Jacob's caps in garlic sauce
Shells, as a symbol of love… For us, they were like a romantic evening under the stars by the waterfront, a calm sea with a touch of freshness… They blend perfectly with the love we feel for each other. Gentle and yet unpredictable…
Preparation steps
- wash the mussels well and scrape off the sand
- bring the water to a boil, place the mussels in a pot and simmer until the mussels open
- separate the meat from the mussels with a smaller knife (lightly so that the mussel meat remains whole
- cut the garlic into small cubes, chop the parsley leaf into small pieces, cut the mussels into two to three slices (to keep their shape and be thinner)
- in a deep frying pan, fry the garlic briefly in olive oil, add the butter to melt over low heat, add the chopped parsley leaf, and add the mussel meat. Saute for a while until the mussel flesh becomes firm and matte white. Add wine and simmer until you get a thick sauce
- remove from the heat and the meat of the mussels and arrange the sauce in the mussels which we have previously washed well
Serving
Garnish with parsley leaves and serve with bread or salted boiled potatoes. Drink good white wine with it. Good apetite!