Mejillones Salteados Recipe
Sautéed black mussels with olive oil, fresh tomatoes & garlic. Finished in a brandy cream sauce served with toast points
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Ingredients
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Mussels
Toast Points
Method
Cooking the Mussels
- 1
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Sauté the Ingredients
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add diced tomatoes and cook for another 3-4 minutes.
- 3
Cook the Mussels
Add the cleaned mussels to the skillet, season with salt and black pepper, and pour in the brandy. Cover and cook for 5-7 minutes, or until the mussels have opened.
- 4
Make the Cream Sauce
Once the mussels are opened, remove the lid and stir in the heavy cream. Cook for an additional 2-3 minutes until the sauce is heated through. Remove from heat.
Preparing Toast Points
- 5
- 6
Toast the Bread
Place the slices butter-side up on a baking sheet and toast in the oven for about 5-7 minutes or until golden brown.
Serving
- 7
Plate the Dish
Serve the sautéed mussels in a large bowl or platter, drizzling the brandy cream sauce over them. Serve with the toasted baguette points on the side.
