ladivostok covered gastronomic excitement. This week at city gourmets is painted on hours. The seaside capital hosts a festival of mussels, and institutions of the city surprise their guests with spicy ways of cooking this clam.

The focus of gourmets and tourists is the Pacific mussel – a small black clam with a delicate sweet pulp inside. Today it is fried in a pan, stewed in wine, added to soups and sauces. Once again, turning over the idea of far Eastern cuisine... you can try the mussel in expensive restaurants, and in street cafes.... Even in the form of Shawarma.
Christina Eltoeva, student: "I Tried for the first time, well, delicious, tastes better than conventional meat... There are chicken... It is a direct cool…»

Among the seafood and the mussels are not considered to be something too special. More like sea weed. However, this does not detract from the value of the product. If, of course, the shell is extracted in environmentally friendly sea bays.

Marina Dementieva, engineer-technologist for the cultivation of marine aquatic organisms: "In certain quantities, the use of mussels affects the immune system, prevents diseases, colds ... They are just delicious and they have a great impact on the blood and circulatory system."

The quality of mussels grown on a sea farm does not differ from the wild – commodity, that is, ready for delivery to restaurants, are considered to be individuals ranging in size from two to five centimeters. Live shells on long ropes in the water column. To harvest, you just need to pull it to the surface.

Andrei Kolesnikov, correspondent: "In may, the Pacific mussel appears at its best. The mollusk is preparing for spawning: gaining weight and a maximum of useful trace elements, so now is the best time for production and feeding on the table."

In restaurants, the live mussel supply is the only way to preserve its rich taste... the Signature dish here is the mussels steamed in pan-Asian sauce – sweet, with a hint of sea iodine taste, today, the chef will add a few poignant moments....

Anton Terentyev, chef: "This is the final stage, we add the mussels to the main sauce, a little cilantro and this will diatomite a few moments…»

Delicate mussel does not tolerate long heat treatment – in a few minutes the dish is already trying tourists from South Korea. This is their first experience.

Aizu, tourist, South Korea: "Very well prepared, even, I would say, in Korean style. I think many Koreans would like it."

The festival of mussels in Primorye was supported by several dozen restaurants, cafes and snack bars. Each institution offers media in your corporate design. But at a single cost - 300 rubles for a half-kilogram portion. At this price, fresh, juicy, sweet seaside mussels will be served for another week.

新闻来源: http://vestiprim.ru/news/ptrnews/76983-na-festivale-midij-vo-vladivostoke-povara-udivljali-svoih-gostej-pikantnymi-sposobami-prigothttp://vestiprim.ru/news/ptrnews/76983-na-festivale-midij-vo-vladivostoke-povara-udivljali-svoih-gostej-pikantnymi-sposobami-prigotovlenija-molljuska.h～tmlovlenija-molljuska.html