{"id":113,"date":"2021-03-01T11:55:37","date_gmt":"2021-03-01T11:55:37","guid":{"rendered":"https:\/\/www.elcabo.es\/recetas\/?p=113"},"modified":"2021-05-03T10:29:12","modified_gmt":"2021-05-03T10:29:12","slug":"mejillones-en-salsa","status":"publish","type":"post","link":"https:\/\/www.elcabo.es\/recetas\/mejillones-en-salsa\/","title":{"rendered":"Mejillones en salsa"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\"Recetas\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tTiempo preparaci\u00f3n\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\t20 min\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Dificultad<\/p>

Media<\/p><\/div><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tComensales\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\t4\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tCalor\u00edas\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\t650 Kcal\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingredientes<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/p>\n

    \n
  • 2 kg de mejillones<\/li>\n
  • 2 dientes de ajo<\/li>\n
  • 2 cebollas<\/li>\n
  • 2 cucharadas de salsa de tomate<\/li>\n
  • 1 cucharada de piment\u00f3n dulce<\/li>\n
  • 2 cucharadas de harina de trigo<\/li>\n
  • 200 ml. de vino blanco<\/li>\n
  • 200 ml. de agua de cocer los mejillones (o caldo de pescado)<\/li>\n
  • Sal, al gusto<\/li>\n
  • 3 cucharadas de AOVE<\/li>\n
  • Perejil<\/li>\n<\/ul>\n

    <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    C\u00f3mo hacer mejillones en salsa<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      \n
    1. \n

      Limpiar los mejillones<\/strong>
      Para limpiarlos les vamos rascando la concha y los enjuagamos bien bajo el chorro de agua fr\u00eda. Si alguno tiene la concha rota o est\u00e1 abierto, lo tiramos.<\/p>\n<\/li>\n

    2. \n

      Cocer los mejillones y retirar las conchas <\/strong>
      En una cazuela echamos los mejillones, tapamos y les dejamos cocer durante 2 minutos hasta que se abran. Cuando lo hagan, los sacamos de la olla y retiramos la mitad de la concha que est\u00e1 vac\u00eda. Reservamos por un lado los mejillones y por el otro el caldo que quedar\u00e1 en la olla que no es m\u00e1s que el agua que han soltado los mejillones. Puro sabor a mar.<\/p>\n<\/li>\n

    3. Preparar la salsa marinera para mejillones<\/strong><\/strong>\n

      En una sart\u00e9n o cazuela baja ponemos a calentar el aceite de oliva y sofreirmos los dientes de ajo pelados y bien picados hasta que empiecen a bailar y a desprender sus aromas.<\/p>\n

      A continuaci\u00f3n a\u00f1adimos las cebollas picadas muy finas y las dejamos sofre\u00edr hasta que est\u00e9n doradas.<\/p>\n

      Cuando la cebolla est\u00e9 dorada a\u00f1adimos el perejil picado y la harina, y\u00a0 cocinamos durante un par de minutos para que pierda el sabor a crudo.<\/p>\n

      A\u00f1adimos el vino blanco y dejamos hervir hasta que evapore el alcohol.<\/p>\n

      A\u00f1adimos el caldo que ten\u00edamos reservado de los mejillones y, si la cantidad de este \u00faltimo no es suficiente, podemos a\u00f1adir un poco de agua o caldo de pescado.<\/p>\n

      A\u00f1adimos tambi\u00e9n la salsa de tomate y el piment\u00f3n y mezclamos todo bien. Dejamos cocer a fuego medio bajo durante unos cinco minutos removiendo de vez en cuando para que nuestra salsa marinera para mejillones no se agarre al fondo.<\/p>\n<\/li>\n

    4. \n

      Finalmente<\/strong>, a\u00f1adimos los mejillones que tenemos reservados y dejamos cocinar un par de minutos para que tomen temperatura.<\/p>\n<\/li>\n<\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Tiempo preparaci\u00f3n 20 min Dificultad Media Comensales 4 Calor\u00edas 650 Kcal Ingredientes 2 kg de mejillones 2 dientes de ajo 2 cebollas 2 cucharadas de salsa de tomate 1 cucharada de piment\u00f3n dulce 2 cucharadas de harina de trigo 200 ml. de vino blanco 200 ml. de agua de cocer los mejillones (o caldo de […]<\/p>\n","protected":false},"author":1,"featured_media":483,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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