Starters
Mussels mariniere
Steamed mussels with a sofrito of tomato, garlic and white wine.
Gluten-free
Ingredients
- 1 kg cleaned mussels
- 1/2 onion
- 2 garlic cloves
- 300 g crushed tomato
- 100 g white wine
- 40 g olive oil
- 1 bay leaf
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- Chopped fresh parsley
Step-by-step
Using a different robot? Switch it here:
- Put the onion and the garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 5 min/120°C/speed 1.
- Add the crushed tomato, the bay leaf and the paprika.
- Cook 10 min/100°C/speed 1 without the measuring cup so it reduces.
- Add the white wine, the salt and the pepper and cook 2 min/100°C/speed 1.
- Place the mussels in the Varoma container.
- Set the Varoma in its position and set 12 min/Varoma/speed 1 until they open.
- Serve the mussels on a dish and cover them with the sauce.
- Sprinkle chopped parsley on top.
Tips
- Discard any mussels that have not opened after cooking.
- Clean the beards of the mussels well before cooking.
- Serve with bread to dip in the sauce.
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