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STEAMED MUSSELS WITH FORVM CABERNET SAUVIGNON VINAIGRETTE

Type of plate
Appetizer
Type of plate
Time
30'
Time
Portions
4
Portions
Type of vinegar
Forvm Cabernet Sauvignon
Type of vinegar
Difficulty
Easy
Difficulty
Description

We present another recipe received through our new form in our website. Thanks a lot Cristina Crash!

Ingredients
  • Two kilos of mussels from Delta of Ebro river.
  • Some water
  • Two eggs
  • Black Pepper
  • Two big onions
  • A little chopped parsley
  • Extra virgin olive oil
  • Salt
  • Forvm Cabernet Sauvignon vinegar
Elaboration
  1. It is very important to use good fresh mussels with a large size, in order to obtain the best result.
  2. Thus, the first step is to wash the mussels well and eliminate those that are broken or open.
  3. While you clean the mussels, you can also boil the eggs during 20 minutes. To cook the mussels we will use a large pot and before we put on fire, we will add a finger of water, a little salt, the mussels and we will cover everything with a lid.
  4. Once the water boils, the mussels will be ready between 7 and 10 minutes.
  5. Important: discard those mussels that have not opened during cooking. Then we prepare the vinaigrette FORVM into a bowl, as follows:
  6. Introduce onion, parsley and boiled eggs, which have previously cut very thin.
  7. Next add to the mix 12 tablespoons extra virgin olive oil + 4 tablespoons of Forvm Cabernet Sauvignon.
  8. And add salt and black pepper at your taste.
  9. Let rest in the refrigerator for a few minutes the resulting Vinaigrette. And when the mussels have cooled,you can remove the