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Mejillones y azafrán

Dificultad
Fácil
Porciones
3

Ingredientes

  • 2 libras de mejillones limpios
  • 1/2 taza de vino blanco
  • 1 sobre de azafrán
  • 2 ramas de tomillo
  • 1 cebolla bien picadita
  • 2 cucharadas de mantequilla
  • 3 dientes de ajo triturados
  • 4 ramas de perejil picaditas
  • 1 cucharadita de cayena en polvo
  • 1 cucharada de fécula de maíz

Preparación

  1. En una olla, cocemos los mejillones con el vino tapados hasta que abran.
  2. Retiramos los mejillones y los reservamos.
  3. Colamos el líquido donde se cocieron y reservamos.
  4. En una sartén con la mantequilla doramos la cebolla y el ajo.
  5. Cuando la cebolla esté transparente, agregamos la cayena, perejil, tomillo, azafrán y el líquido de cocción de los mejillones.
  6. Dejamos que todos los sabores se integren bien y agregamos la fécula de maíz disuelta en un poco de agua.
  7. Dejamos que espese y servimos bañando los mejillones con la salsa.