Mussels with camel milk and saffron
- 1 Cutting board
- 1 Slicer
- 1 casserole dish and its lid
- 1 wooden spatula
- 2 Kg. Mussels
- 15 Cl Dry white wine
- 5 Cl Extra virgin olive oil
- 2 Pieces Onions
- 2 Pieces Sweet Pepper
- 2 g. Saffron
- 10 g. Camel milk powder
- 10-12 Sprigs Parsley
- 4-5 Chives Sprigs
- 2-3 Pinches Salt and freshly ground pepper
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Rinse the mussels well
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Slice the onion and set aside
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Wash, mince the peppers then set aside
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Chop the parsley and chives then set aside
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Put the casserole dish on high heat and add the olive oil
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Add the onions then stir
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Add the white wine then pour in the mussels,
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Add the saffron and peppers then stir
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Cover the casserole dish with the lid and cook for 5 minutes
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Uncover the casserole dish and take it out of the fire
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Add the parsley, chives and camel milk powder
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Stir with the spatula
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Season with salt and pepper and dress
AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM
AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM