Mussels and dishes made from them have been revered by gourmets all over the world since ancient times. This delicacy, mentioned in records as early as 150 BC, nevertheless, does not give up its leading position among seafood lovers because of its very delicate, exquisite taste. In addition, mussels are a whole storehouse of the most valuable nutrients, trace elements and vitamins. And in terms of protein content, mussels are almost twice as high as such a protein-rich product like a chicken egg. But, at the same time, the calorie content of mussels is quite low - in one hundred grams of food there is only 75 kcal (for comparison: in one egg - 85 kcal). Which makes them even more desirable guests, even on the dietary table.
It is necessary
-
- 18-20 large live mussels,
- 3 ripe large tomatoes
- 2-3 cloves of garlic
- 1 tablespoon soy sauce
- 2 dessert spoons of butter
- 1/4 cup apple juice
Instructions
Step 1
Thoroughly wash the mussels, remove sand and the beard protruding from the gap between the shutters. Place them in a pot of boiling water. Remove the mussels when their shells are open. Discard any unopened shellfish.
Open the sinks, remove the empty sash.
Step 2
Melt the butter in a nonstick dish or heavy-bottomed saucepan. Pass the garlic through a garlic or grate on a fine grater. Saute the garlic for one minute or until lightly browned. Wash the tomatoes, scald with boiling water. After scalding, immediately pour over cold water, remove the skin, finely chop. Add the tomatoes, soy sauce, and apple juice to the melted butter in a saucepan. Cook, stirring occasionally, over medium heat for two minutes. Bring to a boil, reduce heat. Cook for another 5 minutes.
Step 3
Add prepared mussels and cook over low heat, covered for 5 minutes. Serve hot, with the sauce you stew in and half a lime.
