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8 ounces of Mahi Mahi
10 ounces of black mussels
1 cup of white wine
1 sliced of roasted tomato
1 each potato
1 each garlic cloves
1 spoon of extra virgin olive oil
sea salt, black pepper
1 ounce of fresh chopped Italian Parsley

Black Mussels water slow poached mahi mahi


In small sauce pan heat it up with the extra virgin oil, add the clean garlic clove and cooked until nice gold color, add the white wine, then add the mussels, turn the flame into a low position, cover the pan with his lid. cooked slowly for about ten to fifteen minutes, open the lid and remove the mussels shells, immerse the mahi mahi filet in the mussels water and put the pan in another pan with hot water, the hot water will keep the mussels water warm enough to gently allow to shallow poached the Mahi Mahi fish; clean the potatoes, cut it in diced and blanched until tender, tossed them in a small bowl with sea salt and fresh cracked black pepper, scoop it in top of the already roasted sliced tomato, remove the cook Mahi Mahi fish presented, next to the tomato and basted with the reduce mussel water