Recipe: Oysters on the red seed

Let us immediately address the most pressing issue of oyster preparation. Although some fear preparing fresh oysters, the rules for safe oyster preparation are very simple. The basic rule is: cook only tightly closed mussels, eat only oysters that opened during cooking. Another very important rule is that it is better to use it on the day of purchase. When you bring them home from the store, put them in the refrigerator ASAP. So tip – on the day you buy oysters, you shouldn’t stop for coffee after buying. One last rule to keep in mind is to keep it in very cold water when you start cooking, and you can add more ice cubes to it.

The trick is that the shells you buy and use should still be alive. And alive those tightly locked in their shells. Soon the open ones start to spoil. Before preparation, if the room is warm, start opening. If you put them in cold water or tap them on the peel and they are able to close, that’s still fine. So when you follow these rules, you really don’t have to be afraid. However, you can also buy frozen, vacuum-packed mussels already cooked, usually with only half the shell. However, it is a little more expensive.

Oysters, even if they have already been cleaned, are no longer an impossible purchase. They are not always available when they are available, but they are available in supermarkets and at fishermen or fish markets.

Why do you enjoy this dish? The main and most important reason is that shells are incredibly cool! Forget the myth that shells are squishy or rubbery. If they are prepared incorrectly. Not well cooked and really overcooked. In fact, this applies to most foods, so mussels are really nothing special. When bathed in a wonderful tomato-wine sauce, it’s divine. Perhaps the most magical moment in eating is soaking bread in this wonderful sauce. So be sure to serve your favorite fresh bread in addition, because not a drop of the sauce will be left in the end. It’s very very very good. Serve the dish with a large bowl of salad.

Shellfish are not only excellent, they are healthy and cheap, and their cultivation does not burden the marine environment:

They are an excellent source of omega-3 polyunsaturated fatty acids and are also rich in vitamin B1, protein and minerals.

Usually you get one and a half kilograms of mussels in one package, and they are packed in a larger white package with a transparent lid. Most of them have already been cleaned and do not require much attention before preparation (more below).

The coastal Slovenian mussels, from which the mussels most often come from our stores, grow in the clear sea, so they are really safe. However they do not travel far to reach our plates. In addition, oysters are environmentally friendly to the marine environment, do not need a lot of space, and are easy to grow.

Before we look at how quickly and easily you can prepare mussels for red bozzara, here are some excellent seafood. Fish ideas:

Simple fried squid

Great fish soup with lots of vegetables

Salmon with Parmesan Lid and Roasted Broccoli

Octopus with potatoes is a little different

Whole fish with tomatoes baked in the oven

Shrimp in fresh tomato sauce

Salad with mackerel, lemon and ginger

stuffed squid

More ideas for cool fish or . Marine pampering can be found under the fish label.

Discover more excellent and healthy recipes at http://www.sitfit.si/!

Prepare


Ingredients (serves 2-4 people):

1500 gm fresh (or frozen) mussel shells or poultry

2 tablespoons (olive) oil

1 small onion chopped

4 garlic cloves, grated

1 deciliter of white wine

3 dcl of tomato puree

2 fresh tomatoes (optional)

1/2 teaspoon oregano

A bunch of fresh parsley

pepper to taste

Lemon slices for serving

Prepare

Remove mussels from vacuum-packed containers and immediately transfer them to very cold water. Add a few ice cubes if desired (if it’s really warm in the kitchen). Prepare another bowl of cold water. Rinse each peel individually under cold running water and remove any hair if desired. Just grab them and pull them, and they will come. If there is a small crust on the peel, remove it with a knife. If anything already stuck to the shell doesn’t come off easily, leave it on, as it won’t be removed even during cooking. If the peel remains open after soaking it in cold water, discard it and get rid of the cracks as well. Work quickly so that the warmth of your hands does not tempt her to open up. Then place each peel individually in a different bowl of cold water. There should be waiting for you to use.

In a large saucepan, heat the oil and stir the onions over the heat, then add the garlic. Stir and cook for another minute or so. Add fresh tomato cubes, then marjoram and wine. Stir and wait for the wine to boil (until there is no liquid left). Add the mashed tomatoes and most of the chopped parsley and stir. Add pepper to taste. When the liquid boils, remove the mussels from the water and add them to the aromatic sauce. Stir well and cover the pot. Cook for 10 minutes, shaking the pot twice in between. When the mussels open, they are cooked. Do not cook for too long as it will shrink completely.

Serve the mussels with the sauce, add a slice of lemon each one can sprinkle over the mussels, sprinkle with the remaining chopped parsley and serve. In addition, it goes well with bread, with which you spread the sauce to the last drop, and a large bowl of salad. Oysters can also be served in sauce with spaghetti.

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