Grilled Mussels in Foil
calories: medium
category: second
cost: medium
difficulty: medium
preparation time: 30
Ingredients
Mullets 4 of 200 gr. each
Garlic 4 cloves
Extra-virgin olive oil 2 spoonfuls
Salt to taste
Parsley a sprig
Aluminium foil 4 sheets
See our
Wine Tips
for your meals
Garlic 4 cloves
Extra-virgin olive oil 2 spoonfuls
Salt to taste
Parsley a sprig
Aluminium foil 4 sheets
See our
Wine Tips
for your meals
Preparation Remove the scales from the fish with a knife starting from the tail towards the head. Cut them open along the stomach and remove the insides. Then wash and dry them.
Lay the aluminium foil sheets out and place the mullets on them. Peel the garlic cloves and crush them, then place one on each fish. Salt them and pour a little oil over each one. Then fold them up and close them well so that the steam produced does not escape during cooking.
Put the grill on the fire and when it is hot, place the fish in the foil on it. Let the fish cook until the aluminium foil has swelled up and comes away from the mullets. This should require about 20 minutes. Serve the fish piping hot on each individual plate, garnished with a little parsley, and closed inside the foil. The Chef's tips Torgiano Bianco is an 11.5° dry white wine to be served at 10 to 12°C. Curiosity If you wish, you can add a few slices of lemon or a shelled shrimp and a mussel inside the foil.
Put the grill on the fire and when it is hot, place the fish in the foil on it. Let the fish cook until the aluminium foil has swelled up and comes away from the mullets. This should require about 20 minutes. Serve the fish piping hot on each individual plate, garnished with a little parsley, and closed inside the foil.
