430
Calories
32.8g
Protein
27.6g
Fat
12.9g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 5 ml (1 tsp)
- Cherry tomato - 100 g (7 pcs)
- Garlic clove - 6 g (2 pcs)
- Salt and pepper - 0.3 g (1 pinch)
- Basil - 0.3 g (1 pinch)
- Mussel, cooked - 180 g
- Iceberg lettuce - 40 g
- Cream 30% - 60 ml
How to make:
- Preheat pan for the mussels
- Place frozen mussels into the pan, cover mussels and let cook until all of them have opened up, about 3-4 minutes (or use unshelled and frozen mussels for cooking, boil them for 2-3 minutes in boiling water before cooking)
- Add tomato (for this blend it in a blender until homogeneous), salt, pepper, garlic, herbs, and olive oil to the mussels. Stir well, put the heat down to low and cook for 5 minutes
- Serve with iceberg lettuce
