Table of contents:
Roast with mussels
2 servings
Pour the beans overnight with cold water, then rinse, add fresh water, and cook over low heat until they become soft. Throw the finished beans in a colander to glass the liquid. Clean the mussel shells with a brush, rinse thoroughly in cold running water, immerse in boiling water and cook over low heat for half an hour (until the mussels open). Remove the mussel meat from the shells, put it in an enamel bowl, salt, stir and let stand at room temperature for 7-10 minutes. Peel the carrots, wash and grate on a coarse grater. Peel the onion, wash and chop finely. Heat half of the olive oil in a frying pan and fry the onions and carrots in it. In another skillet, heat the remaining oil and fry the mussels and beans in it. Mix the contents of both pans, add tomato juice, fish broth and salt to taste.Simmer over low heat until tender. 5-7 minutes before the end of stewing, add lemon juice and chopped garlic cloves. When serving, garnish the dish with chopped basil herbs.
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