The Irish started breeding mussels back in the 13th century. They lowered oak trunks into the water and planted mussels with eggs on them. After a few years, a colony formed, the mollusks grew, and then they could be collected. But for us, something else is important: this product is a real protein bomb, and the protein is absorbed perfectly. And the main bonus is the taste! Mussels are really very tasty, especially with garlic sauce.
Step 1
In a saucepan with heated oil over medium heat, fry the onion, garlic, chilli and thyme for about 1 minute.
Step 2
Add the mussels, pour in the wine, salt and cover with a lid. Simmer, stirring, for about 5 minutes.
