Seafood

Mussels in tomato sauce


Ingredients for making mussels in tomato sauce.

  1. Tomatoes 800 grams
  2. Garlic 3 cloves
  3. Mussels peeled 500 grams
  4. Vegetable oil 2 tablespoons
  5. White wine vinegar 2 tablespoons
  6. Salt to taste
  7. Ground black pepper to taste
  8. Dried ground basil to taste
  • Main ingredientsMussels and scallops, Tomato, Garlic
  • Serving 2 servings
  • World CuisineGreek Cuisine

Inventory:

Deep bowl - 3 pieces, Colander, Stove, Kettle, Tablespoon, Kitchen knife, Cutting board, Blender, Skimmer, Non-stick pan with a thick bottom and a lid (capacity 2 liters), Wooden kitchen spatula, Plate

Cooking mussels in tomato sauce:

Step 1: prepare the mussels.


First of all, we prepare the mussels, if you bought frozen peeled mussels, then dip them in a bowl of cold running water directly in the package and leave it on 30-40 minutes thaw if purchased fresh - lucky. Immediately print them, thoroughly wash seafood from sand, throw them in a colander so that the remaining liquid drains, and keep them there until use.

Step 2: prepare the tomatoes and garlic.


Meanwhile, we put on a strong fire a kettle full of ordinary running water. Then we wash the tomatoes and dry them with paper kitchen towels. Then, using a kitchen knife, we make a cross-shaped incision on each tomato, send them into a deep bowl and after a while fill it with boiling water.

Blanch tomatoes in hot water One minute, then, using a slotted spoon, transfer them to a bowl with cold and allow to cool.

Next, remove the peel from the tomatoes.

We throw the pulp into a clean blender bowl and grind it at the highest speed until a smoothie is smooth.

Then peel the cloves of garlic and finely chop them on a clean cutting board. Then we put on the kitchen table the remaining ingredients that will be needed to prepare the dish, and proceed to the next step.

Step 3: cook the mussels in tomato sauce.


We put a deep frying pan or a non-stick saucepan with a thick bottom on a medium fire and pour in vegetable oil. After a couple of minutes, put chopped garlic in it and fry it for 1 minutesstirring with a wooden kitchen spatula.
Then add to it the ground tomato puree, wine vinegar, bring everything to a boil and cook 10-12 minutes.

After the required time, we season the almost ready sauce to taste with salt, black pepper, dried basil and simmer it for several minutes.
Then we put the mussels in the resulting mixture, cover our dish with a lid and cook it yet 5 minutes. Then turn off the stove, insist on a flavored dish 3-4 minutes, put it in portions on plates and serve to the table.

Step 4: Serve the mussels in tomato sauce.


Mussels in tomato sauce are served both hot and cold. Usually this dish is considered an appetizer, but on fasting days you can serve it as the main one, with any side dish you like, for example, mashed potatoes, pasta, rice. As a complement, you can offer bread slices and a salad of fresh vegetables. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- the pulp of tomatoes can not be grinded, but simply cut into small cubes;

- sometimes peeled shrimp, crab meat and squid are added to mussels;

- a set of spices is not essential, sometimes other spices are used, for example, ground mustard, marjoram, dried dill, ginger, coriander, cardamom;

- Very often, fresh tomatoes are replaced by canned ones in their own juice;

- garlic can be overcooked with finely chopped onions and then add tomato puree to them.