Once upon a time it was believed that mussels are the food of poor people, since they cost less than their "sisters" oysters, but nowadays they are a highly valued delicacy. Many are made from this seafood different dishes- you can try them in restaurants or prepare yourself at home. In each mall you should find fresh or frozen mussels without any problem.

A little information

Mussels, like oysters, belong to the family of bivalve molluscs. They are especially common in the shallow coastal waters of the ocean, where these molluscs grow attached to rocks. A prerequisite for the life of mussels is clean and not stagnant water. In our times, mussels are grown on special "farms". This, of course, does not look like a traditional farm: in the coastal area of ​​the sea, pillars are dug in to which ropes are tied. It is on these ropes, at a depth of 2-5 meters, that mussels grow. But as mentioned above, you can't dig these pillars anywhere - mussels need clean, not stagnant water, in which there is a lot of plankton, which the mussels feed on by filtering the water.

This interesting and not complicated process, according to some sources, was invented by Irish sailors in 1234, according to others - by the French. The people involved in the artificial cultivation of mussels are not located in any one region - they are scattered all over the world. True, most of the mussels are grown by the Spaniards, and New Zealand also exports a large amount of this seafood. Currently, about 1.4 million tons of mussels are grown all over the world per year.

In order for the mussels to reach the correct size and become suitable for human consumption, they must grow for about 18 months, so the process is not very fast. Mussel shells come in a variety of colors, from deep blue to golden green. But on special farms, only dark blue or black mussels are usually grown, since they differ delicate taste, they are moderately salty and sweet. The best mussels are harvested from mid-June to the end of February, and those harvested in April and May are not fat enough and because of this they are not so tasty.

Useful properties of mussels

Mussels are not only famous for their delicate taste, but also for their beneficial substances. They contain a lot of proteins, mineral salts, phosphorus, iron and vitamins A, B1, B2, B6, C. According to nutritionists, there is even more protein in mussel meat than in veal or fish meat. In addition, despite the fact that there are so many different nutrients, it is low in calories, so those who follow the lines of their bodies can enjoy this seafood. Mussel meat like dietary product, recommended for those who complain of atherosclerosis, diabetes mellitus, anemia, and the elderly.

Mussels are most often sold fresh or processed - peeled, boiled, frozen, or canned. If you bought live, not peeled mussels, first wash them thoroughly in running water, use a sharp knife to clean the shells from adhering dirt, remnants of aquatic plants, etc. Still, mussels grow for 18 months and during this time the shells are covered with sand and silt. It will be unpleasant, having welded this delicacy, to feel the creak of sand on your teeth. By the way, you can also use a toothbrush to clean the sinks. It is also necessary to tear off the so-called "beards" located at the joint of the shutters.

Another important point- be sure to check if the mussels are alive. This is done in this way. It is necessary to immerse the mussels in cold water and hold for 20 minutes. Good, that is, live, mussels must drown. If they float on the surface, then something is wrong with them, it is better to throw them away. Another feature is that good mussels should have closed shells. If the shells are covered, you can knock on them and they should close immediately. If they do not close, these mussels can also be safely thrown away. After all the mussels are washed and selected, you can start cooking them. By the way, seafood does not like to wait long, they must be cooked as quickly as possible, while they are fresh (best on the day of purchase). They can still be eaten the next day, but the day after tomorrow they will have to be thrown away. Until boiling, mussels should be kept in the refrigerator.

Mussels are served in different ways. They can be peeled (without shells) - only meat is served, especially if the mussels are combined with other products or prepared as a sauce. It is very popular to serve mussels as they are, unchanged - in shells. Then each one takes them with his hands, holds the shell with one hand, and with the other hand rakes out the meat with a fork. Mussels in shells are also added to soups - they improve the taste of the broth.

Making mussels is easy and simple. The most popular way is to stew in water or white wine with spices (garlic, lemon, parsley, bay leaf). It is not necessary to pour a lot of water or wine into the pan, only to the very bottom, because there is a lot of water in the shells, which is released during cooking. Mussels do not boil for a long time - for high fire just a couple of minutes is enough for the shells to open (this means that the mussels are ready). By the way, if some shells did not open during cooking, they should not be eaten either.

Fresh mussels, like oysters, can be eaten not boiled, adding lemon juice. But it is better to leave this way of eating this wonderful seafood to gourmets, we still recommend to cook them. Or grill. Also very tasty. The principle is the same - fry until the shells open.

If you bought frozen mussels, then all you need to do is defrost them at room temperature or in warm water, rinse them in running water and that's it. Then you can prepare your dish. Chances are, your frozen mussels will already be cooked, so you don't need to do anything.

Combinations with other products

Mussels are often used for cooking different soups, the basis of which can be a broth from these mollusks. When you are going to cook snacks, salads or main dishes from mussels, some cooks recommend holding them for 15-20 minutes in a closed saucepan, into which you need to pour a little water and milk along with chopped onions, allspice and bay leaf. Professional chefs are happy that the meat of these seafood goes well with other products, vegetables, and non-fatty mayonnaise.

Frying mussels with various additives, for example, vegetables, various cereals - rice, couscous, seasonings, tomato sauce etc., you can cook a variety of dishes - from the simplest to the most intricate. For example, the Spaniards, preparing their famous paella, very rarely do without mussels. Sometimes already in ready dish mussels are served with shells - adding more exoticism to the dish in this way, and sometimes only the meat itself is used.

A couple more interesting facts:

• 100 grams of mussels contain 9.48 mg of protein. More than veal or fish meat.
• The calorie content of mussels is 51.42 calories per 100 grams.
• From 1 kilogram of mussels, you get 180 grams of pure meat.

And now we offer you a couple of great recipes for making mussels that you can easily use at home.

Ingredients:

• Pack of spaghetti
• 0.5 kg fresh mussels
• Glass of dry white wine
• 2 spoons butter
• 3 cloves of garlic
• A spoonful of Pesto sauce with basil
• Chopped herbs
• A jar of tomatoes preserved in its juice
• Salt to taste
• Freshly ground black pepper
• A handful of grated Parmesan cheese.

It is very important that the mussels are fresh. As mentioned in this article, all sinks should be closed, and if they are open, they should close immediately after you knock on them. Put the already peeled and washed mussels in a saucepan with wine (as mentioned above).

Cover the saucepan and keep it on fire for a while until the mussel shells open. After that, remove the mussels from the pan, and leave the mussel juice that came out during heating and heat it still until it thickens. Then pour this liquid into a bowl and mix with the Pesto sauce, grated Parmesan cheese, chopped garlic and herbs to make a thick mixture.

Put the boiled spaghetti in heat-resistant bowls, put a spoonful of butter on top and canned tomatoes together with mussel shells. Inside each sink, add the thick mass that we cooked before, and put the whole bowl in a hot oven for a couple of minutes. Serve with lemon.

You can, of course, cook pasta with mussels without shells, use only meat, as in this video. Bon Appetit!

Another pasta option or how to make frozen and peeled mussels

You probably noticed that this entire article and our first recipe are devoted to cooking live mussels, but many do not have the opportunity to purchase live seafood and they have a question, how to cook frozen mussels? Everything is extremely simple. We are offering to you great recipe pasta.

Ingredients:

• Spaghetti or any other pasta of your choice
• About 200 grams of frozen and peeled mussels
• 200 grams of sweet cream
• 2 cloves of garlic
• Small piece of butter
• 1 teaspoon soy sauce
• Ground pepper
• Thyme

Take spaghetti or other pasta of your choice and cook in salted water. While the pasta is boiling, I wash the pre-thawed mussels, dry them and fry in oil with garlic juice. When the pasta is cooked, add it to the pan to the mussels, pour it all over with cream, sprinkle with thyme and add soy sauce. Simmer the whole mass over low heat until the cream begins to thicken. Try to see if there is enough seasoning and sprinkle with pepper before serving. That's all. Bon Appetit!

Ingredients (for 2 people):

• 1.5 kilograms of fresh mussels
• 1 tablespoon olive oil
• 2 cloves of garlic
• 1 glass of white wine
• A can of canned tomatoes in its juice
• 1/2 teaspoon ground paprika
• A pinch of freshly ground pepper

Again, the mussels need to be peeled and washed. We have already described how to do this above. Take a deep heavy-bottomed saucepan and fry the minced garlic in olive oil. After that, add canned tomatoes, paprika, and simmer all this for a couple of minutes. Then add wine, pepper and simmer for a couple of minutes. When the sauce begins to thicken, fold the peeled mussels, cover and simmer for 5-7 minutes, until the mussel shells open.

When the mussels are ready, place them on a plate. As for the sauce, if it remains liquid (it depends on how much liquid was in the mussels), you can evaporate the water over high heat until the sauce becomes thick. By the way, we recommend trying the sauce and deciding whether to add salt to it, as often there is enough salt in the liquid that mussels secrete. Ready sauce Pour over the mussels and serve with a slice of lemon or French loaf.

For two servings you will need:

• 1 kg fresh or frozen mussels
• 3 cloves of garlic
• Half onion
• 1 celery root
• Half pepper
• 1 tomato
• 60 grams of butter
• 150 ml dry white wine
• Juice from half a lemon
• Salt, pepper, chili pepper
• French loaf

Cooking time - half an hour.

First we prepare fresh vegetables... Garlic, onion, fresh pepper, celery and tomato cut into as small cubes as possible. Before cutting the garlic, crush it with a knife to get a stronger flavor.

Fry the prepared vegetables in a saucepan. To make it tastier, we use butter for frying. When it melts, add the chopped vegetables. Add salt and pepper to taste. If you like spice, we recommend adding a little chili.

When the vegetables have softened, pour in white wine and squeeze the juice from half a lemon. While the sauce is stewing, the alcohol evaporates and only the taste of the wine remains.

Finally, put the thawed mussels in a saucepan and simmer a little more until the water that comes out of the mussels evaporates and the vegetables soften, but the vegetables do not disintegrate.

If you are using fresh mussels, simmer until the mussels open, and then another 5-6 minutes. If your mussels are frozen, then you need to stew for a total of 5 minutes. The most important thing is not to stew for too long, as the mussels will begin to fall out of the shells.

Put the prepared mussels in a bowl or deep plate and pour over the sauce made from wine and vegetables. You can dip a French loaf into it.

Parsley is very suitable for decoration, but if it is not there, you can also use green onions or other greens. Chilled white wine goes well with this dish.

Famous for its useful properties and amazing taste. Due to their low calorie content, mussels are especially suitable for diet food, and the lion's share of the vitamins and amino acids they contain will prolong youth, have a beneficial effect on the condition of the hair, skin and, in general, all body systems.

But it should also be borne in mind that with the wrong choice and preparation of shellfish, you can get from their use not only benefit, but also harm. Before cooking, it is imperative to inspect the purchased product. This is especially true of mussels in shells. Among the general mass, low-quality individuals can be caught, which can lead to stomach problems and even poisoning. Do not eat mussels, the shells of which were damaged or half-opened before cooking. If the shellfish are inanimate, they cannot be boiled. A kind of test to confirm the proper quality of the product is soaking it in cold water. Within twenty minutes, good mussels should sink to the bottom, and those that float on the surface must be ruthlessly disposed of. It is necessary to do the same with unopened individuals after the end of cooking.

And now in more detail about how and how long it is necessary to cook fresh, frozen and boiled-frozen mussels in shells and without them.

How to cook fresh and frozen mussels in shells?

After examining the product and making sure of its quality, wash it thoroughly, clean it of plaque and sand, put the shells in a saucepan and add a little water. There should not be a lot of liquid, it should only cover the bottom a little. If desired, water can be mixed with white wine, and garlic, aromatic herbs or spices can be added to it to your liking. After boiling, cook the mussels covered for about five to seven minutes. During this time, the correct mollusks should open, which will indicate their readiness.

In the same way, frozen mussels are boiled in shells, after defrosting them in a gentle mode on the bottom shelf of the refrigerator and rinsing well.

How to cook peeled frozen mussels?

If you purchased frozen, already peeled mussels, you must first defrost and rinse them thoroughly, as in the case of individuals in shells. Do not neglect the last recommendation, relying on the decency of the manufacturer and hoping that the product is already clean. Very often fresh frozen mussels contain grains of sand between the valves. Agree, it is not very pleasant to enjoy a delicacy that is crunchy on your teeth.

Pour the thawed, washed product with a small amount of water and, after boiling completely, boil it for three to five minutes, depending on the size of the individuals.

How to cook frozen mussels?

If the inscription on the packaging with the purchased product says that the mussels in it are boiled-frozen, the process of cooking such a product is simplified. Many do not at all recommend such molluscs to be subjected to additional heat treatment, because it was already cooked before freezing by the manufacturer. But in order to avoid unpleasant surprises in the form of intestinal disorders, we still recommend placing the thawed mussels in a small amount of hot water and boiling them for a minute.

Ready-made shellfish can be served neat, supplemented with lemon wedges or your favorite sauce suitable for seafood, or you can add them to or other dishes. But we take into account that it is not recommended to additionally expose the product to a longer heat treatment, otherwise, instead of a delicate delicacy, we will get the taste of inedible rubber.

Many people are very fond of seafood dishes, and therefore, on the Internet, you can increasingly see interesting original recipes, which include mussels. However, until now, not every housewife has an idea of ​​how this delicious sea product needs to be cooked correctly so that it does not lose its taste and remained the same beneficial to the body.

First, decide on the purchase. In supermarkets, the variety of seafood is usually dazzling. On the shelves, you can find boiled-frozen mussels (they are boiled for 2-3 minutes), and frozen mussels (no more than 5-7 minutes), and fresh mussels in shells (they will have to be cooked for 12-15 minutes and cleaned from shells on their own). Remember the most important rule: never boil shellfish for longer than the prescribed time, otherwise they will become tough and completely unsuitable for eating. Let's say you opted for frozen mussels. How to cook them correctly will be discussed further in our article. First, we will introduce you to the most in a simple way boil frozen mussels. To do this, you will need a saucepan, water, and salt. For half a kilogram of frozen seafood, two glasses of water and two teaspoons of salt are enough for you. Before cooking, you do not need to defrost mussels, rinse them thoroughly under cold running water and immediately throw them into boiling water for 5-7 minutes. Then drain it and the clams are ready to eat.

If you want something more interesting than just mussels boiled in salted water, use following recipe... In a saucepan of boiling salted water, add black pepper and allspice, bay leaf, rosemary, a few cloves of garlic, cut in half, and half a lemon to taste. Place frozen, washed mussels in water, reduce heat to low and cook, uncovered, for 7 minutes.

Be sure to try the Korean style boiled mussels. To do this, boil them in salted water, peel, add pickled onions cut into half rings, a teaspoon of lime juice, a pinch nutmeg and season everything well with red pepper. Put the dish in the refrigerator, as Korean-style mussels are always served cold. Optionally, you can add to them carrots, also cooked in Korean. Mussels go well with various side dishes, which gives you the opportunity to test your culinary skills and try to cook original shellfish from already cooked shellfish exquisite dishes... For example, pilaf with mussels: fry in sunflower oil carrots with onions, add washed rice to them and also lightly fry it until golden brown, then add to the container two glasses of water in which the mussels were cooked, salt, pepper, add a spoonful of tomato paste and bay leaf, put pre-cooked mussels in the finished rice and simmer the pilaf for a couple of minutes over low heat. Serve the dish hot.

Mussels are also included in many salads. For example, Neptune salad: you need boiled mussels, shrimp and squid rings, cucumber, carrots and lettuce leaves. Cut the cucumber into half rings, carrots into thin long strips, tear the salad into pieces. Mix vegetables with seafood and season with olive oil lemon juice... Season with salt and pepper to taste. The ingredients of the salad can be changed according to your taste preferences.

Keep in mind that mussels can be thawed only once, you will not be able to put them back in the freezer - the shellfish will be irrevocably spoiled, and it is highly discouraged to eat them after that.

Not everyone knows how to cook frozen mussels. Moreover, having tried such a product, few remain its eternal fans. This is primarily due to the fact that the mentioned shellfish is not always prepared correctly. Indeed, in order to amaze your guests with a delicious exotic dish, it needs to be subjected to a special heat treatment.

So, let's figure out together how to cook frozen mussels so that their taste becomes delicious and unforgettable.

The right product choice

Before preparing peeled frozen mussels, you need to know how to choose them correctly:

• Frozen food must be free of frost and cracks in the ice glaze. If such defects do exist, then, most likely, the mollusks have already been thawed, and during the next thawing they will almost completely lose their useful properties.
• Frozen peeled mussels should be light in color.
• It is recommended to purchase only the largest shellfish. After all, they are considered the most delicious and juicy. As a rule, two numbers are always indicated on the packages with this product, which indicate the number of pieces per kilogram (55/1 or 40/1). Thus, the lower the first number, the larger the mussels will be.
• Mussels are a natural filter of the aquatic environment. According to experts, they filter about 700 liters of liquid per day. And if mollusks are grown in an ecologically dirty region, then they can accumulate a lot of harmful substances in themselves. It is better not to eat such a product, as there is a high probability of poisoning.
• It should be noted that about 100 g of peeled mussels come out from 1 kg of unpeeled mussels.

Defrosting food and cleaning it correctly

Before cooking frozen mussels, be sure to defrost them. To do this, the glazed shellfish must be removed from the bag, and then put into a deep bowl and placed in the refrigerator. After the ice has completely melted, the product must be put in a colander, and then rinsed thoroughly under a strong pressure of cool water. This procedure will help you get rid of the sand that often remains in the shellfish after they are cleaned.

It should be noted that very often housewives purchase such a product in shells. And here the question arises not only about the preparation of this ingredient, but also about how to clean frozen mussels. This is pretty easy to do. Defrost the food by placing it in cold water and then rinse thoroughly with a brush. Next, the shells need to be boiled (for 15-17 minutes), cooled and removed from the open valves.

In order to save time and money, we recommend purchasing already peeled mussels. After all, spoiled mollusks that are not suitable for consumption are often found in shells.

Frozen peeled mussels: recipes for various dishes

Mussels can be cooked perfectly different ways: and in a multicooker, and on a steam, and in a microwave, and on a stove. Thawed shellfish are fried, boiled, baked and even marinated. This seafood is used to prepare not only soups and salads, but also snacks and hot dishes. It should be thermally processed for only about 3-5 minutes.

Before preparing peeled frozen mussels, remember that such clams can have a rather strong aroma and taste of fish or ooze. In order to get rid of them, experts recommend sprinkling the thawed and clean product with freshly squeezed lemon juice.

Fried mussels with onions and garlic

How to cook frozen mussels in a pan? For this spicy dish, we need:

• large bulbs - 2 pcs.;
• fresh butter - 70 g;
• salt and black pepper to taste;
• frozen large mussels - 800 g;
• fresh garlic - a couple of cloves.

Cooking process

This dish turns out to be very tasty and nutritious. It can be used just like that, and served with any side dish.

So, before you cook frozen mussels deliciously, they should be thoroughly thawed, washed, and then completely dried by shaking vigorously in a colander or standing on paper towels. Next, the mollusks need to be placed in a saucepan, add butter there and heat everything up as much as possible. After that, in the same dish, you must put finely chopped onion and mix everything thoroughly. As a result of such processing, you should get tasty and very juicy mussel meat. After they are well browned, add allspice, grated garlic and salt to them. After mixing the ingredients well, they must be removed from the heat, covered with a lid and kept in this position for about three minutes.

Cooking Belgian clams

Only know how to boil frozen mussels in wine experienced chefs... But so that you can surprise your guests with such an exotic dish, we will reveal this secret right now.

So, to cook Belgian mussels, we need:

Clam cooking process

How to cook frozen mussels in semi-sweet white wine? For this you need to pour alcoholic beverage in a saucepan, then put it on low heat and let it boil for about one minute. Further, a little Provencal herbs should be added to the wine and 400 grams of thawed mussels should be sent there. It is recommended to simmer the shellfish over low heat for 5-6 minutes, stirring regularly with a large spoon.

Making cream sauce

To make a tasty and flavorful mussel sauce, take a small saucepan, pour the low-fat cream into it, then add a large spoonful of Dijon mustard and finely chopped leeks. Sometimes, along with herbs, some cooks spread a small amount of capers. Finally, add blue blue cheese, which has been cut into small cubes, into the cream. Next, the sauce must be seasoned with white pepper and brought to the state of thick sour cream.

How to serve at the dinner table?

After the mussels are boiled in wine, they should be thrown into a colander, shaken thoroughly, and then put on a plate and pour creamy sauce... In addition to this dish, you can serve any vegetables.

Oven baked clams

Surprisingly, such a product turns out to be very tasty not only boiled or fried, but also baked. For this we need:

Clam preparation

How should I bake frozen mussel meat? We will tell you how to cook such a dish right now. To do this, take a saucepan, pour water into it, salt and bring to a boil. Next, pour the thawed mussels into the dishes and boil them for about 3 minutes. After that, the food must be discarded in a colander and allowed to drain as much as possible.

Cooking a flavored sauce for a dish

What needs to be done to get delicious frozen mussel meat? We will tell you how to make a creamy sauce for such a baked dish right now. To do this, knead with a fork two processed cheese, add to them chicken yolk, wheat flour, potato starch and squeezed garlic cloves. All ingredients should be mixed well. Next, add about 300 ml of heavy cream to the resulting mass. After salt and pepper all the ingredients, mix them thoroughly again.

Forming and baking food in the oven

After the mussels are boiled and the sauce is completely ready, you can safely start baking the dish. To do this, you need to take a deep shape, line its surface culinary foil or grease with butter. Next, you need to put all the boiled shellfish in the dishes, and then pour the creamy sauce and sprinkle with grated hard cheese.

At the end, the formed dish should be placed in an oven preheated to 200 degrees and baked until a golden brown and appetizing crust appears. Before serving the shellfish, sprinkle with grated cheese again.

Tasty and quick marinate mussels in oil

How to marinate frozen mussels so that they can be enjoyed for several weeks? To do this, you need to prepare the following:

• drinking water - 1 l;
• sweet onion - 1 pc.;
• hot red pepper - 1 pc .;
• medium-sized table salt - ½ tablespoon;
• liquid smoke - dessert spoon;
• peeled and defrosted mussels - 500 g;
• garlic - 1 head;
• any spices (dry dill, pepper in a pot, etc.) - add to taste;
• vegetable oil - 200 ml.

Preparation of ingredients

In order to marinate such a product, boil it in advance. To do this, you need to pour 1 liter of water into a saucepan, boil it, and then throw the peeled onion, red hot pepper and add salt. It is recommended to cook the broth for about a quarter of an hour. Next, put a dessert spoon in it. liquid smoke and 500 g of peeled and thawed mussels. In this composition, it is advisable to cook the ingredients for about three minutes.

In a separate bowl, mix the chopped head of garlic and spices to taste (for example, dry dill, black peppercorns, etc.).

Forming the workpiece

After the mussels are ready, you should prepare the jars and lids, and then put the garlic with spices and boiled shellfish in them. All ingredients should be poured vegetable oil, close tightly and put in a cool place. After about 12 hours, the pickled mussels will be completely ready to eat. It is recommended to store them in the refrigerator no more than 2-3 weeks. Serve such a fragrant blank should be festive table as a snack or you can use it to prepare other meals.

Cooking mussels in a slow cooker

You already know how to cook mussels (frozen peeled) on the stove and in the oven. That is why now we want to tell you how you can do delicious goulash shellfish in a kitchen device such as a multicooker. For this we need:

Cooking process

Frozen mussels, the preparation of which involves the use of a multicooker, are especially tasty if you add aromatic spices and garlic to them. But about everything in order.

Put the peeled and melted shellfish into the bowl of the device, pour in the olive oil and fry in the baking mode for 10 minutes. Next, you need to add fresh tomatoes and low-fat cream, chopped in a blender, to the product. After seasoning the dish with aromatic spices, salt and herbs, it should be cooked in the same program for about 10 minutes more. After the excess liquid has evaporated, and the shellfish acquire a pleasant creamy tomato taste, add grated garlic to them and immediately distribute on plates. It should be noted that such a dish is served only with a side dish.

Delicious and satisfying shellfish pasta

Spaghetti lovers and pasta will definitely appreciate this simple recipe. Moreover, such a dish has every chance of becoming one of the most beloved. To prepare it, we need:

• peeled and thawed mussels - 200 g;
• peeled shrimp - 200 g;
• peeled squids - 200 g;
• butter - 90 g;
• cloves of garlic - 4 pcs.;
• pasta or spaghetti - 500 g;
• pepper and salt - add to taste;
• low-fat cream - 150 ml;
• wheat flour - 2 large spoons;
• fresh sprigs of parsley - to decorate the finished dish.

Cooking process

To prepare a delicious and satisfying pasta with mussels, you must adhere to the following sequence of actions:

Correct presentation of the dish to the dining table

Put the prepared seafood pasta on a large plate and then pour over a generous amount of creamy sauce. It is advisable to serve such a dish for dinner hot, decorating it with several sprigs of fresh parsley. Bon Appetit!

Today we are going to talk about shellfish. Rather, about one of the representatives of this numerous species. Quite often, you can hear housewives' questions about how to cook frozen mussels, how they are useful, what can be prepared from them. Today we will try to answer these questions. We hope you find our tips useful.

Mussels are classified as Bivalves. Their shell can be anywhere from five to twenty centimeters in size. Different types and the subspecies have different shapes. Moreover, they also have different life spans. live thirty years, northern mussels - ten, and the shortest life path she has only five to six years of life.

Currently, mussels are grown artificially on platforms right in the sea. The larvae fix themselves on the platform - all that remains is to place them in a suitable pool, protecting them from bad weather and strong currents. After eighteen months (a considerable period), the mussels will reach the required size, and they can be caught. Up to three kilograms of shellfish are collected from one small platform.

"Oysters for the poor"

Before talking about how to cook frozen mussels, I would like to tell you how they are useful. The meat part (muscle) and the liquid in the shell are used for food. They are usually sold frozen. You can “meet” fresh mussels only in Odessa on Privoz.

They contain a lot of vitamins and minerals. The calorie content of one hundred grams of the product is approximately 86 kcal. Mussels contain a huge amount of protein (much more than fish or beef), iron and phosphorus.

Contraindications

This delicacy can cause very severe allergies. In addition, mussels are contraindicated for those with bleeding disorders.

How to cook frozen mussels

This is not difficult to do. Let's make a reservation right away that today you can buy frozen and boiled-frozen mussels on sale. If you bought the second option, then the question should not bother you. They must be defrosted naturally, rinsed thoroughly in running water to wash off the remnants of grains and pebbles. That's all, you can start preparing your dish.

If someone asks you how much to cook boiled-frozen mussels, feel free to answer that this is not worth doing. This is perhaps the most quick way cooking shellfish. Many will be surprised - no need to cook, then frozen? You can use them as a snack - transfer the meat to one of the shell halves, pour with lemon juice and garnish with herbs. Or stew them with onions and add any of the side dishes listed below.

Frozen mussels: how to cook

This is easy to do. The main thing is not to digest them. Put seafood in a saucepan, top with two glasses cold water, close the lid and set on maximum heat. There is no need to add salt to the water, because the mussel shell is filled with salt water. After a while, the water will boil and the shells will open when exposed to high temperatures. Before boiling, a little water was added, because a sufficient amount of liquid would flow out of the opened shells. It is important to ensure that absolutely all shells open. The meat will curl up and take on a characteristic shape - you will immediately see it. The cooking process is approximately twenty minutes.

Meat processing

This is usually easy to do. The meat comes out of the shell easily. But sometimes there are bundles of "threads" that attach the mussels to the stones. They should be cut off, the rest is quite edible. Now you know how to cook frozen mussels - cooking them is not particularly difficult. Even the most inexperienced hostess can handle such work.

Peeled mussels - this You need to know that you can defrost them only once. In addition, it is necessary to prepare the intended dish within twenty-four hours after defrosting - otherwise they will deteriorate.

To everyone who is concerned about the question of how to cook peeled frozen mussels, we inform you that this can be done in several ways. The only thing to remember is that you need to cook mussels no more than seven minutes from the moment the water boils. Overcooked shellfish become "rubbery". Cooking frozen mussels is not difficult at all.

Method number 1

How to cook peeled mussels frozen in wine?

You will need:

• mussels thawed at room temperature;
• a glass of white wine;
• seasonings for seafood, salt, pepper, herbs.

Add seasoning to a saucepan of wine, lower the mussels, cover and simmer for five minutes. Molluscs cooked in this way are an independent dish. Don't overdo it with seasonings. The taste of seafood should be felt. You can drizzle lightly with freshly squeezed lemon juice before serving.

Method number 2

Many have heard about this recipe, but still they often ask how to cook mussel meat frozen in milk. We will gladly tell you about this method. You need enough milk to completely cover the mussels. It must first be brought to a boil. Dip the prepared mussels into it, boil for five minutes and season with salt to taste. Hot lovers can add pepper.

If you do not know what to cook from frozen mussels, then use our advice. Clams prepared according to this recipe go well with potatoes, rice, pasta. In addition, they can be used in various salads.

Method number 3

Many people will like this particular recipe - it is very simple, and the result is always excellent. How to cook frozen mussels in another way? Pour about 2/3 cup olive oil into a saucepan, add the fish spice you like best, mix well. Bring the oil to a boil over low heat and dip the clams in it. Put the boiled mussels in oil on a cloth to remove excess fat. They turn out to be very soft and juicy.

Today we want to introduce you to several interesting recipes dishes that use mussels. Let's start, as expected, with the salad. First, we will prepare a salad with mussels and rice. It will take 45 minutes of your time. To make six servings, you will need:

• 600 g frozen mussels;
• 6 tablespoons (tablespoons) of olive oil;
• 150 g of rice, better than long grain;
• 8 pcs. cherry tomatoes;
• 2 chicken eggs;
• one bay leaf;
• 20 g parsley;
• pepper and sea salt to taste.

Boil defrosted mussels in milk, after adding a leaf bay leaves, peppercorns and salt. Boil hard-boiled eggs and cut them into wedges, cut the tomatoes in two. In a separate bowl, whisk the butter, salt, vinegar and pepper, season the salad, and stir. If the salad looks a little pale to you, add a dash of turmeric or curry as you cook the rice.

Cheese soup with seafood

For five servings you will need:

• potatoes - 3 pcs.;
• onions - 1 pc.;
• processed cheese - 1 pc .;
• carrots - 1 pc.;
• dried garlic - 1.5 tsp;
• crackers - 150 g;
• peeled boiled shrimp - 150 g;
• dry garlic - 1.5 teaspoon;
• frozen mussels - 200 g.

Peel carrots, onions and potatoes and boil them in salted water. Pour about 100-150 g of vegetable stock. Use a blender to puree the vegetables. Small cubes chop the cheese, melt it in the broth. While stirring constantly, add this mixture to the soup. Cook for about 5 more minutes, adding dried garlic. Place the cooked prawns and mussels on bowls and add the soup. Sprinkle croutons on top. It will take you 40 minutes to make the soup.

Mussels in garlic-cream sauce

it tasty dish refers to French cuisine... You can cook it in fifteen minutes (4 servings). You will need:

• 500 g frozen mussels;
• Provencal herbs and garlic to taste;
• 30 g butter;
• 200 g 10% cream.

Peel and chop the garlic, melt the butter in a pan, add the garlic to it, then reduce the heat to low and simmer for 1 minute. Make sure it does not burn. Add the thawed mussels to the garlic, pepper and add the French herbs. After about seven minutes, pour in the cream and continue simmering. If the cream doesn't thicken right away, add a little flour. It is better to serve the cooked dish with rice or pasta.

Fried mussels with teriyaki sauce

The dish takes 30 minutes to cook. Today we will prepare two servings with you. Prepare the following foods:

• 200 g thawed mussels;
• a glass of rice;
• 1 bell pepper;
• fenugreek, coriander, cumin and teriyaki sauce to taste.

Immerse the thawed mussels for three minutes in boiling water. You can pour boiling water over the shellfish. Throw on a sieve, dry. Boil rice until cooked. Preheat the pan well, fry the onions. Add bell pepper to it. Leave the vegetables in the skillet for another five minutes. Then you can add the mussels and fry them until they are light brown. Remember to stir the food constantly.

Now it's time for the teriyaki sauce. Keep the dish on the fire for another two minutes - and our mussels are ready.

Put the pre-cooked rice in a well-heated frying pan, add spices to it and fry it thoroughly. Put rice and mussels with vegetables on a plate - and you can serve dinner.

Cook the mussels with green garlic oil. It needs mussels in the sink. Whether they are fresh or frozen does not matter. For 12 mussels, soften 125 grams of butter so that you can stir it with a fork. Grind three garlic cloves with salt. Combine it with chopped dill, parsley, cilantro (you can use any you like) and with soft butter... Add two tablespoons of dry wine to this. Finally, add salt and pepper to the oil. Then put this oil on the halves of the mussel shells laid out on a baking sheet, sprinkle on top bread crumbs... After that, the mussels are sent to the oven. Baking time - ten minutes (temperature 200 degrees).

Today you learned a little more about these popular shellfish today. Now you know how much to cook boiled-frozen mussels, what can be prepared from them, how this delicacy is useful.