Mussels in tomato sauce: video recipe
People used to eat mussels in ancient times. This type of molluscs was also loved in ancient Rome. And in France, mussels were called “oysters for the poor.” But today they are a highly regarded delicacy. When frozen, they can be easily found commercially. Many different dishes are prepared from this seafood – for example, mussels in tomato sauce.
Mussels are valued not only for their delicate taste, but also for their high content of nutrients. This type of seafood contains: – a lot of mineral salts and proteins; – zinc, boron, iron, phosphorus, calcium, iodine; – glycogen and antioxidants; – vitamins A, B6, B2, B1, C, D, E.
It is recommended to eat mussels in case of atherosclerosis, diabetes mellitus, anemia, as well as in old age
According to many nutritionists, mussels contain even more protein than fish or veal. At the same time, the fat content in these molluscs is minimal. Low-calorie seafood can be enjoyed by those who lead an active lifestyle and watch their figure. Diet mussel meat is useful for normalizing metabolism, improving immunity and increasing vitality.
Mussels in tomato sauce: recipe
To prepare mussels in tomato sauce, you will need the following ingredients: – 3 large tomatoes; – 300 grams of frozen peeled mussels; – 1 carrot; – 1 onion; – 0,5 tsp thyme; – 1 tbsp. l. flour; – 1 clove of garlic; – 0,5 tsp oregano; – 1 chili pepper pod; – greens of basil or parsley to taste; – olive oil; – lemon juice to taste; – 1 pinch of brown sugar; – salt and ground pepper to taste.
Remove the mussels from the freezer and defrost them under running warm water. Remove any protruding fibers and roots from the shellfish, but do not gut them. Rinse the mussels thoroughly again, then place them in a colander to completely drain the water from the seafood.
Peel the onion and chop it finely. Wash and peel the carrots, then coarsely grate or chop them into small pieces. Heat olive oil in a skillet and add onions. Salt it and fry it. When the onions are tender, add the chopped carrots to the skillet. Stir occasionally and fry the carrot-onion mixture for a few minutes. Chop the peeled garlic finely, then add it to the sautéed vegetables.
While the vegetables are roasting, start making the tomato sauce. It is better to remove the peel from the tomatoes. To make it easy to remove, wash the tomatoes before that and pour boiling water over them. Grind the tomato pulp on a grater or in a blender. You can also rub it through a sieve.
Combine the mixture with flour, then add oregano, thyme and pepper. Stir well again, then add the tomato paste to the fried carrot-onion mixture. Cut the chili peppers into thin strips and place them in the tomato sauce. While stirring, bring the sauce to a boil and then remove from heat.
Mussels in tomato sauce go well with rice or pasta. After boiling the side dish, serve it along with seafood
Heat a little olive oil in a separate frying pan and put the mussels in it. Fry them over medium heat until juice forms. Drain it and then add some more oil to the pan. Salt the seafood, add brown sugar and stir.
Fry the clams until golden brown. When the mussels are completely cooked, add the tomato sauce to them, stir, and then cook over low heat for 10 minutes. This will infuse the sauce with the shellfish aroma. Add a small amount of lemon juice to the finished dish. Before serving, garnish the mussels in tomato sauce with a lemon wedge or sprinkle with chopped herbs.