This recipe should be prepared in advance, at least four hours before eating. The ideal is to prepare it the day before so that the mussels get the marinade better.
To clean the mussels we can use a knife and a metal scouring pad to remove all the dirt.
Place the basket next to its drive shaft.
Add 500 ml of water and a bay leaf into the mixing bowl and half of the mussels (500 g), well cleaned, into the basket.
Cook for 12 minutes at 120ºC and speed 1.
Remove the open mussels, leaving the ones that are still closed in the basket.
Cook for 2 minutes at 120ºC and speed 1.
Remove the open mussels and discard the closed ones.
Add the other half of the mussels (500 g) to the basket.
Cook for 12 minutes at 120ºC and speed 1.
Remove the open mussels, leaving the ones that are still closed in the basket.
Cook for 2 minutes at 120ºC and speed 1.
Remove the open mussels and discard the closed ones.
Remove the water left over from cooking.
Replace the basket with the remover accessory.
Add 200 g of sliced onion, five garlic cut in half, 200 g of peeled and sliced carrots, 100 ml of white wine, 100 ml of vinegar, 60 ml of oil and salt and pepper to taste.
Cook for 25 minutes at 100ºC and speed 1.
Put the mussels without the shells in a container and pour the marinade over them. Cover with cling film and put it in the fridge for at least 4 hours.
Servings 0
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