20.05.2020
46
Recipe information
Cooking:
1 hour
Servings per container:
4
Complexity:
Easy
Calorie content:
1039.83
Carbohydrates:
14.75
Fats:
82.44
Squirrels:
61.13
Water:
155.55

Ingredients

Title Value
1. Bell pepper 2 PC.
2. Tomatoes 2 PC.
3. Garlic 2 clove
4. Bulb onions 1 PC.
5. Champignon 150 Column
6. Mussels 200 Column
7. Hard cheese 120 Column
8. Vegetable oil 3 art. l
9. Butter 50 Column
10. Parsley (greens) 10 Column
11. Black olives 8 PC.
12. Capers 1 art. l
13. Black pepper taste
14. Salt taste

Cooking

1. Stage

For tomatoes, make incisions and pour boiling water for a minute, then place in ice water to easily remove the skin. Cut into small cubes.

1. Stage. For tomatoes, make incisions and pour boiling water for a minute, then place in ice water to easily remove the skin. Cut into small cubes.

2. Stage

Chop the onion into half rings, chop the garlic finely, and chop the pepper into cubes.

1. Stage. Chop the onion into half rings, chop the garlic finely, and chop the pepper into cubes.

3. Stage

Dice the champignons.

1. Stage. Dice the champignons.

4. Stage

In a pan, heat the vegetable and butter. Fry the onion until soft, then add the mushrooms and fry for 5 minutes.

1. Stage. In a pan, heat the vegetable and butter. Fry the onion until soft, then add the mushrooms and fry for 5 minutes.

5. Stage

Then add garlic and pepper to the pan, cook for another 5 minutes.

1. Stage. Then add garlic and pepper to the pan, cook for another 5 minutes.

6. Stage

Pour the tomatoes with mussels and cook for 5 minutes, salt and pepper to taste.

1. Stage. Pour the tomatoes with mussels and cook for 5 minutes, salt and pepper to taste.

7. Stage

Put vegetables with mussels in pots. Sprinkle with chopped herbs and grated cheese. You can use any cheese. Bake at 200 degrees for 20 minutes.

1. Stage. Put vegetables with mussels in pots. Sprinkle with chopped herbs and grated cheese. You can use any cheese. Bake at 200 degrees for 20 minutes.

8. Stage

Serve garnished with chopped olives and capers.

1. Stage. Serve garnished with chopped olives and capers.

9. Stage

Bon Appetit!!!

10. Stage

Gouveche with mussels - this is a Turkish dish that is prepared in pots, it turns out to be hearty, juicy and rich. Serve with fresh bread, in this dish quite a lot of sauce it is very tasty to soak with bread. If you would like the dish to have a richer marine taste, then it is worth adding a little more mussels or a few other seafood. Guyuvech is great for a festive and casual table; serve as a snack or main course.