Mussels with salami and tomato sausage – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 655, total fats 30 g., saturated fats 5 g., proteins 61 g., carbohydrates 24 g., fiber 2 g., cholesterol 29 mg., sodium 1981 mg., sugar – g. 
Photo of the dish:Anthony Achilleos Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg fresh mussels, rinse thoroughly with a brush, remove barbs
- 120 gr. salami sausages, cut into strips
- 1 tsp fennel seed, grind
- A pinch of red pepper flakes
- 1/2 tbsp. dry white wine or slightly salted chicken broth
- Backstage tomato sauce
- Coarse salt
- 3 tbsp. l olive oil
- 1/2 tbsp. torn fresh basil leaves
- White bread for serving (optional)
Recipes with similar ingredients: garlic, salami, fennel seeds, tomato paste, white wine, plum-shaped tomatoes, mussels, basil, white bread, red pepper flakes
Recipe preparation:
- Heat in a large saucepan at a moderate heat. olive oil. Add salami sausage, fennel seeds, pepper cereal and fry, stirring, until golden brown, 2 – 3 min. Add tomato backstage sauce, 1/4 tbsp. water and 1/4 tsp salt boil.
- Add the mussels to the pan, cover and cook until shells will not open, 6 – 9 min. At the end of cooking, remove mussels that did not open. Add basil to the pan. Serve mussels with bread.
