Description
This dish will definitely appeal to fans of seafood. Mussels have a pleasant sweet taste and combine well with vegetables.
Ingredients
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Mussels
250 г
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Cabbage
250 г
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Carrots
50 г
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Leeks
50 г
-
Figure
100 г
-
Sunflower oil
3 ст. л.
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Soy sauce
2 ст. л.
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Parsley
-
Salt
Cooking
Carrot peel and grate on a grater for Korean carrot. Young cabbage finely chopped. The white part of the leeks cut into thin half-rings.
Mussels to defrost and boil for 3-4 minutes. Boil the rice until tender in unsalted water.
In a saucepan heat up the vegetable with lemon and cook the carrots for 5 minutes over medium heat.
To the carrots add the leeks and cook for another couple of minutes.
Then add the mussels, cook a further 2 minutes.
Add the rice, cabbage, chopped parsley and pour soy sauce. To taste you can add salt.
Mix well and cook for another 2 minutes.
Serve the salad warm.
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