Summery mussel pan

Name: summery mussel pan
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 2 kg fresh mussels; 3 tablespoons olive oil; 1 onion in pieces; 3 toes garlic in slices; 100 ml dry white wine; 3 tablespoons anise liqueur pastis, liquor; 2 Trays samphire a 100 g, fresh fish department

A tasty French recipe. The main course contains the following ingredients: fish, fresh mussels, olive oil, onion (in pieces), garlic (in slices), dry white wine, anise liqueur (pastis, liquorice), samphire (a 100 g and fresh fish section).

Ingredients

Directions

Brush the mussels clean under cold running water.
Throw away broken specimens and open shells that do not close.
Heat the oil in a large pan or mussel pan with lid and fry the onion and garlic for 3 minutes on medium heat.
Add the mussels, pour the wine and pastis and add the samphire.
Steam the mussels covered for 6-8 minutes until they are open.
Shake the pan occasionally.
Check that all shells are open, remove still closed ones.
Garnish possibly with some coarsely chopped flat parsley.
Tasty with rice and Romanasla..