Galician mussels in pickled sauce

Galician mussels in pickled sauce

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• 2 mins

These Galician mussels in pickled sauce not only are they delicious, but they are also an immense source of nutrients from the Galician estuaries, which are the ones that characterize the nutritional properties of this Galician mollusk.

It is a highly recommended natural food, especially for children, since due to its high content protein and significant amounts of phosphorus that you incorporate into your diet, contributes to the normal growth and development of your bones. In addition, the iron it contains contributes to the normal cognitive development of young children.

- It is a food with low fat content and high protein content, being the proteins it contains of high nutritional value.

- The flesh of the Galician mussel has a high content in Omega 3.

- It is a natural source of vitamins (B12, riboflavin-B2 and folacin-B9).

- It is a natural source of mineral salts (iron, phosphorus, selenium, iodine and zinc).

- Just by consuming 100 grams of vianda, 100% of the recommended daily amounts of vitamin B12 and selenium are covered.

INGREDIENTS: (4  rations)

• 500 gr of fresh or pasteurized Galician mussels
• 100 ml of virgin olive oil
• 100 ml apple cider vinegar
• 50 ml of white wine
• 3 cloves garlic
• 1 large onion
• 1 teaspoon of Pimentón de la Vera paprika
• A handful of black peppercorns
• 3 bay leaves
• Salt

STEP-BY-STEP PREPARATION: (click here to see video-recipe)

1. The first thing to do is to peel and chop the garlic and onion into slices.
2. Then we put in a deep pot a little oil, and first brown the garlic and then put the onion with a little salt, and poach over medium heat for 8 minutes.
3. Now add the wine and turn up the heat so that the alcohol evaporates.
4. Return to medium heat, add the pepper and paprika and stir, add the vinegar and let it cook for a couple of minutes, and finally add the rest of the oil and bay leaves.
5. Add the clean mussels, either fresh or pasteurized, stir well so that they are impregnated with the sauce and cover. Let them cook for about 3 minutes or until they open.
6. Remove the lid, stir again and cook for another 3 minutes.

These Galician mussels in pickled sauce can be eaten hot when freshly made, or left in the refrigerator and eaten another day. The flavors will then be more intense. You can also remove the shells and leave only the mussels with the marinade sauce in a taper, or even in a vacuum jar.

I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes  , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.

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With all my love,

Mireia Alum