Mussels - the seashell living across all World Ocean. Long since they are included in cookery of all seaside countries of the world. Mussels is characterized by a delicate flavor, high nutritional value and high content of useful substances. On nutritiousness of a mussel equate to eggs, protein of these mollusks contains all necessary amino acids and also more than 30 various macro and minerals, vitamin E, all group of vitamins B and D, a number of the enzymes promoting digestion improvement. Usually mussels get on a table in a tinned look, however, freshly cooked mollusks in sinks much more usefully and more tasty.
It is required to you
- For a cell from mussels:
- 5 kg of fresh mussels,
- onions shallot,
- 10 garlic gloves,
- 5 glasses of olive oil,
- 2 branches of a fresh thyme,
- 3–4 tomatoes,
- chopped parsley,
- fresh ground black pepper,
- For a garganella with seafood and an asparagus:
- bunch of the crushed parsley,
- 100 ml of white dry wine,
- 300 g of dry paste of a garganella or penne
- 16 large Spanish mussels,
- 20 shell macaroni products of a clam,
- 8 cleaned shrimps,
- 4 tiger shrimps,
- 10 stalks of a green asparagus,
- 100 g of black olives,
- 200 g of cherry tomatoes,
- 2 tablespoons of olive oil,
- 4 garlic gloves,
- 300 g of fish broth to a fyuma (concentrated 1:10 a.m. fish broths).
- For mussels in white wine:
- 8 kg of mussels,
- 1 tablespoon of olive oil,
- 1 onions,
- 2 garlic gloves,
- 100 ml of dry white wine,
Instruction
1. To a cell from a midiypomoyta also peel vegetables, crush onions and garlic, cut tomatoes with large segments. Carefully wash out mussels and clean from outgrowths by means of a rigid sponge.
2. Fry onions and garlic in a volume pan on olive oil till golden color, then add chopped parsley and mussels, accurately mix, pepper, but you don't salt. Add white wine and evaporate it within 2 min. Add tomatoes, thyme branches, mix and you extinguish a baking plate a cover on slow fire until all shell macaroni products reveal.
3. Remove a thyme, give in a soup plate in own juice. At will to this dish it is possible to give the toasts rubbed with garlic.
4. Both you sparzheyochistit Garganelli with seafood and crush garlic, at an asparagus cut off stiffen tips, carefully wash up shell macaroni products and clean with a brush. Warm oil in a frying pan, add garlic, slightly fry till golden color. Add an asparagus and olives and warm up mix. Then add shrimps and all shell macaroni products, cover and prepare until all shell macaroni products open.
5. Pour in wine, you extinguish, the alcohol smell won't disappear yet. Add the cherry tomatoes cut in half and small cut parsley greens. Pour in hot broth and prepare at most 10 min.
6. Boil paste in the added some salt boiled water, mix with sauce, prepare everything together 3 more min. Lay out ready paste on the warmed-up plate, decorate with parsley and cherry tomatoes.
7. Mussels in a white vinepereberit of a mussel, throw out all open sinks, wash out and clean mussels in shell macaroni products by means of a rigid brush. Crush garlic the flat party of a knife or in a press, small cut onions and parsley.
8. Warm oil in a big pan, put in it onions, fry within 5 min. to softness, then add garlic and fry 1 more min. Pour in wine and bring to the boil. Pour into a mussel pan, cover and you cook 3–4 min. on strong fire, periodically stirring up a pan until sinks begin to reveal.
9. Add parsley, stir up a pan and shift mussels to a serving dish. At once give on a table with a crisp bread.