MUSSELS IN SAUCE
Garlic, parsley, flour, cornstarch, paprika, bay leaf, chilli
1 In a casserole we put garlic and well-crushed parsley and we let it do very carefully so that it does not burn, we put the bay leaf and the chilli, add flour and let it cool a little, we water it with a good jet of brandy, we put the paprika to low heat so that it does not stick to us, and the paprika does not burn, we add water or the fish stock or broth from having cooked the mussels,
2. Let it cook for about fifteen minutes so that the sauce takes flavor and if we want it a little thicker we add the cornstarch diluted in cold water, let it cook again and when it has the desired consistency we add the previously cooked mussels
We offer you mussels marketed by Oblanca.
Nutrition & well-being
Nutritional Properties and Health Benefits
Bivalve mollusks are low calorie foods due to their low fat content. They are rich in minerals such as sodium, potassium or phosphorus.
- They are high in vitamins of group B and especially in vitamin B12. They also provide vitamin A.
- They are ideal for people who are on a weight loss diet due to their low caloric intake.
- They are also recommended for people with iron deficiency anemia and high iron needs. Although the quantities of mollusks that are usually consumed are low, they constitute an excellent complement in the diet of all those who need these nutrients.