Oven-Made Mussels
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Oven-Made Mussels

Rosi TrifonovaRosi Trifonova
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Oven-Made Mussels
18/11/2013
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Preparation
15 min.
Cooking
45 min.
Тotal
60 min.
Servings
3-4
"Like the old sea dogs taught us - oven-baked, with lots of spices and gusto - the tastiest mussels out there."

Ingredients

  • mussels - 6.5 lb (3 kg), with their shells
  • oil - 2/5 cup (100 ml)
  • onions - 1 head
  • tomatoes - 26.5 oz (750 g)
  • carrots - 7 oz (200 g)
  • flour - 1 1/3 tbsp (20 g)
  • bay leaf
  • tartaric acid
  • salt
measures

How to cook

Place the well-washed mussels in boiling water so that their shells open up. Remove the flesh, wash and put it to boil with bay leaf in a bit of acidified water. Stew the finely chopped onion in the oil. Add grated carrots and sauté well.

Sprinkle it with flour and stir. Pour in the mussel broth and juice from the 4-5 tomatoes through a sieve. Remove the mussels from the broth and place in a tray. Add the steamed vegetables and arrange round slices of the remaining tomatoes on top.

Add salt to taste and bake in the oven at a moderate temperature.

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