Mussels in creamy sauce. Recipe for mussels in creamy garlic sauce

This universal dish– done quickly, looks exotic, suitable for everyday life and holidays. To cook mussels in creamy garlic sauce you need shellfish in shells or already peeled, cream, cheese. They can be baked, served with rice and vegetables as a side dish, or added to pasta. The meat of these underwater inhabitants is rich in B vitamins, is well absorbed, and improves immunity.

How to cook mussels in creamy garlic sauce

Residents of coastal areas love to fry fresh shellfish on open fire. The shell protects tender meat from burning. Cooking mussels from the store has its own secrets. They are advised to defrost; after half an hour, the sinks are washed to remove sand. Simmer the seafood for several minutes until the doors open. Fillers, herbs, and spices will add flavor to the dish.

Recipes for mussels in creamy garlic sauce

How to cook cooking masterpiece seafood? It's not difficult to do this. Cleaned frozen mussels sold in many supermarkets. They - main ingredient of many delicious dishes: pastas, salads, soups, casseroles. The combination of shellfish with garlic, cream, and cheese is recognized by gourmets around the world as one of the most successful. With them healthy seafood reveal rich shades of taste. Shells with clams and on a home plate look like a restaurant delicacy. Several interesting recipes are in the photo below.

Mussels in creamy garlic sauce in the oven

Time: 20 minutes.
Number of servings: for 2 persons.
Calorie content of the dish: 80 kcal/100 grams.
Purpose: dinner.
Cuisine: French.
Difficulty: easy.

The French are fans of oysters, but these exotic inhabitants of the seas are an expensive pleasure; they can be replaced with mussels. Before cooking, specimens with open flaps are removed from the packaging - such a product is considered to be of poor quality. Pre-boil the shellfish for 5-7 minutes; you can put them in the oven without heat treatment. Shells that have not opened are most likely spoiled. How to cook mussels cream sauce?

Ingredients:

shells – 500;
cream 20% - 100 ml;
flour – 1 tsp;
garlic – 2 cloves;
olive oil – 2-3 tbsp. l;
lemon juice – 2 tbsp. l;
Provencal herbs, salt.

Cooking method:

Cook the seafood until it opens.
Cool, leave one shell shell with the clam. It is recommended to cut and remove the vein that attaches it to the shell.
To make the sauce, fry the flour and butter in a frying pan until golden color, add cream, salt, chopped garlic. As soon as the mixture boils, remove it from the stove.
Place the shell halves on foil, fill each with sauce, sprinkle with herbs.
Preheat the oven to 200 degrees, bake the mussels in cream for 7 minutes.

Boiled

Time: 10 minutes.
Number of servings: for 1 person.
Calorie content of the dish: 70 kcal/100 grams.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

This recipe for mussels in creamy sauce is perfect for bachelors; they always have a supply of semi-finished products in the refrigerator. Dishes made from exotic shellfish are healthy - nutritionists recommend such meat as a source of high-quality proteins. Cleaned seafood can be pre-defrosted and quickly prepared for lunch or dinner.

Ingredients:

peeled shellfish – 300 g;
cooking cream – 50 ml;
onion – 20 g;
butter – 50 g;
garlic – 1 clove;
fresh parsley – 20 g;
salt.

Cooking method:

Heat 100 ml of water in a frying pan, add frozen seafood, add oil, and close with a lid. After 2-3 minutes the contents will warm up and boil.
Add chopped onion and garlic, mix gently.
Pour in the cream in a thin stream, add salt, and simmer for several minutes until the garlic-cream sauce thickens.
Ready dish season with fresh herbs, as in the photo below.

With cheese

Time: 20 minutes.
Number of servings: for 3 persons.
Calorie content of the dish: 150 kcal/100 grams.
Purpose: snack.
Cuisine: Japanese.
Difficulty: medium

If you're wondering how to cook mussels, use hard and semi-hard cheeses in your recipes. The golden crust of Parmesan or the spicy note of Dorblu are suitable for any shellfish: shelled or peeled. Make more sauce with cream (it turns out very tasty). Serve the dish with fresh flatbread so that not a drop of sauce remains on the plate.

Ingredients:

shells – 15 pcs.;
parmesan – 50 g;
garlic – 3 cloves;
breadcrumbs – 20 g;
dill – 15 g;
cream 30% – 10 ml;
wasabi sauce.

Cooking method:

Boil the shellfish, remove the empty shells, place half with meat on a baking dish.
Breadcrumbs mix with finely grated parmesan, add pressed garlic, wasabi to taste. You need enough cream to get a thick sauce.
Fill the shells with meat with the cheese mixture (1 teaspoon for each).
Preheat the oven to 180 degrees, bake the dish for 10 minutes to form golden crust.
Before serving, sprinkle the dish with finely chopped dill.

With onion

Time: 25 minutes.
Number of servings: for 10 persons.
Calorie content of the dish: 120 kcal/100 grams.
Purpose: snack, dinner, for a holiday.
Cuisine: European.
Difficulty: medium.

Mussels in garlic cream sauce with onions – a good option for a friendly treat. The dish is made from cleaned frozen seafood. It is better to cook them in cocotte makers. These small 100 ml ladles, ceramic or metal, are used for julienne. A table setting that includes snacks in cocotte makers (as in the photo below) will add festive table aristocracy.

Ingredients:

shellfish – 450 g;
medium onion – 1 pc.;
feta cheese or mozzarella – 120 g;
lemon – 1 slice;
butter – 50 g;
tomato paste – 10 g;
olive oil – 30 g;
garlic – 2 cloves.

Cooking method:

Frozen mussels are dipped into boiling water with lemon. Cook for no longer than a minute, otherwise the meat will be rubbery.
Fry the garlic with olive oil, add tomato paste and shellfish. Simmer the mixture over low heat for no more than 30 seconds.
Pour in the cream in a thin stream, let the sauce boil, and place 2 tablespoons in cocotte bowls.
The onion is cut into thin half rings and heated in butter until golden brown.
Seafood layered fried onions, sprinkle with grated cheese.
The dish is placed in hot oven, bake until golden brown.

With tomatoes

Time: 25 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 172 kcal/100 grams.
Purpose: lunch, dinner.
Cuisine: Mediterranean.
Difficulty: easy.

Sometimes mussels in creamy garlic sauce are cooked with pasta, it turns out tasty and nutritious. Tomatoes and mixture hot peppers will add spicy notes to the dish. Cream and garlic sauce with seafood can be made separately, before cooking spaghetti, and added when serving. Pasta For pasta, choose hard varieties. The packages of such spaghetti are marked: “group A”, “durum wheat” or “durum”.

Ingredients:

mussels – 600 g;
tomatoes – 2 pcs.;
cream – 200 ml;
spaghetti – 500 g;
garlic – 3 cloves;
vegetable oil – 20-30 ml;
hard cheese – 30 g;
basil – 15 g;
red and black peppers (ground), salt.

Cooking method:

Boil the spaghetti, rinse through a colander.
Defrost the mussels and simmer for 2-3 minutes.
Scald the tomatoes with boiling water, remove the skin, cut into cubes.
Add chopped garlic, tomatoes, pepper and salt to the shellfish. Simmer the mussels in garlic sauce for 4 minutes.
Pour cream into the pan and bring to a boil.
Add spaghetti to seafood, stir, keep covered for 2 minutes.
Sprinkle with grated cheese and garnish with basil leaves. Pasta with mussels in creamy garlic sauce is ready.

Mussels are very popular all over the world due to their high taste and high content useful substances. The dietary meat of these seafood is filled with vitamins, microelements and essential amino acids. Moreover, delicious healthy dishes of these, for example, mussels in creamy garlic sauce with cheese, are also quite simple to prepare.

Preliminary preparation of shellfish

Before you start cooking, you need to prepare the seafood. Regardless of the form in which the shellfish will be prepared, it must be washed thoroughly. You need to clean the shells of sand, algae and growths before cooking. It is best to use a stiff brush. After this, the mussels are placed in boiling salted water, covered with a lid and cooked for about 5 minutes, shaking occasionally. The shells should open. If this does not happen with any shellfish, it is better to throw it away.

After cooking, the meat is easily removed from the shells. If you are using boiled-frozen mussels, there is no need to peel or pre-cook them.

Cooking mussels

There are many recipes for preparing mussels, because they can be boiled, baked, or marinated. This shellfish goes well with any food. And perhaps the most delicious mussels are obtained in combination with various sauces. These delicious dishes will decorate any menu.

Tender mussel meat soaked in cream or sour cream has an amazing taste. This simple recipe involves baking the clams in the oven along with the shells.

Ingredients:

mussels (do not remove from shells) - 300 g;
cheese (any hard type) - 100 g.
For the sauce:
onion - 1 pc.;
garlic - 2 cloves;
wine (dry white) - 100 ml;
oil (preferably olive) - 1 tbsp. l.;
butter;
dill or parsley;
salt, pepper - at your discretion.

Preparation:

First you need to make the creamy garlic sauce. The recipe is quite simple.

Heat butter in a frying pan, mix with olive oil.
Finely chop the onion and fry until the vegetable acquires a light golden hue.
Pour wine into the pan and simmer for about 2 minutes until evaporated.
Add cream and bring to a boil, remembering to stir.
At the end, add salt, black pepper to taste, herbs and squeezed garlic. Stir, cover and remove from heat.

The fragrant creamy garlic sauce is ready!

Let's start preparing the main dish.

Rinse the clam shells and dry with a paper towel.
Place the shells on a baking sheet and pour the prepared sauce over each one. Bake for 10 minutes in the oven at 200°C, covered with foil. Then sprinkle with grated cheese and put back in the oven for 5 minutes - this time without foil, to form a crispy cheese crust.

Place the finished appetizer on a large flat dish. You can additionally decorate it with lettuce leaves. Mussels in creamy garlic sauce with cheese go perfectly with white wine.

The recipe can be simplified by using frozen clams without shells.

Read also:

The cream can be replaced with sour cream, and the mussels themselves can be fried in a frying pan.

Ingredients:

mussels - 300-400 g (frozen);
onion - 1 pc.;
sour cream - 150 g;
vegetable oil, salt, pepper.

Preparation:

Mussels prepared in this way are best served with spaghetti.

Mussels are no less tasty when combined with tomatoes.

Ingredients:

mussels - 300 g;
garlic - 1 clove;
oil (preferably olive) - 1 tbsp. l.;
wine (dry white) - 100 ml;
tomato - 3 pcs.;
thyme, rosemary - 1 sprig each;
salt, ground pepper- at your own discretion.

Preparation:

Chop the tomatoes and grind them in a blender.
Rearrange tomato puree into a small saucepan and boil.
Grind the boiled pasta through a sieve, add salt and spices.
In a frying pan, heat the oil with sprigs of herbs, add the garlic cut into slices.
Pour wine into the pan. Simmer a little.
Add the mussels and fry for a few minutes until the alcohol has completely evaporated.
Pour into the pan tomato sauce, simmer for about 5 minutes.

Serve separately as hot snack or with spaghetti.

Note: selection of mussels

To make the dish really tasty, you need to know how to choose the right shellfish. In stores you can now find mussels in the most various types: 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, but you must remember that the product is perishable. You should pay attention to the integrity of the sink and its smell. In addition, the clam should not be too heavy. If you don’t want to bother with cleaning mussels, take boiled and frozen ones.

Bivalve mollusks, mussels, are loved by gourmets and nutritionists for their taste qualities, low calorie content, almost complete absence of fats and carbohydrates, as well as a high content of amino acids and animal protein.

If seafood is prepared correctly, it will bring exceptional benefits to the body, but people with poor blood clotting, kidney failure and allergies to seafood should not eat shellfish in significant quantities.

Step by step recipe

The main thing in preparing these shellfish is not to harm them, so they will turn out great in a creamy sauce with minimum quantity ingredients that will not overwhelm their taste.

How to cook mussels in creamy sauce:

Frozen mussel meat must be thawed and rinsed well under running water before cooking. It is better to defrost shellfish when room temperature, without use microwave oven or hot water. This way they can better preserve their taste;
In a frying pan (saucepan or saucepan) with a double or thick bottom, fry the onion, cut into half rings, in olive oil until soft;
Add mussel meat to it and fry all together for 2-4 minutes. After this, pour the contents of the pan with cream. And the higher the percentage of their fat content, the tastier the final taste of the dish will be;
After the cream boils, the mussels should simmer in it for 8-10 minutes. During this time, some of the liquid will evaporate and the sauce will have time to thicken;
The thickened creamy sauce should be salted, seasoned with spices and allowed to simmer for another 1-2 minutes. Ground black pepper is ideal for this dish as a seasoning, but you can experiment with other spices.

How to cook mussels in creamy sauce in their shells

You can cook not only mussel meat, but also whole shellfish. This will give the dish not only interesting taste, but will also make the presentation of the dish unusual.

For mussels in creamy sauce in shells, the following products are needed:

350 g fresh mussels in shells;
150 ml heavy cream (33% and above);
80 ml drinking water;
60 g butter;
4 cloves of garlic;
salt and ground black pepper to taste;
a few sprigs of parsley and lemon wedges for serving.

Since the dish is prepared from fresh shellfish and you will have to tinker with their shells, you will need to work magic on this dish in the kitchen for 30-40 minutes.

Calorie content of 100 grams of bivalve - 169.3 kilocalories.

Algorithm of actions:

Carefully wash the sinks to remove sand and dirt. For these purposes, you can use a brush;
Place mussels in a saucepan and pour on top cold water and send to medium heat so that they gradually warm up and the shells of their shells begin to open;
Take out all the opened specimens and remove one flap from them. Shellfish whose shells have not opened will have to be thrown away, since they cannot be cooked or eaten;
Melt a piece of butter in a deep frying pan, then pour in water and place the mussels on the bottom with the remaining shell flaps facing down;
Season the prepared seafood with salt, pepper, season with crushed garlic using a press and simmer for literally one minute;
Then pour cream over them and simmer for about 1-2 minutes. If necessary, you can add more salt or pepper;
Just before serving, decorate the finished dish with parsley sprigs and lemon slices.

Recipe for mussels in creamy garlic sauce

To prepare mussels in creamy garlic sauce, the following ingredients are used:

500 g mussels in shells (fresh or frozen);
150 ml heavy cream;
100 ml dry white wine;
60 g leek;
1 shallot;
3-4 tablespoons olive oil;
2 cloves of garlic.

It will take only a quarter of an hour to prepare this dish, provided that the mussels have been thawed in advance.

The calorie content of seafood prepared according to this recipe will be 129.3 kcal/100g.

Cooking sequence:

Mussels with cheese in the oven

In addition to the already discussed ways to cook mussels in a creamy sauce, there is another one that involves baking the shellfish in the oven.

To cook seafood in the oven, you will need:

300 g mussels in shells;
100 g hard cheese;
1 medium onion;
2 cloves of garlic;
2 tablespoons olive oil;
40 g butter;
100 ml dry white wine;
200 ml cream with maximum fat content;
salt and pepper to taste.

In the oven, the cooking time for shellfish will be 40-50 minutes, taking into account the time for preparing the mussels and preparing the sauce.

Calorie content of the dish - 221.0 kcal/100 g.

Culinary stages:

Prepare the shellfish: boil in salted water, remove the unopened ones, and remove one shell at a time from the opened ones;
Cook creamy garlic sauce. Fry chopped onions and garlic in a mixture of butter and olive oil, pour wine over them. Wait for the alcohol to evaporate and pour the cream over the vegetables. Let the sauce simmer until thickened and remove from heat;
Place the clams on a baking sheet, shells down, and spoon the sauce into each shell. Cover the baking sheet with foil and bake for 10 minutes in the oven at 200 degrees;
Then remove the foil, sprinkle each mussel with grated cheese and return to the oven for 5 minutes until the cheese melts.

Before cooking live mussels, they must be thoroughly washed to remove sand, dirt, algae and growths. It is necessary to wash and peel shellfish before cooking.

Also experienced chefs It is advised to soak them for several hours in cold water, in which 1-2 tablespoons of flour are diluted. In their opinion, this will help cleanse the digestive system of shellfish from the inside.

If seafood is overcooked, it becomes tough. Therefore, defrosted shellfish that have been pre-cooked are simply heated in the sauce for a few minutes.

For cream sauce you need to use very heavy cream or sour cream. This will not only improve the flavor of the dish, but will also prevent the cream from curdling and the sauce from forming unsightly flakes.

Mussels in a creamy sauce go well with a side dish such as pasta or boiled rice.

Mussels in creamy garlic sauce are gourmet dish, which can be included in the menu, both everyday and festive. Experienced Chefs recommends using just such a sauce for serving shellfish, which gives them an amazing aroma and emphasizes their taste.

Mussels baked in the oven in creamy garlic sauce

Among all types of shellfish, mussels are the most accessible. Despite their low cost, their benefits are no less than those of more refined seafood. Therefore, if you want to cook at minimal cost delicious delicacy, then pay attention to the mussels.

Ingredients:

350 g mussels (peeled);
215 ml cream;
three garlic cloves;
spices;
15 cherry fruits.

Cooking method:

Mussels can be purchased in shells or already peeled. Mussels in shells will demand from you preliminary preparation, but thanks to it you can determine the freshness of the product.
Place the mussels along with the cherry halves in a greased form. Place in the oven for five minutes (temperature 230°C).
Grind the cloves in any convenient way spicy vegetable and mix them with cream, add salt and pepper to taste, and if desired, you can add basil.
We take out the mold with the contents, fill everything with cream and bake the dish for another ten minutes. Serve the finished mussels to the table immediately.

When purchasing shellfish, it is important to inspect them appearance, if you notice a suspicious-colored spot, it means the product is not fresh.

Mussels in shells in garlic cream sauce with cheese

If you decide to bake unpeeled mussels, then when choosing a product, immediately discard any slightly open or cracked shells. We also do not recommend buying small size shells. A good choice- These are large shells of the same size.

Ingredients:

365 g shells;
110 g cheese (hard);
bulb;
two cloves of garlic;
115 ml cream;
55 g ghee;
25 ml olive oil;
spices.

Cooking method:

We wash the mussels, peel the shells with a knife and lower them into boiling water for five minutes. We take out those shells that have not opened and throw them away. Place the opened shells into a mold greased with olive oil.
Melt the butter in a frying pan and fry the onion cubes in it until transparent. Then add the pressed cloves of the spicy vegetable, and also pour in milk product and add seasonings to taste.
As soon as the sauce boils, pour it over the mussels, cover with foil and place in the oven for 15 minutes (temperature 180°C). Afterwards, remove the paper, sprinkle the seafood with fine shavings of cheese and bake for another 10 minutes.

In bleu cheese sauce

Another interesting recipe When preparing mussels with cream, we use Dor Blue cheese. This is the variety blue cheese, which has bright aroma and moderately spicy, pungent and salty taste.

Ingredients:

1 kg of live shellfish;
three cloves of garlic;
a bunch of different greens;
45 g Dor Blue cheese;
155 ml heavy cream;
155 ml white wine (dry);
110 ml broth (vegetable, fish);
olive oil, spices.

Cooking method:

The first step is to wash the mussels and remove the beard. If the mollusk is grown artificially, then it does not have a beard, but if you notice a viscous tuft between the two shells Brown, then grab it with your hand and pull.
Now pour olive oil into a saucepan and sauté the crushed cloves of the spicy vegetable in it for two minutes. Then add the mussels, pour in the wine, cover and let the seafood sit for two minutes. The fire must be high for the shells to open.
We throw away the unopened mussels, and pour the rest with cream, broth, add seasonings and crumbled Dro Blue cheese. Simmer for a few minutes and serve the mussels with sauce and chopped herbs.

Delicious recipe in creamy garlic sauce in a frying pan

Mussels are considered valuable products, because the composition of such seafood includes more than 35 types of minerals, and they also contain protein, amino acids and trace elements.

Ingredients:

620 g seafood;
five cloves of garlic;
110 ml cream;
parsley, seasonings.

Cooking method:

In a frying pan with high sides, heat the olive oil and lightly fry the finely chopped garlic in it.
Now we take the already peeled shellfish and add them to the spicy vegetable, turn the heat to medium and simmer for 5-7 minutes.
Afterwards we pour in creamy product and add spices, you can get by with just salt, you can use a mixture of vegetables and seasoning for fish.
Let the seafood soak in the sauce for a couple of minutes and turn off the heat. Serve with chopped parsley leaves.

The main thing is not to overcook the shellfish on the fire, otherwise they will taste rubbery.

Aromatic dish with Italian herbs

Mussels with aromatic herbs and cream are perfect for pasta, so you can cook real Italian pasta with seafood.

Ingredients:

620 g shellfish;
215 ml cream;
bulb;
three garlic cloves;
salt pepper;
55 ml each of olive and ghee oil;
16 g herbs;
25 g basil leaves.

Cooking method:

Melt in a saucepan white oil, add a little olives to it and first fry the chopped onions until golden.
Then pour in the milk product, boil for a few minutes and remove from heat. Add finely chopped slices of spicy vegetable, aromatic herbs, chopped basil and seasonings.
Place the shellfish in a mold and water creamy dressing, cover with foil and place in the oven for ten minutes (temperature 200°C).
Afterwards, remove the paper and bake in the oven under cream sauce for another five minutes.

In the shell with cream sauce and white wine

It is the creamy sauce that can highlight rich taste shellfish At the same time, cream gives the seafood soft and delicate taste Therefore, this sauce most often serves as the basis for serving mussels.

Ingredients:

1 kg of mussels in shells;
110 ml cream;
110 ml white wine;
bulb;
fennel;
parsley leaves;
one lemon;
seasonings

Cooking method:

We wash and peel the mussels in the shell, finely chop the parsley, onion and fennel.
Peel the lemon fine grater zest, squeeze the juice from half a citrus and combine it with olive oil and spices.
Saute the onion in a saucepan, then add fennel and parsley to it.
As soon as the ingredients become soft, add the mussels, pour in the wine, cover, and cook for 10-15 minutes. During this time, you can shake the saucepan with its contents several times, but it is advisable not to remove the lid.
If the shells open, then it’s time to add the cream along with the lemon zest. Simmer the clams for a couple more minutes and turn off the heat. When serving, sprinkle the mussels with a dressing of citrus juice and olive oil, and decorate with green leaves.

This is how you can quickly and at low cost prepare a real gourmet delicacy.

Seafood is full of vitamins and microelements. They are considered a natural antioxidant. But they are loved, of course, not for this, but for great taste. Today on our menu are mussels in a creamy garlic sauce and with cheese in the oven - a dish that will blow your mind. If you haven’t tried cooking this seafood yet, but only enjoyed it in a restaurant, it doesn’t matter. “Popular about health” will reveal all the secrets of their preparation.

Methods for preparing mussels

Mussels in garlic-cream sauce can be prepared in two ways - in the first case, you take unpeeled shellfish, right in the shells, divide them in half and bake them in the resulting shell halves. The second method is to use peeled mussels. In this case, they can be placed in a baking dish in layers and, seasoned with sauce, baked under cheese crust. We will look at two recipes for preparing shellfish. Each of them is worthy of the attention of housewives.

Product preparation

Before you start baking, the shellfish should be processed. Unrefined product thoroughly rinsed to remove sand and then placed in boiling water for a few seconds. This is necessary for two reasons - to open the sink doors and for disinfection. After blanching, the ingredient is placed again in cold water and carefully separate one half of the shell. Now the mussels can be baked using the second part of the shell as a base. A dish prepared this way is popular in restaurants.

You can also clean the clams completely from the shell and use just the meat. If you do not live on the sea coast, then most likely you will buy frozen mussels, completely peeled. In this case, the product should be defrosted at room temperature, rinsed with water, and then immersed in boiling water for a few seconds. After these procedures, you can start preparing the dish.

Unpeeled mussels in the oven in garlic cream sauce

So, we will prepare the products for our dish: large unpeeled mussels - 25 pieces, 4 cloves of garlic, heavy cream - 200 ml, dry white wine - half a glass, one onion, a little dill, 2 tablespoons of olive oil, 50 g of butter, salt, pepper according to your preference to taste, hard cheese – 100 g.

We wash the shellfish, place them in boiling water for half a minute, then immediately transfer them to cold water. Carefully separate one of the wings, and leave the second with its contents. Now you need to prepare the creamy sauce. To do this, peel and chop the onion, fry it in two types of oil, combining them in a frying pan.

When the onion slices acquire a pleasant golden hue, add wine to it and mix the contents. Let the alcohol leave the wine, this will take a couple of minutes. Now add cream. Simmer the sauce over the heat for 5 minutes, stirring vigorously. It should thicken a little. Add chopped dill, salt, pepper and crushed garlic to it. Be sure to test for salt. Grate the cheese.

Turn on the oven and let it warm up. It is advisable to place a sheet of foil on a baking sheet. Carefully place the mussels on top of it, shell side down. Pour a little sauce into each of them. Cover all the preparations with foil. Place the baking sheet in the oven. Bake the mussels at a temperature of 190-200 degrees for 10 minutes. Next, remove the foil, sprinkle each shell with the delicious cheese contents and bake for another 5-7 minutes.

Peeled mussels in creamy garlic sauce with cherry tomatoes under a cheese coating

Ingredients: 400 g of peeled shellfish, 3 garlic cloves, cherry tomatoes - 10 pieces, heavy cream - a glass, hard cheese - 100 g, Parmesan - 50 g, basil - teaspoon, salt, pepper.

Wash the defrosted mussels with running water, place in a sieve and lower it into boiling water. After 30 seconds, take it out and douse it with cold water again. You will need a compact form in which you will bake the delicacy. Cut the tomatoes into quarters, mix the slices with mussels, add a little salt to these ingredients. Grease the pan with oil, place vegetables and mussels on the bottom, distribute them evenly. Place the pan in a hot oven (220 degrees) for 5 minutes.

Pour the cream into a bowl, add salt, spices, crushed garlic, mix the mixture well. Grate both types of cheese. Part of the shavings from durum add to creamy sauce. Mix the rest of the cheese shavings. Taking out the pan, pour out cream filling top with mussels and tomatoes. Let it spread over the entire surface. Place the pan back in the oven and bake for 7 minutes without turning down the heat. Then reduce the temperature to 180 degrees and sprinkle the dish with grated cheese. There is very little left - the cheese mass should melt in the oven and the dish can be served. You can serve this appetizer with white wine.

These two recipes for mussels with cream and garlic sauce are basic. Every housewife can experiment with the delicacy, adding new ingredients and spices. Seafood goes well with sour and sweet vegetables, citrus fruits, and pineapple. You can totally make it up new recipe, if you dream a little. However, it is unlikely that it will be possible to replace the creamy sauce with anything. It perfectly emphasizes the taste of shellfish and makes them even more tender.