Mussels are one of the recognized seafood delicacies. The meat of this bivalve mollusk is appreciated for its delicate taste and airy consistency. Mussels are especially popular in Mediterranean cuisine.
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For culinary purposes, use mussels only with tightly closed shells that are inedible. The edible part of this mollusk is inside the shell - muscle, mantle and fluid. If the flaps did not open after heat treatment, it is better to throw the clam out. The shell of the mussel is black and the meat is cream, it is very soft and tender, with a sweetish aftertaste.
Mussels - versatile seafood. They can be fried, stewed in various sauces, boiled, smoked, salted and pickled. Stew, risotto, salads, soufflé are cooked from them, soup is cooked. They go well with cereals, potatoes, pasta. However, the meat of mussels is very satisfying, so it is better to choose herbs and fresh vegetables for a side dish.
This clam is cooked only in the sink. This allows you to save all the beneficial properties and a rich taste palette of mussel meat. Many make a fatal mistake, trying to open a raw mussel with a knife. If you begin to do this, you will find a liquid mucous substance inside the valves, which in this form is good for nothing.
The easiest way to prepare these clams is to boil them in slightly salted water. During the cooking process, they exude a very pleasant aroma. To do this, rinse the mussels, gently brush their leaves with a brush and put the seafood in a pan. Frozen clams can not be thawed beforehand. Pour cold water into a saucepan and set it on maximum heat with a lid on top. Do not overdo it with salt, you need it just a little bit, since the liquid inside the mussel is salty by itself.
Soon, the mollusks under the influence of temperature will begin to open. Fresh mussels require 7-10 minutes after boiling water, and frozen - 10-15 minutes. Product readiness is determined by meat. It should curl up and take shape, that is, it will cease to be "snotty." Mussels should not be digested! Otherwise, their meat will lose its delicate taste and become tough. Boiled mussels can be seasoned with spices and lemon juice to taste. Ready-made clams must be served immediately. They should not be stored even in the refrigerator, let alone reheat. Repeated heat treatment can lead to poisoning.
Mussels baked in shells will be the perfect dish for a festive table or a romantic evening. For this dish you will need:
- 500 g of mussels;
- 50 g of butter;
- 150 g of parmesan;
- 2 medium tomatoes;
- 2 cloves of garlic.
Rinse the mussels thoroughly by brushing their wings. Boil the clams in salted water for 10 minutes. Allow the mussels to cool slightly, then gently separate the meat from the shell and place it back in again. Beat butter, garlic and tomatoes in a blender. Remove the peel from the latter. Put the resulting mixture on the mussel meat, and sprinkle with grated Parmesan on top. Instead, you can use any hard cheese.
Bake mussels in the oven at a temperature not exceeding 180 degrees. After 20 minutes, the dish will be ready. Sprinkle baked mussels with lemon juice and serve with basil or cilantro. Cream or white mustard is ideal as a sauce.
You can make original pilaf from mussels. To do this, you will need:
- 700 g mussels;
- 1 tbsp. rice;
- 40 g of butter;
- 20 g of tomato paste;
- 2 heads of onions;
- 1 carrot;
- spices and salt to taste.
Rinse and boil the mussels in salted water. Peel the carrots and onions. Cut the last into small cubes, and grate the carrots on a coarse grater. Sauté the vegetables in butter until golden. It is better to do this not in a pan, but in a saucepan in which pilaf will subsequently be cooked. Pour washed rice to vegetables, add 2 tbsp. water, in which mussels were boiled, as well as tomato paste and spices. Mix everything well and cook pilaf until rice is ready. When it is almost ready, put mussels to it.