Blue mussels

1½ kg blue mussels

1 onion

100 g parsley

200 ml white wine

Clean the mussels well and remove any beards. Peel and finely chop the onion. Wash and finely chop the parsley.

Aire caliente con inyección de vapor (150 °C)

Put the mussels, together with the wine and chopped onion, on a baking tray. Put the baking tray into the preheated cooking space. Cook.

Introducir los alimentos

Aire caliente con inyección de vapor 150 °C durante 5 Min. 30 S

Arrange the cooked mussels in a dish and garnish with the chopped parsley.