Author's recipe reminiscent of French julienne with mussels. Suitable for dietary nutrition, as it contains a minimum of fat and a maximum of nutrients. It will appeal to those who do not really like the taste of seafood: thanks to spices and cooking technology, mussels lose their "sea" aroma.
It is necessary
- - 700 g frozen boiled mussels without shells;
- - 2-3 tomatoes;
- - 250 g sour cream;
- - 200 g of hard cheese
- - medium onion;
- - 2-3 cloves of garlic;
- - fresh leaves of basil, oregano, parsley;
- - white, black pepper, turmeric, salt, other spices to taste;
- - olive oil for frying.
Instructions
Step 1
Defrost the mussels and rinse them well in running water, removing sand and algae. Chop the onion, garlic and tomatoes finely. Grate the cheese on a fine grater, chop the herbs.
Step 2
In a hot non-stick skillet, fry the onions and garlic until light golden brown. Squeeze the mussels to keep as little moisture as possible and add to the skillet. Add spices and mix thoroughly. Fry until all the liquid has evaporated.
Step 3
Add the chopped tomatoes and simmer the mussels in their juice, stirring constantly. When the tomatoes are tender, add the sour cream and stir.
Step 4
Season with salt to taste, add basil, parsley and turmeric, simmer over low heat for a few more minutes. Serve this dish hot, in pots or deep bowls, sprinkle generously with grated cheese on top.
