Ingredients to make Níscalos a la marinera:
For 4 people:
- 400 gr chanterelles
- 1 Kg. mussels preferably small
- 80g butter
- 5 dl heavy cream
- Basil 1 sprig(s)
- 1 shallot(s)
- Salt
- Pepper
How to make Níscalos a la marinera:
Clean the chanterelles without wetting them too much. Melt 30 gr. of butter in a frying pan and add the chanterelles to cook without frying until they exude the vegetation water.
Remove the mushrooms and pour the resulting juice into a saucepan into which we will pour the well-cleaned mussels and the finely chopped shallot. We will put the saucepan over a cheerful fire, shaking it well until the mussels open. We will remove them and remove one of the shells from each bug, reserving them. We will filter the broth that remained in the saucepan, mix it with the cream, fresh if possible. Give it a good boil to reduce it to a creamy consistency. At this point we will add the rest of the butter and mount the sauce beating vigorously. Season to taste and finally add the mussels, the chanterelles and the basil cut with scissors. Serve hot in a deep dish.
