These sea creatures or delicacies were caught with our own hands during our vacation in Crimea.
Cooking them is very simple - you can cook them with dill in boiling water for 10-15 minutes. And also bake over the fire. With lemon and basil, mussels acquire a refined and more refined taste.
Try it!
Ingredients:
- fresh mussels
- lemon
- basil
- salt
- water
How to cook:
1. In the photo below, our catch is about 2 kg of wild mussels, 1 rapan and 1 oyster. Everything is freshest and only from the garden.
2. First, the mussels need to be peeled. As you can see from the photo, they are overgrown with sea grass and moss, covered with sand and hard sediments.
It can take an hour to clean, but you need to hurry to keep the mussels fresh and not open.
Eat an oyster at once. About this in another publication. Rapan is boiled, like mussels in water.
3. Peeled mussels, for this it is best to use a small knife and a lot of running water, look better.
They are not as beautiful and the same as from the store, but natural and straight from the sea garden.
4. You will need a saucepan and water for cooking. It needs to be brought to a boil. And only put our prepared mussels in boiling water. We also throw the rapana here.
5. As soon as the seafood water boils again, add half the lemon in slices and a third of a bunch of fresh basil. Salt to taste.
6. Cook the mussels for about 10 minutes after boiling. But perhaps less. As soon as the doors have opened, the mussel is ready and can be removed.
Important! Wild mussel is rather dirty (the shops sell mussels from farms where they are clean) and therefore you cannot cook a wild grouse in a sauce made from cream or white wine. Even frying with onions and slicing the cheese on top will not work, since it is very difficult to wash and clean the shutters after the sea.
Such delicacies are easier to boil, like crayfish, and to eat carefully, removing the contents of the valves with a spoon, or by hand.
All the same it is very tasty, fresh and Crimean style.
Bon Appetit!
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This material belongs to the author of the "Culinary Notes on Everything" channel, that is, to me, and it was previously published by me personally in my blog channel on the platform Pulse.
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