Rice with mussels

mussels - 1 kilogram
chopped onion - 1
garlic clove chopped - 1
lemon juice
broth - 3 cups
Rice - 1 1 / 2 cup
salt and pepper
chopped parsley - 2 tablespoons

Put in a pan with clean water mussels (see recipe on the previous page). When you are ready open. Drain the mussels.
In the oil a little brown the onion and garlic. Add mussels and lemon juice. Add the broth and rice. Seasonings with salt and pepper.
Cook over a low heat and when the rice is about to serve decorating with chopped parsley.

The flaps of fresh mussels should be well closed, discarding the open. Its shell is colored black intense and brilliant.

Replace the broth for water to cook the mussels.

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