguette and get ready to soak up every last drop of that luscious sauce – your taste buds will thank you!
Ingredients
- 2000 g Fresh mussel
- 50 g Shallot
- 10 g Clove of garlic
- 30 g Butter
- 200 g White wine
- 1 Pinch(es) Pepper
- 20 g Fresh parsley
Steps
Cleaning the Mussels
- Rinse, and add 1000 g of fresh mussel at a bowl.
- Remove any barnacles or debris from the shells.
- Remove the beards by pulling firmly towards the hinge of the shell.
Cooking the Mussels
- Add 50 g of shallot, 10 g of clove of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 30 g of butter in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 200 g of white wine in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1. Filler cap open
- Add 1000 g of fresh mussel, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 9:00min / 100°C / Speed 1 in inverse.
- Discard any Fresh Mussels that do not open after cooking.
Final Steps
- Chop, and add 20 g of fresh parsley in the food processor bowl.
- Stir gently to combine with a spatula.
- Serve Hot.
