Everyone knows about the benefits and delicious taste of seafood. And mussels are the most popular and affordable seafood. But not everyone understands how to cook them correctly. Especially shellfish. After all, the taste, aroma and appearance of an exotic dish depend on the quality of their heat treatment.
Mussel meat is a valuable source of microelements and vitamins. The muscles with the mantle and the insides of the mollusk are edible.
They contain large amounts of amino acids such as tryptophan and methionine. The first element is responsible for the production of serotonin - the “happiness hormone”. And the second helps cleanse the body of heavy metals and toxins. These amino acids are not synthesized in the human body; they must be obtained from the outside.
Of the micro- and macroelements, mussels contain a large amount of calcium, iron, magnesium, phosphorus, potassium, magnesium, selenium and others. And from vitamins – A, group B (B1, B2, B3, B5, B6, B9, B12), C.
All this makes seafood an indispensable ingredient in a healthy diet. And due to their low calorie content, shellfish are included in various diets.
It is more convenient to buy shellfish without shells. They are faster and easier to prepare. They do not need to be peeled, and the risk of buying a low-quality delicacy is reduced.
There should be no frost on the seafood, no ice fragments and no cracks in the ice shell. The presence of these defects indicates that they have already been defrosted. This means that they have lost some of their useful qualities.
The color of the product is also very important. High-quality shellfish have light shades.
It is believed that the larger the delicacies, the juicier they are. Therefore, when purchasing, you need to study the numbers on the packaging. For example: 30/1 and 55/1. They mean the amount of seafood per kilogram. Therefore, you need to choose packages with lower numbers.
It is advisable to know where the shellfish are grown. After all, they, like a natural filter, pass through themselves about 700 liters of water per day. If the water is from an environmentally hazardous area, then the inhabitants of the sea accumulate all these toxins in themselves.
Before cooking, shellfish must be defrosted. To preserve its beneficial qualities, seafood must be thawed gradually. To do this, they must be removed from the packaging and placed in the refrigerator.
After the ice shell disappears, the seafood should be thoroughly washed. And it’s better to do this under a strong stream of cold water so that the last remnants of sand come out of them.
Mussels are baked, boiled, fried, and pickled. They are used to prepare main dishes, soups, salads, canapés, and sauces. And even julienne and pie fillings.
Heat treatment depends on where the dish will be cooked. In the oven, slow cooker, microwave or double boiler. But no more than 5 minutes so that the shellfish meat remains soft.
It must be remembered that when cooked, seafood emits a strong fishy odor. To avoid this, it is recommended to sprinkle raw mussels with lemon juice and add aromatic spices to the broth.
This savory dish is prepared in a frying pan. Required Products:
Vegetables should be finely chopped and fried until half cooked. Then add the washed seafood. This mixture should be simmered for several minutes. Next add garlic, salt and pepper. Remove the pan from the heat, stir everything and let it brew a little.
The main secret of this cooking recipe is semi-sweet white wine. Other products:
The wine needs to be boiled over low heat. Then add Provençal herbs, salt, pepper and shellfish meat to it. Cook the resulting mixture for 5-6 minutes.
The sauce is prepared separately. Add finely chopped leeks and Dijon mustard to the cream heated over low heat. Then send blue cheese there, cut into small pieces. At the end, season the sauce with pepper and cook until creamy.
Finished mussels should be poured with creamy sauce and served with any side dish.
To prepare this delicious dish you need:
Mussels need to be thawed, boiled and dried with napkins.
In the meantime, mash the cream cheese well with a fork, gradually adding chicken yolk, starch and flour. And then the garlic squeezed through a press.
Next you need to form a baking dish. The mold should be covered with food foil, greased with butter. Place a layer of boiled clams and pour a layer of cream sauce. Finally, sprinkle with grated hard cheese.
Marinated seafood at home occupies a special place in cooking. The following ingredients are needed for this process:
First you need to prepare the broth, which will be used to prepare a delicious sauce. To do this, throw the onion into boiling water, season with pepper, salt and keep on fire for about 15 minutes. Then add liquid smoke and clams. After this, it is recommended to cook for a few more minutes.
In pre-prepared jars, you must first put a layer of garlic and seasonings, and boiled mussels on top. The mixture should be poured with olive or vegetable oil, the container should be tightly closed and left in a cool place. After 10-12 hours, the seafood delicacy is ready.
For cooking you need the following products:
First you need to make the marinade. Mix sugar, salt, pepper and lemon juice (or vinegar) together. Then put the onion there and leave the mixture to steep for 1-2 hours.
Next, boiled seafood should be combined with pickled onions. Add oil, season everything with red pepper and salt. Store the resulting mixture in a well-closed container in the refrigerator for 7-8 hours.
Mussels can also be cooked with cheese. The result is a light, tasty and unpretentious snack for beer.
Required Products:
First you need to fry the garlic in butter. Next, put the shellfish there, add salt and spices. After 3-4 minutes of simmering, add grated cheese. That's all. The long-awaited dish is ready!
To learn how to deliciously cook peeled mussels, watch the following video.
Mussels are a unique cocktail of substances beneficial to human health. This is a delicacy, ideal for those who want to maintain their figure without harm to their health, and for those who want to regain their lost shape.
Mussels are edible shellfish. True, they do not eat them completely, but only the muscles with the mantle and entrails. They are rich in protein, iron, phosphorus, calcium, zinc, iodine, vitamins, and they also contain enough fat and carbohydrates, so mussel dishes are considered very nutritious.
If you purchased raw mussel meat, you must first wash it so that no sand remains, after which the meat should be boiled or fried. Keep in mind that adding too much spices or sauce can ruin or rather overpower the excellent taste of the shellfish.
Cook mussels in shells in water, white table wine or broth for several minutes until the shells of the shellfish open in the pan. Those shells that never open should be thrown away. Before you start cooking mussels, the shells should be thoroughly cleaned of algae, then placed in a bowl of cold water and rinsed several times to remove any remaining sand. Ready mussels should be eaten immediately after cooking.
Do you want to cook peeled mussels deliciously without spending a lot of time? Easily!
Korean-style mussels is an unusual recipe, not at all difficult to execute.
Before cooking, mussels should be defrosted, preferably in the microwave to speed up the process. But often they are placed in dishes for cooking and frozen.
Clams fried in olive oil with the addition of garlic, onion and celery are incredibly tasty. In this case, you only need to fry the vegetables, and the mussels are stewed with them only after the vegetables have turned golden brown and sour cream and white wine have been added to them.
Mussels stewed in this way can be added to various dishes. For example, you can prepare a salad of squid and asparagus with the addition of mussels, and use them as a spicy pizza topping.
You can diversify your family's daily menu by preparing mussels in batter. To do this, mix milk, sugar, flour and egg yolk. The protein is whipped into a thick foam and added to the dough. Cleaned mussels are dipped in batter and fried in a large amount of vegetable oil. Place the finished dish on the mussel shells, garnishing it with herbs and lemon slices.
You can cook a lot of mussels. But even the most ordinary and familiar ones will acquire a unique taste with the addition of shellfish.
Seafood is not only tasty, but also very healthy. Today, supermarkets offer a wide range of similar products and among the available options are mussels. It is almost impossible to find them fresh, but frozen ones can be found in almost any grocery store.
Before freezing, manufacturers clean and cook the product, but despite this, it is recommended to carry out additional processing at home.
In order not to be disappointed in the taste of the purchased seafood, you need to choose it correctly.
I would like to immediately say that you need to defrost the product only once, since repeated freezing will not only spoil the appearance, but also worsen the taste and benefits. First, you need to leave the shellfish in the refrigerator for several hours, and then keep it at room temperature. Once defrosted in the refrigerator, seafood can be stored for up to 36 hours before it spoils.
Cooking can be done in water, milk, wine, oil and other liquids. It is important to know how long you need to cook frozen mussels, because with prolonged heat treatment they simply become rubbery.
In order not to spoil the taste, you must follow the rules of heat treatment, which we will discuss below.
In stores you can purchase the product along with shells, and in this case the process has its own characteristics. First, you need to thoroughly wash and clean the shells, removing any build-up. If the shells have cracks or are open, it is best to throw them away as the shellfish is spoiled. Place them in a saucepan and fill them with enough water so that the shells are above the liquid level. Add salt and spices to taste and place the pan on the fire.
Once boiling, lower the heat so that the liquid simmers slowly. Now we’ll find out how long to cook clams in shells. The duration of heat treatment is 7-10 minutes. During this time, the shells will open and the seafood will cook. After this, drain everything in a colander and cool slightly. The next stage is the removal of the shell and hard bundles of fibers. The product can be eaten or you can cook it further in different recipes.
Now let's figure out what dishes can be prepared from seafood that will delight both adults and children. They can be prepared not only for home meals, but also for welcoming guests and for holidays.
Let's start with the simplest, but at the same time very popular appetizer that can be served to guests or at a buffet table.
Take the following products: 1 kg of shellfish, bay, peppercorns, lemon, 0.5 liters of cream 33%, 125 g of Parmesan, 2 yolks, a clove of garlic and basil.
Step-by-step instruction:
A world-famous French soup that is served in many restaurants. Now you will learn how to prepare it at home. The amount of ingredients is designed for 6 servings.
Take the following products: onion, 3 cloves of garlic, a couple of sprigs of thyme, 3 tbsp. spoons of olive oil, tomato, bay, salt, pepper, 1 teaspoon of saffron, 325 g of frozen mussels in the shell and shrimp and 1 kg of fish fillet.
Now you know all the possible ways to cook frozen mussels by boiling. Choose the most suitable option for yourself and use it to prepare a delicious snack.
Seafood is a food that is famous for its high nutritional value. A variety of delicious dishes are prepared from the beneficial inhabitants of the sea. Mussels have a slightly sweet taste and soft, tender meat. This product also has a pleasant aroma. A logical question arises: frozen without shell? There are many answers. So, you can use them to prepare salads, nutritious soups, pilaf and even stews. It is important to know how to use this product correctly so that it fully reveals its taste.
An ordinary marinade will make frozen (peeled) mussels simply delicious. A delicious dish that can be prepared in just five minutes will cost less than what you buy in a store. To prepare, take half a kilogram of mussels, three tablespoons of vegetable oil, the juice of one lemon (adjust the acidity to taste), 150 milliliters of white wine, one small spoon each of mustard and honey, salt, peeled garlic clove, bay leaf, cilantro and garlic.
Before cooking frozen mussels without shell, they should be thawed and washed very thoroughly. Place a saucepan or saucepan on the fire and pour in the wine. When it boils, add garlic and a little pepper. Cook the mussels for about 4 minutes, and then drain them in a colander. Separately, cut the greens and add lemon juice, honey, salt, pepper, vegetable oil and mustard to it. Place warm mussels in the marinade along with a bay leaf. We put them in the refrigerator and after five minutes we enjoy the wonderful taste of marinated mussels.
To prepare this dish, take 500 grams of frozen mussels, several peppercorns, 100 grams of hard cheese. For the sauce you will need 150 grams of processed cheese, 200 milliliters of cream, 25 grams of butter, flour, one yolk, three peeled cloves of garlic. frozen are distinguished by their simplicity. These products do not need to be cleaned, but just need to be defrosted. In this case, the bag must be cut so that the seafood does not suffocate. 
Next, boil them for about 3 minutes in lightly salted water with peppercorns. Prepare the sauce separately. Mix chopped garlic with the rest of the ingredients. Mix everything using a blender or whisk. The mass should be homogeneous. Place the mussels on a baking sheet and pour the sauce over them. Sprinkle grated cheese on top. Bake in the oven for about 25 minutes. The oven must be preheated to 200 degrees.
How to cook frozen mussels without shells tasty and fast? We take 300 grams of seafood, one onion, five eggs, a can of canned peas, 300 grams of Chinese salad, salt, pepper and mayonnaise for dressing. Chop the onion very finely and add peas to it. Chop the boiled eggs and add to the salad.
wash, cut and place in a bowl. Place the defrosted mussels in a frying pan, cover with a lid and turn on medium heat. When the liquid in the frying pan boils, turn off the stove. Drain the liquid and place the mussels in the salad. Mix everything well, add salt, pepper and season with mayonnaise. Here's how to cook frozen mussels without the shell.
To prepare, take 2 kilograms of defrosted mussels, 250 milliliters of dry white wine, two ripe tomatoes, one onion, 100 milliliters, two peeled cloves of garlic, salt and pepper to taste. Chop the onion very finely. Remove the skin from the tomato and also cut into cubes. Fry chopped garlic, onions and tomatoes in a frying pan. Cover with a lid and simmer until the tomatoes are softened. Then add the thawed and washed mussels. Add wine, salt, pepper and simmer until done. Frozen mussel dishes are distinguished by their simplicity and speed of preparation combined with an exquisite taste.
The sea has fed man for thousands of years. It is a repository of food reserves, which are famous for their nutritional value - rare microelements, vitamins, amino acids, high-quality protein. In addition to fish, the seas and oceans are home to octopuses, crabs, squid, scallops and many other healthy seafood that are suitable for food, including mussels. Which have tender soft meat with a sweetish taste. When it is boiled, it gives off a pleasant aroma. Pilaf, soups, salads, and stews are prepared from mussel meat. It is salted, pickled, smoked, baked, fried. Mussels are served with pasta, cereals, potatoes, and vegetables. It should be remembered that it is advisable to consume cooked shellfish immediately; do not store them for more than twelve hours, otherwise poisoning is possible.
Before consumption, shellfish require some preparation. If you do not want to chew sand while eating, frozen mussels must be rinsed very thoroughly after defrosting.
If you are going to cook mussels in their shells, longer preparation will be required. First of all, it is necessary to visually inspect them and remove shellfish with damaged shells; they are not eaten. To open the valves, the mussels must be placed in a hot frying pan or lowered into boiling water for two minutes. Then the meat is removed from the shell, the growth (a bunch of algae that attaches the mollusks to the stones) is pulled out, and thoroughly washed to remove sand and stones.
Mussels - the best recipes
One of the most delicious dishes that can be prepared from mussels is to simply marinate them. They turn out very tasty and cheaper than store bought ones. You can add them to a salad, put them on a piece of toast, and just eat them. We offer two cooking options. In the first case, the marinade is indicated without adding vinegar - with spices, white wine and lemon, in the second - with vinegar. And so, so delicious.
Ingredients (1 option). 0.5 kg mussels, vegetable oil 2-3 table. lie lemon (juice), 150 ml dry wine (white), 1 clove of garlic, 1 teaspoon each. lie honey and prepared mustard, salt, pepper, 1 bay leaf, several sprigs of fresh dill and cilantro.
If using frozen mussels, defrost.
Prepare a spiced sauce in which the mussels will be boiled. To do this, boil the wine, put garlic in it (no need to chop), bay leaf, pepper, lower the mussels and boil for about four minutes (measure the time from the moment of boiling). Drain in a colander.
Make the marinade. Finely chop the greens, add lemon juice, oil, pepper, mustard, and salt. You can use any mustard, for example, French or spicy.
Transfer the still warm mussels, along with a bay leaf and a clove of garlic, into the marinade and let it sit in the refrigerator for about five hours. It is more convenient to marinate in a glass jar or deep bowl. By the way, you can marinate shrimp in the same way.
Ingredients (2nd option). 0.5 kg of mussels, half a glass of water, 1 table. spoon of table vinegar (9%), 1.5-2 table. lie sugar, salt to taste.
Thaw the shellfish. Salt the water, boil and boil the mussels in it for three to four minutes.
Make the marinade. It should taste sweet and sour. Dissolve salt and sugar in boiling water and add vinegar. Place mussels in hot marinade. In an hour they will be ready to eat. You can put them in jars and add a little vegetable oil.
Baked mussels are not only delicious, but also look beautiful, especially if they are baked and served directly in their shells. This dish is suitable for both a festive table and a romantic evening. We offer two cooking options: in the first option, seafood is baked in shells under a cheese crust, in the second, in a regular form with sauce.
Ingredients (1 option). 0.5 kg of mussels in shells, 2 tomatoes, 2 cloves of garlic, 50 g of butter, spices, 150 g of hard cheese.
Rinse the mussels well, peel the shells and boil for ten to fifteen minutes. You can add bay leaf, spices if desired, and salt to the water. During cooking, all the doors should open. Those that remain closed should not be eaten. Divide the cooled clams into halves and carefully separate the meat, which should be put back into the shells.
Grind the garlic and tomatoes using a grater or blender. Place a piece of butter and a spoonful of tomato mixture into each half of the meat, grate the cheese on top and bake for 20 minutes (180C).
Ingredients (2nd option). 0.5 kg mussels, peppercorns, hard cheese 100g. Sauce: soft processed cheese 100-150g, 200ml cream, 25g butter, 1 yolk, 1 table. spoon of flour, 3 cloves of garlic.
Defrost the mussels, boil for three minutes in salted water, adding peppercorns (5-6 pcs.).
Prepare the sauce. Chop the garlic and add the remaining ingredients for the sauce. It is better to mix with a whisk or blender so that there are no lumps.
Place the mussels in a frying pan or mold, pour over the sauce. Sprinkle with shredded cheese and bake for 20-25 minutes (200C).
Fried mussels are a simple dish to prepare, but delicious in taste. Both vegetable oil and melted butter will be used for frying. Nutritionists recommend butter, which contains at least 25% vegetable fats. But it must first be melted. Otherwise, harmful carcinogens may form in the pan when it burns.
Ingredients. 0.5 kg of mussels, vegetable oil, 2 onions, salt, ground hot pepper, seafood seasoning (or herbs de Provence).
Chop the onion into cubes and fry until golden. Add the mussels and fry, stirring constantly, for five to seven minutes over medium heat. Add salt, pepper, seasoning and remove from heat. Let it brew for a while, covered. Can be served with rice, potatoes or as a separate dish.
You should eat shellfish caught between June and February, because... In spring they are not so tasty and fatty.
Mussels should not be cooked for a long time, otherwise they will be dry and tasteless. The rule of boiling squid for no more than three to five minutes applies to them.
Fresh mussels should not have an unpleasant odor and have tightly closed flaps that cannot be opened by hand.
Hello dear readers of our culinary blog: website. Today you will learn amazing and delicious mussel recipe, which is prepared quickly, tasty and beautiful. Mussels can be served at various holidays or simply tasted with family or friends.
To cook mussels correctly, quickly and beautifully, you need:
In order to cook mussels and to get benefits from food, you need to choose them correctly. Mussels must be either freshly caught or frozen within three hours, otherwise serious poisoning cannot be avoided. If, however, there is even the slightest suspicion that the mussels were defrosted or stored incorrectly, do not take risks, refuse to prepare a obviously dangerous dish.
This is not difficult - the main thing is not to overcook, they are cooked for about five minutes, do not get carried away with strong seasonings and sauces, all this should emphasize the delicate taste of the sea that mussels have, and not kill it.
Frozen mussels. Frozen mussels are the top seller in our country. Fresh mussels in shells are much more expensive, since they are very difficult to preserve, and their shelf life is scanty, up to several hours. That's why. Oddly enough, it is better to buy frozen mussels.
Cooking frozen mussels is just as easy as fresh, only the readiness of such mussels is determined not by the opening of the shell, but by the cooking time. Frozen mussels must go through several steps before they are perfected into a delicious dish.
First, the mussels need to be defrosted, if we get frozen mussels in shells, they need to be thoroughly washed, dirt removed, sorted out, if you come across open shells, they are not edible, not suitable for cooking, and those mussels that do not open during the process will also be inedible preparations.
How to cook frozen peeled mussels? Everything is much simpler here, just defrost them and rinse them under water, they are ready for further cooking.
Cooking mussels on a fire . There are several ways to cook mussels over a fire. For the simplest way to cook mussels over a fire, you need freshly picked or frozen mussels, any iron surface without traces of rust, a fire and a good mood.
Place the mussels on a heated metal surface, which can be anything from a sheet of iron to a frying pan, wait 3-5 minutes, the finished mussels will begin to open on their own, and that’s all cooking. The smell of the sea and the pure taste of mussels, mixed with a good mood, make this simple recipe genius. You don’t have to think much about how to cook mussels over a fire, because it’s as easy as shelling pears.
There is another amazing way to cook mussels on fire- barbecue. Useful: fresh frozen mussels; for the marinade you can use onions, garlic, white wine, lemon juice, butter and olive oil. For example, make a bag out of foil, to do this, roll the foil several times, wrap the sides, you get a bag, select the size of the foil depending on the number of mussels.
Place thawed mussels in a bag, add chopped onion, garlic, pour in a little white wine, add a spoonful of butter, wrap the edge of the bag so that the wine does not leak out. Cook the mussels over a fire over coals for up to 12 minutes; when the shells begin to open, consider the mussels ready.
Korean-style mussels are prepared as simply as any other dish that includes this seafood. Nowadays, products prepared in Korean are very popular, mussels are no exception; having a mild, neutral taste, they are ideal for Korean cuisine.
In order for this European product to acquire a Korean sound, we will need: fresh frozen mussels, without shells, ground coriander, soy sauce, salt, onion, lemon, and definitely nutmeg. Defrost the mussels and boil them in salted water for no more than three minutes. We throw them into a colander. Marinate the onion, cut into half rings, in a small amount of lemon juice.
Now to bring cooking mussels in Korean until the end, mix the products needed to prepare the marinade: soy sauce 50-60 grams, squeeze lemon juice, grate nutmeg, coriander, salt and add the rest of the spices. Heat the resulting mixture, then mix all the ingredients and marinate for 3 hours in the refrigerator. After 3 hours, the Korean-style mussels are ready.
Beer is a national product of many countries; it is consumed both in its pure form and with all kinds of products, from the usual dried fish to sauerkraut. Seafood delicacies are leaders in the list of snacks for an intoxicating drink. How to cook mussels to match beer? They can be baked in the oven, adding cheese or slices of bacon, boiled with dill and bay leaf, dried, added garlic and melted butter.
Boil the mussels in dark beer, adding salt and herbs of your choice. But there are people who believe that combining beer with mussels is a sign of bad taste. But tastes are different, and you should think about how to prepare mussels for beer deliciously.
Mussels with vegetables. How cook mussels with vegetables ? Where to start, how to embrace the immensity? How many recipes can be prepared by combining mussels with vegetables. Mussels with vegetable sauce is a wonderful dish, and pasta with mussels and vegetables sauce sounds absolutely delicious!
There are several nuances to preparing mussels with vegetables: the cooking time for mussels should not exceed 3-5 minutes - this is the main rule, all further manipulations are carried out with an eye on it. That is, if you need to fry mussels with vegetables, you must first fry all the vegetables, remove them, and use the oil in which they were fried to fry the mussels, then mix the ingredients.
For cooking mussels with vegetables, you need 300-400 grams of mussels, 3 bell peppers, onions, carrots, three tomatoes, seasonings for taste, olive oil. Fry chopped onions and carrots, cut into strips, until half cooked. Add pepper cut into slices. Add peeled tomatoes, cut into slices, to the fried vegetables, season with salt, not forgetting the other spices, and simmer until done. 3 minutes before the end of cooking, add mussels to the vegetables. This is a good appetizer and a great sauce for pasta and rice.
And here is an Italian recipe on how to cook pasta with mussels and vegetables. It is necessary to take for one serving: any pasta similar to noodles - 100 grams, mussels - 150 grams, a large tomato, a clove of garlic, Parmesan 25 grams, basil, spices, olive oil for frying. Boil the pasta.
Fry the garlic in olive oil, first pressing it down with the flat side of a knife, add the tomato, peeled and diced, to the garlic, heat well, add the paste and mussels to the tomatoes, cook all together for 3 minutes. Sprinkle the pasta with grated Parmesan, nutmeg and chopped basil leaves.
To cook mussels at home , you don’t need a lot of effort, because it’s easy to do. We are often fascinated by restaurant food, although a restaurant is just a place where they make money from food. It costs nothing to take a restaurant recipe and cook some mussel dish at home. You can give examples of the most successful restaurant recipes with mussels, which can easily be transferred to your home kitchen.
Clam Chowder is a soup made from various seafood with vegetables. You can prepare such a soup only from mussels, as well as from a sea cocktail. For this soup for 4 people you will need: potatoes - 4 pieces, carrots - 1 piece, leeks, celery - 1 stalk, ripe tomatoes - 8 pieces, mussels - 240 grams, bacon - 120 grams, fish broth - 1 l.
Parsley, garlic, thyme, bay leaf. You need to make puree from the tomatoes, chop the carrots, onions, and celery. Cut the bacon into thin slices, place on a baking sheet, place in the oven for 10-20 minutes at maximum temperature, depending on the thickness of the slices, to obtain chips.
Place the finished bacon chips on a paper napkin, and drain the fat that has accumulated from the bacon into a frying pan, fry carrots, onions, celery, garlic in it, add tomato puree to the vegetables, and bring to a boil.
Bake potatoes in the oven. Boil the mussels in fish broth for 3 minutes, drain half of the broth. Add stewed vegetables, peeled and diced potatoes to the broth with mussels. Add spices to taste. If the soup is very thick, dilute with broth to the desired consistency.
Pour the soup into bowls and garnish with chopped parsley, a sprig of thyme and bacon chips. It is very simple to prepare this mussel soup at home, and the result will surprise those for whom it is prepared. Cooking mussels takes little time and gives excellent results.
Mussels go very well with sour cream and cream, the delicate milky taste of these products emphasizes the light taste of mussels, while cooking mussels in sour cream requires 20 minutes and 4 main ingredients.
So, to prepare mussels in sour cream, you will need: mussels, onions, sour cream, oil for frying. Select spices at your discretion, any herbs, garlic, seasonings, but everything should be in moderation. Cut the onion into cubes or half rings, as you prefer. Heat the oil in a frying pan and add the onion. To prevent the onion from having an unpleasant odor, it should be sautéed over moderate heat; the calmer this process is, the better the final result will be.
Saute the onion until golden brown, add mussels to it. If the mussels were frozen and did not have time to thaw, no problem, increase the cooking time for the mussels in sour cream by 2 minutes. Cook the mussels for 3 minutes, add sour cream. Cook the mussels in sour cream for a couple more minutes, after which the dish is ready. Serve mussels in sour cream, sprinkled with chopped herbs and white pepper.
Mussels can be cooked in batter, it is very tasty, and when served, mussels in batter look very unusual. Mussels must be thawed, rinsed under water, and dried. Prepare batter from milk, eggs, flour. To do this, the white is separated from the yolk, the yolk is mixed with milk and flour, and the white is beaten separately. The whipped egg white is carefully folded into the dough.
The mussels are dipped in batter and cooked in a large amount of oil. Place the finished mussels on a paper napkin to remove excess fat. Serve mussels, cooked in batter with creamy sauce, in vegetable baskets, with fried bacon, or add them to a salad.
There are a great many types of mussel salad: with chicken and pickled vegetables, fresh vegetables, apples, seaweed, nuts, fish and, finally, seafood.
To prepare a salad, mussels are almost always prepared the same way: they are boiled with spices, and then, if necessary, marinated. Lemon juice, vinegar, soy sauce, and sometimes even beer are usually used as a marinade for mussels. Salad sauces are a kaleidoscope of flavors; by playing with ingredients, you can easily create a culinary masterpiece.
Bon appetit!
Visit our website more often: so as not to miss new, interesting and tasty, beautiful culinary recipes for a variety of appetizers, salads, desserts and much more. Thank you for your attention!
Seafood is very healthy and nutritious. By eating them 2-3 times a week, a person maintains the necessary balance of iodine in the body, which is so necessary in the winter season. Among other edible inhabitants of the sea, one can highlight mussels, which in terms of protein and vitamin content are in no way inferior to expensive shellfish. They also contain a minimal amount of calories (50kl per 100g of product), which will greatly please people watching their weight. You can prepare a wide variety of dishes from mussels, from simple appetizers to complex dishes.
If you do not live near the sea, you will most often find mussels on sale in the supermarket, where they will be frozen. Frozen mussels can be peeled or in the shell, and they are sold either in packages or by weight.
When purchasing, be sure to consider the contents and the packaging itself if you are purchasing a packaged product. There should be no excess snow or ice inside, and the mussels themselves should be crumbly. If the shellfish are stuck together inside the package, this indicates that the product has already been subjected to the thawing-freezing process, possibly more than once. It is not considered fit for consumption.
Peeled frozen mussels are often sold lightly cooked, so pay attention to the color. If it is earthy gray, avoid such mussels.
Buying unpeeled shellfish is always a risky business, since you cannot guess the freshness of the product. When choosing, focus on the quality of the sinks; they should not have chips or cracks.
Another option: immerse frozen mussels in cold salted water. This method will help reduce time.
Under no circumstances use a microwave or hot water to thaw shellfish; this will only worsen their taste and beneficial properties.
Also, do not leave the product in direct sunlight for a long time, especially in the summer. Due to the high protein content and high temperature, the product can quickly deteriorate and acquire an unpleasant odor.
Mussels, which were sold peeled by weight, do not need to be defrosted beforehand, but boiled immediately. To do this you will need a pan of water and salt. You should not take too much water; for 1 kilogram of mussels, 3-4 glasses of water and 2 tablespoons of salt are enough.
We set the water to boil and rinse the mussels under running cool water. After the water has boiled, add the shellfish and cook for no longer than 5 minutes to maintain softness.
If you think that water and salt are too boring and want to give the mussels a special taste, remove some of the water and instead add dry white wine or soy sauce. You can also add aromatic herbs to the broth and add half a lemon or lime.
Boiled mussels are used in various dishes, but most often in cold appetizers, canapés or salads. And from the broth you can cook an interesting soup or evaporate and thicken to obtain a sauce that can be used as a dressing for a salad or a main fish dish.
Cut the onion into thin half rings and marinate in a mixture of salt, sugar, black pepper and lemon juice or vinegar. First we take 2 tablespoons, if vinegar, then 2 teaspoons. Leave for one and a half hours.
Mix boiled and cooled mussels with pickled onions, season with red pepper or thinly sliced fresh chili. Add salt to taste and vegetable oil. Stir and seal in a container with a lid. Place in the refrigerator for 6-8 hours.
Fried or stewed mussels are typically used in warm salads or hot main courses. They are fried in vegetable oil or vegetable-butter, adding flavor to it with the help of sliced garlic.
Mussels are fried and stewed with vegetables, cereals and sauces. The clams in the shell are cooked in a pan with water and wine. They should open under the influence of steam. Those shells that do not open will have to be thrown away.
For stewing in the sauce, you can use any dressing, broth, wine, water, cream or tomato juice. Depending on the sauce, do not forget to add spices that will improve the taste of the dish.
Baked mussels in shells can rightfully be considered a gourmet dish. It looks presentable, the taste is no less bright, and the guests who come will appreciate it. Peeled clams are also very tasty baked as a julienne or topping for pizza, casserole or pie.
Baked mussels are usually already pre-boiled. You can sprinkle the shells with cheese and be sure to add a drop of lemon juice. Almost any sauce will go with baked mussels.
Be sure to include mussels in your diet and make it even tastier, more varied and healthier!
Peeled mussels without shells and shells are often sold frozen and do not need to be peeled. Learn to cook them deliciously, and then your loved ones will not argue that life is good without this mollusk.
Mussels, as one of the most popular seafood, are famous for their nutritional value and beneficial properties. However, having tried the inhabitants of exotic mollusks in shells, not many remain fans of their taste. This is because this shellfish is not always prepared correctly. There are certain rules that are followed when cooking to make the shellfish truly tasty. Let's figure out how to cook frozen peeled mussels so that their taste is delicious and unforgettable.
These amazing mollusks contain a large amount of amino acids necessary for humans. For example, the amino acid tryptophan, which promotes the production of the joy hormone. Mussel protein is superior in tryptophan, methionine, and keratin content to fish and meat proteins. Obtaining methionine from food is necessary for humans, since this amino acid is not synthesized in our body. These shellfish contain a lot of zinc, they have a beneficial effect on the health of our skin, nails and hair.
For diet lovers, mussels are just a godsend. They contain a lot of protein, practically no fat, and those that do contain do not contain “bad” cholesterol. Keratin reduces appetite, promotes the production of melanin and the reduction of fat, it improves the functioning of the adrenal glands, thyroid gland and pituitary gland. By adhering to various diets, you can eat delicious and delicious dishes with this seafood without gaining weight at all. Calorie content – 100 kcal/1 kg of product.
This is interesting! The average Dutch person eats approximately 10 kg of mussel meat per year.
In order for the dish to be tasty and healthy, the ingredients must be fresh and of high quality. Here are some tips on how to choose good mussels:
This is interesting! From 1 kilogram of unpeeled mussels, approximately 100 grams of peeled mussels come out.
Freshly frozen peeled shellfish need to be thawed in the refrigerator. After this, rinse them well in a colander under strong water pressure, since there may be sand particles in the meat.
Not everyone knows how to cook frozen mussels. Moreover, after trying such a product, few remain its eternal fans. This is due, first of all, to the fact that the mentioned shellfish is not always prepared correctly. After all, in order to amaze your guests with a delicious exotic dish, it needs to be subjected to special heat treatment.
So, let's figure out together how to cook frozen mussels so that their taste becomes delicious and unforgettable.
Before you cook peeled frozen mussels, you need to find out how to choose them correctly:
Before cooking frozen mussels, they must be thawed. To do this, the glazed clams must be removed from the bag, and then placed in a deep bowl and placed in the refrigerator. After the ice has completely melted, the product must be placed in a colander and then rinsed thoroughly under strong pressure of cool water. This procedure will help you get rid of sand, which often remains in shellfish after they are cleaned.
In order to save time and money, we recommend that you purchase already peeled mussels. After all, you often find spoiled shellfish in shells that are unsuitable for consumption.
Mussels can be cooked in completely different ways: in a slow cooker, steamed, in the microwave, and on the stove. Thawed shellfish are fried, boiled, baked and even pickled. This seafood is used to prepare not only soups and salads, but also appetizers and hot dishes. It should be thermally treated for only about 3-5 minutes.
Before cooking peeled frozen mussels, you should remember that such shellfish can have a rather strong aroma and taste of fish or mud. In order to get rid of them, experts recommend sprinkling the thawed and clean product with freshly squeezed lemon juice.
How to cook frozen mussels in a frying pan? For this savory dish we will need:
This dish turns out very tasty and nutritious. It can be consumed just like that, or served at the table along with some side dish.
So, before you deliciously cook frozen mussels, they should be thoroughly thawed, washed, and then completely dried by shaking vigorously in a colander or keeping them on paper towels. Next, you need to place the shellfish in a saucepan, add butter there and heat everything up as much as possible. After this, place finely chopped onions in the same bowl and mix everything thoroughly. As a result of this processing, you should get tasty and very juicy mussel meat. After they are well fried, add allspice, grated garlic and salt. After mixing the ingredients well, they need to be removed from the heat, covered with a lid and kept in this position for about three minutes.
Only experienced cooks know how to boil frozen mussels in wine. But so that you can surprise your guests with such an exotic dish, we will reveal this secret right now.
So, to prepare mussels in Belgian style we will need:
How to cook frozen mussels in white semi-sweet wine? To do this, you need to pour the alcoholic drink into the pan, and then put it on low heat and let it boil for about one minute. Next, add some Provençal herbs to the wine and add 400 grams of thawed mussels. It is recommended to simmer the shellfish over low heat for 5-6 minutes, stirring regularly with a large spoon.
To make a delicious and aromatic sauce for mussels, you should take a small saucepan, pour low-fat cream into it, and then add a large spoonful of Dijon mustard and finely chopped leeks. Sometimes some cooks add a small amount of capers along with the herbs. Finally, add blue cheese, pre-cut into small cubes, to the cream. Next, the sauce must be seasoned with white pepper and brought to the state of thick sour cream.
After the mussels are boiled in wine, they should be drained in a colander, shaken thoroughly, and then placed on a plate and poured with creamy sauce. In addition to this dish, you can serve some vegetables.
Surprisingly, this product turns out very tasty not only when boiled or fried, but also when baked. For this we need:
How should you bake frozen mussel meat? We will tell you how to prepare such a dish right now. To do this, you need to take a saucepan, pour water into it, add salt and bring to a boil. Next, you need to pour the thawed mussels into the dishes and boil them for about 3 minutes. After this, the products must be discarded in a colander and the liquid should be allowed to drain as much as possible.
What needs to be done to ensure that you get very tasty frozen mussel meat? We will tell you how to prepare a creamy sauce for such a baked dish right now. To do this, you need to mash two processed cheeses with a fork, add chicken yolk, wheat flour, potato starch and squeezed garlic cloves. All ingredients should be mixed well. Next, you need to add about 300 ml of heavy cream to the resulting mass. After salting and peppering all the ingredients, mix them thoroughly again.
After the mussels are boiled and the sauce is completely ready, you can safely start baking the dish. To do this, you need to take a deep mold, line its surface with cooking foil or grease it with butter. Next, you need to place all the boiled shellfish in the bowl, and then pour in the creamy sauce and sprinkle with grated hard cheese.
Finally, the formed dish should be placed in an oven preheated to 200 degrees and baked until a golden brown and appetizing crust appears. Before serving, shellfish need to be sprinkled with grated cheese again.
How to marinate frozen mussels so you can enjoy them for several weeks? To do this, you need to prepare the following:
In order to marinate such a product, you should boil it in advance. To do this, you need to pour 1 liter of water into a saucepan, boil it, and then throw in the peeled onion, red hot pepper and add salt. It is recommended to cook the broth for about a quarter of an hour. Next, add a dessert spoon of liquid smoke and 500 g of peeled and thawed mussels. It is advisable to cook the ingredients in this composition for about three minutes.
In a separate bowl, mix the chopped head of garlic and spices to taste (for example, dry dill, black peppercorns, etc.).
After the mussels are ready, you should prepare the jars and lids, and then put the garlic with spices and boiled shellfish in them. All ingredients should be poured with vegetable oil, tightly closed and stored in a cool room. After about 12 hours, the marinated mussels will be completely ready to eat. It is recommended to store them in the refrigerator for no more than 2-3 weeks. This aromatic preparation should be served at the holiday table as an appetizer, or you can use it to prepare other dishes.
You already know how to cook mussel dishes (frozen, peeled) on the stove and in the oven. That is why now we want to tell you how you can make delicious goulash from shellfish in a kitchen device such as a slow cooker. For this we need:
Frozen mussels, the preparation of which involves the use of a multicooker, turn out especially tasty if you add aromatic spices and garlic to them. But first things first.
Cleaned and melted shellfish should be placed in the bowl of the device, pour in olive oil and fry in baking mode for 10 minutes. Next, you need to add fresh tomatoes chopped in a blender and low-fat cream to the product. Having seasoned the dish with aromatic spices, salt and herbs, it should be cooked on the same program for about 10 minutes. After the excess liquid has evaporated and the shellfish have acquired a pleasant creamy tomato taste, add grated garlic to them and immediately distribute among plates. It should be noted that this dish is served only with a side dish.
Spaghetti and pasta lovers will definitely appreciate this simple recipe. Moreover, such a dish has every chance of becoming one of the most beloved. To prepare it we will need:
To prepare a tasty and satisfying pasta with mussels, you must follow the following sequence of actions:
Place the finished seafood pasta on a large plate and then generously pour the creamy sauce over it. It is advisable to serve this dish hot for lunch, garnishing it with several sprigs of fresh parsley. Bon appetit!
Mussels are valuable food products; they contain almost a record amount of essential amino acids and have high nutritional value and low calorie content. In addition, shellfish meat is considered a delicacy in many countries. Moreover, gourmets value them not for their benefits, but for their unique taste. However, many of our compatriots do not pay attention to this “overseas” delicacy, although on store shelves you can find mussels already taken out of their shells and frozen, so that they do not even need to be cut, but only baked, fried or stewed. The thing is that not all housewives know how to cook frozen peeled mussels so as not to be poisoned by them, but to get great pleasure from the dish. It's actually not difficult to do. The main thing is to know a few secrets.
People living near the ocean know well what quality mussels should look like and how to cook them properly. However, in our country this is not known to everyone, although mollusks are no longer rare in our country. Housewives who have not yet dared to cook frozen peeled mussels at home, but are planning to do so, will benefit from the advice of experienced chefs.
You can serve mussels as an independent appetizer or as a hot dish with a side dish. At the same time, they should be eaten immediately after cooking, since it will not be possible to reheat them afterwards.
After this, the dish can already be laid out on plates and served.
This appetizer must be served with a sufficient amount of wheat or rye-wheat bread, which is a good idea to pre-dry in a toaster.
This recipe is a gift from Belgian cuisine to all seafood lovers.
You can prepare this dish from frozen and already peeled mussels in portioned molds.
You can eat mussels marinated according to this recipe after 12 hours. During this time, they will already have time to become saturated with the aromas of spices and acquire a unique taste.
Mussels stewed in a slow cooker in tomato cream sauce require a side dish. Vegetable puree goes well with them.
Paella with mussels is a dish of Mediterranean cuisine. It does not require a side dish. But a glass of wine wouldn't be superfluous.
Whichever of the above recipes you decide to cook frozen peeled mussels with, the result will please you. You don't have to be upset because you purchased an unfamiliar product. Moreover, this healthy delicacy will become a frequent guest on your table.
Do not use large amounts of water. For example, for 300 g of seafood you will need 1 glass of liquid. If you follow this rule, then the mussels after cooking will be juicy and aromatic.
An important stage in preparing mussels is their preliminary cleaning of contaminants. This must be done as carefully as possible. If there is damage on the surface of fresh mussels in the shells or the shells are open, then it is better to avoid eating them. Such products can cause poisoning and serious digestive disorders.
The process of cooking frozen mussels in a regular saucepan step by step:
If mussels are boiled in their shells, then it is necessary to remove any seafood that has not opened after cooking. You should not eat them. Such mussels were improperly stored, were frozen dead, or the rules for their transportation were violated.
Fresh mussels are cooked in a different way:
Mussels can be cooked using a microwave oven. put in a special bowl and put in the microwave, first you need to salt them and add spices as desired. The oven timer is set for 2 minutes if the mussels are frozen and for 10 minutes if they are fresh.
Mussels can also be cooked using:
In all these cases, the main rule of timing must be observed. For frozen products it should be minimal; for fresh mussels you will always need at least 10 minutes of cooking time. In a steamer, the liquid is poured into a separate container, so there is no need to add water to the mussels.
Chefs recommend using certain spices when cooking peeled mussels to enhance their taste and aroma. The best additional ingredients are white wine and lemon juice. The components must be added in small quantities during the cooking process of seafood.
Cooking time depends not only on the method of preparation, but also on the type of seafood. Boiled-frozen varieties will cook almost instantly, but fresh versions will require some time.
Cooking time for mussels in a regular pan, depending on their type:
The cooking time for river and sea mussels is no different. Both of these types are prepared according to the same principle. An important nuance in consuming these seafood is avoiding reheating. It is recommended not to cook mussels for future use. Otherwise, each successive heat treatment can turn them into a product hazardous to health.
(No ratings yet)
