Olive oil dishes
A staple of traditional tavern meze spreads, this dish is made by briefly steaming fresh mussels in their shells until they open, then serving them cold with olive oil and lemon. Unlike stuffed mussels, they have no filling, allowing the flavor of the mussels to take center stage.
Scrub the mussel shells and rinse several times in plenty of water. Discard any mussels with broken shells.
Place the cleaned mussels in a large pan, cover and steam for 8 minutes. Remove from the heat once the shells open.
Refrigerate the opened mussels for at least 1 hour. Serving them cold is a defining feature of this dish.
Mix the olive oil with the lemon juice, crushed garlic and salt and drizzle over the chilled mussels. Scatter with parsley and serve.
Before cooking, discard any mussels that are open and do not close when tapped; they may no longer be fresh. Allergens: contains mollusks (mussels).
Buzdolabında önerilen 60 dakikalık soğutma yerine midyeleri bir gece boyunca bekletsem tat daha mı yoğunlaşır, yoksa midye eti bu sürede sertleşip fark hiç anlaşılmaz mı olur?
Midyeleri buharda tarifte önerilen 8 dakika yerine sadece 5 dakika tutsam kabukları yine de tam açılır mı, yoksa kabuklu midyeler için fazladan süre mi gerekiyor?
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