4 portions
Never cook mussels long. then they become tough as rubber! The mussels should just open up, when they are ready. This dish is good to do even with vongole or cockles.
YOU NEED
2 network mussels
1 section bacon
4 schalottenlökar
4 garlic cloves
2 tablespoons olive oil
2 bags (1g) saffron
4 kanelstänger
2 cans coconut milk
juice of 1 lime
Sea salt
Black pepper from the mill
WHAT TO DO
- Wash the mussels and make sure they are closed. Throw those who closes.
- Dice the bacon, peel and chop the onion and garlic finely.
- Heat the oil in a pan and fry the bacon.
- Add the shallot, garlic, saffron, kanelstänger, salt and pepper and fry in the 1-2 minutes.
- Throw in mussels and milling around quickly in the pan
- Add the coconut milk and let the clams and simmer and cook, covered, for about 2 minutes.
- Squeeze in the lime juice and season, Serve the mussels with grilled country bread.