Recipe for making mussels

Mussels - a sea delicacy consisting of a shell and mollusk, and reaching a length of 5 to 20 cm. It has useful nutritional properties. It contains a large amount of protein. It exceeds the norm of content in chicken eggs by half. It also contains phosphorus, a large amount of cobalt, which exceeds the value of this element in beef and pork liver. In addition, mussels are a kind of natural antioxidant, as it contains vitamin E. When using mussels, you can protect your body from cancer, arthritis, and strengthen immunity. This product is a real storehouse of mineral-white complex.

It is best to use mussels caught from June to February.   It is during this period that their meat contains less fat. The rest of the time, double -winged are covered with excessive fat layer, which affects the taste. The meat becomes not so gentle. Therefore, when choosing mussels, focus on the date of their “catch”.

This delicacy can be found not only in a restaurant, but to find in a supermarket and cook at home yourself. In the store, you are likely to find a frozen product, but you can buy living mollusks. On this occasion, several questions arise at once: how to cook mussels and how much to cook mussels?

There are many recipes for making dishes from mussels. They are prepared around the world.   You can make a side dish with them, add them to pizza, paste, marin or serve as a cold snack. It is worth focusing on what kind of mollusks you have acquired: with or without a shell. The cooking time and the content of the dish will depend on this.

In order for mussels to be good in side dishes and snacks, you need to choose a fresh delicacy. Before cooking, you need to smell the mussels, they should smell of marine products. In the case of a disgusting smell, such a product should be disposed of and not used for cooking.

How to cook frozen mussels. Processing secrets

There are two types of mussels: in the shell and purified.   It is worth noting that not everyone loves this dish. Such a rejection of the product occurs due to improper preparation.

How to cook frozen mussels? To do this, you need to know a few secrets. Before preparing this sea product, you need to process it correctly. Moreover, for cleaned mussels there is one type of thermal procedure, and for mussels in the shell - another.

To process frozen mussels in the shell, it is necessary to defrost them in hot water. Then you need to use a special brush, it will help clean the shell of algae and other impurities. After this, the mussels are immersed in the water, boiled for 15 minutes and the pulp is removed from the opened shell.

Medes without a shell are also previously thawed, then washed in a colander under a strong pressure of warm water. Thus, they are freed from excess garbage and sand particles.

Recipes for making mussels without shell

To start, you need to get mussels from the package, put water for boiling. The purified mollusks boil for only 4 minutes in boiling water. And immediately removed from the pan. This should be remembered, otherwise you will receive rubber instead of a delicacy!

Recipe for boiled mussels at home

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You will need:

• Mussels without shell - 500 g.
• Lemon juice - 20 - 30 drops.
• Salt is to taste.
• The pepper is red, black, white to taste.
• Seasoning for shrimp - to taste.

Take the packaging of mussels without shells - 500 g. Previously process them in warm water. Boil water in a three -liter pan. Add all spices there. Spices are placed immediately, since mussels take little time in cooking. If you add seasonings later, the delicacy will not have time to soak in their taste.

Dear mussels in boiling water. Depending on their size, cooking time will differ. Preparing boiled mussels with a length of more than 4 cm costs 5 minutes, 3 cm - 3 minutes, mussels 2 cm long - 2 minutes.   After the time of preparation time, the mussels are taken out, placed on a dish and poured with lemon juice.

Mussels in the marinade

• Purified mussels - 500 g.
• White wine is dry - 150 ml.
• Olive oil - 3 tbsp. tablespoons.
• Lemon juice - 2 tbsp. tablespoons.
• Mustard - 1 teaspoon.
• Honey - 1 teaspoon.
• Garlic - 1 tooth.
• Bay leaf - 1 pc.
• Greens - 20 g.
• Black pepper - to taste.
• Salt is to taste.

Pre -defrost the mussels, rinse them under a stream of water. Remove excess garbage. Put the water to boil.   Boil them in salted water for 4 minutes.

While the mussels are boiling, put the stewpan on the fire. Pour wine into it, after boiling, add finely chopped garlic, bay leaf and slightly black pepper. After the mixture boils a minute, add chopped greens, lemon juice, honey, mustard, olive oil. Drink the marinade for 2 minutes. Now put the mussels in it, after everything cools down, send the dish to the refrigerator. It must cool.  After cooling (15 minutes), you can serve the dish to the table!

Mussels baked under cheese-cereal sauce

• Mussels without shell - 500 g.
• Solid cheese - 100 g.
• Cream cheese - 1 pc.
• Cream - 200 ml.
• Butter - 15 g.
• Flour - 1 tablespoon.
• Kurin egg - 1 pc. (yolk).
• Salt is to taste.
• Black pepper - to taste.
• Garlic - 1 tooth.

Preparing mussels without a shell is a pleasure. You only need to boil them and trim them under the cooked sauce.

To do this, boil the mollusks in salted water for 3 minutes. While they boil, prepare the sauce. Heat a deep pan, add a piece of butter there. Pour the cream, add a spoonful of flour, mix until smooth. Then add grated melt cheese, yolk, salt and pepper to taste. As soon as the mixture boils, remove it from the fire.

Heat the oven to 200 degrees.

Put boiled mussels in a baking dish. Pour them with cooked sauce and send them to bake in the oven for 20 minutes.

Medes and Champignons

Any guests will appreciate this dish. The following products will be needed for its preparation:

• Purified mussels - 200 g.
• Champignons - 100 g.
• Onions - 1 pc.
• Vegetable oil - for frying.
• Cream - 10 % - 200 ml.
• Sour cream - 100 g.
• Wheat flour - 2 tbsp. l.
• Butter - 40 g.
• Solid cheese - 50 g.

You need to cook mussels without a shell in salted water for 4 minutes. Fry mushrooms with chopped onions in vegetable oil. Now you need to cook the sauce. Melt the butter in a pan, add 2 tablespoons of flour to it. Mix and sweat the mixture for another 2 minutes. Pour cream and sour cream. After the sauce gains a homogeneous mass, remove it from the fire.

Put in the mussel sauce and mushrooms. Mix. Now take the cocoon. Lay out a julienne in them. Grate with solid cheese on top and send to bake in a preheated oven (200 degrees) until a brown brown.

Preparation of mussels in shells

Preparing mussels in shells is a little more difficult than peeled. The shell must first be cleaned of growths, lime and sand. To open the shell, you need to place it either on a hot frying pan or in boiling water. Moreover, if the sink is damaged, then it is not used for cooking. She throws up. Also, if the sink did not open after it boiled in water for 5 minutes, they also get rid of it.

Preparing the meat of mussels in shells, taking into account one feature. Of the 1 kg of mussels, unpeeled from the shell, only 100 g of a clean product will be obtained.

But, as a rule, the mussel shell does not throw out after cooking. It is served to the table with Mollusk in different types. Mussels can be boiled, baked, bake.

Mussels in shells under garlic sauce

• Mussels in shells - 1 kg.
• Lemon - 1 pc.
• Olive oil - 80 ml.
• Garlic - 5 cloves.
• Salt, spices - to taste.
• Greens - 20 g.

Pre -immerse mussels in cold water. Let them "rest" there for 15-20 minutes. So it will be easier to clean them from excess growths and garbage. After processing, boil them in salted water for 5 minutes. Medes sash should open. If this did not happen to some individuals, throw them out. So they are sick.

Prepare the sauce. Heat the oil, add finely cut garlic. After you feel the piquant smell of garlic, take it out of the oil. To prepare the sauce, you only need aromatic oil. Put the mussels in the pan, without the upper sash. Remove it and throw it out. Cut the lemon in half. Right in the pan, squeeze the juice of 1 half of the lemon per shell. Sprinkle with greens and cover with a lid. Stew in this form for 7 minutes. After preparing mussels, put them on a plate and sprinkle them with the remaining half of the lemon.

Mussels baked in the oven

• Mussels in shells - 1 kg.
• Tomatoes (medium)- 2 pcs.
• Ink black bread - 2 pieces.
• Olive oil - 1 tbsp. spoon.
• Garlic - 2 cloves.
• Cloves - 1 pc.
• Salt is to taste.
• Pepper - to taste.
• Greens - 20 g.

Submerce mussels into the water and send them to the fire. As soon as the shells start to open, take them out and put them on a baking dish. In it, remove the upper sink of the sink.

Now it is necessary to prepare a filling for baking mussels. Rub bread on a grater. Rub the tomatoes on a coarse grater.   On a fine grater, grate the garlic. Combine bread, tomatoes, add chopped greens and garlic to them. Season the mass with olive oil, salt, pepper and cloves. Mix the filling thoroughly.

Take a teaspoon.   Fill half the filling and put it in a mussel shell. Do this with each. (If the filling seems dry to you, then you can dilute it with a few tablespoons of water).

Send the shape with shells to the oven preheated to 200 degrees. Bake for 10-12 minutes. Take out baked mussels on a dish, in this form they can be served to the table. If desired, they can be decorated with herbs on top.

Simple recipe for boiled mussels

• Mussels in the shell - 2 kg.
• Lemon - 1 pc.
• Salt is to taste.

Carefully clean the shell shell of each mussel. Put the water on the fire. Salt to your taste. After boiling, immerse the seafood into the water.  Boil them for 5 minutes. Shells should open during this time. Take out on a dish of those individuals, the shell of which has opened, throw the rest. The open mussels eliminate the upper sash and water lemon juice. This is the easiest recipe for making mussels in shells. You can serve it to beer or guilt.

Salad recipe from the Medes "Summer"

• Mussels - 500 g.
• Cucumber - 2 pcs.
• Egg - 2 pcs.
• Green onions - 20 g.
• Dill - 20 g.
• Mayonnaise - 50 g.
• Sea salt - to taste.
• Parsley - 10 g.

For salad, large mussels are selected, the shell of which is more than 4 cm.

Clean and boil mussels in salted water. Take them out of the liquid and put them on the dish.

Boil the eggs and cut them with cubes. Cut the cucumbers with fine strips, add to the eggs. Remove the cooled mussels from the wings and put in a plate to chopped products. Cut green onions with narrow rings. Finely chop parsley with a knife. Season the products with mayonnaise and mix thoroughly. To enhance the taste, you can add a little more sea salt.

After preparing at least one recipe according to the correct scheme, you will love this useful delicacy.   It will become a decoration on any festive table and will delight your guests!