Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mussels of the senses. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Mussel (/ˈmʌsəl/) is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated. Mussel is the common term for members of several families of freshwater and marine bivalve mollusks.
Mussels of the senses is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Mussels of the senses is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook mussels of the senses using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mussels of the senses:
- Take 10 mussels
- Take oil
- Get 2 regular onions
- Prepare 3 cloves garlic
- Prepare 1 can tomato paste
- Make ready 2 peppers (green)
- Make ready 150 g barrel aged feta cheese
- Take salt
- Get pepper
- Get cinnamon
A mussel is much like a clam; it lives in a shell and thrives in salt or fresh water rivers, streams, tidal water and lakes. Various mussel species are also favorite dish among shellfish lovers as well as a hated pest in lakes and rivers. External anatomy: The mussel's external shell is composed of two valves that protect it from predators and desiccation. Protruding from a valve is an enlarged structure called the umbo, which indicates the dorsal surface of the mussel.
Steps to make Mussels of the senses:
- Clean the mussels thoroughly with water.
- Put a little oil in a large deep frying pan, so that it covers the bottom.
- When the oil heats, add the onion finely chopped as well as the garlic, cook a little until golden and then add the mussels.
- Add 1/2 cup water, cover the frying pan with a lid and let the mussels cook, so that they open up. If they don't open but remain closed it means that they are not fresh and they are dangerous to eat, so take care!
- When you see the mussels open up, add the finely chopped pepper, let everything cook for a couple of minutes and then add the tomato paste.
- Stir well from time to time, then add salt, pepper and cinnamon and after you leave the ingredients to cook and combine for 10 minutes take pieces of feta cheese and crumble them into the skillet.
- Stir well and constantly, for five minutes, then remove from heat and serve!
Foot: Like most bivalves, mussels have a large organ referred to as a. When I first heard of green-lipped mussels from New Zealand, I didn't think they'd really be green. Maybe ever so slightly dark greenish black on a As soon as Tom and I walked into The Mussel Pot, I lost all sense of the kitschy, tourist trap vibe and decided that their exterior was just good marketing. Mussels can be cooked with or without shells and have been declared the best seafood by the Monterey Bay Aquarium as the method of farming them is environment-friendly. They are also a nutrient dense food.
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