If shrimps and crabs – already quite habitual product on our table, then a mussel, edible mollusks in two-fold sinks, are less popular among consumers. Perhaps because many are simply not familiar with ways of preparation of mussels in house conditions.
It is required to you
- 20 mussels;
- 2 bulbs;
- 2 carrots;
- 250 ml of white dry wine;
- 100 ml of water;
- ¼ roots of a celery;
- 150 g of a desi;
- garlic glove;
- 1 bay leaf;
- salt to taste.
Instruction
1. Mussels is used for preparation of salads, snack, the first and second courses. Try to prepare mussels with vegetables.
2. Prior to preparation it is necessary to brush a sink under a stream of cold water and to poskoblit them a knife a little. Besides it is necessary to remove small, similar to hair, a bunch of fibers by means of which the mollusk is attached to a stony surface of a seabed. To tear off "small beard" rather strongly to pull for it. Mussel meat won't suffer from it. After that put live mollusks in cold water at several o'clock, periodically changing it to remove the remains of alien bodies and sand.
3. Clean and crush onions and garlic, cut the peeled carrots and a root of a celery straws. Wash up and chop a parsley bunch. Warm a desi in a big pan and stew vegetables, parsley, garlic glove a little, add bay leaf and peas of a black pepper. Pour in water and a dry wine in a pan, salt and to bring to the boil.
4. Lower the prepared mussels in the boiling mix and you cook a baking plate a cover of 7-10 minutes on strong fire until all sinks open. From time to time you should stir up a pan. Then cast away mussels on a colander, remove not opened, open other sinks more widely, strew with parsley and give to a table. Bon appetit!