Seafood salad with mushrooms.

Seafood salad with mushrooms.

Healthy snacks. Healthy food.

INGREDIENTS: Seafood salad with mushrooms.

Seafood cocktail in oil — 200 g;
Mushrooms — 5 pieces;
Carrots — 0.5 pieces;
Onions — 1 small head;
Red Beans — 1 bank;
Vegetable oil — 2 tbsp. spoon.

COOKING PROCESS:

Seafood salad with mushrooms and beans, perhaps, for many will be a novelty … It is interesting in taste and very useful.

Prepare the mushrooms, carrots, onions, beans and seafood cocktail.
With seafood drain the oil from the beans, drain the liquid.

Onions and carrots chop, warm with butter in a pan, season with salt and a little bit later.
Add the mushroom pieces and stew together for three minutes.

Combine all ingredients and mix well. Salad is very juicy and additional refueling it is not necessary, you can add fresh chopped herbs to taste.
Bon Appetit!

Seafood salad with mushrooms.

 

Spicy salad of mussels.

If you do not have wine or you for some reason do not want to add it. Use instead of fish or vegetable broth. You can also use one kind of greenery. Only parsley or just coriander (increase the amount twice).

We need the following ingredients:

• 1½ glasses of white dry wine;
• 24 black mussels, rinse, remove algae;
• 1/4 cup of parsley leaves;
• 1/4 cup of cilantro leaves;
• 2 large tomatoes, ground;
• 150 g of green asparagus beans;
• 1/3 cup vegetable / olive oil;
• 1 long fresh chili, thinly sliced;
• 2 scoops of lemon juice.

Cooking method:

1. Place a large-sized frying pan on a high fire. Pour the wine into it. Bring to a boil. Add the mussels. Cook under the lid, from time to time shaking, 5 minutes. Do not open the sinks yet. Remove all seashells that have not opened. Drain the liquid from the mussels and save it.

2. Clean the mussels from the seashells. Place mussels meat in a large glass bowl. Add parsley and cilantro, tomatoes. Shake to mix.

3. Boil the beans in a large amount of salted boiling water for a couple of minutes to make it soft. Drain the hot water. Rinse the beans under cold water.

4. 1/3 cup of liquid from under the mussels mix with butter, chili and lemon juice. Shake well in a jar with a tightly closed lid. Place salad in plates and pour sauce. Serve immediately.

 

Seafood salad with mushrooms.

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