Filter
Reset
Sort ByRelevance
Azucena Overman
Mussels in tomato sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Find the mussels: put them in a container with cold water, wash them and remove broken shells and shells that remain open, even after tapping on the edge of the box. Place the mussels in a large (mussel) pan.
-
Pick the basil leaves, stack them and cut into strips. Preheat the oven to 200-225 ° C.
-
Heat the oil in a saucepan with a thick bottom and fry onion and garlic. Stir in the tomato puree and stir-fry for 1 minute. Add the tomato pieces with the juice and bring it to the boil. Remove the pan from the heat.
-
Bring the mussels to the boil with no additional moisture on high heat; the mussels release enough water themselves. As soon as the mussels come up, pour the sauce and scoop the mussels.
-
Cook the mussels until all the shells are open. Put in the basil leaves. Meanwhile, according to the instructions on the packaging, bake the pre-baked ciabatta.
-
20 minMain dishonion, traditional olive oil, tomato cubes, chilled tapenade of sundried tomatoes, zucchini, vegetable stock, bunch onion,tomato courgette soup -
30 minMain dishWhite rice, cucumber, White wine vinegar, chicken breast, traditional olive oil, ketjapmarinademanis, Ketchup, tap water, peanut butter, sambal oelek, salt,hot chicken with cucumber salad -
25 minMain dishcrumbly potatoes, pan tostado with garlic, herb butter, Scottish salmon fillet, cucumber, iceberg lettuce with frisée, honey mustard dressing,salmon with crispy crust -
25 minMain dishfresh thyme, bunch onion, Bettine Blanc goat cheese 45, chicken breast, Ardennes ham, unsalted butter, poultry feast, liquid honey, Japanese soy sauce,chicken filet stuffed with goat cheese with honey gravy
Nutrition
815Calories
Sodium0% DV0g
Fat35% DV23g
Protein128% DV64g
Carbs28% DV84g
Fiber0% DV0g
Loved it