How to make mussels in scallop sauce: recipe


The mussels are undoubtedly the most grateful of the fishmonger. Always at a good price, available and full of excellent nutritional properties, what more could you ask for? Well, only that they are very rich in this delicious recipe for mussels in scallop sauce that I bring you today.

This specialty is already a classic among the canned food that we can find in the supermarket, so since they are so good, why settle for a small tin if we can easily prepare them at home, with little more than four ingredients, and enjoy to the fullest of the amount that we want.


For 4 people
  • Mussels 2 kg
  • Onion 500 g
  • Extra virgin olive oil 200 g
  • Homemade fried tomato 232 g
  • Apple vinager 80 g
  • Laurel to taste
  • Salt to taste

How to make mussels in scallop sauce

Difficulty: Easy
  • Total time 55 m
  • Elaboration 15 m
  • Cooking 40 m

We will start by cleaning the mussel shells well with a wire scourer, removing the beards. Next, we put a large pot with four fingers of water and a bay leaf, we cook the mussels in it until their valves open. We reserve and once they have tempered we remove the meat from the shells. We chop the small onion.

In a large pot, heat the oil and fry the onion in it for 20 minutes over a very low heat. Add the fried tomato and apple cider vinegar and cook again for another five minutes. We rectify salt.

Add the mussels to the casserole and cook for another five minutes. We serve in the casserole or in a source placing the mussels with the scallop sauce inside a shell.

With what to accompany the mussels in scallop sauce

This recipe for mussels in scallop sauce is ideal for a snack dinner where we do not want to resort to prepared preserves, but to give our personal touch in the kitchen.Whether for an aperitif with a beer or to serve in a more elaborate menu, I am sure that you will get a lot of benefit from this dish.

  • Facebook
  • Twitter
  • Flipboard
  • E-mail
Tags:  Desserts Selection Recipes 

Interesting Articles