Probably, many at least once saw a mollusk similar to a mussel in the river - it's a perlite, or else they say the toothless. This is quite edible mollusk, which lives in fresh water and can be quite large up to 20 cm in length. According to some information, substances that prolong life are found in it, so if you are lucky enough to collect enough of these shells, we will teach how to prepare river mussels at home using the example of specific recipes.
How to prepare river mussels at home?
It should be noted immediately that only densely closed mussels are suitable for cooking and eating; open shells mean that the mollusc has already died.
Ingredients:
- river mussels;
- olive oil;
- salt, lemon juice, garlic, thyme.
Preparation
First you need to clean the mussels well, i.e. wash the seashells from above, preferably even with a brush. Then pour them into boiling water and boil for 10 minutes, during this time the shells will open, foam will rise and the water will turn white and cloudy, as if milk was added to it. This water is drained and washed clean. Then you need to extract from the shell of the mollusc itself, after cooking it turns out quite easily. It is important to get rid of the rigid film, which it is attached to the sink, tk. in it is just going to all the dirt and debris. To finally clean the mussels, sprinkle them with fine salt, sprinkle with lemon juice and grate a bit, and then rinse well.
In the frying pan pour a little oil and spread the clean flesh fry over a small fire for about 5 minutes, then add a little garlic, chopped in a press and thyme leaves and cook for another 5 minutes. In general, you can experiment with spices, tk. this is the basic recipe, and the rest is a matter of taste. You can even add cream and get a wonderful sauce for spaghetti, you can also fry along with vegetables, etc.
How delicious to cook river mussels at the stake?
In order to nourishing a meal you will have to gather a lot of mussels, but just to enjoy delicacy enough and the amount that the recipe will describe below.
Ingredients:
- mussels - 30 pieces;
- lemon - ½ pcs .;
- parsley - 5 branches;
- soy sauce - 60 ml;
- garlic dry - 10 g;
- seasoning curry - 5 g.
Preparation
Naturally, the cooking begins with cleaning and opening the shells with boiling water, as we told in the previous recipe. When you have a clean flesh ready, fill it with soy sauce, lemon juice and season with spices, leave it to marinate at least an hour. Then we put on skewers and cook on charcoal as usual shish kebab, only in time it will not be more than 10 minutes, otherwise the delicacy will dry up completely.