Mussel meat is characterized by a pleasant delicate taste, high nutritional value and highly effective medicinal properties, it is useful for improving metabolism, stimulating the process of hematopoiesis, increasing overall tone, strengthening immunity. It is also recommended for various blood diseases, high radiation. Mussel meat is characterized by a high content of glycogen and minerals.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 30 pieces Mussels
- 5 pieces Champignons
- 1 piece Leek
- 100 gram Mozzarella
- 2 tablespoons Mayonnaise
- Olive oil
- Salt
- Black pepper
Ingredients
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Instructions
- These mussels I "caught" in the local supermarket! The taste of New Zealand mussels differs from the Far Eastern ones. Sea mussels, to my taste, are much tastier and more tender.
- In a wide saucepan, bring the water to a boil. Turn off the stove and lower our mussels into boiling water for 10 minutes.
- Open the doors and place the mussels "tongue" on one of them, laid out on a baking sheet.
- Filling for mussels. Finely chop the leeks and mushrooms. Fry in olive oil for 10 minutes, transfer to a plate and let cool.
- Add 1-2 tablespoons of mayonnaise or sour cream to the cooled filling, add salt and pepper to taste.
- The filling is spread on the mussels.
- Cover with grated cheese and place in the oven until the cheese is browned. Sprinkle with herbs before serving!
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