Mussel meat surpasses beef and fish in the amount of protein. Therefore, they are classified as dietary products. In addition, mussels live only in clean sea waters. By including this product in your diet, you will improve your health. Mussels can be served with a variety of sauces to enhance the flavor of the product.
It is necessary
-
- Bechamel sauce:
- butter - 50 g
- flour - 50 g
- milk - 250 ml.
- Tomato sauce:
- garlic
- olive oil - 2 tablespoons
- dry white wine - 100 ml
- tomato paste.
- Creamy garlic sauce:
- onions - 2 heads
- butter - 50 g
- olive oil - 1 tablespoon
- white wine - 100 ml
- cream - 100 ml
- greens
- garlic.
- Spicy sauce:
- chili sauce
- yolk
- soy sauce
- processed cheese.
- Morne sauce:
- milk - 500 ml
- flour - 40 g
- oil - 40g
- nutmeg
- yolk
- cream - 100ml.
Instructions
Step 1
Bechamel sauce. Melt the butter in a water bath. Add flour to it and mix thoroughly. Add milk, stirring constantly. The consistency should be like condensed milk. Season with salt and pepper.
Step 2
Tomato sauce. Pass the garlic through a press, lightly simmer in olive oil. Add dry white wine and water left over from boiling mussels. Simmer for about 5 minutes. Add tomato paste and simmer for another 10 minutes. Then season with salt and pepper.
Step 3
Creamy garlic sauce. Chop the onions finely. Heat a skillet with butter and olive oil. Fry the onion until golden brown. Pour in dry white wine, wait until it evaporates. Then add the cream, stirring constantly, until thickened. Turn off the stove. Chop the herbs finely, pass the garlic through a press and add to the sauce. Stir and cover.
Step 4
Spicy sauce. Mix a tablespoon of soy sauce with one yolk. Mix thoroughly. Add chili sauce. Put melted cheese into the mixture. Then put it on the stove. Heat the sauce over low heat and stir constantly. The cheese should melt, but do not allow the yolk to boil. When the mixture is smooth, the sauce is ready. Consume only hot. When cooled, taste is lost.
Step 5
Morne sauce. Melt the butter and add the flour. Then pour in the milk and mix thoroughly so that no lumps form. Season with salt and add a pinch of nutmeg. Reduce heat. Pour in half a cup of cream. Heat and add grated cheese to taste. Whisk three yolks in a separate bowl with a few tablespoons of cream. Pour the resulting mixture into the sauce. The consistency should be thick. Place the mussels on a baking sheet and top with the sauce. Bake until golden brown.
