Shrimp and mussels on potatoes
Description
The dish is prepared without unnecessary complications. Recipe for cooking shrimp and mussels on potatoes. The finished dish can be served at the table.
Instructions
- 1
Step 1
Alternately drain the shrimp and mussels in a colander, allowing all the sauce to drip off. Transfer the shrimp and mussels into separate bowls. Peel and mince the garlic. Wash the tomatoes, make a cross-shaped incision on top, pour boiling water over them, and remove the skins. Pass the tomatoes through a sieve. Wash the basil, dry it, and separate into leaves. Heat 3 tablespoons of olive oil in a saucepan, sauté half of the minced garlic (30 seconds). Add the shrimp and cook for another 30 seconds. Add the sieved tomatoes, lemon juice, and basil. Reduce the heat and cook for 10 minutes. Remove from heat and keep warm.
- 2
Step 2
Wash dill, dry with a paper towel, and chop finely. In a clean saucepan, heat the remaining olive oil, sauté garlic, add mussels, and cook for 30 seconds. Add cream and dill. Stir, reduce heat, and cook for 10 minutes. Remove from heat and keep warm.
- 3
Step 3
Peel the potatoes, cut them into thin strips, place on paper towels to let the potato strips dry thoroughly.
- 4
Step 4
Sift the starch through a sieve onto a cutting board. Roll the potato matchsticks in it, ensuring the starch is evenly distributed over the potatoes.
- 5
Step 5
Heat vegetable oil in a skillet until hot. Place 2 tablespoons of potato straws at a time and fry in batches for 2 minutes on each side. Transfer the cooked patties onto paper towels to drain excess oil.
- 6
Step 6
Place 1–1.5 tbsp of shrimp in tomato sauce on half of the prepared flatbreads, and 1–1.5 tbsp of mussels in creamy sauce on the remaining flatbreads. Before serving, place in a preheated oven at 200°C, cover with aluminum foil, and heat for 5 minutes.