To clean the mussels we can use a knife and a metal scouring pad to remove all the dirt.
When it is time to present our mussels we can do it with chopped parsley on top and accompanied by 1 lemon cut in half.
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 blade accessory.
Add 400 g of chopped ripe tomatoes, 90 g of peeled and chopped shallots, and three peeled cloves of garlic.
Blend for 25 seconds at speed 5.
We replace the blade accessory with the extraction accessory.
Add 45 ml of olive oil, three cayenne peppers, 20 g of flour and salt and pepper to taste.
Bake 10 minutes at 100°C and speed 1.
Without opening the lid, pour 200 ml of white wine through the filling hole and leave it open during cooking so that the alcohol evaporates.
Bake for 15 minutes at 120°C and speed 1.
Pour the sauce over the mussels and ready to serve.
4 servings