Mussels in the shells are boiled in a small amount of liquid, literally steamed, until they open. Before cooking, wash them thoroughly with a brush so that the sand does not spoil your dish. A grill of shallots, garlic and thyme, as well as dry white wine and lemon juice will fill the broth with a wonderful bouquet of spicy flavors, which will become even more luxurious when you add slices of sweet tomatoes and the mussels open and release their juices. At the very end, add the butter and parsley to the pan. Serve the mussels with the broth and do not forget to put more bread on the table to dip and enjoy.
Calories 543, total fat 23 g. saturated fats 7 g. squirrels 56 g. carbohydrates 22 g. cellulose 1 g. cholesterol 142 mg., sodium 1327 mg., sugar 2 g.
Time: 1 hour. 10 minutes.
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg mussel
- 2 tbsp. l olive oil
- 1 shallot, chopped
- 2 cloves of garlic, grate
- 4 sprigs of fresh thyme
- 0.5 tbsp. dry white wine
- Juice 1 Lemon
- 1 tbsp. lightly salted chicken stock
- A pinch of red pepper flakes
- 1 tomato, peeled and diced in large cubes
- 0.5 tbsp. coarsely chopped parsley
- 2 tbsp. l unsalted butter
- Rinse the mussels under cold running water with a vegetable brush. Throw away any damaged sinks. Heat olive oil in a 6-8 liter pan. Sauté shallots, garlic and thyme to create a basic flavor. Add the mussels and mix well.
- Add wine, lemon juice, chicken stock and red pepper flakes; cover the pan and simmer over medium heat for 5 minutes, until the mussels open. Throw tomatoes, parsley and butter into a saucepan, bring to a boil again and steam for another minute to soften the tomatoes. Tomatoes must maintain their shape.
- Serve with plenty of fried garlic bread to dip in the broth.