Reinterpreting a classic dish by including kombucha among its ingredients is much easier than you can imagine. Not only will you add flavor, but you will also add a lot of interesting properties to your creation, such as organic acids, minerals and vitamins.
The recipe created by @ma_petite_bouchee It's fresh and incredibly easy to execute. Oh, and economical, which is always a plus to take into account. To the excellent source of proteins and essential nutrients such as iron, vitamin B12, omega-3 fatty acids, which mussels contain, you will add the properties of kombucha and, in this case, the virtues of our version with kombucha water. sea: Mūn Kombucha Isotonic.
To make this recipe, you will need:
- 600 g fresh mussels
- 250 ml of Isotonic Kombucha
- 2 cloves of garlic sliced
- 1/2 onion chopped
- 2 tablespoons crushed natural tomato
- 2 tablespoons extra virgin olive oil
- 1 teaspoon rice flour
- 2 dried bay leaves
- Chopped fresh parsley
Time
7 minutes of preparation
12 minutes of cooking
kcal/100g
70.58 Kcal
Estimated price per serving (4 units)
€2.89
Marinara-style mussels recipe with Mūn Isotonic
Elaboration:
- Wash the mussels under cold water and remove the beards.
- In a sufficiently large pot or saucepan, sauté the garlic, onion, tomato and rice flour in extra virgin olive oil for about 4 minutes over medium-low heat, stirring constantly.
- Add the bay leaves and kombucha and cook for another 4 minutes over medium heat.
- Add the cleaned mussels to the pot.
- Cook over medium-high heat until the shells open.
- Remove from the heat and let the sauce sit for a few minutes before serving.
- Sprinkle with fresh chopped parsley and enjoy!
Variations:
- If you don't have rice flour, you can use corn or buckwheat flour instead.
- For a spicy touch, you can add a pinch of chilli to the sauce.
- If you don't have Isotonic Kombucha, you can use any other variety: Natural or Ginger will also be perfect.
The best thing about this recipe is that it goes perfectly with a glass of cold Mūn Kombucha.
