If shrimps and crabs are already a fairly common product on our table, then mussels, edible mollusks in bivalve shells, are less popular among consumers. Perhaps because many are simply not familiar with the methods of making mussels at home.
Pick your recipe
You will need
-
- 20 mussels;
- 2 onions;
- 2 carrots;
- 250 ml of dry white wine;
- 100 ml of water;
- ¼ celery root;
- 150 g butter;
- clove of garlic;
- 1 bay leaf;
- salt to taste.
Instruction manual
1
Mussel meat is used to make salads, appetizers, first and second courses. Try making mussels with vegetables.
2
Before cooking, you need to brush the sinks under a stream of cold water with a brush and slightly scrape them with a knife. In addition, it is necessary to remove a small, hair-like bundle of fibers with which the mollusk is attached to the rocky surface of the seabed. To break the "beard" pull hard enough for her. Mussel meat will not be affected.
After this, put live mollusks in cold water for several hours, periodically changing it to remove the remnants of foreign bodies and sand.
3
Peel and chop the onions and garlic, chopped carrots and celery root into strips. Wash and chop a bunch of parsley.
Heat butter in a large saucepan and simmer vegetables, parsley, a clove of garlic, add bay leaf and peas of black pepper.
Pour water and dry wine into a saucepan, salt and bring to a boil.
4
Dip the prepared mussels into a boiling mixture and cook under the lid for 7-10 minutes over high heat until all the shells open. From time to time you will have to shake the pan. Then throw the mussels into a colander, remove the ones that do not open, open the remaining shells wider, sprinkle with parsley and serve.
Bon Appetit!
note
The shells of high-quality raw mussel shells should be tightly closed or closed if knocked on them, for example, with a knife handle. If this does not happen, then such mollusks cannot be eaten.
In the process of cooking, the sinks should open themselves. If they remain closed, then their meat is inedible.
Useful advice
Tender mussel meat consisting of 83.2% water is very nutritious. It contains up to 15% protein, up to 1.5% fat, a significant amount of such valuable minerals as calcium, iron, phosphorus, and many trace elements. It is rich in vitamins.