Warm sea salad from Nina Borisova has all chances to be included in the shortlist of your recipes for dinner.
Ingredients
- ½ head of the Romano salad "Belaya dacha"
- 200 g Penne or rigatoni
- 200 g frozen mussels
- 1 lemon
- 1 shallot
- 1 Bay leaf
- 2 sprigs of fresh mint
- 5-6 peas of black pepper
- 1 tsp pickled ginger
- 8 tbsp olive oil
- freshly ground black pepper
- sea salt
How to Make It
- One and a half liters of salted water, cook pasta according to package instructions until al dente. When ready, drain the water, saving 1 tbsp. for the filling. In another pan water, bring to the boil, put the mussels, a quarter of a lemon, Bay leaf and peppercorns. When boiling again, boil for 3 minutes and drain in a colander.
- Bow clean, cut rings. Ginger thinly slice. Mint leaves wash, dry and chop with a knife. Prepare the filling: in a separate bowl with a fork whisk 4 tbsp olive oil, 1 tbsp lemon juice and 1 tbsp of broth from the pasta. In a deep frying pan, heat the remaining oil, put the mussels and onion and fry, stirring, for 3-4 minutes until transparent bow. Add boiled pasta and warm it all together.
- Lettuce to wash, carefully dry, to arbitrarily pick and serve onto plates. Sprinkle pasta with mussels, sprinkle with ginger, mint leaves and pour with the dressing. Season with salt and pepper to taste.
