ARGAN MAP MULS
1 kg of fresh molds
2 medium onions, minced
1 clove of garlic, crushed
5 ripe, peeled and chopped tomatoes
5 C.C. olive
1 small bouquet of coriander
salt and pepper
25cl of white wine
1-2 C.S. Argan oil
clean the molds well and plunge them into cold water.
In a large saucepan, blow up the onion, garlic and tomatoes in the preheated olive oil.
Add the molds, the glass of white wine, salt and pepper.
When the molds are well cooked, transfer to a serving dish and garnish with coriander.
Drizzle with argan oil for a roasted flavor.