Kitchen appliances and utensils
- plate,
- a pan with a thick bottom and a lid or stewpan,
- shoulder blade
- cutting board,
- knife,
- dish.
Ingredients
- Mussel shells - 1 kg
- Leek (white portion) - 150 g
- Cream (fat is not important) - 100 ml
- Bell pepper - 0.5 pcs.
- Large tomato - 1 pc.
- Dill - 1 bunch
- Cilantro - 1 bunch
- Dry white wine - 100 ml
- Butter - 30 g
- Garlic - 2 cloves
- Seasoning for fish - 1 tsp.
- Salt to taste
- Pepper to taste
Step cooking
- In a preheated pan with a thick bottom (or stewpan), we throw 30 g of butter. While the butter is heated, chop the onion.
- Wash 150 g of leek and drain to water. We need a white part. First, cut it in half, then into quarters, and cut into small quarters.
- We send the onions to the butter preheated in a saucepan. Let it stew over low heat until transparent.
- Prepare all the vegetable ingredients. We wash one tomato and one bell pepper (we need half the bell pepper, we send the other to the refrigerator). We clear half the pepper from the seeds and the stalk, and cut into small cubes. Tomato is also cut into small pieces.
- Two cloves of garlic peel and wash. We crush them with a knife, and then chop into small pieces.
- I wash a small bunch of dill, let the water drain (you can squeeze it with a paper towel) and chop finely.
- The onion was fried for 10 minutes, it became soft and the turn of vegetables came. Pour red bell pepper, chopped tomatoes, chopped garlic and mix everything with a spatula. Stew the vegetable mass for 5-7 minutes over high heat, stirring occasionally.
- The mass is well softened, boils. Pour 100 ml of dry white wine and 100 ml of cream (fat is not important) and add 1 teaspoon of fish seasoning. Then add salt and a little freshly ground pepper to taste. Stew for about 5 minutes.
- The tastes of vegetables in the sauce are combined and now we throw 1 kg of mussels into the pan. Mix gently. The sauce should penetrate the sinks and make them open.
- Turn on a strong fire and wait for the mass to boil. When the mass boils, pour in the dill and mix again. Seashells must be intact. Pay particular attention to this. Sharp shell splinters can enter the stomach. Continue to simmer over medium heat. Mix the mass again. It turns out beautifully and very fragrant. Close the pan with a lid and simmer for another 5-7 minutes until tender.
- One small bunch of cilantro is mine, let the water drain. We put the mussels on a dish and sprinkle them with cilantro, which we simply tear with our hands. It is very good to pour such a delicacy with lemon juice and drink with dry white wine.
Video recipe
This video shows how to cook such a delicious product as mussels in a fragrant sauce.
From this article you learned how to cook a product such as mussels can be turned into a celebration of taste, which combines not only vegetables, herbs, spices and seasonings, but also white dry wine, cream and garlic. Under the influence of temperature, the cream is opened and soaked in this sauce. It is only important to ensure that the shell of the mussels remains intact, so that it does not injure the stomach with its fragment. How do you cook this delicacy? What kind of sauces and seasonings do you use? Write in the comments.
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