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Brasucade of mussels

Cooking mediterranean

fisherman' s boat Cooking mediterranean

 Allow 15 to 20 mussels per person.

Light a large cooking fire of vine shoots and lay on top of it a baking tray that will catch the liquid, so that they can cook in their shells in their own water.

Just drop the mussels onto it, spreading them out with a spatula. As soon as they are open, they are ready to eat.

The wood fire gives them an incomparable flavour.

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Languedoc-Roussillon