Name of Recipe: Mussels with mint
Number of People: 4-6
1500 g mussels, well cleaned and debearded
300 g of water
1 clove of garlic
20 mint leaves, cut into pieces with a knife
lemon juice, (2 lemons)
40g of extra virgin olive oil
black pepper as needed
Put the mussels in the container of Varoma.
Pour the water into the TM bowl, position the Varoma and cook for 20 minutes at Varoma temperature on speed 1. Set aside.
Filter the cooking liquid at least three times and put it into a bowl. Keep aside.
Put the garlic in the TM bowl, chop for 3 seconds at speed 7. Add the chopped mint, 280 grams of reserved cooking liquid, lemon juice, oil and pepper. Mix for 5 seconds on speed 1.
Remove upper half of the open shells of mussels and place on a large flat plate. Pour the sauce over mussels.
Serve cold. Enjoy mussels with all the liquid.
Adapted/translated roughly from A Tutto Vapore - Full Steam Ahead
VieveMS - Very nice and light - the combination of mint and lemon complimented the mussels well. I found I didn't need to cook the mussels for anywhere near 20 minutes, in fact I think it was closer to 11-12 minutes but then again I was only cooking about 1/3rd of the quantity.