• How to cook mussels in tomato sauce

    You will need
      • 300 g of peeled frozen mussels;
    • 3 large tomatoes;
    • 1 onion;
    • 1 carrot;
    • 1 tbsp flour;
    • 1/2 tsp thyme;
    • 1/2 oregano;
    • garlic clove;
    • chili pepper;
    • parsley or basil greens;
    • lemon juice;
    • olive oil;
    • a pinch of brown sugar;
    • ground pepper;
    • salt
    Thaw the mussels. Defrost better not in the microwave, but under a stream of warm water. Be sure to remove from the mussels all the protruding fibers and roots, you do not need to gut them. Rinse the seafood well again and place in a colander to glass all the water.
    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 fry the onion. When the onions are soft, add carrots to it. Stir slightly while frying the onion-carrot mixture for a few minutes. Finely chop the garlic and add it to the prepared roasted vegetables.
    While the vegetables are roasting, prepare the base for the tomato sauce. Peel the tomatoes better to remove. To do this, wash them and scald with boiling water. After that, the peel is easily removed. Chop the tomatoes in a blender or grated. You can also wipe it through a sieve. Mix the resulting mixture with flour, add thyme, oregano and pepper. Mix well again and add to the fried onion - carrot mixture. Slice the chilli peppers into thin strips and add to the sauce. While stirring, bring the tomato sauce to a boil and remove from heat.
    Heat a little oil in a separate frying pan and put there from a colander of mussels. Warm them on medium heat until juice appears. The resulting juice can spoil the dish, so be sure to drain it. Add some butter to the pan, salt it, add a pinch of brown sugar and mix. Fry mussels until golden brown. When the mussels are ready, pour them with tomato sauce, stir and cook on low heat for another 10 minutes so that the sauce gets soaked in the aroma of mussels. In the finished dish, add a little lemon juice. Before serving, sprinkle with chopped greens or garnish with a slice of lemon.

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