I like seafood in waves: there was a period of shrimps and lobsters, then there were scallops, octopus, squid, and in recent months - the turn of mussels. I love it in all versions, mussels in the shell and without, from different countries. In case of a quick meal, there is always 500-1000 g of frozen mussel meat in the freezer. This recipe is for them. You can use both mussels in flaps and meat.
- 800 g of mussel meat
- 400 g of tomato puree
- 5-8 cloves of garlic
- 1/3 lemon with zest
- 4-5 cm of ginger root
- cold-pressed unrefined olive or coconut oil
- sea salt
- apple or white wine vinegar
- a bunch (a large handful) of spinach, chard, or kale
- some aromatic greens: oregano or parsley
Heat the oil in a pan with a thick bottom. Add chopped and peeled ginger and garlic. After 30-40 seconds, add finely chopped lemon: pulp and peel. Brown everything over medium heat for 2-4 minutes until an intense aroma appears. Add mussel meat (can be of different quality, if it is obvious to the eyes that there is a lot of ice spraying - rinse the mussels in a colander under cold water). Pour in the trade wind, add salt, bring to a boil and reduce the heat.
After 5-7 minutes, add herbs. Cook for a few more minutes. It is delicious both cold and hot.
Heat the oil in a pan with a thick bottom. Add chopped and peeled ginger and garlic. After 30-40 seconds, add finely chopped lemon: pulp and peel. Brown everything over medium heat for 2-4 minutes until an intense aroma appears. Add mussel meat (can be of different quality, if it is obvious to the eyes that there is a lot of ice spraying - rinse the mussels in a colander under cold water). Pour in the trade wind, add salt, bring to a boil and reduce the heat.
After 5-7 minutes, add herbs. Cook for a few more minutes. It is delicious both cold and hot.
