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Mexilhões de cebolada - Ruralea
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–+ servings
Tempo25 minutes
Calorias410kcal
Doses4

INGREDIENTES

  • 1 kg de mexilhões
  • 2 dl de vinho branco
  • 2 cebolas
  • 4 dentes de alho
  • 1 malagueta verde
  • 1 colher de chá de caril
  • 1 limão
  • 1 dl de azeite
  • 1 ramo de poejos
  • qb de sal
  • qb de pimenta

PREPARAÇÃO

  • Comece por cortar as cebolas em fatias finas e refogue-as no azeite, juntamente com os alhos laminados.
  • Acrescente o caril e a malagueta verde cortada em rodelas.
  • Incorpore parte dos poejos no refogado, regue com o vinho branco e, assim que ferver, envolva os mexilhões.
  • Tempere com sal e pimenta e deixe cozinhar durante 5 minutos.
  • Transfira tudo para um tacho de ir à mesa, regue com o sumo de metade do limão e adicione os restantes poejos.
  • Decore com um gomo do limão que sobrou e sirva de seguida.

DICAS

  • Os poejos conferem um sabor único a esta receita mas, se não gostar, pode trocá-los por hortelã, salsa ou coentros.
  • A malagueta verde proporciona um ligeiro sabor picante. Pode trocar por malagueta vermelha ou pode até não usá-la. Depende do seu gosto pessoal.
  • Os mexilhões de cebolada são ótimos como entrada, petisco ou aperitivo. Mas também servi-los como acompanhamento de arroz ou batatas, por exemplo.