Mussels are delicious, delicate in taste, and contain a large amount of protein. Mussel meat is useful for improving metabolism, increasing overall tone, and enhancing immunity. And in combination with other products, mussels turn into a real delicacy.
It is necessary
-
- 300 g of peeled frozen mussels;
- 3 large tomatoes;
- 1 onion;
- 1 carrot;
- 1 tbsp flour;
- 1/2 tsp thyme;
- 1/2 tsp oregano;
- a clove of garlic;
- chili pepper;
- parsley or basil;
- lemon juice;
- olive oil;
- a pinch of brown sugar;
- ground pepper;
- salt
Instructions
Step 1
Thaw the mussels. Defrost it better not in the microwave, but under running warm water. Be sure to remove all protruding fibers and roots from the mussels, you do not need to gut them. Rinse the seafood well again and place in a colander to drain all the water.
Step 2
Peel the onion and chop finely. Wash carrots, peel, cut into small pieces or grate on a coarse grater. Heat olive oil in a frying pan, salt and sauté the onion. When the onion is tender, add the carrots to it. Stir lightly and fry the onion-carrot mixture for a few minutes. Chop the garlic finely and add it to the cooked sauteed vegetables.
Step 3
While the vegetables are roasting, prepare the base for the tomato sauce. It is better to remove the peel from the tomatoes. To do this, wash them and scald them with boiling water. After that, the skin can be easily removed. Grind the tomato pulp in a blender or on a grater. You can also rub it through a sieve. Mix the resulting mass with flour, add thyme, oregano and pepper. Mix thoroughly again and add to the fried onion and carrot mixture. Cut the chili pod into thin strips and add to the sauce. While stirring, bring the tomato sauce to a boil and remove from heat.
Step 4
Heat some oil in a separate skillet and transfer the mussels from the colander to it. Heat them over medium heat until juice appears. The resulting juice can ruin the dish, so be sure to drain it. Add some oil to the skillet, season with salt, add a pinch of brown sugar and stir. Fry the mussels until golden brown. When the mussels are ready, pour over the tomato sauce, stir and cook over low heat for another 10 minutes to soak the sauce with the mussel aroma. Add a little lemon juice to the finished dish. Sprinkle with chopped herbs or garnish with a slice of lemon before serving.
