Mussels provide protein, iodine, and iron, while the pomegranate sauce brightens the flavor without heavy breading or dough. The dish turns juicy, spicy, and especially good as a warm low-carb appetizer.
Mussels in shells, Pomegranate juice, Olive oil, Almonds, Soy sauce, Ginger, Lemon, Garlic, Cilantro, Allulose, Sesame oil, Chili
Slice: 15 min. Mix: 7 min.
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Odessa
Rinse the mussels in shells (1000 g) and discard any that stay shut after a light tap. Toast the almonds (20 g) briefly in a dry pan and chop them coarsely.
Heat the olive oil (30 g), add garlic (9 g), ginger (10 g), and chili (3 g). After 20-30 seconds add the mussels, pour in pomegranate juice (150 g) and soy sauce (15 g), and stir in allulose (5 g).
Cover the pan and cook for 5-7 minutes until the mussels open and absorb the sauce. Finish with sesame oil (5 g), chopped cilantro (6 g), and the almonds.
Before serving, add lemon juice (10 g) and bring the dish to the table right away while the sauce is still hot. Discard any shells that stayed closed after cooking.
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