|1.||Bell pepper||2 PC.|
|4.||Bulb onions||1 PC.|
|7.||Hard cheese||120 Column|
|8.||Vegetable oil||3 art. l|
|10.||Parsley (greens)||10 Column|
|11.||Black olives||8 PC.|
|12.||Capers||1 art. l|
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.
Chop the onion into half rings, chop the garlic finely, and chop the pepper into cubes.
Dice the champignons.
In a pan, heat the vegetable and butter. Fry the onion until soft, then add the mushrooms and fry for 5 minutes.
Then add garlic and pepper to the pan, cook for another 5 minutes.
Pour the tomatoes with mussels and cook for 5 minutes, salt and pepper to taste.
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.
Serve garnished with chopped olives and capers.
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.