Recipe: Stewed mussels - in garlic-tomato sauce. Mussels in tomato sauce (step by step recipe with photo)
I really love fresh mussels. Not the ones that are sold frozen, and not the ones that are canned in oil or brine. No, only the freshest, recently caught. Only they have one unique taste and the scent that makes these "oysters for the poor" a delicacy. It is completely unrealistic to buy fresh mussels in Moscow, since even if they could have been brought from somewhere, they would not have arrived alive. Therefore, if I manage to visit somewhere by the sea, for example, in Spain, I do not miss the opportunity to prepare these wonderful seafood. Mussels can be cooked quite simply and quickly, without bothering too much, or you can try a little by cooking them in garlic tomato sauce... This recipe can be useful for those who have access to fresh (not frozen!) Mussels.
Kilogram fresh mussels it is quite possible to feed three or four people to their fill, even despite the fact that the bulk of them are shells - they are so nutritious!
First, the mussels must be rinsed under cold running water and pulled out by pulling from the pointed edge of the shell to the opposite, the algae-like part with which the mussel was attached while in the sea. At the same time, it throws out split or open shells - the mollusk is already dead in them, and it is not yet known how long: such mussels will, at least, have a very unpleasant taste and smell, and as a maximum, may not have the best effect on the health and well-being of the eater.
We clean and crush the cloves of garlic, covering them with the flat side of the knife and hitting it with your palm - this way the garlic will better give its juice. The crushed cloves can be lightly chopped without too much zeal.
Pour into a saucepan with high sides olive oil and fry the garlic on it for one minute. Now add mashed tomatoes to the pan in own juice... But before that it is better to remove the pan from the heat, because otherwise the oil will "shoot".
Pan with tomato puree put on fire and bring to a boil. You can add a little freshly ground black pepper from the mill, but you don't need salt - mussels are already salty by themselves, because they lived in salted sea water, and she still remained in their closed shells.
Let the sauce simmer for a couple of minutes, and then dip the mussels into it. The shells will immediately begin to open gradually under the influence of temperature.
Cooking mussels, stirring occasionally, until all the shells are completely open. This usually takes no more than five minutes.
After that, cover the pan with a lid and turn off the heat. Thus, the mussels reach full readiness three more minutes.
Serve the finished mussels along with the sauce in which they were stewed. It is very tasty to dip a piece of fresh crispy baguette in such a sauce)))
Although bread may not be needed, because mussels are already very satisfying, besides, the process of eating them is long and unhurried, which means that proper saturation comes gradually, and it is impossible to overeat them - the brain is "stop!" will say on time, and not when it is too late))))
Bon Appetit!
Cooking time: PT00H20M 20 min.
Estimated Serving Cost: RUB 50
Mussels in tomato sauce are an exquisite and sophisticated dish. Real gourmets will be able to appreciate this treat. The tomato sauce turns out to be incredibly tasty, moderately spicy and pleasant. I especially like the aroma of the dish.
By the way, such mussels in tomato sauce act as independent dish... But you can serve it with some side dish. And, and buckwheat, and rice, and potatoes will do.
I want to draw your attention to some of the subtleties of cooking. Firstly, tomato juice it is better to use unsalted. Can be cooked from fresh tomatoes... Only first, remove the skin from the vegetable and, after chopping, rub through a sieve to get rid of the grains.
Secondly, the sauce should be very thick. Third, adjust the taste based on your own preferences. You can make it spicier by adding red hot peppers and garlic. I prefer more soft taste so I didn’t add these products.
Finally, fourthly, the mussels are cooked very quickly during heat treatment... If you overexpose the saucepan on the stove, then the mussels will disintegrate and turn into something very ugly and unappetizing.
Cooking steps:
Ingredients:
Mussels 400 g, juice (tomato) 500 ml, sugar 1 tbsp. spoon, salt 1 tsp, vinegar 30 ml, spices (indicated in the recipe) to taste.
Mussels are pretty easy to cook, so I buy them a lot. Most often I do, but there are other interesting recipes with them. If you love seafood, then don't be afraid to cook it at home. Mussels are well absorbed by the body, give strength and energy. I offer you one today interesting recipe which I prepared with step by step photos so you can repeat it in your kitchen. We will cook mussels in tomato sauce with garlic. This dish may well qualify for a restaurant level, so feel free to start. 
- 400 grams of boiled and frozen mussels,
- ½ onion,
- ½ carrots,
- 1-2 cloves of garlic,
- 1.5 tables. l. tomato paste
- ½ glass of water,
- 2 tables. l. vegetable oil,
- salt, pepper to taste.
Recipe with photo step by step:
For overcooking vegetables, we need carrots, garlic and onions: we grind them. Rub the carrots on a medium grater, and chop the onion and garlic into cubes with a knife. Then we fry vegetables together with garlic with the addition of vegetable oil. 
Add to the fried vegetables all tomato paste... We fry for a few more minutes. To prevent tomato paste from being bitter, it is advised to fry it. 
Pour boiled-frozen mussels with boiling water, leave for 5-7 minutes. This will make them soft and almost ready to eat. Only after soaking, we drain the water and clean the mussels: inside there are “beards”, so to speak, which I cut off with culinary scissors. And you can cut it off with a knife, as it is more convenient for anyone. 
Pour water into vegetables with tomato paste, stir until sauce is obtained, simmer for another 5 minutes, and then add all prepared mussels to the sauce. Simmer the mussels under a lid over low heat for a few more minutes, so that they are soaked in the sauce. After 3-4 minutes, the dish is ready. 
Ready-made mussels in tomato sauce are ideal for spaghetti, for
