Description
Our favorite quick summer dish.
Ingredients
-
Mussels
2 kg
-
The Apium graveolens Dulce
1 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Garlic
3 tooth
-
Dry white wine
400 g
-
Vinegar
2 Tbsp
-
Soy sauce
3 Tbsp
-
Brown sugar
-
Cherry tomatoes
10 piece
-
Chili
-
Olive oil
3 Tbsp
-
Black pepper
-
Greens
Cooking
Wash the mussels under running water with a brush.
Boil in boiling water for about a minute to open. If mussels have not opened, discard them.
Remove algae by mussels to stay in the sea for the stones.
Chop the peeled and washed onions, garlic, carrots. The cherry tomatoes cut into two pieces, chop the celery and chili pepper.
Sauté the vegetables in olive oil until transparent.
Add cherry tomatoes, sauté with the vegetables for about a minute.
Add rice or white balsamic vinegar.
Add soy sauce, mix well.
Pour in the wine, add the cane sugar, chili pepper to taste.
Boil for 3-4 minutes.
Add the mussels. Cook on medium heat for 5-7 minutes, from time to time to mix.
To serve, sprinkle with herbs.
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