Steps

• How to clean mussels.

  First, select all closed mussels. Discard broken or open ones. With a knife, remove the beard and scrape the surface. If desired, you can use a kitchen scrubber to remove everything on the surface. Or, place the mussels in a bag with coarse salt and rub them. 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 to have them all at hand.

  Wash the cherry tomatoes, cut them in half (or into 4 parts if they are large), and season with a pinch of salt.

  Clean the parsley and chop it into small pieces. By clicking on “parsley” you can see the video where I show you how I prepare and preserve it to keep it fresh and ready for use.

  

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

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

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

  

• Meanwhile, slice the bread and heat it on a grill pan 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 it is!!!

  P.S.: I recommend not eating mussels that have not opened during cooking.

  

• The recipe with the BIMBY TM6.

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

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

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

  3. add the chopped and seasoned cherry tomatoes. 3 min./120°F/speed 1 to season then transfer to a small bowl;

  

• 4. pour 2 cups of water and the parsley stalks into the bowl. Close with the lid and place the Varoma tray on top. Take a sheet of parchment paper, wet and wring it out, then lay it inside the tray.

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

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

  

• Did you know…

  Mussels (also known as mytilids) are bivalve mollusks. They are called so because of the presence of two shells made of calcareous material that enclose the animal’s body.

  How the final product should be when we buy it:

  1. they must be purchased only in places like fishmongers, supermarkets, or fish markets regularly registered with the competent health authority;

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

  3. at the time of purchase, the bivalves must be alive. The two shells must be tightly closed and intact;

  4. the bivalves should contain clear intervalvar liquid with no unpleasant odor.

  5. if the bivalve is open, you should gently tap the surface. If it closes, it means it’s alive; otherwise, it is not recommended to consume it.

  

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