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Mule w white wine and tomatoes.
Mussels for centuries are considered to be aphrodisiacs. All thanks to the minerals they contain - zinc and selenium, which have a great effect on fertility and sexual performance.
The preparation of clams can seem difficult. Nothing could be more wrong, although preparing them is a bit laborious. When you decide to buy mussels, you should remember a few rules:
When we buy them fresh, they should be thoroughly cleaned.
Return attention to whether the shells are open - if so, it means they are not fresh.
It is different after cooking. When after removing from When cooking, the mussels will not open, we should not eat them.
Keep the mussels and clams in the refrigerator in the package, wherein
were bought. After purchase, it's best to prepare them right away,
but they can also stay in the refrigerator for 2-3 days (remember that them
eat longer you keep the more of them will be dead and not
edible).
You absolutely shouldn't put mussels in a bowl after purchase
with water! If you take them out of the box you bought it in right away
clean and boil.
Fresh mussels are best purchased at fish markets or verified fish stores where they don't will sell us old, in this case dead goods.
Mussels in white wine and tomatoes
INGREDIENTS (for two servings):
1 kg of fresh mussels - clams,
2 small shallots or 1 onion
2 cloves of garlic,
4 tablespoons of olive oil
1 can sliced tomatoes in brine, peeled,
10 cherry tomatoes,
1 glass of white wine,
salt and freshly ground pepper
Additionally:
you can serve fresh baguettes or garlic croutons with butter or olive oil,
use basil leaves, parsley or watercress for decoration,
and if you like aromatic or spicy you can add seasoning to the kitchen chili, oregano or thyme (whatever).
PREPARATION:
Rinse the mussels under running water, scrape them off growths (looking like small shells and sticky "moss" - this thanks to him the mussels stick rocks) . Discard damaged shells. Tapping open shells in the table top and if they do not close, throw it - it means they are dead, not fresh and you can get poisoned. Every shell scrub with the brush and then thoroughly down the bottom rinse and strain into a colander.
Peel the shallots and garlic, cut into thin slices.
In a large, deep frying pan or saucepan, heat it over medium heat olive oil, have gone soft shallots and garlic.
Then pour in wine, and in a moment canned chopped tomatoes.
Season salt and pepper. Add some thyme, parsley, and chili - as desired.
Cook it few minutes.
Meanwhile, cut the cherry tomatoes in half and put it in the pot.
Wait for the broth to boil and add mussels, cover, increase heat and cook until the mussels open, which may take about 6 minutes. Shake the pan occasionally to mix the mussels.
Put on plates. Sprinkle with green leaves of basil, parsley or watercress.
Pass that fresh, bright bread or croutons, dipping them in tomato sauce.