Mussels are bivalve mollusks, whose meat is especially appreciated by gourmets and adherents of a healthy diet. Gentle, with a sweet-salty pleasant smack of mussels are available to the most modest budget. Attractive and unusual presentation of mussel meat - in shells.
Pick your recipe
The use of low-quality mollusks can lead to severe poisoning, so buy mussels from sellers who have a certificate of quality for the product. Check each sink for integrity, discard open and damaged ones.
Frozen mussels must first be thawed at room temperature. Clean the sink of debris and sludge, rinse in running water. You can cook mussels in white wine, milk, fish broth or simply boil in boiling water. The meat of these mollusks is perfect for salads and appetizers. With any method of heat treatment, the readiness of the product is determined by the moment of opening the shells, the mollusks remaining closed are discarded.
Boiled mussels in the sink
Ingredients:
- 2 kg of mussels in shells;
- 1 liter of water;
- 1 tbsp. a spoonful of salt;
Boil water, add salt and lemon juice to it. Gently lower the mussels into the pan. After about 2 minutes, drain the water and fill the clams with cold water, bring to a boil again. This cooking method will allow you to save the maximum amount of vitamins in the product and at the same time rid the shellfish meat of some toxic substances.
Boil the mussels in new water for about 4-5 minutes, then lay open the clams with a slotted spoon. When feeding, it is better to separate the sinks, leaving one leaf. Dry or semi-dry white wine or champagne is perfect for such a dish.
You can slightly change the recipe, for the second boiling, the mussel bay is equally divided with water and dry white wine. Seafood will turn out to be amazingly delicious and tender.
Mussels stewed in garlic sauce
Ingredients:
- 1 kg of mussels in shells;
- 5 cloves of garlic;
- 1 lemon.
- 5-6 parsley branches;
- a pinch of black pepper;
- salt to taste;
- 50 g of butter;
- ½ tbsp. cream.
Pour cold water into the stewpan so that the mussels turn out to be half closed, put on fire and watch until the mollusk flaps open (the shells open from the steam). Open mussels in a skillet by removing the top casement.
Pour half a glass of water into the pan, salt, add butter and heat for one minute. Then pour the cream, squeeze the garlic, lemon juice and simmer until smooth. Once the sauce has thickened, transfer the mussels to a large dish, add pepper, chopped parsley to the pan, stir everything. Pour the mussels into the sauce and serve.