Seafood mussels with Mūn Kombucha Isotonic

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

Elaboration:

1. Wash the mussels under cold water and remove the beards.
2. 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.
3. Add the bay leaves and kombucha and cook for another 4 minutes over medium heat.
4. Add the cleaned mussels to the pot.
5. Cook over medium-high heat until the shells open.
6. Remove from the heat and let the sauce sit for a few minutes before serving.
7. 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.