Seafood, in particular mussels - is the most valuable and wholesome food needed by people of all ages as a source of iodine, phosphorus and a special protein. However, here there is a problem - very few people know how to properly prepare mussels in shells and what to do with them after cooking.
Cook or not cook
Since most of the mussels are sold frozen, see the description on the package. If you just write "frozen", defrost and cook as raw. Tell you how to cook mussels in shells.
Ingredients:
- mussels large fresh or thawed - 15-20 pieces;
- water filtered or bottled - 1 glass;
- cold pressed oil, can be olive or sunflower odorless - 1/3 cup;
- garlic - 2-3 cloves (optional ingredient).
Preparation
To weld mussels, you need a thick-walled pan or a saucepan, you can also use a frying pan with high sides and a thick bottom, but without Teflon. We pour in water and oil. Do not mix - in the process of heating, the liquid will mix well. Add the finely chopped garlic to the boiling liquid and immediately lay the mussels. Regardless of whether you cook fresh shellfish or thawed, carefully rinse the mussels - a lot of dirt, sand and the remains of algae accumulate in the shells. Rinse the mussels in a colander, and then immediately send the cook. Cover our container with a lid and after every 2 minutes, vigorously shake it. If the mussels are cooked, the cooking time is 4 minutes, for raw and thawed - 10 minutes. After that, choose how to further prepare the mussels in seashells, the recipe for cooking may include roasting, roasting, quenching or adding to salads.
Snack for lovers of seafood and cheese
Ingredients:
- mussels are thawed large - 15-18 pcs .;
- solid "Dutch" or "Russian" cheese - 120-140 g;
- medium-fat mayonnaise or dense, not watery sour cream - 100 g;
- lemon - ΒΌ piece;
- garlic - 2 small slices (optional).
Preparation
If you do not know how best to cook frozen mussels, in shells, use this recipe. It's simple, fast, inexpensive and very tasty. The mussels will be thawed and letting off the moisture, after which we separate the body of the mollusc from the shell, and the remaining firm foot is cleaned with a spoon and discarded - it is not worth it. The bodies of mussels will be cut into several parts - not finely. Cheese three on the smallest of the available tetok. In the bowl we mix cheese, mussels, crushed garlic and sour cream or mayonnaise. We spread the resulting mass into shells and send it to the oven or grill for 10 minutes. As you can guess, you can prepare fresh mussels in fresh shells in the same way, only in the beginning we cook and open them.
Stewed mussels in Greek
We have already told how to prepare mussels in shells, and in a frying pan it is possible to extinguish exquisitely exotic clams. However, you can stew and together with seashells, removing them when eating.
Ingredients:
- chilled shellfish - 2 large handfuls;
- shallots - 2 handfuls;
- tomatoes ripe, with dense flesh - 3 pcs .;
- green pepper sweet - 1 pod;
- olive oil , preferably cold pressed - 3 tbsp. spoons;
- Oregano - 1 pinch of dried or 1 sprig of fresh.
Preparation
We clean and finely shinkuyu bulbs, pepper cut into several parts, remove the seeds and cut into thin strips. Tomatoes are scalded with boiling water, peeled off and wiped on a grater or with a blender we turn it into mashed potatoes. We warm the oil well, on it quickly, on a strong fire, fry the onion and pepper, add the tomato puree and reduce the fire.