Mussel Casserole with Herbs
Mussels provide complete protein, iodine, selenium, and vitamin B12, while tomatoes and fresh herbs add flavor and some fiber. The egg mixture makes the hot casserole firm and juicy.
Rinse the mussels (500 g), add lemon (45 g), table salt (to taste), black pepper (to taste), and cumin (2 g), and leave to marinate for 2 hours.
Peel the tomatoes (300 g) and dice them. Finely chop the onion (100 g) and garlic (10 g), and chop the parsley (15 g), cilantro (15 g), and dill (15 g).
Fry the onion and garlic in olive oil (60 g) for 3 minutes. Add the parsley, cilantro, dill, tomatoes (300 g), and tomato paste (15 g), add a little water, and cook for 5–7 minutes.
Place the mussels in a greased dish and spread the vegetables on top. Whisk the eggs (150 g), pour them over the casserole, and bake for 20–25 minutes at 180°C.
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