Steps

• How to clean mussels.

  First, select all closed mussels. Discard the broken or open ones. With a knife, remove the beard and scrape the surface. You can also use a kitchen pad to remove everything from the surface. Alternatively, put the mussels in a bag with coarse salt and rub. Be careful not to apply too much pressure on the shells to avoid breaking them. Finally, rinse them thoroughly under running water.

  

• Cooking the mussels.

  Prepare the ingredients so that you have everything within reach.

  Wash the cherry tomatoes, cut them in half (or quarters if they are large), and season with a pinch of salt.

  Clean the parsley and chop it into small pieces. If you click on “parsley,” there’s a video showing how I prepare and store it to keep it always fresh and ready to use.

  

• In a large pot, pour two tablespoons of olive oil and add two cloves of garlic. Add the cut and seasoned cherry tomatoes and cook for a few minutes.

  Add the mussels, plenty of pepper, and chopped parsley. Close the lid and let it cook for 10 minutes. Shake the pot occasionally to mix.

  Finally, pour the entire contents of the pot into a large bowl.

  

• In the meantime, slice the bread and toast it on a grill or in the oven to make bruschetta.

  Prepare individual servings by placing the seasoned mussels, the sauce formed during cooking, and the bread on each plate. You’ll see how delicious!

  P.S.: I recommend not eating mussels that did not open during cooking.

  

• The recipe with the BIMBY TM6.

  You can also prepare the peppery mussels with tomato using the Bimby in a few steps. Clean the mussels and cherry tomatoes as I explained before, then follow these steps:

  1. Place the parsley leaves and pepper in the mixing bowl. 10 sec./speed 8 to chop, then transfer to a small bowl;

  2. Without washing it, add 2 tbsps of olive oil and 2 garlic cloves to the mixing bowl. 5 sec./speed 6 to chop, then gather it at the bottom with the spatula;

  3. Add the cut and seasoned cherry tomatoes. 3 min./248°F/speed 1 to flavor, then transfer to a small bowl;

  

• 4. Pour 2 cups of water and parsley stems into the mixing bowl. Close with the lid and place the Varoma tray on top. Take a sheet of parchment paper, wet it, and squeeze it, then place it inside the tray.

  5. Distribute the mussels, season with pepper and parsley, and finally add the cherry tomatoes set aside. 30 min./Varoma/speed 2 to cook.

  6. Transfer the mussels with the sauce to the large bowl and prepare the plates, serving the mussels with toasted bread.

  

• Did you know…

  The mussels (also known as Mytilidae) are bivalve mollusks. They are called so because of the presence of two shells made of calcareous material that enclose the body of the animal.

  How the final product should be when we buy it:

  1. They must be purchased only from places such as fish markets, supermarkets, or fish markets regularly registered by the competent health authority;

  2. At the time of sale, the product must not be immersed in water;

  3. At the time of purchase, bivalves must be alive. Both shells must be well closed and intact;

  4. Bivalves must contain clear inter-valvular liquid with no unpleasant odor.

  5. If the bivalve is open, you need to give a slight tap on the surface. If it closes, it means it is alive; otherwise, it is not recommended to consume it.

  

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