Cooking frozen mussels without shell. How to cook mussels in sour cream? Fresh mussels. How to cook frozen mussels

What to cook from mussels: recipes for soups, salads and main courses, with vegetables, avocado, quail eggs and mushrooms. Marinated mussels.

Mussel dishes are a variety of delicious and tempting delicacies. You can cook these shellfish different ways, but most often recipes for cooking mussels involve boiling or frying. Mussel meat is salted, marinated, grilled, smoked, baked, fried in batter. Salads, soups, stews, soufflés, and pilaf are prepared from mussels. Often shellfish are stewed in various sauces(garlic, cream, tomato) or prepared sailor style (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 broccoli, 2 fresh cucumbers, 200 g boiled mussels (or mussels in oil), 2 cloves of garlic, 30 ml soy sauce, 2 tablespoons sweet mustard, 1 onion, 90 g cashew nuts, 60 ml olive oil.

Thaw the mussels (drain the oil if using clams in oil). Boil the broccoli for 4 minutes in water with a pinch of salt, and then transfer it 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, onions and garlic. Grind cashews in a blender. Add soy sauce, mustard and oil to the nuts. Whisk everything thoroughly. Pour the resulting dressing over the salad.

Recipe 2.

You will need: 200 g fresh mussels, 1 avocado, slice fresh ginger pea-sized 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, remove the shells and rinse well. Peel the avocado, cut into slices, place in a baking dish lined with parchment, drizzle with oil, sprinkle with ginger and place in the oven for 10-15 minutes. He just needs to get a little tired. Cut the tomatoes into halves. Place mussels, cherry tomatoes, cooled avocados on the 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 tomatoes, 1 bunch of arugula, 1 bell pepper, sprig of basil, hard cheese- taste. For dressing: 1 lime, a pinch of salt, 20 ml soy sauce, freshly ground black pepper, 50 ml olive oil.

Rinse the mussels thoroughly and place in boiling water. Cook for no more than 6 minutes, otherwise the meat will become tough. Rinse the cooked shellfish 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. Rinse all vegetables thoroughly. Cut the bell pepper into cubes, cherry tomatoes into halves. Place peppers, tomatoes in a salad bowl, add eggs, basil leaves and finely chopped arugula. Place mussels on top. Mix salt, lime juice and pepper, add oil and soy sauce, whisk everything well and pour the dressing into the salad. The 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 these 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 each of honey and mustard, several peas each of white, black and allspice, salt, 2 sprigs of fresh pepper cilantro and dill, a quarter cup of vegetable oil.

Boil 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? Shellfish are being thawed naturally and simply bring to a boil in wine. Now make the sauce: add finely chopped herbs, butter, mustard, honey and salt to the lemon juice. You can add a pinch of chili pepper and a handful of capers to this mixture. Remove the mussels from the shells, rinse well, place in a glass jar, cover with marinade and place in the refrigerator. They need to be stirred periodically. The shellfish 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 10% fat content, 170 ml of dry white wine, 120 g of rice, 1 small onion, 150 g of sweet bell pepper, 7 peas white pepper, a pinch of curry powder, 3 sprigs of fresh parsley and thyme, salt to taste.

Place the pan with washed rice and water on maximum heat. Meanwhile, prepare the vegetables. Finely chop the onion. Cut the pepper into strips. Set aside a few mussels and a sprig of herbs for serving. When the rice has cooked for 10 minutes, add the onion, parsley, thyme, Bell pepper, mussels. When the onion softens, pour in the wine. Add salt, curry and pepper at the very end. Take out the sprigs of greenery. To prevent the cream from curdling, add it 5 minutes after turning off the soup. Ladle 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 peeled and finely chopped onions and carrots 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 the basil and 2 tomatoes to the pan with the onion and simmer for a few more minutes. And when the vegetables have cooled a little, use a blender to puree them and place them in a saucepan with hot water(about 800 ml). When the vegetables boil, reduce the heat. Fry the rice in the remaining oil, add sugar and wine, simmer a little and add to the pan with the soup. Cook for 10 minutes. Peel the remaining tomatoes, cut them thinly, 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. Peel the zucchini from the skin. Remove seeds from peppers. Cut the vegetables into small cubes. Finely chop the onion, celery and garlic. Separate the inflorescences from the cabbage. Cut the carrots into thin half rings or grate them. Heat a little oil in a frying pan, roll the mussels in flour and fry until golden brown crust, about 3 min. Separately, fry the vegetables in oil: first the onion and garlic, and then the pepper, zucchini, carrots and celery. At the very end, add salt, pepper, mussels and simmer for another 3 minutes.

Recipe 8. Mussels with champignons in creamy sauce

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

Wash the mushrooms, dry them on a towel and cut them into pieces the size of mussels. Melt butter in a frying pan, add mussels and champignons. Fry for 5 minutes, stirring. Then add finely chopped onion and garlic, add a little salt and pepper, as the cheese will also add salt and the garlic will add spiciness. Fry for another 3 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 shellfish can be combined with many foods, 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 regular salt It’s better to use seafood, the main thing is not to over-salt the delicacy, since mussel meat itself is not fresh. It is customary to serve mussel dishes 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 remember 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, not very important detail, exquisite delicacy it becomes simply inedible. How not to turn delicious seafood into elastic, unchewable lumps of foul-smelling meat? Read tips on how to cook mussels and recipes delicious dishes on tochka.net .

Fried mussels. Method 1

Ingredients:

mussels;
vegetable oil(preferably olive);
salt.

Preparation:

The mussels are thawed and thoroughly washed under running water.
Pour a little oil into a frying pan, heat it up, put the mussels in a container and add salt.
After evaporating the excess liquid, the shellfish are fried for 5 minutes, no more. If you overdo it over time, the mussels will become rubbery.

Read also:

Method 2

How to fry mussels in a frying pan more intricately? This can be done with both onions and garlic.

Ingredients:

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

Preparation:

Ingredients:

frozen mussels;
milk;
spices;
salt;

Preparation:

The mussels are washed well under running water and poured with milk for 30-40 minutes.
The water is salted, herbs are added to it and put on fire.
Drain the milk from the shellfish, place them in boiling water and cook for 5-7 minutes.
The 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. Shellfish cooked with spices can easily be a dish in their own right. And if you cook mussels in milk, you can do without adding herbs. Seafood will be delicious without them.

How to marinate frozen peeled mussels? Once you know the answer to this question, you will have a real delicacy at your disposal.

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;
cloves - 3 inflorescences;
garlic - 4 cloves;
salt - 2 tbsp. l.;
sugar - 2 tbsp. l.;
pepper - ½- tsp;
bay leaf - 3 pcs.;
dill and parsley.

Preparation:

Before marinating peeled frozen mussels, they need to be thawed and rinsed well.
To make the marinade, mix water, oil, vinegar and soy sauce in a saucepan.
Add salt, sugar, coriander, cloves and bay leaf.
The brine is brought to a boil and the prepared mussels are dipped into it.
After a minute, remove the container from the heat.
As soon as the mussels in the marinade have cooled, add herbs and garlic, cut into thin slices, and put them in the cold.
After 4 hours, the mussels will be ready, but it is better to marinate the shellfish overnight.

Read also:

It is not difficult to prepare frozen, peeled mussels: the recipe for almost any dish with shellfish is quite simple to follow. They don’t even need to be heat treated: 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 a royal table.

Everything interesting

Everyone knows that seafood is very healthy, and when combined with rice, it acquires a great taste. Here are several recipes for preparing rice with seafood. Chinese seafood rice Ingredients: seafood cocktail - 500 gris - 1…

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

With mussels you can easily and tasty prepare 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 back in the days Ancient Rome. Then the holds of ships were filled with mussels, and to prevent them from spoiling, they were covered with ice. Now you can cook frozen mussels using different recipes, and they will certainly turn out delicious.

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

There are several ways to cook shellfish:

bake;
cook;
stew;
fry;
marinate;
preserve;
smoke;
salt;
steam it.

The following sauces are suitable for mussels:

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

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

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

Before preparing mussels, it is necessary to carry out a number of activities and prepare them for further processing. To do this, they need to be defrosted and cleaned.

Inside each mollusk there is a bag of sand that must be removed. Next, they need to be washed in boiled water. cold water and squeeze. Now the mussel meat is ready for further processing.

How to make frozen mussel salad

We will need:

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

Cooking method

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

Before cooking mussels, remove frozen clams and add hot water. For the salad, you don’t have to defrost them, so they will retain their shape better and be more “solid.”

Next, you need to add boiling water to the container and put it on fire. Cook until boiling, then simmer for another 5 minutes, add salt and allspice. Place the finished shellfish in a colander and wait for the water to drain. 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 prepare 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 10% fat - 200 g;
sour cream 20% fat - 100 g;
wheat flour - 2 tbsp. l.;
hard cheese - 50 g;
butter - 40 g;
spices to taste.

Cooking method

Thaw the clams and dry them slightly. Next, prepare the bolognese sauce. To do this, melt the butter in a frying pan and add flour. Fry everything lightly. As soon as the mixture boils, add sour cream, cream, salt and spices to taste. Ready sauce bring to a boil and cool. Using a blender or mixer, beat the cooled sauce into a stable foam.

Add finely chopped champignons and mussels to small cocotte makers. Place the sauce on top of the mushrooms and mussels and sprinkle with grated hard cheese. Place in an oven preheated to 180 degrees and bake until golden crust and completely melt the cheese.

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

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

How to properly cook mussels with rice

Mussels can be cooked with any cereal, but they are especially good when combined with rice. Adds a special piquancy to this dish creamy garlic sauce With cheese crust.

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

Main ingredients:

rice - 100 g;
frozen shellfish - 200 g;
butter - 20 g;
cream 10% fat - 150 ml;
Dutch cheese - 20 g;
flour - 1 tbsp. l.;
salt, seasoning to taste.

Cooking method

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

Then add cream to the pan and continue to simmer until it boils. Before boiling, add a little flour, seasoning to taste and salt. Remove from heat. Place the rice in small pots and top with the cooled clams and creamy garlic sauce.

Grate Dutch cheese fine grater and carefully sprinkle the pots. Place the dish in an oven preheated to 180 degrees for 10 minutes until fully cooked.

Bon appetit!

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

How to cook mussels - cooking recipe

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

In order to cook mussels and to get benefits from food, you need to choose them correctly. Mussels must be either freshly caught or frozen within three hours, otherwise serious poisoning cannot be avoided. If, however, there is even the slightest suspicion that the mussels were defrosted or stored incorrectly, do not take risks, refuse to prepare a obviously dangerous dish.

How to cook mussels at home?

This is not difficult - the main thing is not to overcook, they are cooked for about five minutes, do not get carried away with strong seasonings and sauces, all this should emphasize the delicate taste of the sea that mussels have, and not kill it.

How to cook frozen mussels?

Frozen mussels. Frozen mussels are the top seller in our country. Fresh mussels in shells are much more expensive, since they are very difficult to preserve, and their shelf life is scanty, up to several hours. That's why. Oddly enough, it is better to buy frozen mussels.

Cooking frozen mussels is just as easy as fresh, only the readiness of such mussels is determined not by the opening of the shell, but by the cooking time. Frozen mussels must go through several steps before they are perfected into a delicious dish.

First, the mussels need to be defrosted, if we get frozen mussels in shells, they need to be thoroughly washed, dirt removed, sorted out, if you come across open shells, they are not edible, not suitable for cooking, and those mussels that do not open during the process will also be inedible preparations.

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

How to cook mussels over a fire?

Cooking mussels on a fire . There are several ways to cook mussels over a fire. For the simplest way to cook mussels over a fire, you need to have freshly harvested or fresh frozen mussels, any iron surface, without traces of rust, fire and good mood.

Place the mussels on a heated metal surface, which can be anything from a sheet of iron to a frying pan, wait 3-5 minutes, the finished mussels will begin to open on their own, and that’s all cooking. The smell of the sea and pure taste mussels mixed with good mood, makes this basic recipe genius. You don’t have to think much about how to cook mussels over a fire, because it’s as easy as shelling pears.

There is another amazing way to cook mussels on fire– barbecue. Useful: fresh frozen mussels, for marinade you can use onions, garlic, white wine, lemon juice, butter and olive oil. For example, make a bag out of foil, to do this, roll the foil several times, wrap the sides, you get a bag, select the size of the foil depending on the number of mussels.

Place thawed mussels in a bag, add chopped onion, garlic, pour in a little white wine, add a spoonful of butter, wrap the edge of the bag so that the wine does not leak out. Cook the mussels over a fire over coals for up to 12 minutes; when the shells begin to open, consider the mussels ready.

How to cook mussels in Korean?

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

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

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

How to prepare mussels for beer?

Beer - national product many states use it both in pure form, and with all kinds of products, from the usual dried fish, to sauerkraut. Seafood delicacies- leaders in the list of snacks for an intoxicating drink. How to cook mussels to match beer? They can be baked in the oven, adding cheese or slices of bacon, boiled with dill and bay leaf, dried, added garlic and melted butter.

Boil the mussels in dark beer, with added salt and herbs, at your choice. But there are people who believe that combining beer with mussels is a sign of bad taste. But tastes are different, and you should think about how to prepare mussels for beer deliciously.

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 – wonderful dish, and pasta with mussel sauce and vegetables sounds absolutely delicious!

There are several nuances to preparing mussels with vegetables: the cooking time for mussels should not exceed 3-5 minutes - this is the main rule, all further manipulations are carried out with an eye on it. That is, if you need to fry mussels with vegetables, you must first fry all the vegetables, remove them, and use the oil in which they were fried to fry the mussels, then mix the ingredients.

For cooking mussels with vegetables, you need 300-400 grams of mussels, 3 bell peppers, onions, carrots, three tomatoes, seasonings for taste, olive oil. Fry chopped onions and carrots, cut into strips, until half cooked. Add pepper cut into slices. Add peeled tomatoes, cut into slices, to the fried vegetables, season with salt, not forgetting the other spices, simmer until done. 3 minutes before the end of cooking, add mussels to the vegetables. This good snack, as well as a great sauce for pasta and rice.

Pasta with mussels and vegetables

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

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

How to cook mussels at home?

To cook mussels at home , you don’t need a lot of effort, because it’s easy to do. We are often fascinated by restaurant food, although a restaurant is just a place where they make money from food. It costs nothing to take a restaurant recipe and cook some mussel dish at home. You can give examples of the most successful restaurant recipes with mussels, which can easily be transferred to your home kitchen.

Clam Chowder is a soup made from various seafood with vegetables. You can prepare such a soup only from mussels, as well as from a sea cocktail. For this soup for 4 people you will need: potatoes - 4 pieces, carrots - 1 piece, leeks, celery - 1 stalk, ripe tomatoes - 8 pieces, mussels - 240 grams, bacon - 120 grams, fish broth - 1 l.

Parsley, garlic, thyme, bay leaf. You need to make puree from the tomatoes, chop the carrots, onions, and celery. Cut the bacon into thin slices, place on a baking sheet, place in the oven for 10-20 minutes at maximum temperature, depending on the thickness of the slices, to obtain chips.

Place the finished bacon chips on a paper napkin, and drain the fat that has accumulated from the bacon into a frying pan, fry carrots, onions, celery, garlic in it, add tomato puree to the vegetables, and bring to a boil.

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

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

How to cook mussels in sour cream?

Mussels go very well with sour cream and cream, tender milky taste of these products, emphasizes light taste mussels, while cooking mussels in sour cream requires 20 minutes and 4 main ingredients.

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

Sauté the onion until golden color, add mussels to it. If the mussels were frozen and did not have time to thaw, no problem, increase the cooking time for the mussels in sour cream by 2 minutes. Cook the mussels for 3 minutes, add sour cream. Cook the mussels in sour cream for a couple more minutes, after which the dish is ready. Serve mussels in sour cream, sprinkled with chopped herbs and white pepper.

Mussels can be cooked in batter, it is very tasty, and when served, mussels in batter look very unusual. Mussels must be thawed, rinsed under water, and dried. Prepare batter from milk, eggs, flour. To do this, the white is separated from the yolk, the yolk is mixed with milk and flour, and the white is beaten separately. The whipped egg white is carefully folded into the dough.

The mussels are dipped in batter and cooked in a large amount of oil. Place the finished mussels on a paper napkin to remove excess fat. Serve mussels, cooked in batter with cream sauce, in vegetable baskets, with fried bacon, they can be added to the salad.

There are a great many types of mussel salad: with chicken and pickled vegetables, fresh vegetables, with apples, seaweed, with nuts, fish and, finally, seafood.

To prepare a salad, mussels are almost always prepared the same way: they are boiled with spices, and then, if necessary, marinated. Lemon juice, vinegar, soy sauce, and sometimes even beer are usually used as a marinade for mussels. Salad sauces are a kaleidoscope of flavors; by playing with ingredients, you can easily create a culinary masterpiece.

Bon appetit!

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Cleaned mussels are often sold frozen. Learn to cook them deliciously, and then your loved ones will not argue that life is good without this mollusk.

Mussels, as one of the most popular seafood, are famous for their nutritional value and beneficial properties. However, having tried the inhabitants of exotic shells, not many remain fans of their taste. This is because this shellfish is not always prepared correctly. There are certain rules that are followed when cooking to make the shellfish truly tasty. Let's figure out how to cook frozen peeled mussels so that their taste is delicious and unforgettable.

Useful properties of mussels

These amazing shellfish contain a large number of essential amino acids for humans. For example, the amino acid tryptophan, which promotes the production of the joy hormone. Mussel protein is superior in tryptophan, methionine, and keratin content to fish and meat proteins. Obtaining methionine from food is necessary for humans, since this amino acid is not synthesized in our body. These shellfish contain a lot of zinc, they have a beneficial effect on the health of our skin, nails and hair.

For diet lovers, mussels are just a godsend. They contain a lot of protein, practically no fat, and those that do contain do not contain “bad” cholesterol. Keratin reduces appetite, promotes the production of melanin and the reduction of fat, it improves the functioning of the adrenal glands, thyroid gland and pituitary gland. By following different diets, you can eat delicious and gourmet dishes with this seafood, without getting better at all. Calorie content – 100 kcal/1 kg of product.

This is interesting! The average Dutch person eats approximately 10 kg of mussel meat per year.

How to choose quality frozen mussels

In order for the dish to be tasty and healthy, the ingredients must be fresh and of high quality. Here are some tips on how to choose good mussels:

Frozen seafood should be free of snow and cracks in the glaze of the ice. If such defects exist, most likely the product has already been defrosted, and during the next freezing its beneficial properties were lost.
Cleaned frozen shellfish should be light in color
Choose the most large mussels– they are considered more juicy and tasty. On packages with this product there are always two numbers separated by a fraction, which tell the buyer the number of pieces of the product per kilogram, for example 55/1 or 30/1. Therefore, the lower the first number, the larger the mollusks will be.
Mussels are a natural filter of the aquatic environment. They filter up to 700 liters of water per day. If shellfish are grown in environmentally polluted regions, they can accumulate a lot of toxins. It is better not to use such a product, as there is a high risk of poisoning. When choosing a product, look at the place of production on the packaging or, if you buy in bulk, ask the seller for a quality certificate.

This is interesting! From 1 kilogram of unpeeled mussels, approximately 100 grams of peeled mussels come out.

Preparing to cook

Frozen shellfish should be thawed in refrigeration chamber. After this, rinse them well in a colander under strong water pressure, since there may be sand particles in the meat.

How to prepare frozen peeled mussels: cooking methods

Mussels are cooked different ways: in a slow cooker, microwave, steamed. They are boiled, fried, baked, pickled. They only need to be thermally treated for 3-5 minutes. This seafood is used to prepare soups, salads, appetizers, and hot dishes.

Tip: To prevent the mussels from smelling like fish, sprinkle them with lemon juice.

Fried mussels with onions

A very simple cooking method. The clams need to be steamed for 15 minutes. Heat olive oil in a frying pan and fry in it onion. Cut the blanched clams into small pieces and mix with fried onions. Salt and pepper. After 5 minutes the dish is ready.

Here's a look at how to fry mussels in a frying pan.

Mussels in Belgian style

You need to pour 700 g of white wine into a saucepan and put on low heat, let the wine simmer for about one minute. Then add a little provencal herbs and send there 400 grams of mussels. Leave to simmer over low heat, stirring them occasionally in the pan. You need to simmer for 5-7 minutes.

Sauce. In a small saucepan, heat the low-fat cream (500 ml) and add one tablespoon of Dijon mustard. Finely chop the leek and also add to the cream. Some cooks add some capers along with onions. Approximately 200 g blue cheese cut the mold into small cubes and add to our sauce. Season with white pepper and bring the sauce until cooked, until it becomes thick sour cream.

Place the mussels in a colander, place on a plate, pour over the sauce and serve.

Mussels baked with cream sauce

Boil the mussels in salted water for 3-5 minutes, then drain the water. For the sauce, mash 2 processed cheeses well with a fork, add one chicken yolk, one tablespoon of flour, one tablespoon of starch, squeeze out 3 cloves of garlic and mix everything well until homogeneous mass. Add about 300 grams of cream to the resulting mixture, add salt and pepper and mix everything well again.

Line a baking dish with foil or grease it with butter, and transfer the boiled shellfish into it. Pour the sauce over the dish and sprinkle grated hard cheese on top. Place all this in an oven preheated to 200° and bake until golden brown. When serving, sprinkle the dish with grated cheese again.

Marinated mussels

To prepare this seafood, heat treatment not necessary, they are simply marinated. To make the brine, boil 1 liter of water in a saucepan, add one peeled onion, one red pepper and salt into the boiling water. Boil the brine for 15 minutes. Add one teaspoon liquid smoke, 0.5 kilograms of thawed peeled mussels and leave to cook for another 3 minutes.

In a separate bowl, mix chopped garlic (1 head) and spices to taste. For example, 2 tablespoons of dry dill and one teaspoon of black peppercorns will do.

Remove the seafood cooked in brine from the pan. In a half-liter jar, add garlic and spices to the bottom and place shellfish on top. Fill everything with 200 milliliters of vegetable oil. After 12 hours, the fragrant marinated mussels are ready! They are served as a snack or used as an ingredient in other dishes.

Cooking mussels in a slow cooker

Setting the “Baking” mode, fry the thawed mussels in olive oil. Cooking in this mode is designed for 25 minutes, but you need to fry for 15. After 15 minutes, add two seafood chopped in a blender to the seafood fresh tomatoes and 200 ml of low-fat cream. Leave the dish in the multicooker until the end of the “Baking” mode, that is, for another 10 minutes. The excess liquid will evaporate, and the mussels will acquire a pleasant tomato-creamy taste.

These mussels are served with any side dish, for example, baked celery root puree with butter is perfect here.

Pasta with seafood and cream sauce

Pasta lovers will definitely appreciate the simplicity of this recipe, and the dish will become one of their favorites. In the same water, alternately boil: 200 g of mussels, 200 g of shrimp, 200 g of squid. Cook each seafood for 5 minutes. When all the seafood is cooked, do not pour out the broth; we will need it for the sauce.

IN large frying pan Fry 4 large cloves of garlic in butter. When the garlic adds aroma to the oil, take it out and throw it away. IN aroma oil lay out 500 g of pasta cooked until half cooked. Add boiled seafood there, salt and pepper to taste and add 200-300 ml of the broth in which the seafood was boiled. Mix all this well, cover with a lid and cook for 10 minutes.

Sauce. For the sauce you will need 150 ml of seafood broth, 150 ml of low-fat cream. All this needs to be salted and thickened over low heat with 1-2 tablespoons of flour.

Serve the pasta under cream sauce on a large plate. Before serving, garnish the dish with parsley sprigs.

Mussels appetizer for beer

Excellent snack for beer - fried mussels with cheese. This snack is very easy and quick to prepare.

So, heat 100 grams of butter in a frying pan, add 3 cloves to it grated garlic. The garlic needs to fry a little to release the flavor into the oil. Next, use a slotted spoon to carefully remove the fried garlic from the frying pan. We immerse our shellfish in aromatic oil. Salt and pepper everything and fry over high heat for 2-3 minutes, stirring constantly. Add grated cheese to the pan, mix well and cook for a minute until done. Beer snack is ready! Bon appetit!

One of the most delicious gourmet products are mussels. They are various types, very healthy, rich in natural microelements and minerals, but very low in calories. You can cook a lot of mussels variety of dishes: they are baked, boiled, stewed, fried, marinated, added to pilaf, spaghetti. Below you will learn how to cook mussels deliciously, correctly, in shells and without them.

How to cook delicious mussels

It is known that seafood, including mussels, are... There are many ways to easily prepare 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 frozen ones.

Mussels in creamy sauce

What you will need:

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

How to cook:

Pour oil into a saucepan, put on high heat, add unthawed peeled mussels.
Finely chop the herbs and garlic and add to the saucepan.
Stirring gently, cook for a couple of minutes, then pour in the cream.
Reduce heat to low and simmer seafood in sauce for 5-10 minutes.
If desired, you can add salt and 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 vegetable oil;
half a lemon;
half a spoon of salt;
ground black pepper.

How to cook:

Defrost frozen seafood at room temperature, dry with a napkin.
Place the defrosted food on a plate and sprinkle flour on all sides.
Beat a chicken egg, pour in alcohol, salt and pepper.
Add flour and knead into a thin batter.
Dip seafood into the dough and place on a hot, greased surface.
Fry for 4-8 minutes, stirring gently.
Place on a napkin when excess fat absorbed, transfer to a plate.

Marinated mussels

Components:

glass of water;
350 g mussels;
half a spoon of vinegar;
1.5 spoons of granulated sugar;
lavrushka;
sunflower oil;
peas;
half a spoon of salt.

How to cook:

Thaw seafood. Bring the water to a boil.
Pour boiling water over the mussels for 12 minutes, then drain the liquid.
Marinade - boil a glass of water, adding salt, bay leaf, 3 peppercorns, granulated sugar. After removing from the stove, add vinegar.
Place the shellfish in a container, pour in the marinade, and pour oil on top. Close the container until the mussels have cooled completely.

Pasta with mussels

What you will need:

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

How to cook:

Boil the mussels.
Boil pasta in salted water until fully cooked.
Pour oil into a saucepan, heat and add chopped herbs and garlic. Fry for 4 minutes.
Add chopped tomatoes, salt, pepper and simmer for 7 minutes.
Then add the mussels and mix thoroughly.
Place the prepared pasta on a plate and place the mussels in the sauce on top.

How to cook mussels in shells

Shellfish can be cooked not only in their peeled form, but also in their shells. However, when purchasing, you should pay attention to appearance, aroma. It is necessary that the mussels smell only of the sea, and that there are no streaks or cracks on the frozen products. If there are cracked shells in the package, they should be thrown away without regret.

Boiled mussels are easy to prepare. Rinse the shells, place in cold water and put on fire, bringing to a boil. Then drain the liquid and boil the shells again 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 pair of garlic cloves;
fresh herbs;
a spoonful of butter and olive oil;
3 spoons of water;
ground black pepper.

How to cook:

Rinse the mussels thoroughly with a brush, discard any cracked or open ones.
Place the mussels in a saucepan, add water, cover with a lid and boil for about 5 minutes.
Drain the liquid and set aside the opened shells. Remove one half of the shell, leaving the meat on the other.
Place the clams in the pan. Melt separately and cool.
Add grated cheese, herbs, pepper, garlic, olive oil into the oil. If desired, you can add a little lemon juice.
Place a little cheese mixture on each shell, pressing down lightly.
Preheat the oven and remove the pan in it for literally 3-5 minutes.

Mussels stewed in cream

Ingredients:

75 ml semi-dry white wine;
garlic clove;
small onion;
200 g frozen mussels per shell;
100 ml heavy cream;
solid .

How to cook:

Defrost the sinks and rinse them.
Heat a greased frying pan.
Finely chop the garlic and onion, place in a frying pan, cook for about a minute, stirring constantly.
Place the mussels with the shells up, pour in the wine and simmer for a couple of minutes.
Grate the cheese and pour into a saucepan. Pour in the cream, simmer until thick.
Serve with sauce.

How to cook mussels

Boiling shellfish is quite simple; the most important thing is not to overcook 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 it 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 “finished” 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 and various spices. Boiled shellfish can be consumed this way, 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.

The sea has fed man for thousands of years. It is a repository of food supplies, which is famous for its nutritional value- rare microelements, vitamins, amino acids, high-quality protein. In addition to fish, the seas and oceans are inhabited by octopuses, crabs, squids, scallops and many more. healthy seafood, which are suitable for food, including mussels. Which have tender soft meat with a sweetish taste. When it is cooked, it emits pleasant aroma. Pilaf, soups, salads, and stews are prepared from mussel meat. It is salted, pickled, smoked, baked, fried. Mussels served with pasta, cereals, potatoes, vegetables. It should be remembered that it is advisable to consume cooked shellfish immediately; do not store them for more than twelve hours, otherwise poisoning is possible.

Mussels - food preparation

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

If you are going to cook mussels in shells, you will need more long preparation. First of all, it is necessary to visually inspect them and remove shellfish with damaged shells; they are not eaten. To open the doors, the mussels must be placed on hot frying pan or plunge into boiling water for two minutes. Then the meat is removed from the shell, the growth (a bunch of algae that attaches the mollusks to the stones) is pulled out, and thoroughly washed to remove sand and stones.

Mussels - the best recipes

Recipe 1: Marinated mussels

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

Ingredients (1 option). 0.5 kg mussels, vegetable oil 2-3 table. lie lemon (juice), 150 ml dry wine (white), 1 clove of garlic, 1 teaspoon each. lie honey and ready mustard, salt, pepper, 1 bay leaf, several sprigs of fresh dill and cilantro.

If using frozen mussels, defrost.
Prepare a spiced sauce in which the mussels will be boiled. To do this, boil the wine, put garlic in it (no need to chop), bay leaf, pepper, lower the mussels and boil for about four minutes (measure the time from the moment of boiling). Drain in a colander.
Make the marinade. Finely chop the greens, add lemon juice, oil, pepper, mustard, and salt. You can use any mustard, for example, French or spicy.

More warm mussels together with a bay leaf and a clove of garlic, transfer it to the marinade and let it brew in the refrigerator for about five hours. It is more convenient to marinate in glass jar or deep bowl. By the way, you can marinate shrimp in the same way.

Ingredients (2nd option). 0.5 kg of mussels, half a glass of water, 1 table. spoon of table vinegar (9%), 1.5-2 table. lie sugar, salt to taste.

Thaw the shellfish. Salt the water, boil and boil the mussels in it for three to four minutes.
Make the marinade. It should taste sweet and sour. Dissolve salt and sugar in boiling water and add vinegar. IN hot marinade place mussels. In an hour they will be ready to eat. You can put them in jars and add a little vegetable oil.

Recipe 2: Baked mussels

Baked mussels are not only delicious, but also look beautiful, especially if they are baked and served directly in their shells. This dish is also suitable for festive 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 a regular form with sauce.

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

Rinse the mussels well, peel the shells and boil for ten to fifteen minutes. You can add bay leaf, spices if desired, and salt to the water. During cooking, all the doors should open. Those that remain closed should not be eaten. Divide the cooled clams into halves and carefully separate the meat, which should be put back into the shells.

Grind the garlic and tomatoes using a grater or blender. Place a piece of butter and a spoonful of tomato mixture into each half of the meat, grate the cheese on top and bake for 20 minutes (180C).

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

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

Prepare the sauce. Chop the garlic and add the remaining ingredients for the sauce. It is better to mix with a whisk or blender so that there are no lumps.

Place the mussels in a frying pan or mold, pour over the sauce. Sprinkle with shredded cheese and bake for 20-25 minutes (200C).

Recipe 3: Fried mussels

Fried mussels are a simple dish to prepare, but delicious in taste. Both vegetable oil and melted butter will be used for frying. Nutritionists recommend cream, which contains at least 25% vegetable fats. But it must first be melted. Otherwise, harmful carcinogens may form in the pan when it burns.

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

Chop the onion into cubes and fry until golden. Add the mussels and fry, stirring constantly, for five to seven minutes over medium heat. Add salt, pepper, seasoning and remove from heat. Let it brew for a while, covered. Can be served with rice, potatoes or as a separate dish.

— You should eat shellfish caught between June and February, because... In spring they are not so tasty and fatty.

— Mussels should not be subjected to long-term heat treatment, otherwise they will be dry and tasteless. The rule of boiling squid for no more than three to five minutes applies to them.

— Fresh mussels should not have an unpleasant odor and have tightly closed flaps that cannot be opened by hand.

Today we will talk about how to make an unusual, but very delicious snack, which will appeal not only to gourmets. From our article you will learn how to fry mussels in a frying pan, frozen and fresh, we will find out what is needed for this and what products they go best with. Here is a selection of simple and quick recipes, tested by housewives different countries and those who have taken root in our region.

How to fry mussels correctly: cooking rules

But, before we start cooking, let’s remember how to properly fry shellfish.

If the mussels are fresh, you can throw them into the pan immediately, without prior preparation;
If we have frozen raw materials, the shells must first be thawed, otherwise there will be too much water and the mussels will turn out not fried, but stewed. It is best to defrost clams outdoors at room temperature, allowing them to drain in a colander or large sieve.
Shellfish can be fried either peeled or in shells, but they will vary greatly, so we choose the method depending on the recipe and personal preferences.
Shells go especially well with butter - it gives delicate aroma and makes the taste richer and softer, but they will also be good with olive oil or refined sunflower oil.

Mussels in a frying pan: a classic recipe

Ingredients

Mussels, fresh or frozen, peeled— 500 g + -
- 2 tbsp. + -
- 1 PC. + -
- on the tip of a knife + -
— 3 pinches or to taste + -

How to fry peeled mussels in a frying pan

Peel and finely chop the onion, heat the oil in a frying pan and add the vegetable to sauté.
After 2-3 minutes, add the mussels to the onion and fry without a lid for 10 minutes.
3 minutes before the end of frying, add salt and pepper. Stir and turn off.

Serve this appetizer piping hot or letting it cool. In any case, the shellfish will turn out very tasty thanks to the combination of onions and butter.

Mussels fried in a frying pan with mushrooms are even more tender and aromatic.

How to fry mussels in a frying pan with mushrooms

Defrost 400 g of peeled mussels.
Waiting until all the liquid has drained from them, we work on the mushrooms. Wash 400 g of champignons and cut into slices or cubes, but not too finely.
Pour 2 tbsp into the pan. olive oil, first lay out the mushrooms, keep them over medium heat until the liquid has evaporated, then add the mussels to them.
Add salt, stir and fry for another 5 minutes.
After time, add a little black pepper, paprika and basil (optional). The dish can also be seasoned with nutmeg. Keep everything on the fire for a couple more minutes and turn it off.

Serve immediately or let it cool, either way the dish will turn out very tasty!

Well, real gourmets will surely like it next recipe. It makes the shells incredibly tender and piquant.

How to properly fry mussels with vegetables in a frying pan

Defrost 300 g of mussels or, if they are fresh, start working with vegetables.
Peel and chop one medium onion. Pour oil into the frying pan and sauté the vegetable.
Meanwhile, finely chop or pass through a press 3 cloves of garlic.
While the roast is browning, scald 3 medium tomatoes with boiling water. Peel them and cut them into cubes, reserving all the juice. Add to the pan with the onion and simmer covered for about 5 minutes.
Place the mussels, pepper, salt and simmer for 5-6 minutes.

Turn off the finished dish and serve immediately piping hot. If desired, the dish can be sprinkled with herbs.

Now you know how to fry mussels in a frying pan! As you can see, there is nothing complicated in this; on the contrary, such a seemingly sophisticated appetizer is made very simply. In addition, you can experiment with a dish according to any of the proposed recipes by adding green onions instead of onion, bell pepper, cilantro or zucchini. Mussels in a frying pan will add a wonderful taste and aroma to any vegetables!