Fisherman's mussels

1 . Stage

It is desirable to use live mussels. Well, in a pinch, take frozen ones. Mussels should be washed, cleaned of fouling and bissus (threads with which mussels are attached to rocks). If you find dead mussels among the living ones (they do not close when exposed to external influences), it is better to throw them away.

2 . Stage

Together with the mussels we got a live crab.

3 . Stage

Chop the celery, onion and garlic.

4 . Stage

In a saucepan or deep frying pan in heated vegetable oil fry them.

5 . Stage

Pour in the wine, bring to a boil.

6 . Stage

Put the mussels in, cover with the lid. Braise the mussels for 2-3 minutes, shaking the pan regularly so that the mussels are evenly coated with wine.

7 . Stage

The indicator of readiness will be when all the mussels have opened up. Add the chopped parsley and bay leaf. Shake one last time and remove from the heat. Wait a couple more minutes.

8 . Stage

Place the mussels on a plate, pour the sauce with wine from the pan. Eat the mussels this way: find the mussel shell from which the meat fell out during cooking. With this shell, acting as tweezers, take out the meat from the rest of the shells. Enjoy your meal.