Mussels of the senses
Mussels of the senses

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, mussels of the senses. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mussels can be cooked with or without shells and have been declared the best seafood by the Monterey Bay Aquarium as the method of farming them is environment-friendly. They are also a nutrient dense food. Mussel (/ˈmʌsəl/) is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats.

Mussels of the senses is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Mussels of the senses is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have mussels of the senses using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mussels of the senses:
  1. Get 10 mussels
  2. Get oil
  3. Take 2 regular onions
  4. Make ready 3 cloves garlic
  5. Take 1 can tomato paste
  6. Take 2 peppers (green)
  7. Get 150 g barrel aged feta cheese
  8. Make ready salt
  9. Prepare pepper
  10. Take cinnamon

The shellfish are sought after by crabs He said exactly what part of the mussels is able to receive smells is unclear, but they likely learned to respond to odors through evolution due to years. Unionid Mussels (also known as naiades or freshwater mussels) have bilateral symmetry. The two shell halves (valves) are identical in size and proportions, and the only difference between them is where the shells fit together. The valves typically have two kinds of interlocking structures that serve.

Instructions to make Mussels of the senses:
  1. Clean the mussels thoroughly with water.
  2. Put a little oil in a large deep frying pan, so that it covers the bottom.
  3. When the oil heats, add the onion finely chopped as well as the garlic, cook a little until golden and then add the mussels.
  4. Add 1/2 cup water, cover the frying pan with a lid and let the mussels cook, so that they open up. If they don't open but remain closed it means that they are not fresh and they are dangerous to eat, so take care!
  5. When you see the mussels open up, add the finely chopped pepper, let everything cook for a couple of minutes and then add the tomato paste.
  6. Stir well from time to time, then add salt, pepper and cinnamon and after you leave the ingredients to cook and combine for 10 minutes take pieces of feta cheese and crumble them into the skillet.
  7. Stir well and constantly, for five minutes, then remove from heat and serve!

Mussel is the common term for members of several families of freshwater and marine bivalve mollusks. This is not a precise grouping, as these families range through three of the five subclasses of Bivalvia: Heterodonta, Paleoheterodonta, and Pteriomorphia. Rote learning of long lists of words must surely be one of the most unpopular types of schoolwork. That said, many schools and language courses have now understood that Thus, we learn with all our senses. Taste and smell also have a role in learning, and feelings play an important part too.

So that is going to wrap it up for this exceptional food mussels of the senses recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!