Mussels and dishes from them are honored gourmets of the whole world for a long time. This delicacy mentioned in records in 150 years B.C., nevertheless, doesn't hand over the leading positions and now among fans of seafood because of very delicate, refined flavor. Besides mussels – the whole well of the most valuable nutritive matters, minerals and vitamins. And surpass such product rich with protein as egg in mussel protein content almost twice. But, at the same time, the caloric content of mussels is rather low – in hundred grams of products of only 75 kcal (for comparison: in one egg – 85 kcal). What makes them by even more welcome guests even on an invalid cookery.
It is required to you
- 18-20 big live mussels,
- 3 ripe big tomatoes
- 2-3 garlic gloves
- 1 tablespoon of a soy-bean sauce
- 2 dessertspoons of a desi
- 1/4 glasses of apple juice.
Instruction
1. Carefully wash up mussels, remove sand and the "small beard" acting from a crack between shutters. Put them in a pan with the boiling water. Get mussels when they slightly open sinks. Throw out all not opened mollusks. Open sinks, remove an empty shutter.
2. Kindle a desi in not scorched ware or in a pan with a thick bottom. Miss garlic via the spadefoot or rub on a small grater. Fry garlic one minute or to a light podrumyanivaniye. Wash up tomatoes, scald boiled water. After scalding drench with cold water at once, husk, small cut. Add tomatoes, a soy-bean sauce and apple juice to a pan with the kindled desi. You cook, stirring slowly, on average fire two minutes. Bring to the boil, lower fire. You cook 5 more minutes.
3. Add the prepared mussels and you cook them on weak fire under a cover of 5 minutes. Give hot, with sauce in which they were extinguished, and with a lime half.