Heart shells

2 kg fresh mussels

2 dl white wine

6 boat chopped garlic

2 finely chopped onions

6 tablespoons olive oil

2 finely chopped chilies

2 tablespoons chopped parsley leaves

Leave the shells in ice-cold water, added salt for a few hours, then they release the sand.

Rinse and wash the shells well in running cold water. Discard shells that do not close even if you poop on them and shells that are damaged.

Fry finely chopped onion and garlic in olive oil in a saucepan. Add chili, shells and white wine, cover and steam until the shells open.

Mix in parsley and serve with good bread.

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