"Leviathan" - mussels in sour cream
You will need
- - 700 g of frozen boiled mussels without shells;
- - 2-3 tomatoes;
- - 250 g sour cream;
- - 200 g of hard cheese
- - medium onion;
- - 2-3 cloves of garlic;
- - Fresh leaves of basil, oregano, parsley;
- - white, black pepper, turmeric, salt, and other spices to taste;
- - olive oil for frying.
Thaw the mussels and rinse them well in running water, removing sand and algae. Finely chop the onion, garlic and tomatoes. Grate the cheese on a fine grater, chop the greens.
In a hot nonstick fry pan, fry onions and garlic until lightly golden. Squeeze the mussels to keep as little moisture as possible in them and add to the pan. Pour in the spices and mix thoroughly. Fry until all the liquid has evaporated.
Add chopped tomatoes and stew the mussels in their juice, stirring constantly. When the tomatoes are soft, add sour cream and mix.
Add salt to taste, add basil, parsley and turmeric, simmer for a few more minutes.