{"id":12146,"date":"2012-08-08T11:49:37","date_gmt":"2012-08-08T11:49:37","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=12146"},"modified":"2022-12-06T09:28:32","modified_gmt":"2022-12-06T08:28:32","slug":"12146","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=12146","title":{"rendered":"Almejas – vinkokta hj\u00e4rtmusslor"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

Almejas heter de i Spanien, vongole i Italien, men d\u00e5 ofta lite st\u00f6rre. Hj\u00e4rtmusslor tror jag \u00e4r det \"\"<\/a>svenska namnet. Just de som man f\u00e5r i s\u00f6dra Spanien \u00e4r sm\u00e5 och alldeles delikata. De kokas hastigt i vitt vin med vitl\u00f6k, olivolja och persilja och blir d\u00e5 en underbar liten f\u00f6rr\u00e4tt eller snacks f\u00f6re maten. Man kan ocks\u00e5 g\u00f6ra som italienarna och servera dem med nykokt pasta som en medelhavsk liten matr\u00e4tt eller f\u00f6rr\u00e4tt.<\/h3>\n

H\u00e4r f\u00f6ljer receptet som jag f\u00e5tt fr\u00e5n Simbad el Marino p\u00e5 hans fiskrestaurang p\u00e5 spanska sydkusten med f\u00f6tterna i Medelhavet.<\/h3>\n

Du beh\u00f6ver: Almejas\/Vongole\/Hj\u00e4rtmusslor – s\u00e5 mycket du vill g\u00f6ra. F\u00f6ljande m\u00e5tt \u00e4r f\u00f6r en p\u00e5se\/n\u00e4t, ca \u00bd kilo\"\"<\/a><\/p>\n

1-3 vitl\u00f6ksklyftor, hackade (den spanska vitl\u00f6ken\u00e4r mildare och i min mening godare i smaken \u00e4n den kinesiska s\u00e5 f\u00f6rs\u00f6k g\u00e4rna f\u00e5 tag p\u00e5 den fina spanska vitl\u00f6ken med sina stora klyftor och milda fina smak<\/p>\n

ca \u00bd dl f\u00e4rsk persilja, helst sl\u00e4tbladig, sk\u00f6ljd och hackad<\/p>\n

3 msk olivolja<\/p>\n

\u00bd-1 dl vitt vin<\/p>\n

G\u00f6r s\u00e5 h\u00e4r: Sk\u00f6lj musslorna noga i rent vatten. Hacka vitl\u00f6ken och persiljan.\"\"<\/a><\/p>\n

Hetta upp oljan i en panna eller gryta med lock. Det \u00e4r viktigt att du har lock till pannan eller grytan som du kan l\u00e4gga p\u00e5 f\u00f6r att \u00e5nga musslorna.<\/p>\n

L\u00e4gg vitl\u00f6ken i oljan och r\u00f6r runt helt hastigt – vitl\u00f6ken ska bara bli mjuk, inte br\u00e4nd. L\u00e4gg i persiljan, h\u00e4ll p\u00e5 det vita vinet och h\u00f6j temperaturen, l\u00e5t puttra ett litet tag innan du l\u00e4gger i musslorna och l\u00e4gger p\u00e5 locket. Skaka pannan\/grytan och l\u00e5t musslorna \u00e5nga ett tag. Det brukar g\u00e5 fort f\u00f6r dem att \u00f6ppnas. D\u00e5 \u00e4r det klart!<\/p>\n

Servera direkt, g\u00e4rna med gott br\u00f6d att doppa i det goda spadet.<\/p>\n

Buen provecho!<\/p>\n

Med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Almejas heter de i Spanien, vongole i Italien, men d\u00e5 ofta lite st\u00f6rre. Hj\u00e4rtmusslor tror jag \u00e4r det svenska namnet. Just de som man f\u00e5r i s\u00f6dra Spanien \u00e4r sm\u00e5 och alldeles delikata. De kokas hastigt i vitt vin med vitl\u00f6k, olivolja och persilja och blir d\u00e5 en underbar liten […]<\/p>\n","protected":false},"author":5,"featured_media":12153,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78,109,11819,11782,72],"tags":[],"class_list":["post-12146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisk","category-lattlagat-forratter-tilltugg","category-musslor-vongole","category-nyttig-mat","category-tapas-plock-fore-maten"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/12146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12146"}],"version-history":[{"count":7,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/12146\/revisions"}],"predecessor-version":[{"id":35024,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/12146\/revisions\/35024"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/12153"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}