Mussels To The Scottish Recipe

MUSSELS TO THE SCOTTISH RECIPE


The Mussels To The Scottish is a recipe for mussels in tomato sauce, onion and garlic, among other ingredients. Those of us who know the bar called "la mejillonera", we know this famous recipe. This is the tapa, the one that has made this chain of bars famous in half of Spain. And is not for less. The sauce is the best. Without further delay than, you will be anxious @ already to see the recipe, let's see how to make some mussels to the Scottish.

INGREDIENTS FOR SOME MUSSELS TO THE SCOTTISH FOR 4 RATIONS:

• 1kg of mussels. Better if they are big and very beautiful.
• 1 medium onion
• 2 cloves of garlic
• 1/2 glass of red wine
• 1 glass of water
• 1/2 glass of juice released by the mussels when cooked
• 1 tablespoon flour
• 250g of crushed natural tomato
• Salt and pepper
• Olive oil
• 1/2 teaspoon of paprika

RECIPE OF THE MUSSELS TO THE SCOTTISH:

1.- First of all, we wash and clean the mussels, eliminating their beards. Then we put them in a large bowl and cook them steamed. That is, without spilling a single drop of liquid. Cover the bowl and cook over high heat. The mussels release a lot of juice. We will take advantage of this juice later.

2.- We prepare the Scottish sauce. Put the chopped onion and garlic in a stream of olive oil. Season and let simmer over low heat for about 10 minutes. Until it has softened.

3.- After the time, add the flour and let sauté three minutes. To eliminate its raw flavor. Then, add the tomato and paprika. If the tomato is acid, we can add a pinch of sugar. Let it cook another 5 minutes more.

4.- It's the turn of the wine. We raise the fire a little and add it. We let it cook a couple of minutes, so that the alcohol evaporates and then we add the juice of the mussels and the water.

5.- We went through the mill. You can also beat with a blender or turmix but, for the pastry, we will have a thinner sauce.

6.- Finally, we serve the mussels with a few spoonfuls of the Scottish sauce on top. There will not be one left over!

And with this, our Scottish mussels will be ready! . We must have a very fine sauce, rather liquefied (with a little body that, will have given the flour). Once you have crushed it, if it is too dense, you can rectify it by pouring more juice out of the mussels. The juice that over, do not throw it! Do with it another elaboration! Try cooking a rice with it ...

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