Mussels are very popular all over the world due to their high taste and high content of nutrients. The dietary meat of these seafood is filled with vitamins, microelements and essential amino acids. In addition, tasty, healthy dishes from them, for example, mussels in a creamy garlic sauce with cheese, are also quite easy to prepare.
Before you start cooking the dish, you need to prepare the seafood. Regardless of the form in which the mollusk will be prepared, it must be thoroughly washed. It is necessary to clean the shells of sand, algae and growths before cooking. It is best to use a stiff brush. After that, the mussels are placed in boiling salted water, covered with a lid and boiled for about 5 minutes, shaking occasionally. The shells should open. If this does not happen with any mollusk, it is better to throw it away.
After cooking, the meat is easily removed from the shells. If you are using boiled-frozen mussels, you do not need to peel and pre-cook them.
There are many recipes for cooking mussels, because they can be boiled, baked, marinated. This shellfish goes well with any food. And, perhaps, the most delicious mussels are obtained in combination with a variety of sauces. These gourmet dishes will brighten up any menu.
Tender mussel meat soaked in cream or sour cream has an amazing taste. This simple recipe involves roasting clams in the oven along with shells.
First you need to do the creamy garlic sauce. The recipe is pretty simple.
Fragrant creamy garlic sauce is ready!
Let's start preparing the main dish.
Put the finished snack on a large flat dish. You can additionally decorate it with lettuce leaves. Mussels in a creamy garlic sauce with cheese go well with white wine.
The recipe can be simplified by using frozen clams without shells.
Cream can be replaced with sour cream, and the mussels themselves can be fried in a pan.
Mussels prepared in this way are best served with spaghetti.
No less tasty mussels are obtained in combination with tomatoes.
Serve alone as a hot appetizer or with spaghetti.
To make the dish really tasty, you need to know how to choose the right shellfish. In stores, you can now find mussels in a wide variety of forms: live, frozen and boiled-frozen, peeled and in shells. The choice must be made depending on how exactly you want to cook them. It is most preferable to take live mussels, however, it must be remembered that the product is perishable. You should pay attention to the integrity of the sink, its smell. In addition, the clam should not be too heavy. If you don’t want to bother with cleaning mussels, take boiled-frozen ones.
Such a savory dish, like mussels in a creamy or tomato sauce, does not require special culinary skills and a long time to cook. But it will definitely please with its refined, delicate taste and will give a special - exotic and at the same time elegant - charm to any meal.
- an original and delicious dish that will amaze you with its spicy taste and pleasant aroma. Let's try to cook it together and plunge into the delights of exotic cuisine.
Ingredients:
For sauce:
Cooking
First, let's prepare the sauce with you. So, put a small piece of butter in a frying pan and melt it over low heat. Then pour in some olive oil. We clean the onion from the husk, chop and sauté until golden brown in a pan. Now pour in white wine, simmer for a few minutes, and then add cream and cook for 3 minutes until thickened. We clean the garlic, squeeze it through a press and put it in a pan. Season the sauce with spices, mix everything, cover with a lid and turn off the heat.
After that, let's take care of the mussels: rinse thoroughly and put on a towel to remove all excess moisture. Next, we shift the seafood to a baking sheet and put a little sauce in each shell. Sprinkle the mussels with grated cheese, cover with foil and send to the oven, heated to 200 degrees, for 10 minutes. Then carefully remove the foil and bake for another 5 minutes. That's all, mussels with garlic sauce are ready! Put them on a plate and decorate with lemon slices.
Ingredients:
Cooking
We clean the garlic from the husk and finely chop with a knife. Melt the butter in a frying pan, throw in the finely chopped garlic, reduce the heat and simmer for exactly 1 minute. We wash the thawed mussels, dry them and add to the pan. We season everything with spices, throw in a mixture of Provence herbs, mix and after 10 minutes carefully pour in the cream. Stew seafood further, until the sauce thickens, adding a little flour if necessary.
Ingredients:
Cooking
Throw salt, chopped dill and mussels into a pot of boiling water. Boil the seafood for about 3 minutes, and then carefully drain into a colander and leave to drain. Then fry the mussels over high heat for a couple of minutes, transfer them to a baking dish and pour them with the ones prepared in advance. To do this, combine sour cream with chopped garlic, spices and herbs. We send the dish to a well-heated oven and detect for about 15 minutes, setting the temperature to about 200 degrees.
Ingredients:
Cooking
So, for starters, let's prepare the slow cooker and all the ingredients. To do this, peel and chop the garlic. Pour a little oil into the bowl and heat it on the “Frying” mode. Then throw in the garlic and fry for exactly 1 minute. After that, spread the tomato pulp, pour in wine vinegar, mix and cook for another 10 minutes on the same program. Next, add hot pepper, ground cumin and salt to taste. At the very end, put the mussels and chopped sage into the sauce, close the lid of the appliance and simmer in the “Steaming” mode for 15 minutes, until tender.
According to this recipe, we have been preparing mussels for four years now. I really like the unique combination of mussels and sour cream. Prepares easily and quickly. Ingredients available.
We always buy mussels frozen or boiled-frozen peeled, can be in a pack, or by weight. This time they took it by weight.
In addition to mussels, onions and sour cream are needed, these are the main ingredients, the rest is to taste.
For 0.5 kg of mussels, take 250 gr. sour cream and 2-3 medium-sized onions.
But, if you want more sauce, then take 360 gr of sour cream. Sometimes the husband adds a little water to make the sauce thinner. But I like it less, it tastes better without water.
If you like onions, then you can add more onions, as we do.
So, first we will defrost the mussels a little, because sometimes there is a lot of ice on them, and the ice gives extra water. You don't need to completely defrost.
While the mussels are defrosting, chop the onion. Then pour odorless vegetable oil into the pan, and fry the onion a little.
Then we put the mussels in a pan and simmer for 7-10 minutes from the moment of boiling (if the mussels are boiled-frozen, then 3-5 minutes is enough).
Then pour the sour cream, mix everything and simmer for another 3-5 minutes.
Don't forget to salt and pepper to taste.
For a side dish, you can boil the horns or spaghetti.
If desired, you can add a clove of garlic, parsley or sprinkle with cheese.
This time the sauce turned out to be liquid, as a little water was added.
Enjoy your meal!
Mussels are one of the most popular types of seafood along with shrimp. In addition, they are considered quite affordable financially in different food markets. This means that mussels can be both tasted in a restaurant and cooked in your kitchen. And the second option will turn out no less tasty. By itself, this product has a very memorable taste, but at the same time it is good "friends" with other ingredients. Among other things, mussels are very beneficial for human health. That's probably enough reason to give them a try.
Since the mussels themselves are self-sufficient, most often the process of their preparation is simple and of the same type. But what you can experiment with is dressings and sauces. Thanks to them, you can change the taste or add a “zest” to the dish. First you need to figure out which mussels are better to buy and what are the main cooking methods.
Although this product is in abundance on the market, not all people know how to choose it correctly. In fact, this issue is easy to understand. Mussels can be sold peeled or in shells. Which one to buy doesn't make much of a difference. The peculiarity lies in the cooking time. Shells take longer to cook. But on the other hand, unprocessed mussels are easier to check for freshness.
When cooking, the shell should open within 4-6 minutes. Otherwise, the product is expired and it is not recommended to use it.
Peeled mussels cook much faster. They only require rinsing under cold water and are ready to go into a pot of boiling water. You can find out how fresh mussels without a shell are by carefully examining them. An unpleasant smell and gray or green spots that differ from the main color of the meat are unacceptable.
There are several other important points.
It is always better to give preference to fresh mussels, but if this is not possible, then by following the recommendations, you can always find a good frozen product.
There are plenty of options for sauces for this seafood. There are simple ones and popular ones, many of them are often used in restaurants around the world. There are rare and designed for specific taste preferences. In any case, each of the recipes can be changed and adjusted to suit you and your family, the dish is suitable and tasty. Below are some interesting and tasty options.
For cooking, it is necessary to clean and boil seafood. Mussels will cook no more than 5 minutes. Separately chop the garlic and mix it with sour cream. The amount of sour cream depends on the amount of the main product. Add spices to taste, herbs to the finished sauce, and you can spread it on mussels.
In this recipe, the product is fried. First, a piece of butter and a crushed clove of garlic are placed in a preheated pan. Mussels are laid out behind them and fried over medium heat until excess moisture evaporates. Next, all the ingredients are poured with soy sauce and stewed, allowing the meat to absorb the sauce, for about 10 minutes. The dish itself can be served with bread, fresh vegetables and herbs.
A similar recipe for teriyaki sauce.
There are two options for this recipe. If you buy ready-made sauce, then proceed as with soy. But you can make your own dressing. For sourness, you need lime or lemon, and peanut butter or honey will add sweetness. So, peanut butter is laid out in a pan along with chopped onions. Let the flavors mix and add the main ingredient. When all the liquid has evaporated under the lid, the dish can be removed from the heat. The last detail is the addition of lemon juice.
Preparing a dish with ready-made dressing is quite simple by frying seafood with marinara in a pan. The sauce is prepared on its own as follows: fry the garlic together with olive oil, then add tomato puree, oregano, parsley and grated cheese. All components are stewed for about 20 minutes over low heat. If the sauce is too thick, you can add water or white wine, as well as spices to taste.
Another dressing option is mustard sauce. To prepare it, you need to mix one tablespoon of honey, lemon and mustard, as well as four tablespoons of mayonnaise. You can add olive oil, finely chopped onion or garlic. Pour the already cooked meat with this marinade and let it brew for a couple of hours. The dish is ready to serve.
The difference of this method is that the seafood is cooked in a special broth. It is made from dry white wine, wine vinegar, water and chopped onion. In this mix, meat is cooked for 4-5 minutes. The dressing itself is a mixture of basil, garlic, cream cheese and a glass of mussel stock.
For a quick result, it is better to use a food processor.
The dish can be served with fried bread.
This is an Italian variation of the preparation, and in another way it is called "mussels in tomato sauce." It all starts with butter and garlic in a frying pan. The next step is to add a chopped bunch of fresh parsley and shells directly. If there is not enough moisture, you can add wine or water. Cherry tomatoes and spices come last. Now sautéed mussels are stewed for 20 minutes and served with crackers.
Mussels are blanched in white wine with lime juice and pepper for 3-4 minutes. After that, the burner is turned off, but the seafood is left in the marinade for another half hour. For bechamel, flour is mixed with milk, salt and pepper. All this is boiled for about 5 minutes, and then the mixture is filtered to avoid lumps. Pour the prepared sauce over the meat and season everything with herbs.
This is a blue cheese mussel recipe like Gorgonzola. Seafood is fried in a separate container along with white wine. In the other, soft cheese with onions is melted. Next, cream and spices are added to the sauce. The finished mixture is poured over the mussels, and everything is well mixed.
The recipe is very simple: mussels are fried in a mixture of olive oil and garlic. When the shells open, it's time to add the wine. The product is stewed in red wine for up to 10 minutes. During this time, all the alcohol evaporates and the meat is ready to eat.
The main ingredient is Tabasco sauce, so you can often hear the name "mussels in spicy sauce." If you have seafood with shells, then you need to wash them and separate one of the wings, we will no longer need it. A mixture of grated cheese, mayonnaise, tobiko caviar and spicy sauce is laid out on top of the raw meat. After the shells are baked at 200 degrees for 10 minutes.
In a frying pan, bell peppers with onions or garlic are fried in vegetable oil. Then mussels are laid out there and poured with oyster sauce. Since this dressing itself is salty and spicy with an admixture of other spices, additional salt or pepper is not needed.
And for a snack, the last very easy recipe. Mussels are boiled in a saucepan for several minutes. After that, they are laid out in a separate bowl, where half of the chopped lemon and lemon juice, spices and parsley are added. Let the meat marinate like this for a couple of hours and you can try.
If you are just getting acquainted with this seafood, then one of the sauce options can be a great start. All of them do not require much time or expensive products.
Three recipes for baked mussels are presented in the following video.
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