Steamed mussels recipe. How long to cook mussels

Mussels are one of the most delicious delicacy foods. They are of various types, very useful, rich in natural, microelements and minerals, but at the same time very low in calories. Many different dishes can be prepared from mussels: they are baked, boiled, stewed, fried, marinated, added to, pilaf, spaghetti. Below you will learn how to cook mussels tasty, right, in shells and without them.

How to cook delicious mussels

It is known that seafood, including mussels, are. There are many options for how to easily cook mussels for dinner. Here are a few recipes that will make your partner go crazy, and you yourself will not remain indifferent. You can cook fresh mussels or ice cream.

Mussels in creamy sauce

What you need:

• a couple of garlic cloves;
• 3-4 tablespoons of heavy cream;
• greens, parsley, dill,;
• 400 g of frozen mussels;
• a couple of tablespoons of olive oil.

How to cook:

1. Pour oil into a saucepan, put on high heat, put unfrozen peeled mussels.
2. Finely chop the herbs and garlic, add to the saucepan.
3. Gently stirring, cook for a couple of minutes, then pour over the cream.
4. Reduce the fire to a minimum, simmer the seafood in the sauce for 5-10 minutes.
5. If desired, you can salt, add grated cheese.

Seafood in batter

Ingredients:

• 3 spoons of flour;
• 400 g of frozen mussels, or a kilogram with shells;
• 100 ml white;
• egg;
• 230 ml of vegetable oil;
• half a lemon;
• half a spoonful of salt;
• ground black pepper.

How to cook:

1. Defrost frozen seafood at room temperature, dry with a napkin.
2. Put the defrosted products on a plate, sprinkle with flour on all sides.
3. Beat the chicken egg, pour alcohol, salt and pepper.
4. Sprinkle with flour and knead into a thin batter.
5. Dip the seafood in the dough, spread on a hot, oiled.
6. Fry for 4-8 minutes, stirring gently.
7. Put on a napkin, when excess fat is absorbed, transfer to a plate.

Pickled mussels

Components:

• a glass of water;
• 350 g mussels;
• half a spoonful of vinegar;
• 1.5 tablespoons of granulated sugar;
• lavrushka;
• sunflower oil;
• peas;
• half a teaspoon of salt.

How to cook:

1. Defrost seafood. Bring water to a boil.
2. Pour mussels with boiling water for 12 minutes, then drain the liquid.
3. Marinade - boil a glass of water, adding salt, parsley, 3 peppercorns, granulated sugar. After removing from the stove, pour vinegar.
4. Put the clams in a container, pour over the marinade, pour oil on top. Close the container until the mussels have completely cooled.

Pasta with mussels

What will be required:

• 300 g fresh tomatoes;
• 3 tablespoons of olive oil;
• salt, ground pepper;
• 350 g mussels;
• 350g short;
• a couple of cloves of garlic;
• fresh greens.

How to cook:

1. Boil mussels.
2. Boil macaroni in salted water until tender.
3. Pour oil into a saucepan, heat and put chopped greens with garlic. Fry 4 minutes.
4. Put chopped tomatoes, salt, pepper, simmer for 7 minutes.
5. Then add mussels and mix thoroughly.
6. Put the finished pasta on a plate, put the mussels in the sauce on top.

How to cook mussels in shells

Shellfish can be cooked not only in a peeled form, but also in shells. True, when buying, you should pay attention to the appearance, aroma. It is necessary that the mussels smell only of the sea, and that there are no drips and cracks on the frozen foods. If there are cracked shells in the package, they should be thrown away without sparing.

Boiled mussels - they are easy to cook. Rinse the shells, put in cold water and put on fire, bringing to a boil. Then drain the liquid and boil the shells one more time in cold water for about 12 minutes. If desired, you can sprinkle with spices and fresh herbs.

Baked mussels

• fresh seafood in shells 500 g;
• a small piece of hard;
• a couple of garlic cloves;
• fresh greens;
• a spoonful of butter and olive oil;
• 3 spoons of water;
• ground black pepper.

How to cook:

1. Rinse mussels thoroughly with a brush, throw out cracked and open ones.
2. Put the mussels in a saucepan, add water, cover with a lid and boil for about 5 minutes
3. Drain the liquid, lay out the opened shells. Remove one half of the shell, leaving the meat on the other.
4. Arrange the clams in a mold. Separately melt, cool.
5. Pour grated cheese, greens, pepper, garlic, olive oil into the oil. You can add a little lemon juice if you like.
6. Place a small amount of cheese mixture on each shell, pressing down lightly.
7. Preheat the oven and remove the mold into it for literally 3-5 minutes.

Mussels stewed with cream

Ingredients:

• 75 ml semi-dry white wine;
• clove of garlic;
• small bulb;
• 200 g of frozen mussels on one leaf;
• 100 ml of heavy cream;
• solid .

How to cook:

1. Defrost shells, rinse.
2. Heat up a frying pan greased with oil.
3. Finely chop the garlic and onion, put in a pan, cook for about a minute, stirring constantly.
4. Put the mussels shells up, pour wine and simmer for a couple of minutes.
5. Grate the cheese, put it in a saucepan. Pour in the cream, simmer until thickened.
6. Serve with sauce.

How to cook mussels

Boiling clams is quite simple, the most important thing is not to overexpose them in water, otherwise they will become rubbery and inedible. Mussels with shells should first be thoroughly washed and brushed. Boil them in cold water twice. The first time, bringing to a boil, and the second time, boiling them for 5-7 minutes after boiling.

Peeled frozen mussels do not need to be boiled, because they are boiled before freezing. They can be thawed and “cooked” using a water bath.

If the recipe says "boil", then you can cook them for no more than 10 minutes. Lightly salt the water and add fresh herbs, various spices. Boiled clams can be consumed as such, or added to salads, rice, pasta, spaghetti, even in.

You can also first boil the broth with herbs, spices, carrots, and after boiling, add the peeled mussels and cook for 5-10 minutes.

"Isle of Montreal", April 2013

Cheap, fast, easy.

I first met mussels at the age of twelve, when I was filming a movie. The shooting took place in Sevastopol, and I did not miss the opportunity to learn how to swim with a mask and snorkel. I started my swim in the Artillery Bay, near the Sevastopol Hotel, where we then lodged, and sailed along the city beach to the Monument to the Scuttled Ships. The Artillery Bay, which has now been turned into stone, in those years was an ordinary sandy beach with a pier for a ferry. You could swim everywhere, including around the monument. When many years later I told the late First Hierarch of the Church Abroad, Metropolitan Vitaly, about this, Vladyka perked up. As a child before the revolution, he learned to swim at the Monument to the Scuttled Ships and even dived from it. It turned out that both of us, with a difference of about half a century, mastered the Black Sea aquatics in the same place. The underwater world of the Sevastopol Bay seemed enchanting to me then. The water was clear, seahorses and needles hid in the seaweed, which you could touch with your hand, and the rocks were dotted with mussels. Then I did not even imagine that these shellfish can be eaten. Those swims started my passion for scuba diving. I have watched all the available films of Jacques-Yves Cousteau, read his books and many other things related to the underwater world. Including on the culinary theme. I learned that mussels can be eaten, and in a variety of forms. When, after graduating from a diving school in Moscow, I arrived for practice at the Dolphin scuba diving camp near Sudak, I already knew the easiest and surest way to cook mussels: you just need to boil them in sea water and eat them.


With this knowledge, I surprised my fellow campers. I was only seventeen years old at the time, and they were mostly student-aged and older. I entertained them with songs under Vysotsky, and sometimes cooked mussels for them. As I now understand, they should have suffered from my vocals, but the mussels were in great demand ... We sat around the bucket and sent the mussels into our mouths, trying not to swallow the pearls that fell into them. Unfortunately, these pearls were small, cloudy and of no value.

Then there are mussels for the inhabitants of the middle lane was a curiosity, and in the Crimea they forgot about it. The war claimed almost the entire population. I remember that once, when I went ashore with a net full of mussels, a lady walking on the shore asked me why I needed so many shells. I didn’t believe it when I found out that they can be eaten, even raw. I decided to demonstrate to her: I opened a mussel with a knife and ate it. The lady covered her mouth and, bending over, turned away. She became ill. However, I must admit that raw mussels have a very dubious culinary merit.

Once in the Crimea after the collapse of the USSR, I learned another simple way to cook mussels. We somehow rented a boat, caught mussels and moored to some beach inaccessible from land. Our companions made a fire from pieces of wood lying on the shore, put a sheet of iron on it and simply dumped the mussels on this sheet. Soon the mussels opened up, and when they boiled, they could be eaten. They turned out to be much tastier than those remembered in childhood by their romantic name “Mussels in Constantinople”. I tried this dish the same summer in Istanbul. It is usually sold there on the shore from stalls. Delicious, but nothing special: the usual pilaf with mussels, only served on the shell flap.

We don’t have fresh mussels just from the sea, we don’t have a beach with a fire at hand, so we’ll get by with a stove and a saucepan. But first, a little history again. At one time, the backbone of St. Nicholas Cathedral in Montreal consisted of about two dozen families who knew each other well, communicated with each other, and often arranged dinners. As many people were invited to these dinners as could fit at all the tables in the house, lined up in one row. Sometimes, after church, spontaneously gathered in small numbers at someone's brazier. I, then still young and single, these wonderful people took under their wing, and then I visited many Russian houses in Montreal. I am still friends with some of my then acquaintances, although there are practically no former numerous companies with gatherings in that Russian community. Some are gone, and those are far away ... Their children have grown up, and they already have their own companies, mostly not Russian.

Besides, I can finally offer you something very simple. Moreover, so much so that even the components can be used by eye, at your discretion. Either way, it will be delicious. In the old days, mussels had to be thoroughly cleaned, tearing out the “beard” of algae stuck between the wings. This "beard" mussels are attached to the stones. The beard is easily torn out by hand. Now wild mussels are no longer found, there are only cultivated ones, most of them without “beards”. They are small and clean, one to one, and are sold in prepackaged nets weighing two pounds, that is, a little less than a kilogram. This amount is enough for a hot snack for four. Let's stop on it. In addition to the clams themselves, we need: a medium head of onion, three cloves of garlic, a bunch of parsley, a handful of basil leaves and half a glass of white wine. We cut the onion as you like, but it is better not to grind. Garlic can be pressed or finely chopped. I personally cut parsley and basil leaves coarsely, otherwise I just tear with my hands. They give flavor.

Before cooking, it is necessary to dump the mussels into the sink and rinse thoroughly in running water, cleaning, if necessary, from dirt and algae adhering to them. Be sure to discard any shells that are not closed or have damaged shells. Mussels should be left in water for fifteen minutes. They will absorb some water and at the same time partially get rid of sand and other debris accumulated in them.

Pour half a glass of wine into the pan, so that it covers its bottom about a finger thick, and bring to a boil. (In other recipes, butter or cream or even coconut milk is added at this point.) We fill the mussels into the pan, pour chopped onion, garlic, parsley, basil on them and close the lid. Salt is not necessary, unless you like everything salty. About four minutes after steam comes out from under the lid, shake the pan well to mix all the mussels with onions and herbs, and put it on the stove again. After another three minutes, turn off the stove. By this time, all mussels should open. Place the mussels in a bowl, discarding any unopened shells. Pour the broth into another bowl, leaving only its remnants with sediment at the bottom of the pan. Grains of sand and all sorts of dirt remain in this sediment. Pour the broth into different bowls and serve a little to each. If there are two of you, then you can pour the broth into the same bowl as the mussels and eat from the same bowl. You have to use your hands. This dish is not for prim dinners. As soon as you are at home and in your company, then the fork is not needed at all. Tear off one leaf and send it to a bowl for empty shells. With the second flap, to which the mussel is attached, scoop up the broth and send it all into your mouth, separating the mussel meat from the flap with your teeth. The dish seems to be lean, but so tasty that no post will seem like a post.

Previously, mussels were considered a delicacy and were very rare on the tables of average families. Now this product has become available to many. This most valuable gift of the sea fell in love with everyone who is not indifferent to seafood. There are a lot of recipes for cooking mussels. In today's article, we bring to your attention a selection of mussel recipes in a slow cooker.

Mussels are very easy to cook. This product does not require long heat treatment. One of the simplest recipes for mussels in a slow cooker includes ingredients such as onions and garlic.

The list of ingredients you need to cook mussels with onions and garlic in a slow cooker:

• mussels - 1 kg;
• onion - 1 pc;
• garlic - 1 clove;
• vegetable oil - 2 tbsp. l;
• salt, pepper to taste.

Recipe for cooking:

1. Rinse the mussels and place them on a paper towel to dry.
2. Peel the onion and garlic.
3. Cut the onion into half rings, chop the garlic clove with a knife.
4. Pour vegetable oil into the multicooker.
5. Set the "Baking" mode on the instrument panel of the unit.
6. Put the onion and garlic into the hot oil. Saute vegetables for 3 minutes.
7. Add mussels to onions and garlic in a slow cooker.
8. Salt and pepper the products in the bowl of the appliance.
9. Fry the ingredients until the liquid evaporates (about 15-20 minutes), stirring constantly with a spatula.

Garnish the finished dish with finely chopped parsley.

Mussels in a creamy tomato sauce in a slow cooker

As a rule, dishes do not combine cream and tomato sauce at the same time. Mussels are a different story. Cream gives this product softness, delicate structure and light taste, tomato sauce makes the dish richer and more aromatic. So, do not be afraid to experiment in the form of a creamy tomato sauce and you will see that the finished dish will impress you in a pleasant sense of the word.

What products are needed to cook mussels in a creamy tomato sauce in a slow cooker:

• mussels - 1 kg;
• cream - 100 ml;
• tomato sauce or tomato paste - 1.5 tbsp. l;
• garlic - 1 clove;
• parmesan - 50 gr;
• vegetable oil - 1 tbsp. l;
• a mixture of Italian herbs to taste;
• paprika to taste;
• salt to taste.

Cooking the dish in stages:

1. Peel the mussels from the shells, remove the muscles-contactors.
2. Rinse the mussels under running water, spread on a paper towel to dry.
3. Pour vegetable oil into the multicooker, set the device to the frying program.
4. Send mussels to well-heated oil.
5. Fry the product for 3 minutes, stirring with a spatula.
6. Peel the garlic and mince it with a knife.
7. Add garlic to mussels. Extend frying for another 3 minutes.
8. Send tomato sauce (tomato paste), a mixture of Italian herbs, paprika and salt into the multicooker bowl.
9. Cook the dish, stirring, 4 minutes.
10. Pour the contents of the multicooker with cream.
11. After boiling the cream, simmer the dish in a slow cooker for 3-5 minutes.
12. Parmesan grate on a fine grater.
13. When done, sprinkle the mussels with parmesan.

Serve the dish as an addition to a side dish; mussels prepared in this way are perfectly combined with durum pasta.

Mussels in French in a slow cooker

Mussels in French - this is one of the variations of julienne. Such a dish has an appetizing appearance, thanks to a thick cheese crust and is suitable for serving even on a festive table.

Components:

• mussels - 1 kg;
• bulb - 1 t;
• cream - 100 ml;
• Russian or Dutch cheese - 200 gr;
• vegetable oil - 1 tbsp. l;
• salt, pepper to taste.

Cooking processes:

1. Peel the mussels from the shells, remove the muscles-contactors.
2. Rinse the mussels under plenty of running water, put on a towel and let dry.
3. Pour vegetable oil into the multicooker, set the device to the baking mode.
4. Send the mussels to the hot oil. Fry the product for 10 minutes, stirring with a spatula.
5. Peel the onion, cut the vegetable into cubes.
6. Add the onion to the mussels and continue frying the ingredients for another 10 minutes.
7. Add cream to the contents of the multicooker.
8. Salt and pepper the ingredients in the bowl of the appliance.
9. Wait for the cream to boil. After boiling, simmer the dish for 3 minutes.
10. Cheese grate on a coarse grater.
11. Sprinkle cheese over mussels and onions.
12. Close the lid, set the device to the “Heating” mode for 10 minutes.

Serve the finished dish as an appetizer.

Mussels with tomato paste in lemon juice in a slow cooker

It is very difficult to spoil mussels. This product is combined with many additional ingredients. The main rule of a good dish with mussels is to be able to choose the right main product. If you buy frozen mussels, make sure that the ice crust is not thick, and that the seafood itself is not in the snow.

List of ingredients for mussels with tomato paste and lemon in a slow cooker:

• frozen peeled mussels - 500 gr;
• garlic - 2 cloves;
• tomato paste - 1.5 tbsp. l;
• lemon - ½ piece;
• olive oil - 2 tbsp. l;
• salt, pepper to taste.

Cooking instructions:

1. Defrost mussels. The best way to do this is to put the frozen mussels in a colander and pour over boiling water.
2. Rinse mussels and pat dry with paper towels.
3. Pour olive oil into the multicooker, set the device to the “Frying” mode.
4. Fry the product for 10 minutes, stirring with a spatula.
5. Peel and mince the garlic with a knife.
6. Add chopped garlic to mussels.
7. Also send tomato paste and salt to the multicooker container.
8. Mix the contents of the multicooker well so that the tomato paste is distributed over all the ingredients.
9. Close the multicooker with a lid, set the extinguishing mode.
10. Simmer the dish for 10 minutes.
11. Squeeze juice from half a lemon.
12. After cooking, pour the dish with lemon juice and add a little ground black pepper to it.

Serve mussels with tomato paste in lemon juice as an accompaniment to a side dish such as rice.

Mussels with vegetables in a slow cooker

From mussels you can cook a full-fledged second course. In this case, this product should be combined with vegetables. Carrots, tomatoes and sweet peppers are perfect.

List of required products:

• mussels - 1 kg;
• onion - 1 pc;
• carrots - 1 pc;
• sweet pepper - 1 pc;
• garlic - 1 clove;
• tomatoes - 2 pcs;
• olive oil - 2 tbsp. l;
• nutmeg to taste;
• salt, pepper to taste.

Cooking steps:

1. Peel the mussels from the shells, remove the muscles-holders.
2. Wash the mussels under running water and pat dry with a paper towel.
3. Peel onions and carrots, cut vegetables into cubes.
4. Remove the peel from the garlic, chop the ingredient with a knife.
5. Wash sweet pepper, remove seeds and peduncle from it.
6. Scald the tomatoes, remove the skin from them and grate the pulp on a coarse grater.
7. Pour olive oil into the multicooker, set the device to the frying program.
8. Send the mussels to the heated oil.
9. Fry the product for 5 minutes, stirring constantly with a spatula.
10. Add vegetables to the mussels: onion, carrot, pepper, garlic.
11. Send chopped tomatoes to the slow cooker.
12. Continue frying the ingredients for another 5 minutes, stirring with a spatula.
13. Salt and pepper the contents of the multicooker, add nutmeg.
14. Close the lid of the device, select the program "Extinguishing" on the display.
15. Cook the dish for 15-20 minutes.

When cooking, decorate the mussels with vegetables with finely chopped herbs.

Mussels in white wine in a slow cooker

Mussels have a rather unusual taste, which can be emphasized by cooking this product in white wine. Mussels prepared in this way have a great taste and leave a pleasant aftertaste.

What products are needed:

• mussels - 500 gr;
• garlic - ½ clove;
• carrot - 1 pc;
• onion - 1 pc;
• white wine - 100 ml;
• water - 50 ml;
• rosemary - 1 sprig;
• thyme - 1 sprig;
• salt, pepper to taste.

Cooking steps:

1. Rinse the mussels without removing them from the shells.
2. Peel the onion and garlic, cut the vegetables into cubes.
3. Remove the peel from the garlic, chop the product with a knife.
4. Put the vegetables into the multicooker.
5. Place mussels in bowl.
6. Wine diluted with water.
7. Pour the contents of the multicooker with diluted white wine.
8. Put a sprig of thyme and a sprig of rosemary into the device.
9. Salt and pepper the contents of the multicooker.
10. Set the unit to the cooking mode, cooking time - 20 minutes.

Serve ready-made mussels in shells, sprinkled with vegetables with which the dish was prepared.

Steamed mussels in a slow cooker

If you do not want to burden the taste of mussels with additional products, then steam them. Mussels prepared in this way retain all the useful properties and taste.

List of ingredients:

• mussels - 500 gr;
• water - 1 multiglass;
• lemon - ½ piece;
• greens - a small bunch;
• olive oil - 1 tbsp. l;
• salt to taste.

Recipe for cooking:

1. Wash the mussels without removing them from the shells.
2. Place the mussels in a steaming bowl.
3. Pour water into the multicooker.
4. Position the steamer in the desired location.
5. Close the device, set the program "For a couple".
6. Cooking time 30 minutes.
7. Rinse greens and finely chop.
8. Squeeze juice from lemon.
9. Prepare the sauce, for this mix the juice of half a lemon, salt to taste and finely chopped greens.
10. Separate the cooked mussels from one side, leaving the meat in the second.
11. Pour sauce over mussels.

Serve the dish as an appetizer.

Mussels in a slow cooker. Video recipe

Step 1: Prepare the mussels.

We put a pot of water on the fire. While the water boils, we begin to clean the mussels. It is better to cook mussels on the day of purchase. If you purchased live, unpeeled mussels, put them in the kitchen sink under cold running water, scrape off any dirt that has stuck to them with a sharp knife, and carefully tear off the “beard” sticking out of the doors. Note that the mussels should be tightly closed when knocked on. Be sure to throw away any that don't close or have damaged shells. Rinse again with cold water so that no traces of sand or dirt remain.

Step 2: Steam the mussels.

When the water boils, place another pan with a mesh on the pan, brush it with olive oil and put the mussels. Cover the pot with foil and a lid to keep warm. Cook the mussels for 30 minutes, do not forget to salt. While the mussels are steaming, you can prepare the sauce. To do this, cut the ginger into small cubes, mix with oil, soy sauce and chopped green onions.

Step 3: Steam Mussels.

When the mussels are cooked, they should be served on the table, pouring sauce. Instead of sauce, you can sprinkle mussels with lemon juice when serving, but this is not necessary, moreover, lemon clogs the delicate taste of mussels. Top the mussels with green leaves. Mussels are ready. Bon Appetit!

Mussels should be served immediately after cooking.

Never reheat mussels - you can get poisoned.

Champagne is perfect for mussels.

Do not soak mussels in water. So they lose their natural taste and aroma.

Mussels are a very famous and healthy seafood that contains many vitamins. However, some, having tried them only once, remain in a negative impression of the product. This happens due to improper preparation of the dish. For proper cooking, it is useful to know how much to cook mussels, as well as dishes that can be made from them.

How long does it take to cook

Fresh seafood needs to be washed and cleaned. Peeled mussels should be placed in water when it starts to boil. Cook for 2 minutes, then pour out the water. Now the product should be put in cold water and brought to a boil. Cook this time for 7 minutes. Also, peeled clams can be cooked in a microwave oven (10 minutes).
Frozen seafood does not need to be cooked, as it is already boiled. You can defrost the product using a steam bath (15 min).

Important: before you start cooking, it is useful to check whether the product is of high quality. Only high-quality food will make the dish delicious.

Selection of quality mussels

When choosing seafood, it is useful to rely on these factors:

• • Frozen seafood must be free of "snow" and ice cracks. If there are defects, it is likely that the food has not been frozen for the first time, and the beneficial properties have been lost.

• Peeled frozen mussels should be light in color.

• It is advisable to buy large seafood, as they are the juiciest. On the packaging you can see the numbers written through a fraction, for example, 44/1 or 20/1. It is better to purchase the product whose first digit is smaller, since the product is larger there.

Cooking methods

Peeled mussels can be cooked in the microwave, steamed or slow cooker. Heat treatment takes a maximum of 5 minutes.

Important: to rid the seafood of the smell of fish, it is recommended to sprinkle it with lemon juice.

fried mussels

Cleaned clams must be held in a steam bath for 15 minutes. At this time, oil (olive) should be heated in a pan. On it you need to fry the onion. Seafood must be cut and mixed with onions. Salt and pepper. After 5 minutes, the dish can be served.

Clams in a multicooker

By typing the “Baking” function, you need to fry the thawed clams. The mode provides for 25 minutes of cooking, however, 15 is enough for frying. At this time, chop 2 tomatoes in a blender. After 15 minutes, place them in a slow cooker. Now it is recommended to leave food in the multicooker until the mode automatically turns off (for 10 minutes).

Soup

Frozen clams need to be boiled. Then they need to lay out and pull the meat out of the shells. In the mussels, it is necessary to pour the broth (in which they were boiled), adding an additional 4 tablespoons of water. Wait until boiling. Fry the onion in a pan. While boiling, you need to add the onion to the broth. Boil 3 min. Add pepper and salt. Ready!

• • During boiling, it is advisable to adhere to the indicated intervals, since overcooked clams will not only lose their aroma, taste and turn out to be “rubber”, but will also lose their vitamins.

• Strongly salt water is impossible. Otherwise, the juice contained in the shellfish will flow into the broth, which is rarely consumed.

• If frozen clams are already boiled, then there is no need to peel them. If the frozen mussels are covered with a sink, then cleaning is required. It is recommended to clean the inside of the sink with a brush. After getting rid of sand and dirt, it is useful to rinse the clams several times. During cooking, the shells will open, so after boiling, you need to additionally clean the mussels.

• It is advisable to cook seafood in the near future after purchase, as they quickly deteriorate.