Tinned mussels differ in saturated taste and can become a fine basis for salads, various snack and hot dishes. They prepare very quickly, at the same time food turns out rather refined. Be not limited to habitual recipes, invent new and interesting flavoring combinations.
It is required to you
- Salad with mussels and oranges:
- - 1 orange;
- - 200 g of tinned mussels;
- - 0.5 red bulbs;
- - 0.5 lemons;
- - salad bunch;
- - salt;
- - fresh ground black pepper;
- - olive oil.
- Talyatteli with tinned mussels:
- - 200 g talyattel;
- - 200 g of tinned mussels;
- - olive oil;
- - 2 garlic gloves;
- - 0.5 lemons;
- - salt;
- - sveezhmoloty black pepper;
- - 0.5 glasses of white dry wine.
- Frittata with mussels:
- - 4 eggs;
- - 200 g of tinned mussels;
- - 2 tomatoes;
- - greens of parsley and celery;
- - salt;
- - fresh ground black pepper.
Instruction
1. Salad with mussels and apelsinamiosvezhayushchy salad with pleasant sweetish spiciness can be served for usual dinner. The dish is low-calorie and will suit those who are on a diet. If you don't plan to lose weight, add it with a fresh baguette or ciabatta.
2. Clean oranges, remove seeds and films, cut fruits small pieces. Squeeze out juice of a lemon, tear salad hands, cut onions into cubes. Put all products in a salad bowl, add tinned mussels. Add olive oil, salt and a fresh ground black pepper.
3. Talyatteli with preserved мидиямиЭто a dish is cooked very quickly. Instead of talyattel you can use spaghetti or other type of paste. Boil water in a pan, add some salt to it and lay out pasta. You cook them according to the instruction on packing, then add a spoon of olive oil, mix and cast away on a colander.
4. Pound garlic in a mortar, and then fry it in the warmed olive oil. Add tinned mussels and you extinguish them until all juice is evaporated. Squeeze out lemon juice, rub a dried peel, small cut parsley. Add greens, a teaspoon of a lemon dried peel and juice to a frying pan to mussels. Pour in white wine and you extinguish mix until liquid is evaporated. Add salt and a fresh ground black pepper.
5. Lay out in a frying pan talyattel, mix and let's a dish infuse a little under a cover. Spread out paste with mussels on the warmed-up plates, strew with polished parmesan and give accompanied by the cooled white wine.
6. Frittata about midiyamiitalyansky omelet-frittata prepares with various additives. Try option with tinned mussels, the dish turns out fall appetizing and beautiful. Its taste can be varied, using different spices. Small cut Lka and fry in the warmed olive oil till golden color. Drench tomatoes with boiled water, remove a thin skin and seeds, chop pulp on pieces. Lay out tomatoes to onions and, stirring slowly, you extinguish mix about 5 minutes. Add a mussel and prepare until liquid is evaporated.
7. Small cut parsley and a celery, shake up eggs and mix with salt, a sprinkling pepper and greens. Fill in with mussel mix with vegetables. When eggs grab, cover a frying pan with a big flat plate, turn on it omelet, and then bring a plate to a frying pan and slightly incline. Frittata will slide off back. Roast her on the other hand and give hot, with the dried white loaf.