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Steamed mussels with onion recipe

Steamed mussels with onion recipe

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Did you know that the nutritional properties of mussels are superior to the rest of the other species of mollusks? They are rich in vitamins A, B complex, B12, iron and folic acid, which is why their consumption is so recommended for convalescent people. Today in Easyrecipe.top, we invite you to do some steamed mussels with onion.

These mussels as a starter for a baked salmon with orange or a hake stuffed with prawns and mushrooms They are a delight, but if you feel like it you can also eat them alone. They go very well with white wine or beer!

Do you dare to cook these steamed mussels with onion? Well let’s go!


  • 1 kg. from mussels
  • 2 teeth of Garlic
  • 1 lemon
  • 1 onion
  • 350 ml. from White wine dry
  • ¼ bunch of parsley
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • Salt to taste

Preparation of steamed mussels with onion

  1. Before starting to prepare these mussels, the main thing is to wash them well under the tap. Remove the beards and then brush the shells to remove any adhesion.
  2. It is important that if any is open or if the shell is broken, discard them so as not to run the risk of poisoning. Once clean, reserve.
  3. Peel the onion, remove the first layer and cut it into small pieces, repeat the procedure with the garlic. Wash the parsley well, remove the stems and cut finely.
  4. Add the olive oil in a large pot that you can cover and when it is hot put the onion to poach with a little salt to make it sweat. Once transparent, add the garlic, parsley and stir.
  5. Sauté for 1 more minute, then add the lemon juice, white wine, and black pepper. As soon as it comes to a boil, add the mussels and cover.
  6. Next, cook for approximately 8 minutes and after verifying that they have opened, remove from the heat. Before serving, remove one of the shells and keep the one with the mussel attached.
  7. Immediately serve your steamed mussels with onion and bathe them with the cooking broth. Take advantage!

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