How to cook mussels - the right cooking tips. How to cook mussels at home

Mussels are extremely useful view seafood. They have a delicate flavor that can make any dish unique. Mussels contain all the substances necessary for the body: iron, phosphorus, vitamins, trace elements. These shellfish are low in calories, which is why they are used in the diet.

In the Russian Federation, fresh seafood is rare - only in special stores in coastal cities. In other regions, they are sold frozen. That's why housewives definitely need to have an idea how to cook frozen mussels.

Seafood, peeled

Seafood can be purchased canned or peeled. If you want to use them as a main dish or put them in a salad, then first they should be placed in a pot of water and boiled for about twenty minutes under a tightly closed lid. To make the dish more tasty and fragrant, throw a few bay leaves, allspice and onion into the boiling broth.

Shellfish dishes are prepared with cereals, various types of meat or vegetables, which are fried along with the main product. AT without fail spices are added. Also, all kinds of sauces are suitable for these delicacies.

in shells

The most useful are mussels in shells. And yes, they taste amazing. How to cook frozen mussels in shells? Bringing them from the store, do not rush to immediately start cooking. Let them thaw first cold water. When the seafood is defrosted, remove dirt from their doors and rinse thoroughly under running water.

Quality clams are usually closed. If you see individual specimens open, then you need to lightly knock on their doors. As a rule, after this, the mussels slam shut. Mollusks that are damaged or do not close the doors should be discarded without regret. Use only tightly closed sinks.

After selecting and washing seafood, proceed to the heat treatment that you planned in advance. Bake, fry, boil, but not for long - just for a few minutes. Serve and eat immediately after preparation.

The simplest ways to cook mussel meat

Each mistress of the coastal regions probably has her own signature dish of mussels. But in middle lane rarely anyone has an idea how to cook frozen and peeled mussel meat. Fortunately, it's not difficult at all.

Let's say you brought home frozen clams already freed from shells. You have two simple options for preparing them:

• not allowing them to defrost, bake in the oven;
• fry in oil.

The only pity is that not everyone will like the taste of the resulting dishes. When clams are cooked this way, the problem will be the evaporation of a large amount of the peculiar-smelling liquid. That is why before cooking it is better to defrost the mussels and rinse well. Moreover, it is necessary to very carefully remove grains of sand from them and a barely visible hard bunch of sea grass, resembling adhering dark algae.

Now pour water into the pot. Roughly boiling liquid is abundantly salted and put spices. You can use completely different seasonings, based on your taste preferences: a pinch of rosemary or thyme, two chopped cloves of garlic, Bay leaf, allspice and black pepper.

Then we make the fire as weak as possible and continue to cook frozen seafood with a barely noticeable boil. Do not cover the pot with a lid. After five minutes, we take out the finished clams with a slotted spoon. The broth that remains in the pan is recommended to be filtered. Then you can cook soups or prepare sauces on it. And the meat of boiled mussels is already ready for use.

Classic recipe

We will prepare the products that will be included in the composition classic dish. Let's take:

• 400 g of mussel meat;
• two cloves of garlic;
• a quarter liter of white wine;
• 30 g plums. oils;
• two grams of charlotte;
• 50 milliliters of cream;
• some curry;
• 15 g parsley.

We clean and wash thawed seafood. Pour finely chopped garlic, parsley and charlotte into a hot frying pan. It is lightly fried and spread the clams. Gradually pour in the table wine, while stirring the contents. We cover with a lid. The tighter it is closed, the better. Let the dish simmer for three to five minutes. The mussels should all open up.

We put them in a saucepan, discard the closed ones. Add cream, flavor our curry treat, add salt, pepper and butter, stir and keep on low heat for about four minutes. Serve with sauce.

Shellfish for beer

There are many methods of preparing delicious dishes from the inhabitants of the sea. Currently, gourmets have increasingly begun to give preference to mussels with beer, replacing the usual dried vobla, all kinds of chips and salted nuts with them. And in general, now sea delicacies, including mussels, have become the most in demand as snacks for an intoxicating drink.

How to cook peeled frozen mussels for beer so that they complement and make its taste unique? Some people bake seafood in the oven for this purpose, sprinkling it with grated cheese or thinly sliced ​​bacon. Other beer lovers boil clams with bay leaves and finely chopped dill. Then they are dried, garlic is chopped, butter is melted and the finished product is flavored with this mixture. You can also cook sea creatures in dark beer, salting and putting your favorite herbs in it.

By the way, not everyone considers such a delicacy to be in perfect harmony with beer. For some, mussels with beer are plebeian, an indicator of bad taste. However, they do not argue about tastes, and for the sake of interest, you can even fantasize about creating new delicious recipes for preparing mussels for beer.

How to cook frozen mussels: recipe © Depositphotos

Those who want to learn how to cook frozen and peeled mussels should be aware of the insidiousness of shellfish. Properly cooked, they are very tasty, satisfying and healthy.

However, if you don’t know how to cook mussels at home and miss at least one, at first glance, it’s not very good. important detail, an exquisite delicacy becomes simply inedible. How not to turn delicious seafood into elastic, not chewable lumps of foul-smelling meat? Read tips on how to cook mussels and delicious recipes on tochka.net .

READ ALSO:

How to cook peeled mussels - what you need:

• package of frozen mussels without shells,
• large saucepan filled 2/3 with water
• food salt - 3 tablespoons,
• seasonings and spices - to taste.

How to cook peeled mussels:

It should be remembered that the immobile mollusks, to which the mussels belong, are the first orderlies of the sea. They filter sea water throughout their lives, passing it through themselves and purifying it. For this reason, it should not be surprising that clams cooked without pre-treatment can have an extremely unpleasant taste and smell.

1. The preparatory stage is very important. Before boiling mussels, throwing them into boiling water like banal dumplings, they must be thoroughly washed in running water. Then you will be able to wash out of them almost all the substances that make the delicacy disgusting, and the proportion of the remaining will not be so large as to damage health and taste sensations.
2. It is also important to remove the so-called beards. Some manufacturers remove them along with the shells, but in many cases these barbs remain. Mussels need them so that the soft body of the mollusk is securely attached to the shell, while controlling the movements of the valves. These beards are inedible, so they have nothing to do in the future dish.
3. It is worth fully observing the cooking technique. The fact is that many seafood (including shellfish) with excessive heat treatment become similar in texture to soft rubber. First you need to put the water to boil, and only then act.
4. Boiling water in a saucepan must be salted and add all the necessary spices that you like. By reducing the gas to a minimum, mussels can be added to low-boiling water.
5. The cooking time for mussels is about four minutes. It all depends on the size of the mollusks: if they are large, then you can cook for five minutes, and if they are small, then three. As soon as necessary time will pass, the mussels should immediately be transferred to a separate plate. If you leave them for some reason in the pan (so as not to cool down), the clams, again, will simply become rubber.

Enjoy your meal!

Mussels are a unique cocktail of substances beneficial to human health. This is a delicacy that is ideal for those who want to keep their figure without harm to health, and for those who want to regain their lost shape.

Mussels: cooking recipe

Mussels are edible shellfish. True, they do not eat them completely, but only muscles with a mantle and entrails. They are rich in protein, iron, phosphorus, calcium, zinc, iodine, vitamins, and they also have enough fat and carbohydrates, so mussel dishes are considered very nutritious.

If you purchased raw mussel meat, then first you need to rinse it so that there is no sand left, after which the meat should be boiled or fried. Keep in mind that adding a lot of spices or sauce can spoil, or rather, interrupt the excellent taste of the shellfish.

Mussels in shells are cooked in water, white table wine or broth for several minutes until the shells of the clams open in the pan. Those shells that have not opened should be thrown away. Before you start cooking mussels, shells should be thoroughly cleaned of algae, and then put in a bowl with cold water and rinse several times to get rid of residual sand. Ready mussels should be eaten immediately after cooking.

How to cook frozen mussels?

• In order to properly cook frozen mussels, you need to clearly know in what form they were creolized. If they are boiled-frozen, then they can simply be reheated or boiled in in large numbers water for 5 minutes. If the mussels are raw-frozen, then they are supposed to be cooked for up to 7 minutes.
• Defrost them no more than 1 time, because it is a perishable product. Even when choosing mussels, make sure that no liquid leaks are visible in the package.
• Leave frozen unpeeled clams to thaw in the air, and then place under cold running water and rinse them well. Next, heat treat - boil for 2 minutes in plenty of water. Dip the boiled mussels in cold water, then bring to a boil again. This method of cooking allows you to save all the minerals and vitamins contained in the delicacy, and at the same time get rid of toxic substances. After cooking, the mussels will open themselves, and it will not be difficult to remove the meat with a knife from the shells.
• It is also easy to cook peeled mussels. They need to be poured into a pot of cold, salted water and wait until it boils and the surface is covered with foam.
• Do not cook mussel meat for a long time, it becomes tough and loses all its useful substances.

How to cook peeled mussels: a classic recipe

Do you want to cook deliciously peeled mussels without spending a lot of time? Easily!

Compound:

• mussels - 400 g
• garlic - 2 cloves
• table wine - 250 ml
• butter - 30 g
• shallots - 2 g
• high fat cream - 50 ml
• parsley - 15 g
• a pinch of curry - 15 g

Cooking:

1. Finely chop the shallot, garlic and parsley. Transfer this mixture to the heated skillet. After a while, add the washed, peeled mussels. Pour in the wine slowly, stirring all the time. Then cover the pan with a lid and simmer for a few more minutes.
2. Wait for the mussels to open and transfer them to a saucepan. Remove the ones that don't open. Fill the dish with cream. Add some curry, pepper, salt and butter. Mix well and let cook for another 5 minutes. Pour the finished dish with the resulting sauce and serve.

How to cook Korean frozen mussels

Mussels in Korean unusual recipe, not at all difficult to implement.

Compound:

• mussels - 500 g
• onions - 3 heads
• soy sauce- 50 ml
• honey - 1 tbsp
• hot red pepper
• nutmeg
• coriander
• black pepper

Cooking

1. Defrost the mussels and rinse them thoroughly under cold water. Boil for five minutes, drain in a colander. Leave the water to drain.
2. Peel the clams, then the onion. Cut it into half rings, salt, sprinkle with a few drops of lime and leave to marinate. While the onion is cooking, add the nutmeg with the tip of a knife to the soy sauce.
3. Other spices - to taste. Mix lime juice and honey and heat well. Then combine the clams, onion and sauce. Sprinkle everything with red pepper, mix - and refrigerate. Mussels in Korean are eaten only cold.

How to cook peeled frozen mussels?

Before cooking, mussels should be thawed, it is advisable to do this in microwave oven to speed up the process. But often they are laid out in dishes for cooking and frozen.

Unusually delicious are clams fried on olive oil with garlic, onion and celery. In this case, only vegetables need to be fried, and mussels are stewed with them only after the vegetables become golden color and sour cream and white wine will be added to them.

Mussels stewed in this way can be added to various dishes. For example, you can make a salad of squid and asparagus with the addition of mussels, use them as a savory pizza topping.

You can diversify the 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. Peeled mussels are dipped in batter and fried in a large amount of vegetable oil. Put the finished dish on the wings of mussels, decorating it with herbs and lemon slices.

Mussel dishes: original recipes

From mussels you can cook many interesting dishes. But even the most ordinary and familiar with the addition of shellfish will acquire a unique taste.

Pilaf with mussels

Compound:

• mussels - 700 g
• rice - 1 cup
• butter - 40 g
• carrots - 1 pc.
• onion - 1 pc.
• tomato paste - 1 tsp
• bay leaf, salt and pepper - to taste

Cooking

1. Boil the clams in salted water. Do not throw away the water in which they were boiled, it will come in handy! Dip peeled and grated carrots, peeled and finely chopped onions into the oil.
2. The secret of the dish is that rice should also be in the pan, fry it along with vegetables. When the onion turns golden, add 2 cups of water in which the mussels were boiled to the pot, put the tomato paste and bay leaf, salt and pepper. The fire must be small.
3. When the rice is almost done, add the mussels. Serve the dish hot, pre-garnishing it with herbs.

Soup with mussels

Compound:

• mussels - 600 g
• fillet of sea bass and haddock - 150 g each
• crab meat - 150 g
• white wine - 500 ml
• onion - 2 heads
• olive oil - 5 tbsp. l.
• red and yellow Bell pepper- 150 g each
• meat broth - 500 ml
• black pepper
• Bay leaf
• thyme

Cooking

1. Wash the mussels with a brush. Boil for 4 minutes in a small amount of salted water and drain in a colander. Throw away unopened shells, remove the meat from the remaining ones, with the exception of 6 pieces.
2. Cut the fish into slices, onion into cubes and stew in olive oil. Chop sweet pepper into strips. Add it to the onion and simmer for 2 minutes. Pour in the broth, put the peppercorns, bay leaf and cook for 5 minutes.
3. Pour in the wine and boil. Add fish and cook for 3 minutes. Put the mussel and crab meat, reheat and season. Divide soup among bowls, garnish with shellfish and thyme.

Of the many recipes for cooking mussels, everyone will certainly find something for themselves. Be sure to try making at least one or more shellfish dishes. This healthy exotic delicacy is sure to become your favorite!

The sea feeds man for more than one millennium. It is a storehouse of food stocks, which is famous for its nutritional value - rare trace elements, vitamins, amino acids, high-quality protein. In addition to fish, octopuses, crabs, squids, scallops and a lot of healthy seafood that are suitable for food, including mussels, live in the seas and oceans. Which have tender soft meat with a sweetish aftertaste. When it is boiled, it gives off a pleasant aroma. Pilaf, soups, salads, stews are prepared from mussel meat. It is salted, marinated, smoked, baked, fried. Mussels served with pasta, cereals, potatoes, vegetables. It should be remembered that it is advisable to use cooked clams immediately, do not store them for more than twelve hours, otherwise poisoning is possible.

Mussels - food preparation

Before eating, shellfish require some preparation. If you do not want to chew sand during meals, frozen mussels, after defrosting, must be washed very thoroughly.

If you are going to cook mussels in shells, a longer preparation will be required. First of all, it is necessary to visually inspect them and remove mollusks with damaged shells; they are not eaten. To open the doors, the mussels must be placed in a hot pan or dipped in boiling water for two minutes. Then the meat is removed from the shell, the outgrowth is pulled out (a bunch of algae with which the mollusks are attached to the stones), and thoroughly washed from sand and pebbles.

Mussels - best recipes

Recipe 1: Pickled Mussels

One of the most delicious dishes that can be prepared from mussels is simply pickling them. They turn out very tasty and cheaper than store-bought ones. You can add them to a salad, and put them on a piece of toast, and just eat like that. We offer two cooking options. In the first case, a marinade without the addition of vinegar is indicated - with spices, white wine and lemon, in the second - with vinegar. And so delicious.

Ingredients (1 option): 0.5 kg of mussels, vegetable oil - 2-3 tables. false, ? lemon (juice), 150 ml dry wine (white), 1 clove of garlic, 1 tsp. lies. honey and ready-made mustard, salt, pepper, 1 parsley, a few sprigs of fresh dill and cilantro.

Cooking method

If using frozen mussels, defrost.
Prepare a sauce with spices in which 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 (time to detect from the moment of boiling). Throw away in a colander.
Make a marinade. Finely chop the greens, add lemon juice, oil, pepper, mustard, salt. You can take any mustard, for example, French or spicy.
Transfer the still warm mussels, along with a lavrushka leaf and a clove of garlic, into the marinade and let it brew in the refrigerator for five hours. It is more convenient to marinate in a glass jar or a deep bowl. By the way, you can pickle shrimp in the same way.

Ingredients (Option 2): 0.5 kg of mussels, an incomplete glass of water, 1 table. lodges of table vinegar (9%), 1.5-2 table. lies. sugar, salt to taste.

Cooking method:

Defrost shellfish. Salt the water, boil and boil the mussels in it for three to four minutes.
Make a marinade. It should taste sweet and sour. In boiled water, dissolve salt, sugar, pour in vinegar. Place the mussels in the hot marinade. In an hour they will be ready to use. You can put them in jars, where to add a little vegetable oil.

Recipe 2: Baked Mussels

Baked mussels are not only tasty, but also look beautiful, especially if they are baked and served directly in the shells. This dish is suitable for holiday table and for romantic evening. We offer two cooking options: in the first option, seafood is baked in shells under a cheese crust, in the second - in the usual form with sauce.

Ingredients (1 option): 0.5 kg mussels in shells, 2 tomatoes, 2 cloves of garlic, 50 g butter, spices, 150 g hard cheese.

Cooking method

Rinse the mussels well, clean the wings and boil for ten to fifteen minutes. You can add bay leaf, spices if desired, salt to the water. During cooking, all 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 with tomatoes not in a grater or blender. Put a piece of butter, a spoonful of tomato mixture into each half of the meat, rub the cheese on top and bake for 20 minutes (180C).

Ingredients (Option 2): 0.5 kg mussels, peppercorns, hard cheese - 100g. Sauce: soft processed cheese - 100-150g, 200ml cream, 25g butter, 1 yolk, 1 table. spoons of flour, 3 cloves of garlic.

Cooking method

Defrost mussels, boil for three minutes in salted water, adding peppercorns (5-6 pcs.).

Prepare the sauce. Chop the garlic and add the rest of the ingredients for the sauce. Mix better with a whisk or a blender so that there are no lumps.

Put the mussels in a pan or dish, pour over the sauce. Sprinkle with chopped cheese and bake for 20-25 minutes (200C).

Recipe 3: Fried Mussels

Fried mussels - a dish easy to prepare, but chic in taste. For frying will go and vegetable oil, and melted butter. Nutritionists recommend creamy, which contains at least 25% vegetable fats. But it must be melted first. Otherwise, harmful carcinogens may form in the pan when burned.

Ingredients: 0.5 kg mussels, vegetable oil, 2 onions, salt, hot ground pepper, seasoning for seafood (or Provence herbs).

Cooking method

Chop the onion into cubes, fry until golden. Add mussels and fry with constant stirring for five to seven minutes over medium heat. Salt, sprinkle with pepper, seasoning and remove from heat. Let it brew a little under the lid. Can be served with rice, potatoes or as a standalone dish.

- Shellfish caught between June and February should be eaten. in the spring they are not so tasty and greasy.

- Mussels should not be cooked for a long time, otherwise they will be dry and tasteless. The rule of cooking squid applies to them - no more than three to five minutes.

- Fresh mussels should not have bad smell and be with tightly closed doors that cannot be opened by hand.

What to cook with mussels: recipes for soups, salads and second courses, with vegetables, avocados, quail eggs and mushrooms. Pickled mussels.

Mussel dishes are a variety of exquisite and tempting delicacies. You can cook these clams different ways, but most often mussel recipes involve boiling or frying. Mussel meat is salted, marinated, grilled, smoked, baked, fried in batter. Salads, soups, stews, soufflés, pilaf are prepared from mussels. Often clams are stewed in various sauces (garlic, cream, tomato) or cooked in a sailor's way (a la mariniere) - with garlic, lemon juice and white wine. Mussel meat goes well with fresh vegetables, herbs and olive oil. It is served with pasta, various cereals and potatoes.

What to cook from mussels: recipes

Recipe 1.

You will need: 300 g of broccoli, 2 fresh cucumbers, 200 g of boiled mussels (or mussels in oil), 2 cloves of garlic, 30 ml of soy sauce, 2 tablespoons of sweet mustard, 1 onion, 90 g of cashew nuts, 60 ml of olive oil.

Defrost the mussels (drain if using mussels in oil). Boil broccoli for 4 minutes in water with a pinch of salt, and then transfer to cold water for a couple of minutes. Cut the garlic into small slices, cucumbers into thin strips, onions into half rings, cabbage into beautiful pieces. In a salad bowl, combine cucumbers, mussels, broccoli, onion and garlic. Grind cashews in a blender. Add soy sauce, mustard and oil to the nuts. Whisk everything thoroughly. Pour dressing over salad.

Recipe 2.

You will need: 200 g fresh mussels, 1 avocado, a piece of fresh ginger the size of a pea or a pinch of dry seasoning, olive oil, a handful of chopped pistachios, 150 g cherry tomatoes, 150 boiled rice, a handful of sesame seeds, 30 ml soy sauce, 200 g arugula.

Boil the mussels, free from shells and rinse well. Remove the peel from the avocado, cut into slices, put in a form covered with parchment, sprinkle with oil, sprinkle with ginger and put in the oven for 10-15 minutes. He just needs to get a little tired. Cut tomatoes into halves. Put mussels, cherry tomatoes, cooled avocados on arugula, sprinkle with rice, chopped pistachios, sesame seeds and pour soy sauce over the salad.

Recipe 3. Mussel salad "Inspiration"

You will need: 16 fresh mussels, 8 quail eggs, 200 g cherry tomato, 1 bunch of arugula, 1 bell pepper, basil sprig, hard cheese - to taste. For dressing: 1 lime, a pinch of salt, 20 ml of soy sauce, freshly ground black pepper, 50 ml of olive oil.

Rinse mussels thoroughly and place in boiling water. Cook no more than 6 minutes, otherwise the meat will become tough. Rinse the cooked clams in cold water and carefully remove the meat from the shells. Boil quail eggs in boiling water (about 5 minutes), peel and cut in half. Wash all vegetables thoroughly. Cut the bell pepper into cubes, cherry tomatoes into halves. Put peppers, tomatoes in a salad bowl, add eggs, basil leaves and finely chopped arugula to them. Lay the mussels on top. Mix salt, lime juice and pepper, add oil and soy sauce to them, beat everything well and pour the dressing into the salad. Cheese can be grated, but it will turn out much more beautiful if you “cut” it with a potato peeler and decorate the salad with such petals.

Recipe 4.

You will need: 550 g of mussels in shells, 150 ml of dry white wine, 2 bay leaves, 25 ml of lemon juice, a clove of garlic, 1 teaspoon of honey and mustard, a few peas of white, black and allspice, salt, 2 sprigs of fresh cilantro and dill, a quarter cup of vegetable oil.

Boil the wine in a saucepan, add a clove of garlic, pepper, bay leaf, lower the mussels there and cook for about 5 minutes until the shells open. How to cook frozen mussels? Clams are thawed naturally and simply brought to a boil in wine. Now make the sauce: add finely chopped greens, oil, mustard, honey and salt to the lemon juice. You can add a pinch of chili pepper, a handful of capers to this mixture. Remove mussels from shells, rinse well, put in glass jar, pour marinade and place in the refrigerator. They need to be stirred periodically. The clams should spend 6-8 hours in the marinade.

How to cook peeled mussels

Recipe 5.

You will need: 2 liters of water, 450 g of boiled peeled mussels, 200 ml of cream with a fat content of 10%, 170 ml of dry white wine, 120 g of rice, 1 small onion, 150 g of sweet bell pepper, 7 white peppercorns, a pinch of curry powder, 3 each sprigs of fresh parsley and thyme, salt to taste.

Set the pot with washed rice and water to the highest heat. Meanwhile, prepare the vegetables. Finely chop the onion. Cut the pepper into strips. Set aside a few mussels and a sprig of greens for serving. When the rice is boiled for 10 minutes, add the onion, parsley, thyme, sweet pepper, mussels. When the onion softens, pour in the wine. Add salt, curry and pepper at the very end. Take out the green sprigs. To prevent the cream from curdling, add it 5 minutes after turning off the soup. Pour the soup into bowls. Garnish with reserved mussels and chopped herbs.

Recipe 6.

You will need: 200 g of boiled peeled mussels, 4 large tomatoes, 1 onion, 70 g of rice, 1 coffee spoon of sugar, 2 cloves of crushed garlic, 1 carrot, a third of a glass of vegetable oil, a bunch of basil, 80 ml of dry white wine, salt, a few peas white or green pepper.

Rinse all vegetables and herbs well. Fry the peeled and finely chopped onion and carrot in half the oil. Pour boiling water over the tomatoes, dip in cold water and remove the skin. Separate the basil into leaves. Add half of the basil and 2 tomatoes to the pan with the onions and simmer for a few more minutes. And when the vegetables have cooled down a bit, turn them into a puree with a blender and throw them into a saucepan with hot water(about 800 ml). When the vegetables boil, reduce the heat. Fry the rice in the remaining oil, add sugar, wine to it, stew a little and add to the soup pot. Cook 10 minutes. Remove the seeds from the remaining tomatoes, chop finely, and finely chop the basil leaves. Add basil, tomatoes, garlic, mussels to the soup and let simmer for a few more minutes.

Recipe 7.

You will need: 250 g of peeled boiled mussels, 1 zucchini or zucchini, 1 stalk of celery, 150 g of cauliflower, 1 carrot, vegetable oil, 2 sweet peppers, a clove of garlic, flour, 1 onion, spices to taste.

Wash all vegetables. Remove the skin from the zucchini. Remove seeds from peppers. Cut vegetables into small cubes. Finely chop the onion, celery and garlic. Separate the florets from the cabbage. Cut carrots into thin half rings or chop on a grater. Heat a little oil in a frying pan, coat the mussels in flour and fry until golden brown, about 3 minutes. Separately, fry vegetables in oil: first onions with garlic, and then peppers, zucchini, carrots and celery. At the very end, add salt, pepper, mussels and simmer for another 3 minutes.

Recipe 8. Mussels with champignons in a creamy sauce

You will need: 350 g of peeled boiled mussels, 7 large mushrooms, 100 ml of sour cream, half a bunch of green onions, 120 g of grated cheese, a handful of chopped parsley, 70 g of butter, 2 cloves of garlic, spices to taste.

Rinse the mushrooms, dry on a towel and cut into pieces the size of mussels. Melt the butter in a frying pan, put the mussels and mushrooms. Fry for 5 minutes, stirring. Then add finely chopped onion and garlic, salt a little, pepper a little, as the cheese will also give salt, and the garlic will give a sharpness. Fry for 3 more minutes. Then add cheese, sour cream and heat for a couple more minutes. Before serving, decorate the dish with chopped herbs.

And a few more secrets of cooking mussels. These clams are combined with many products, but it is recommended to cook mussels alone, without mixing with other types of meat, so as not to interrupt their delicate taste. Instead of ordinary salt, it is better to use sea salt, the main thing is not to oversalt the delicacy, since mussel meat itself is not fresh. Mussel dishes are usually served with white wine - this way their taste is revealed richer. Enjoy your culinary adventures and delicious mussels!

How to cook frozen mussels: recipe © Depositphotos

Those who want to learn how to cook frozen and peeled mussels should be aware of the insidiousness of shellfish. Properly cooked, they are very tasty, satisfying and healthy.

However, if you do not know how to cook mussels at home and miss at least one, at first glance, not very important detail, the exquisite delicacy becomes simply inedible. How not to turn delicious seafood into elastic, not chewable lumps of foul-smelling meat? Read tips on how to cook mussels and delicious recipes on tochka.net .

READ ALSO:

How to cook peeled mussels - ingredients:

• Packaging of frozen mussels without shells,
• Large pot filled 2/3 with water
• Food salt - 3 tablespoons,
• Seasonings and spices - to taste.

How to cook peeled mussels:

It should be remembered that the immobile mollusks, to which the mussels belong, are the first orderlies of the sea. They filter sea water throughout their lives, passing it through themselves and purifying it. For this reason, it should not be surprising that clams cooked without pre-treatment can have an extremely unpleasant taste and smell.

The preparatory stage is very important. Before boiling mussels, throwing them into boiling water like banal dumplings, they must be thoroughly washed in running water. Then you will be able to wash out of them almost all the substances that make the delicacy disgusting, and the proportion of the remaining will not be so large as to damage health and taste sensations.

It is also important to remove the so-called beards. Some manufacturers remove them along with the shells, but in many cases these barbs remain. Mussels need them so that the soft body of the mollusk is securely attached to the shell, while controlling the movements of the valves. These beards are inedible, so they have nothing to do in the future dish.

It is worth fully observing the cooking technique. The fact is that many seafood (including shellfish) with excessive heat treatment become similar in texture to soft rubber. First you need to put the water to boil, and only then act.

Boiling water in a saucepan must be salted and add all the necessary spices that you like. By reducing the gas to a minimum, mussels can be added to low-boiling water.

The cooking time for mussels is about four minutes. It all depends on the size of the mollusks: if they are large, then you can cook for five minutes, and if they are small, then three. As soon as the required time has passed, the mussels should immediately be transferred to a separate plate. If you leave them for some reason in the pan (so as not to cool down), the clams, again, will simply become rubber.

Enjoy your meal!

Mussels are no longer considered a delicacy: the inhabitants of the depths are sold freely, and their price is relatively low. By content useful substances bivalve surpasses many foodstuffs, besides it is a real delicacy for gourmets. How to cook frozen peeled mussels? The recipe may be the most unexpected, because sauces, meatballs, and even dumplings are prepared from mussels!

You need to choose shellfish very carefully. Inexperience in this matter threatens to turn into a waste of money and disappointment.

• Mussels should be evenly frozen - thawed ones should not be taken.
• The packaging must be complete.
• The quality of mussels, just like fish, can be checked by smell. If shellfish smell sea ​​water they are fresh. If any extraneous notes are felt, it means that the product is not suitable for consumption.

Frozen peeled mussels do not need any intricate processing. All you need is to defrost seafood to room temperature and rinse well.

Fried mussels. Method 1

Ingredients:

• mussels;
• vegetable oil (preferably olive);
• salt.

Cooking:

1. Mussels are thawed and washed thoroughly under running water.
2. Pour a little oil into the pan, heat it up, put the mussels in a container and add salt.
3. After evaporating the excess liquid, the clams are fried for 5 minutes, no more. If you overdo it over time, then the mussels will become "rubber".

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Method 2

How to fry mussels in a pan more intricately? You can do this with both onions and garlic.

Ingredients:

• shellfish;
• olive oil;
• salt;
• onion or 3 cloves of garlic.

Cooking:

Ingredients:

• frozen mussels;
• milk;
• spices;
• salt;

Cooking:

1. Mussels are washed well under running water and poured with milk for 30-40 minutes.
2. Water is salted, herbs are added to it and put on fire.
3. Milk is drained from the mollusks, put in boiling water and boiled for 5-7 minutes.
4. Cooked mussels are placed on a plate, sprinkled with lemon juice.

You can cook frozen peeled mussels not only as ingredients for salads or in addition to a side dish. Clams cooked with spices may well be an independent dish. And if you cook mussels in milk, then you can do without adding herbs. Seafood will be delicious without them.

How to pickle frozen peeled mussels? Having learned the answer to this question, you will have at your disposal a real delicacy.

Ingredients:

• water - ½- st.;
• mussels - 600 g;
• vegetable oil - 4 tbsp. l.;
• vinegar 9% - 4 tbsp. l.;
• soy sauce - 4 tbsp. l.;
• coriander - 1 tsp;
• carnation - 3 inflorescences;
• garlic - 4 cloves;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• pepper - ½- tsp;
• bay leaf - 3 pcs.;
• dill and parsley.

Cooking:

1. Before marinating peeled frozen mussels, they must be thawed and washed well.
2. For marinade, water, oil, vinegar and soy sauce are mixed in a saucepan.
3. Add salt, sugar, coriander, cloves and bay leaf.
4. The brine is brought to a boil and prepared mussels are lowered into it.
5. After a minute, the container is removed from the fire.
6. As soon as the mussels in the marinade cool down, greens and garlic, cut into thin slices, are added to them and put in the cold.
7. After 4 hours, the mussels will be ready, but it is better to marinate the clams overnight.

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It is easy to cook frozen peeled mussels: the recipe for almost any dish with clams is quite simple to perform. They don't even have to be cooked: these seafood are often served raw, sprinkled with a little lemon juice. And if you show a little imagination, you can make a dish worthy of the royal table.

All interesting

Everyone knows that seafood is very healthy, and when combined with rice, they acquire a great taste.Here are several recipes for cooking rice with seafood.Chinese seafood riceIngredients: sea cocktail - 500 grice - 1…

How to cook frozen mussels? The recipe is simple: first you need to defrost them and cook delicious dishes according to our advice.

With mussels, you can easily and tasty cook a wonderful dinner, no worse than in an expensive restaurant, and do it at home.

Many housewives are interested in what to cook from such a product so that it is quick and tasty. Cooking mussels began in times ancient rome. Then the holds of ships were filled with mussels, and so that they did not deteriorate, they were covered with ice. Now you can cook frozen mussels according to different recipes, and they will certainly turn out delicious.

Very often they are used as snacks and for salads. Frozen mussels are also used to prepare wonderful first courses, such as fish soup and sea stew. As a second course, they are ideal for pilaf, pasta, julienne, potatoes.

There are several ways to cook clams:

• bake;
• cook;
• put out;
• fry;
• marinate;
• preserve;
• smoke;
• salt;
• cook for a couple.

The following sauces are suitable for mussels:

• from white wine;
• tomato;
• creamy;
• sour cream;
• garlic;
• coconut.

In order to make the mussel meat itself really tasty, you need to know the little secrets:

1. It is better to serve them with dry white wine, then the aroma of mussels is better revealed, and you can enjoy it in full.
2. When cooking, season the mussels with sea salt.
3. Clams pair especially well with herbs, lemon, garlic, and olive oil.

Before you cook mussels, you need to carry out a series of activities and prepare them for further processing. To do this, they must be thawed and cleaned.

Each clam contains a bag of sand that must be removed. Next, they must be washed in boiled cold water and squeezed out. Now the mussel meat is ready for further processing.

How to make frozen mussel salad

We will need:

1. frozen mussels - 500 g;
2. soy sauce - 4 tbsp. l.;
3. sea ​​salt - 1 tsp;
4. sugar - 1 tsp;
5. olive oil - 2 tbsp. l.;
6. vinegar (9%) - 1 tbsp. l.;
7. greens (basil, dill, parsley) - 1 bunch;
8. lemon juice - 2 tbsp. l.;
9. garlic - 1 clove;
10. allspice - 0.5 tsp;
11. boiled water - 1 glass.

Cooking method

Make the marinade in a small bowl. To do this, mix soy sauce with vinegar, lemon juice and olive oil.

Before cooking mussels, take out frozen clams and pour hot water over them. For a salad, you can not defrost them so they will better retain their shape and be more “hard”.

Next, you need to add boiling water to the container and put on fire. Boil until boiling, then boil for another 5 minutes, salt, add allspice. Throw ready clams in a colander and wait for the water to glass. Then add the marinade and finely chopped garlic and herbs. Mix everything and divide into small portions. Serve with a glass of dry white wine.

Frozen mussel julienne

Everyone knows the classic recipe for how to properly cook champignon julienne. But if you add frozen mussels to it, the dish will acquire a richer and brighter taste.

For the recipe you need:

• frozen mussels - 400 g;
• champignons - 200 g;
• cream with a fat content of 10% - 200 g;
• sour cream with a fat content of 20% - 100 g;
• wheat flour - 2 tbsp. l.;
• hard cheese - 50 g;
• butter - 40 g;
• spices to taste.

Cooking method

Defrost clams and pat dry. Next, prepare the bolognese sauce. To do this, melt the butter in a frying pan and add flour there. Lightly fry everything. As soon as the mixture boils, add sour cream, cream, salt and spices to taste. Bring the sauce to a boil and set aside. Using a blender or mixer, beat the cooled sauce into a stable foam.

Add finely chopped champignons and mussels to small cocottes. Put the sauce on top of the mushrooms and mussels and sprinkle with grated hard cheese. We send it to the oven preheated to 180 degrees and bake until formed golden brown and complete melting of the cheese.

Cooking time takes 20-25 minutes. Before serving, decorate the dish with herbs.

Julienne is usually served for dinner with young boiled potatoes or rice.

How to cook mussels with rice

Mussels can be cooked with any cereal, but they are especially good in combination with rice. A creamy garlic sauce with a cheese crust will add a special piquancy to this dish.

Try to cook frozen mussels according to our recipe, and this dish will become a frequent guest on your table.

Main Ingredients:

1. rice - 100 g;
2. frozen clams - 200 g;
3. butter - 20 g;
4. cream with a fat content of 10% - 150 ml;
5. Dutch cheese - 20 g;
6. flour - 1 tbsp. l.;
7. salt, seasoning to taste.

Cooking method

Rinse rice in cold water and boil in a small saucepan with salted water until half cooked. Finely chop the garlic and fry in a pan in butter. Before cooking mussels, they should be thawed and washed. Fry in a pan with garlic and butter for 5 minutes.

Then add cream to the pan and continue to simmer until boiling. Before boiling, add a little flour, seasonings to taste and salt. Remove from fire. Arrange the rice in small pots, and put the cooled clams on top with a creamy garlic sauce.

Grate the Dutch cheese on a fine grater and gently sprinkle the pots. Send the dish to the oven preheated to 180 degrees for 10 minutes until fully cooked.

Enjoy your meal!

Hello dear readers of our culinary blog: site. Today you will learn amazing and delicious mussel recipe, which is prepared quickly, tasty and beautiful. Mussels can be served for a variety of holidays or simply tasted with family or friends.

How to cook mussels - cooking recipe

To cook mussels correctly, quickly and beautifully, you need:

To cook mussels and benefit from food, they must be chosen correctly. Mussels must be either freshly caught, or must be frozen within three hours, otherwise serious poisoning cannot be avoided. If, however, there is even the slightest suspicion that the mussels were thawed or not stored properly, do not take risks, refuse to cook a deliberately dangerous dish.

How to cook mussels at home?

It is not difficult - the main thing is not to overcook, they are boiled 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.

How to cook frozen mussels?

Frozen mussels. Frozen mussels are the sales leader in our country. Fresh mussels in shells are much more expensive, as they are very difficult to store, and the 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 ones, 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 stages before being made into an excellent dish.

To begin with, the mussels must be thawed, if we got frozen mussels in the shells, they must be thoroughly washed, cleaned, sorted out, if open shells come across, they are not edible, not suitable for cooking, those mussels that will not open in the process will also be inedible cooking.

How to cook frozen peeled mussels? Everything is much simpler here, it is enough to defrost them and rinse them under water, they are ready for further cooking.

How to cook mussels on a fire?

Cooking mussels on the fire . There are several ways to cook mussels over a fire. For the simplest way to cook mussels on a fire, you need freshly picked or freshly frozen mussels, any iron surface, no rust marks, a fire and a good mood.

On heated metal surface, which can serve anything, from a sheet of iron to a frying pan, you need to lay out the mussels, wait 3-5 minutes, the finished mussels themselves will begin to open, that's all the cooking. The smell of the sea and the pure taste of mussels, mixed with good mood makes this elementary recipe ingenious. At the same time, you don’t have to think a lot about how to cook mussels on a fire, because it’s as easy as shelling pears.

There is another amazing way to cook mussels on the fire- barbecue. Useful: fresh-frozen mussels, for 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, fold the foil several times, wrap the sides, you get a bag, select the size of the foil depending on the number of mussels.

Put defrosted mussels in a bag, add chopped onion, garlic, splash a little white wine, add a spoonful of butter, wrap the edge of the bag so that the wine does not leak out. Cook mussels on a fire, on coals for up to 12 minutes, when the shells begin to open - consider the mussels ready.

How to cook mussels in Korean?

Korean-style mussels are prepared as simply as any other dish that includes this seafood. Nowadays, Korean-style foods are very popular, mussels are no exception, with a mild, neutral taste, they are ideal for Korean cuisine.

In order for this European product to acquire a Korean sound, we need: freshly frozen mussels, without shells, ground coriander, soy sauce, salt, onion, lemon, and necessarily nutmeg. Defrost mussels, boil in salted water, no more than three minutes. We discard them in a colander. Marinate the onion, cut into half rings, in a small amount of lemon juice.

Now to bring cooking mussels in Korean to the end, mix the products needed to prepare the marinade: soy sauce 50-60 grams, squeeze the juice from the lemon, grate the nutmeg, coriander, salt and add the rest of the spices. We heat the resulting mixture, then mix all the ingredients, marinate for 3 hours in the refrigerator. After 3 hours, the mussels are ready in Korean.

How to cook mussels for beer?

Beer is a national product of many states, it is consumed both in its pure form and with all kinds of products, from the usual dried fish to sauerkraut. Sea delicacies are leaders in the list of snacks for an intoxicating drink. How to cook mussels to harmonize with beer? They can be baked in the oven with cheese or bacon slices added to them, boiled with dill and bay leaves, dried, garlic and melted butter are added.

Boil mussels in dark beer with 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 cook mussels for beer deliciously.

How to cook mussels with vegetables?

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 sauce with vegetables sounds just delicious!

There are several nuances of cooking mussels with vegetables: the cooking time of 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 the components are mixed.

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 chopped peppers to them. To fried vegetables, add peeled tomatoes, cut into slices, season with salt, not forgetting about the rest of the spices, simmer everything until done. 3 minutes before the end of cooking, add the mussels to the vegetables. it good snack, as well as a great sauce for pasta and rice.

Pasta with mussels and vegetables

And here is an Italian recipe on how to cook pasta with mussels and vegetables. It is necessary to take at the rate of one serving: any pasta resembling noodles - 100 grams, mussels - 150 grams, large tomato, garlic clove, parmesan 25 grams, basil, spices, olive oil for frying. Boil the pasta.

Fry the garlic in olive oil, after pressing it with the flat side of the knife, add the peeled and diced tomato to the garlic, heat well, add the paste and mussels to the tomatoes, cook everything together for 3 minutes. Sprinkle pasta with grated parmesan, nutmeg and chopped basil leaves.

How to cook mussels at home?

To cook mussels at home , a lot of effort is not needed, because it is done simply. We are often fascinated by restaurant food, even though a restaurant is just a place where food makes money. It doesn’t cost anything 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 home cooking.

Clam Chowder - a soup of 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 things, carrots - 1 thing, leeks, celery - 1 petiole, ripe tomatoes - 8 pieces, mussels - 240 grams, bacon - 120 grams, fish broth - 1 l.

Parsley, garlic, thyme, bay leaf. From tomatoes it is necessary to prepare mashed potatoes, carrots, onions, chop celery. Cut the bacon into thin slices, put on a baking sheet, put in the oven for 10-20 minutes at maximum temperature, depending on the thickness of the slices, to obtain chips.

Put ready-made bacon chips on a paper napkin, and drain the fat that has stacked from bacon into a pan, fry carrots, onions, celery, garlic on it, add tomato puree to vegetables, bring to a boil.

Bake potatoes in the oven. Boil mussels in fish broth for 3 minutes, drain half of the broth. In the broth with mussels, add stewed vegetables, potatoes, peeled and diced. Add spices to taste. If the soup is too thick, thin with broth to desired consistency.

Pour soup into bowls, garnish with chopped parsley, thyme sprig and bacon chips. It is very simple to prepare such mussel soup at home, and the result will surprise those for whom it is prepared. Cooking mussels takes little time, while giving an excellent result.

How to cook mussels in sour cream?

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 takes 20 minutes and 4 main ingredients.

So, for cooking mussels in sour cream, you will need: mussels, onions, sour cream, frying oil. Choose spices at your discretion, any herbs, garlic, seasonings, but everything should be in moderation. Cut the onion into cubes or half rings, as you like. Heat the oil in a frying pan and add the onion. So that the onion does not have an unpleasant odor, it should be sautéed over moderate heat, the calmer this process goes, the better the end result will be.

Saute the onion until golden brown, add the mussels to it. If the mussels were frozen and did not have time to thaw - it does not matter, increase the cooking time for mussels in sour cream by 2 minutes. Mussels are cooked for 3 minutes, add sour cream. Cooking, mussels in sour cream, a couple more minutes, after that 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, washed under water, dried. Make batter from milk, eggs, flour. To do this, the protein is separated from the yolk, the yolk is mixed with milk and flour, and the protein is beaten separately. Whipped protein is carefully introduced into the dough.

Mussels are dipped in batter and cooked in a large amount of oil. Ready mussels are laid out on a paper napkin so that excess fat is gone. Serve mussels cooked in batter with cream sauce, in baskets of vegetables, with fried bacon, they can be added 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 in the same way, they are boiled with spices, and then marinated if necessary. As a marinade for mussels, lemon juice, vinegar, soy sauce, and sometimes even beer are usually used. Sauces for salads - a kaleidoscope of flavors, playing with ingredients, you can easily create a culinary masterpiece.

Enjoy your meal!

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