Mussels are edible mollusks that are rich in vitamins, iodine, calcium, protein, iron and other beneficial substances. In addition, they are saturated with carbohydrates and fats, which makes them an extremely nutritious dish. So that frozen mussels do not lose most of their composition, they must be properly cooked.
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Cooking rules
Cooked frozen mussels can simply be heated or boiled in a small amount of water for 5 minutes. Raw frozen mussels should be cooked for 7 minutes - they should not be frozen repeatedly, as the mollusks are a perishable product.
To defrost unpeeled mussels, you need to leave them in the air, then rinse thoroughly under a cold stream of water to remove sand and the remains of algae, and boil them in plenty of water for several minutes. When choosing frozen mussels, it is important to ensure that there are no liquid smudges inside the package.
Cooked mussels are again dipped in cold water, and then brought back to a boil - this allows you to save all the vitamins and minerals contained in the mollusks, and also removes all toxic substances. At the end of cooking, the mussel shells will open themselves, and the meat can be easily removed from them with a knife. Frozen peeled mussels are boiled in cold salted water - they reach their readiness after the water boils and becomes covered with a film. Mussels cannot be cooked for a long time, otherwise their meat will become tough and will lose all its benefits.