Composition / ingredients
Cooking method
Frozen mussels should be removed from the freezer in advance and left in the refrigerator for 4-5 hours. Then wash them thoroughly and wait for the excess liquid to drain.
Before proceeding directly to the preparation of mussels, it is worth taking care of the other ingredients, namely:
- peel the onion from the husk, rinse it under cold water, wipe it with a paper towel, and then finely chop it with a knife;
- garlic cloves are also peeled from the husk, and then crushed with a sharp knife;
- wash thoroughly under running water, peel and chop the carrot very finely;
- wash all the greens (green onions, parsley, thyme, rosemary, green onions), dry with a clean dry towel and finely chop;
- grate orange (or lemon) zest on a fine grater.
Boil the mussels, fill with water. Mussels should be completely covered with it, if there is a lot of water, we drain the excess. We put a saucepan with mussels on a high heat, bring the contents of the pan to a boil, then reduce the heat to moderate. Cook the mussels until tender for 6 minutes. Then we extract the mussels, and leave the broth - it will come in handy.
Put a deep frying pan (saucepan) on medium heat, pour olive oil into it. When it warms up well, put onions, carrots and garlic in it. Reduce the heat to a minimum, cook everything together, stirring occasionally, for 4 minutes. Next, add the broth remaining from cooking mussels, cook everything together for another 5 minutes. Then pour in the vinegar, and also add finely chopped thyme, rosemary, green onion, paprika. We also send the zest there. Sprinkle everything with salt, taste, mix. We warm everything together for half a minute. Then pour the marinade into a deep bowl and let it cool, then put it in the refrigerator for 30 minutes.
When this time has passed, fill the mussels with marinade in a suitable vessel, close the lid. We put it in the refrigerator for 3 hours.
Ready mussels can be served to the table, sprinkled with parsley. The treat is stored in the refrigerator for no more than two days.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Orange peel - 97 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- White wine vinegar - 14 kcal/100g
- Rosemary fresh - 131 kcal/100g
- Frozen mussels - 82 kcal/100g
