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Mussels with red sauce

A dish that brings a summer breeze and scent of the sea. An easy dish that will tempt even the most demanding palate.

Do you know that mussels are an important source of antioxidants, vitamins and noble proteins with low fat and lipid content? Try the recipe and you'll love the taste!

For 4 people

2 kg shells (mussels, clams, etc.)
2 tablespoons KYKNOS tomato paste
2 carrots, diced
1 celery sprig
400ml chicken stock
1 sprig thyme
1 spring onion, finely chopped
1/2 marzipan, finely chopped
1 onion, finely chopped
1 garlic clove, finely chopped
1 shot of ouzo
6 tablespoons olive oil
Zest of a lemon
1 small hot pepper, finely chopped
Salt and pepper

** Preparation**
In a deep saucepan, add the olive oil along with the onions, garlic and polish, for about 2 minutes. Add the vegetables for another 2 minutes and add the paste. Stir well and erase with ouzo. Allow the alcohol to evaporate and pour in the broth. Season with salt and pepper and let the soup boil for 20 minutes. Then add the thyme, lemon zest and shells. Leave the pot covered until the shells open. The things that don't open, you throw away. Remove from heat and serve.

Tip: The shells are good after cleaning them well from the calcifications and whiskers to put them in a large bowl, cover them with water and change it every 2 hours for about a day to leave the sand.