Mussels with vegetables in white sauce

Category: Fish dishes

Ingredients
Mussels ready in a package	450-500 grams
Bulb onions	1 PC. average
Sweet pepper	1 PC. medium (yellow and red)
Dry or semi-sweet white wine	100 ml.
Chicken broth transparent	200 ml. (can be replaced with water)
Wheat flour	1 tbsp. l.
Garlic	1 clove
Butter	15-20 grams
White sugar	1 tsp
Bitter red pepper	5-6 rings
Fresh parsley	1 tbsp. l. chopped
Lime pepper	to taste (can be replaced with freshly ground white pepper)
Salt	taste

Cooking method

Put the mussels from the bag into a bowl and thaw. Packed mussels are sold ready-to-eat, boiled (if they are not in shells). But, mussels need to be prepared for further cooking. Sometimes a bunch of threads sticks out of the meat for attaching the mussel, which needs to be torn off, everything else can be left alone. You can find there small gills and something else related to the mussel organism. I open the mussels like butterflies, basically tear off the bundles of threads and take out the gills along the way (like small combs) if they are clearly large and clearly visible. Rinse prepared mussels in water, since they may still contain pebbles and sand (this is a property of shells), algae.

Cooking vegetables and other foods.

Put a saucepan on the fire, dissolve the butter in it, add the garlic (crush with a knife), sugar, bitter pepper, salt, lime pepper - heat over the fire.

Add onions, bell peppers, cut into pieces - simmer until soft, half cooked, do not boil until completely soft, about 3-5 minutes.

Add flour, fry a little.

Add white wine, boil for 2-3 minutes.

Add chicken broth, let it boil and add mussels, reduce heat to low and simmer mussels for 3-4 minutes, no longer, so that mussels do not turn out hard and rubbery. Stir periodically.

Add the parsley, stir, turn off the heat, close the lid and let it brew for 3-5 minutes. We taste it, adjust it if necessary.