Light and tender dish. It can serve as an appetizer on the festive table, and as a dietary second course. For seafood lovers.
Cook: 20 mins (your 10 mins )
Servings: 4
Ingredients
Mussels – 300-400 g (peeled)
Tomatoes – 2 pcs.
Onions (sweet) – 1/2 pc.
Fresh basil – 5-7 leaves
Salt
Black pepper
Lemon – 1 pc.
Olive oil – 2 tablespoons
Directions
Cut the tomatoes into thin slices and place them in one layer on a plate.
Cut the red sweet onion into thin half-rings and place on a platter over the tomatoes. Salt slightly. If you use ordinary onions, I advise you to pre-soak them in water or scald them with boiling water.
Chop the basil and place it on a dish.
In a bowl, emulsify lemon juice and olive oil. Add black ground pepper.
If using fresh mussels, wash and peel them thoroughly, place in a saucepan, and place over medium heat. When the shells begin to open, cover, reduce heat, and cook for 7-10 minutes. If using frozen mussels, place them in a skillet and simmer for 5-7 minutes after defrosting.
Place the mussels on a platter. Drizzle with the prepared emulsion. Let it brew.
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