Recipe for cooking mussels at home. How to cook mussels in shells

31.07.2020 Cell phones

Many people know that seafood is healthy. After all, they are rich in almost all microelements that help maintain normal human health.

These seafood include mussels. These bivalves can be bought at any supermarket or specialty store that sells sea fish and other seafood.

If they are sold in a package, then most often there is information on how to cook them. But what to do if you bought mussels without such an inscription?

How to prepare mussels for cooking

If the mussels are chosen correctly, they should be tightly closed. Although there may be a small crack between the doors, which will close immediately, you just need to tap the sink with your fingernail.
The shell doors should be smooth, shiny, without flaws or chips.
The mussel should smell like the sea, and not emit an unpleasant odor.

If all the mussels meet the standard, then start washing them.

Armed with a stiff brush, the mussels are washed under running water, removing adhering algae and sand from them.
Then the antennae are removed.

To get rid of sand inside the shell, mussels are immersed in a bowl of salt water and left for an hour. Then rinse well again.

They are cooked both in shells and without them.

How to cook mussels (different methods)

Since mussels consist mainly of protein, they cannot be cooked for long. This makes them hard and rubbery.
Boiled mussels are very tender, have a slightly sweet taste and a pleasant “sea” smell. Therefore, when cooking this shellfish, a minimum amount of spices and spices is used so that they do not drown out the natural smell of mussels.

Mussels are added to soup, stew, and all kinds of salads. They even make pilaf from them. But most often they are served as a separate dish as an appetizer.

How to cook fresh mussels

Pour a little water into the pan (a glass of liquid per 300 g of mussels) and put it on the fire. Bring to a boil and salt.
Dip prepared mussels into boiling water.
After they boil, cook for 7-10 minutes.
Once the mussels open, they are ready.
Using a slotted spoon, remove the mussels and place on a plate. Those shellfish that have not opened can be safely thrown away: they are not suitable for food.
If boiled mussels are served as an independent dish, they are not removed from the shells. The shells with boiled shellfish are placed on a plate and sprinkled with lemon juice. Sauce, herbs, beer or white wine are served separately.
To add to a salad or other dish, they are freed from the shell, washed in warm water and used depending on the recipe.

How to cook mussels in wine

The mussels are cleaned of sand and algae, the antennae are removed and washed in running water several times.
Pour white wine into a saucepan and bring to a boil.
They put mussels in there.
Cook for 7-10 minutes until the doors open.
Take them out with a slotted spoon and place them on a plate. Unopened shells are removed. Mussels are served with creamy or cheese sauce, poured directly into the shell.

How to cook mussels in beer

Pour dark beer into the pan and bring to a boil.
Prepared mussels are dipped into it.
Cook for 5-7 minutes.
As soon as the shells open, remove the clams with a slotted spoon and place them on a plate. Sprinkle with black pepper and garnish with lemon slices.

How to cook frozen mussels

Frozen mussels are cooked in the same way as fresh ones.

Method 1

Pour water into the pan, add salt and bring to a boil.
Frozen mussels are washed in running water and immediately immersed in boiling water.
Cook for 7 minutes until the doors open.
Using a slotted spoon, remove them to a plate. If shellfish are needed without shell, then they are separated from it and further prepared according to the recipe.

Method 2

The mussels are first defrosted. To do this, they are placed in cold water and leave for one hour.
Pour water into a saucepan and bring to a boil. Add salt, spices and herbs to taste.
Dip the mussels in their shells into boiling water and cook for 7 minutes.
As soon as the valves open, the mussels are ready. They are taken out using a slotted spoon and placed on a dish. Closed mussels are discarded, and the rest are freed from the shell and washed in running water.
After the water has drained, they are ready for further use.

How to cook peeled frozen mussels in wine

Mussels are thawed at room temperature.
Pour wine into the pan and bring to a boil.
Drop the mussels and cook for five minutes.
Remove them using a slotted spoon and cool.

How to cook peeled frozen mussels in milk

Milk is poured into a saucepan and heated.
Thawed mussels at room temperature are dipped into boiling milk.
Cook for five minutes while stirring, adding a little salt.
Remove the opened mussels with a slotted spoon and cool.

How to cook frozen mussels in the microwave

Thaw the mussels by placing them in cold water for 1-2 hours.
Rinse under running water.
Place in a special form, add spices and seasonings. Pour in a little white wine or lemon juice.
Place in the oven, cover with a lid, and cook at maximum power for 10 minutes.

How to cook boiled frozen mussels

These mussels are almost ready and can be eaten immediately after defrosting.

But to give the product more fresh look, mussels are dipped into boiling water, to which spices and seasonings are added to taste, and cooked for 2 minutes.

Then they are thrown into a colander and, after the water has drained, used for food.

Thawed mussels should be used immediately for food, as they cannot be re-frozen.
Mussels go well with any side dish, so the housewife can safely experiment with them, coming up with new dishes.
Mussels spoil quickly, so the finished dish cannot be left for the second day.

How to cook peeled frozen mussels: recipe with photo

Ingredients:

peeled frozen mussels – 300 grams;

water - 250 grams;

salt – 1 teaspoon.

1. The main ingredient in the cooking process will be mussels.

Fresh mussels cannot be compared in taste to frozen ones, but in most regions of our country they cannot be bought in this form. However, if you have the opportunity to enjoy a product near the sea, where it is sold freshly caught, then do not be deceived and choose exclusively live shellfish.

How to determine freshness?

If you know what to look for, you can check whether the mussels on the counter are fresh or not in a minute. First of all, pay attention to the shell, which is closed in living mussels. Freshly caught shellfish smell like the sea and have no foreign odors.

If we are talking about a store-bought product, when a frozen product is supplied in packaging or in bulk, then there are 4 factors that determine the quality and freshness of seafood:

storage temperature;
oil content;
correct processing;
unique qualities.

Damaged shells cause rapid spoilage of goods. Incorrect temperature conditions reduce shelf life; however, it is not so easy to find out about the quality of a frozen product based on these criteria, since the manufacturer or store never admits to violations.

Therefore, you should pay attention to the presence of ice inside the package and the integrity of the shells, so that they are all closed. If you purchase the product by weight, you can smell it.

Returning to the freshly caught product, we note that the mussels owe their unique taste solely to their freshness. You need to purchase products with closed shells or those that close if you lightly tap the clam on the counter - this means that it is still alive. A healthy mussel has a slightly glossy shell and a fresh sea scent. If the clam does not close, it is dead or dehydrated, so it will not be tasty. Such products are thrown away.

Always buy freshly caught mussels; frozen ones have a mealy texture. Before purchasing, be sure to inspect each individual. Do not buy a product with cracks or other damage to the shell.

If a person lives far from the market where he buys fresh product, then it is worth asking for a bag of ice to put next to the seafood, which will keep it fresh longer, at least until home.

Is it possible to eat raw mussels?

Mussels can be eaten raw, but doctors say the product should be tested to ensure there are no risks of subsequent health problems.

People with immune deficiency, liver disease, and diabetes should approach shellfish consumption very responsibly. It is not recommended for elderly people and children to consume the product, as their bodies may not be ready to digest such food.

Norovirus, hepatitis A and other equally serious diseases pose a health hazard. Cooking mussels kills most foodborne pathogens that may be present in seafood.

How to cook?

Modern cooking has created many recipes for cooking mussels in their shells, boiling them in various brines and fragrant decoctions. It’s very tasty and quick to cook seafood in a slow cooker or pressure cooker; there are a huge number of recipes for stewed and baked mussels.

Regardless of the method you choose, you will first need to rinse the sinks under running water and scrub well with a wire brush to remove algae and dirt. When purchasing a product in a package, you will need to first sort through the seafood and discard any items that have a cracked body.

Next, you need to pull out the “beard”, although it is completely harmless to humans and even edible, however, it does not have any unique taste, so it should be removed. The small brown tuft of fibers that mussels use to anchor themselves to rocks and sometimes protect them from invading shellfish can be easily pulled out with two fingers.

The easiest and most popular way to cook mussels is steamed. Seafood contains a small amount of liquid, so you can simply place them in a steamer and activate the mode. Total time is five minutes or until all the shells have opened.

To prevent them from being bland, you can use soy sauce or apple juice as a flavorful ingredient. In Belgium, this dish is served with French fries.

You can simply boil the shellfish in a fragrant mixture of onions, garlic, shallots, aromatic herbs and spices. Great for: parsley, thyme, bay leaf, black peppercorns. Simmer the mussels over low heat for a few minutes to allow them to absorb the flavor.

It is very important not to overcook the product, as it becomes “rubbery” and can no longer please with its former taste. Peeled mussels can be additionally fried in butter, stewed in cheese sauce, or even baked in the oven, adding a garlic-cheese mixture to the meat. To bake, you will need to preheat the oven to 230 degrees. Cooking time is no more than a minute, it is only necessary for the cheese to melt.

You can bake the mussels whole; the baking time in the oven is 7 minutes, after which all the shells should open. Serve by simply squeezing lemon or lime juice onto the meat. Remember that seafood itself is salty, so no need to add salt. There is enough liquid inside the shell, so the meat cooks in its own juices.

You should definitely try stuffed Turkish mussels, which are sold as street food in the cities of the country. They are certainly a classic dish in Turkish cuisine. Sold from traders or around street cafes, markets and embankments in port cities. This seafood looks exquisite on a huge serving platter; you can treat guests and add variety to your holiday table.

During heat treatment, the shells open enough to put inside fragrant rice, seasoned with cinnamon, currants, nutmeg and other ingredients. To prepare at home you will need:

large mussels, clean and without beards;
1⁄4 cup black currants;
round grain rice – 200 gr.;
a few tablespoons of olive oil;
2 large onions, finely chopped;
2 cloves garlic, peeled and chopped;
a pinch of nutmeg;
a pinch of cinnamon;
1 tomato, grated;
two tablespoons of chopped dill;
parsley leaves, chopped in the amount of two spoons.

Soak the mussels in warm water until they begin to open slightly. They work quickly: inserting the edge of the knife into the hole, they cut the muscle that attaches the mollusk to the shell. Open carefully so as not to break the hinge.

Soak the currants in warm water for about 15 minutes, then drain the water.

Meanwhile, the rice is rinsed under running water and soaked for 10 minutes.

Heat the oil in a saucepan over medium heat. Add pine nuts, onion, garlic, nutmeg and cinnamon. Toast until the pine nuts begin to brown and the onions become translucent. Add the mixture to the rice, add tomatoes and currants and cook for about 4 minutes. Add salt and enough hot water to completely cover the rice. Reduce heat and cover with a lid. After 15 minutes the filling should be ready, add dill and parsley.

Transfer the rice to a large dish, spreading it in a thin layer to cool faster. Generously spoon the rice mixture into each mussel. Close the shell and wipe off any remaining mixture. Place each mussel in a prepared pan and cover it with a piece of parchment. Pour water and bring to a boil, cook for another 12 minutes.

Remove the pan from the heat and allow the seafood to cool. Keep covered in the pan for at least 1 hour before serving.

You can cook another one, no less interesting recipe, for which you will need:

1 tablespoon butter;
2 shallots, thinly sliced;
1 clove of garlic, minced;
½ cup apple juice;
fresh bell pepper;
2 tablespoons finely chopped parsley.

Wash the mussels under cold running water and remove the beards. Place them back in the refrigerator while you prepare the sauce.

In a medium saucepan over medium heat, melt butter, add shallots. Fry it for 3 minutes, then add the garlic and fry for another 30 seconds. Pour in the juice and bring to a boil.

Add the mussels all at once, cover with a lid and cook for 3 minutes. We put aside those that have opened and so on until there is not a single one left.

Remove the pan from the heat, add heavy cream, pepper and finely chopped parsley. Pour the liquid over the seafood and serve. This dish will be delicious if eaten with crusty bread.

Mussels should be served immediately after cooking. To make them amazingly tasty, you will need to wash them an hour before you start cooking. The broth can be made a few hours ahead and left in the pan at room temperature. Bring to a boil before adding seafood.

There are many variations in how this dish is served and prepared in different countries. In France, cream is added at the end, in addition to garlic and peeled pepper, a little maple syrup or soy sauce is added. In Italy, the tomato is chopped and thrown into the pan, and basil is used at the end of cooking.

How to store it correctly?

You can store frozen mussels in the refrigerator at home if you don’t want to cook them right away. When you bring home live shellfish, you will need to place them in a bowl or on a tray. You can keep it in a colander on top of the dish.

Do not keep mussels in a closed container or plastic bag. They must be open to breathe. You can cover the container with a clean, damp cloth or paper towel. This will help retain moisture longer. Do not add water to the container as it can kill and spoil them.

It is best to place seafood on a shelf where it will not leak or drip onto other food items. The bottom of the refrigerator is usually cooler and is a great place to keep food until it's ready to cook. Mussels should be stored for no more than 3-4 days if they were alive. Ideally, you should cook and eat them within 2 days. Optimal temperature storage - between +4° C and +8° C, if it is lower, the mollusk will die.

To learn how to properly clean mussels before eating at home, watch the following video.

Novice cooks and seafood aficionados will be happy to learn how to cook frozen mussels so that they retain their juiciness, remain soft and tender. Versatile recipes will allow you to find a use for this valuable product and enjoy the excellent taste of the resulting dishes.

What to cook with mussels?

Recipes with mussels can be simple and concise or sophisticated and multi-component.

Mussels can be fried in an oiled frying pan, adding your favorite spices, garlic or onions if desired.
Boiled shellfish are used for serving on their own with sauces, added to salads and other multi-component culinary compositions.
Mussels in shells are often baked in the oven or added to soups and paella.
Cleaned frozen seafood is an ideal component for preparing a sea version of pilaf, risotto, pizza, pasta, julienne and other dishes.

How to cook frozen mussels in shells?

The shells can be boiled for 7 minutes in a small amount of water, or using a mixture with the addition of white wine, beer, fresh herbs, all kinds of seasonings and spices. During the heat treatment, all shells should open. Unopened specimens should be discarded.
Seafood is delicious stewed in tomato sauce with the addition of onions, garlic, and spices.
Clams frozen in half shells are often baked under creamy and tomato sauces with the addition of cheese, garlic, herbs.
First courses with mussels or all kinds of stews and compositions with rice turn out tasty and filling.

How to cook frozen mussels without shell?

Knowing how to properly cook frozen mussels without shells, you will be able to practice a lot of complex recipes involving boiled or fried shellfish, or simply enjoy their amazing delicate taste.

When using a raw-frozen product, cook it for 7 minutes. If shellfish are frozen after they have already been boiled, then the heat treatment time should be minimized. You can boil or fry them for 2-3 minutes.
Mussel meat, if boiled or fried with spices, will become an excellent component for creating all kinds of simple and sophisticated salads.
Peeled shellfish are added to soups, pilaf, pizza, and other dishes and snacks.
Thawed and boiled mussel meat can be easily marinated in a mixture of oil, lemon juice, herbs and all kinds of seasonings and spices. It’s delicious to add a little soy sauce to the marinade. This preparation is served as a stand-alone snack or used to prepare salads.

Pasta with mussels in creamy sauce

Pasta with mussels in creamy sauce will be an excellent nutritious and tasty dish for your everyday diet and special occasion meals. You can prepare such a culinary masterpiece in a matter of minutes: while the pasta is cooking, an appetizing sauce with shellfish will be ready, which will only need to be supplemented with cheese and herbs.

Ingredients:

mussels – 600 g;
pasta – 450 g;
cream – 400 ml;
tomatoes – 3 pcs.;
garlic – 3 cloves;
vegetable oil – 70 ml;
dried basil – 1 teaspoon;
cheese – 150 g;
salt pepper.

Preparation

Defrost the mussels, place them in hot oil and fry for a couple of minutes.
Add garlic, basil, grated or chopped tomatoes without skin, and simmer for 5 minutes.
Pour in the cream, season the sauce to taste, heat to a boil, and transfer to the boiled pasta.
Serve a hot dish with grated cheese and herbs.

Pilaf with mussels

Like all dishes with frozen mussels, pilaf is prepared quickly, does not take much time and at the same time pleases with its excellent taste. The classic vegetable composition of onions and carrots can be supplemented with diced or stripped bell peppers, green frozen or fresh peas, and sweet corn.

Ingredients:

mussels – 350 g;
rice – 250 g;
carrots and onions – 1 pc.;
garlic – 1 head;
vegetable oil – 70 ml;
wine – 0.5 cups;
boiling water – 0.5 l;
salt, pepper, cumin, paprika, ground ginger.

Preparation

Fry onions and carrots in oil.
Add herbs, spices, unpeeled garlic cloves, fry for 5 minutes.
Lay the mussels, pour in the wine and let the alcohol evaporate.
Add rice, heat until translucent, adding salt to taste.
Pour in boiling water, cook the rice with mussels and vegetables under the lid until the moisture is absorbed.

Mussel soup - recipe

The following recipe is for those who do not yet know how to cook frozen mussels for the first time. An appetizing, rich and aromatic soup with shellfish meat will qualitatively satisfy the feeling of hunger and delight the taste buds of gourmets and seafood lovers. Smoked lard can be replaced with brisket or loin.

Ingredients:

mussels – 350 g;
potatoes – 250 g;
leek – 1 pc.;
garlic – 2 cloves;
vegetable oil – 50 ml;
wine – 0.5 cups;
cream – 250 ml;
water – 750 ml;
salt, pepper, nutmeg, parsley.

Preparation

Fry leeks, chopped garlic and parsley in hot oil until soft.
Add slices of lard and fry, stirring, for another 10 minutes.
Place thawed mussels, pour in wine, and heat for 5 minutes.
Add cream and simmer the sauce for another 7-10 minutes.
Boil potato cubes in a saucepan with water and add creamy sauce with shrimp.
Season the mussel soup with salt and spices and heat for a minute.

Fried mussels with onions

Mussels with onions fried in a frying pan with butter are incredibly tasty. Instead of lime, you can take lemon, and replace olive oil with refined sunflower oil. Often the dish is supplemented at the end of frying with freshly chopped parsley, basil, dill, thyme or a dry mixture of aromatic herbs.

Ingredients:

mussels – 0.5 kg;
onions – 2 pcs.;
lime – 0.5 pcs.;
olive oil – 50 ml;
salt pepper.

Preparation

In heated oil, fry the chopped onion.
Add thawed mussels, simmer for 5 minutes while stirring, season to taste with salt and pepper.
To serve, transfer the fried shellfish with onions to a plate and sprinkle with lemon juice.

Salad with mussels - recipe

Salad with frozen mussels will effectively complement any meal. Appetizing bright appearance The snack is complemented by its excellent taste characteristics. In addition to the proposed vegetable set, you can use sweet bell peppers, ideally different colors, and also add a little salad onion for piquancy.

Ingredients:

mussels – 200 g;
tomatoes – 2 pcs.;
cucumber – 1 pc.;
arugula – 100 g;
avocado - 1 pc.;
olives – 50 g;
garlic – 2 cloves;
lemon juice – 1 tbsp. spoon;
salt pepper.

Preparation

Boil, drain and cool the mussels.
Add chopped tomatoes, cucumbers, avocado pulp, arugula, and olives.
Add finely chopped garlic, add a dressing of oil, lemon juice, salt and pepper, mix.

Baked mussels with cheese

Mussels and cheese are ideally combined, especially if you bake them in the oven with the addition of a spicy cream sauce. To complete the recipe, you will need large frozen shellfish in half shells, which will need to be thawed at room conditions or on the bottom shelf of the refrigerator compartment.

Ingredients:

mussels in shells – 0.5 kg;
cheese – 250 g;
cream – 250 ml;
garlic – 2-3 cloves;
onion – 0.5 pcs.;
flour – 1 tbsp. spoon;
olive oil – 2 tbsp. spoons;
salt pepper.

Preparation

Finely chopped onion and garlic are fried in oil.
Pour in the cream, season the gravy to taste, thicken with flour, and stir in half the grated cheese.
Lay out the thawed shells with clam meat on a baking sheet, add a spoonful of gravy to each and sprinkle with cheese shavings.
Bake with cheese for 20 minutes at 180 degrees.

Fried mussels with garlic

Cooked mussels with tomatoes and garlic in a frying pan can be an excellent independent appetizer, which will be pleasant to enjoy with a slice fresh bread. In addition, the resulting dish will effectively complement boiled pasta, to which it would not be amiss to add grated cheese and herbs.

Ingredients:

mussels – 0.5 kg;
tomatoes – 3 pcs.;
garlic – 2 cloves;
onion – 1 pc.;
olive oil – 2 tbsp. spoons;
salt, pepper, basil and parsley.

Preparation

Sliced onions are fried in oil.
Add chopped garlic, and after a minute, thawed mussels.
Fry until the moisture evaporates, then add chopped tomatoes without skin.
Season the dish to taste, heat it for 10 minutes, season it with chopped parsley and basil, and let it brew a little.

Pizza with mussels - recipe

The following recipe will help you learn how to properly cook frozen mussels, so that even non-special seafood lovers will absorb the dish with pleasure and appetite. To do this, you just need to bake a golden-brown and aromatic pizza. The shellfish meat here is harmoniously combined with olives, tomatoes and mozzarella.

Ingredients:

pizza dough – 500 g;
mussels – 250 g;
tomatoes – 2 pcs.;
tomato sauce and mayonnaise - 3 tbsp each. spoons;
olives – 10-12 pcs.;
mozzarella – 80 g;
hard cheese and greens.

Preparation

Boil or fry mussels in a frying pan.
Roll out the dough and place it on a baking sheet, brush with a mixture of mayonnaise and tomato.
Place shellfish meat, tomato slices, olives, and mozzarella on top.
Sprinkle the appetizer with grated cheese and put it in the oven.
After 20 minutes, the finished one is sprinkled with herbs and served.

Risotto with mussels - recipe

The popular dish turns out to be incredibly tasty if you cook it with mussels. To complete the recipe, you will need round-grain arborio rice, which cooks well and has a mild taste. The constant component is in this case dry white wine, which must be of high quality.

Ingredients:

mussels – 350 g;
rice – 200 g;
wine – 100 ml;
garlic – 2 cloves;
onion – 1 pc.;
olive oil – 2 tbsp. spoons;
parmesan – 50 g;
broth - 3-4 glasses;
salt, pepper, Provençal herbs, herbs.

Preparation

Fry crushed garlic in oil.
Add onion, brown and add rice.
Heat for 2 minutes, pour in wine, let soak.
Add broth in portions, each time allowing the liquid to be completely absorbed by the rice.
Season the dish to taste and add defrosted shellfish.
Cook for another 5 minutes, serve with Parmesan and herbs.

Julienne with mussels - recipe

Another recipe for the effective use of your favorite shellfish will be presented below. It will be received with particular delight by fans of julienne. If desired, the composition of the dish can be supplemented with medium-sized chopped fried onions, which are often used when preparing the classic version of the dish.

The sea has fed man for thousands of years. It is a repository of food reserves, which are famous for their nutritional value - rare microelements, vitamins, amino acids, high-quality protein. In addition to fish, the seas and oceans are home to octopuses, crabs, squid, scallops and many other healthy seafood that are suitable for food, including mussels. Which have tender soft meat with a sweetish taste. When it is boiled, it gives off a pleasant aroma. Pilaf, soups, salads, and stews are prepared from mussel meat. It is salted, pickled, smoked, baked, fried. Mussels are served with pasta, cereals, potatoes, and vegetables. It should be remembered that it is advisable to consume cooked shellfish immediately; do not store them for more than twelve hours, otherwise poisoning is possible.

Mussels - food preparation

Before consumption, shellfish require some preparation. If you do not want to chew sand while eating, frozen mussels must be rinsed very thoroughly after defrosting.

If you are going to cook mussels in their shells, longer preparation will be required. First of all, it is necessary to visually inspect them and remove shellfish with damaged shells; they are not eaten. To open the valves, the mussels must be placed in a hot frying pan or lowered into boiling water for two minutes. Then the meat is removed from the shell, the growth (a bunch of algae that attaches the mollusks to the stones) is pulled out, and thoroughly washed to remove sand and stones.

Mussels - the best recipes

Recipe 1: Marinated mussels

One of the most delicious dishes, which can be prepared from mussels - just marinate them. They turn out very tasty and cheaper than store bought ones. You can add them to a salad, put them on a piece of toast, and just eat them. We offer two cooking options. In the first case, the marinade is indicated without adding vinegar - with spices, white wine and lemon, in the second - with vinegar. And so, so delicious.

Ingredients (1 option) :

0.5 kg mussels$
vegetable oil – 2-3 table. false;
1/2 lemon (juice);
150ml dry wine (white);
1 clove of garlic;
1 teaspoon each lie honey and ready-made mustard;
salt;
pepper;
1 laurel;
several sprigs of fresh dill and cilantro.

Cooking method

If using frozen mussels, defrost.
Prepare a spiced sauce in which the mussels will be boiled. To do this, boil the wine, put garlic in it (no need to chop), bay leaf, pepper, lower the mussels and boil for about four minutes (measure the time from the moment of boiling). Drain in a colander.
Make the marinade. Finely chop the greens, add lemon juice, oil, pepper, mustard, and salt. You can use any mustard, for example, French or spicy.
Transfer the still warm mussels, along with a bay leaf and a clove of garlic, into the marinade and let it sit in the refrigerator for about five hours. It is more convenient to marinate in glass jar or deep bowl. By the way, you can marinate shrimp in the same way.

Ingredients (Option 2) :

0.5 kg mussels;
an incomplete glass of water;
1 table. spoon of table vinegar (9%);
1.5-2 table. lie Sahara;
salt to taste.

Cooking method:

Thaw the shellfish. Salt the water, boil and boil the mussels in it for three to four minutes.
Make the marinade. It should taste sweet and sour. Dissolve salt and sugar in boiling water and add vinegar. Place mussels in hot marinade. In an hour they will be ready to eat. You can put them in jars and add a little vegetable oil.

Recipe 2: Baked mussels

Baked mussels are not only delicious, but also look beautiful, especially if they are baked and served directly in their shells. This dish is also suitable for festive table and for a romantic evening. We offer two cooking options: in the first option, seafood is baked in shells under a cheese crust, in the second – in a regular form with sauce.

Ingredients (1 option):

0.5 kg mussels in shells;
2 tomatoes;
2 cloves of garlic;
50g butter;
spices;
150g hard cheese.

Cooking method

Rinse the mussels well, peel the shells and boil for ten to fifteen minutes. You can add bay leaf, spices if desired, and salt to the water. During cooking, all the doors should open. Those that remain closed should not be eaten. Divide the cooled clams into halves and carefully separate the meat, which should be put back into the shells.

Grind the garlic and tomatoes using a grater or blender. Place a piece of butter and a spoonful of tomato mixture into each half of the meat, grate the cheese on top and bake for 20 minutes (180C).

Ingredients (Option 2) :

0.5 kg mussels;
peppercorns;
hard cheese – 100g;

Sauce:

soft processed cheese – 100-150g;
200 ml cream;
25g butter;
1 yolk;
1 table. spoonful of flour;
3 cloves of garlic.

Cooking method

Defrost the mussels, boil for three minutes in salted water, adding peppercorns (5-6 pcs.).
Prepare the sauce. Chop the garlic and add the remaining ingredients for the sauce. It is better to mix with a whisk or blender so that there are no lumps.
Place the mussels in a frying pan or mold, pour over the sauce. Sprinkle with shredded cheese and bake for 20-25 minutes (200C).

Recipe 3: Fried mussels

Fried mussels are a simple dish to prepare, but delicious in taste. Both vegetable oil and melted butter will be used for frying. Nutritionists recommend butter, which contains at least 25% vegetable fats. But it must first be melted. Otherwise, harmful carcinogens may form in the pan when it burns.

Ingredients :

0.5 kg mussels;
vegetable oil;
2 onions;
salt;
hot ground pepper;
seafood seasoning (or herbs de Provence).

Cooking method

Chop the onion into cubes and fry until golden. Add the mussels and fry, stirring constantly, for five to seven minutes over medium heat. Add salt, pepper, seasoning and remove from heat. Let it brew for a while, covered. Can be served with rice, potatoes or as a separate dish.

It is recommended to serve mussels with white wine - in this case their taste will be richer.
You should eat shellfish caught between June and February, because... In spring they are not so tasty and fatty.
Mussels should not be cooked for a long time, otherwise they will be dry and tasteless. The rule for boiling squids applies to them - no more than three to five minutes.
Fresh mussels should not have unpleasant odor and be with tightly closed doors that cannot be opened by hand.

Many of us, especially those who love seafood, have probably thought about how to cook mussels. Among products that are both tasty and healthy, mussels have a special place. There are many ways to cook mussels. Mussels have tender and dense meat, which has a unique, exquisite taste, hence the reason for such a variety of cooking methods. Mussels can be boiled, stewed, fried, marinated and baked in sauce. Be sure to cook mussels at home. We assure you that everyone will probably be happy. Before we tell you a few recipes on how to cook mussels, let's find out some information about this product, popular all over the world.

A little about mussels

Mussels are rich in beneficial immunostimulating substances and various microelements. Like any other seafood, mussels are considered dietary product. Mussels are a huge reservoir of protein. Let me note that frozen mussels, naturally, are not as healthy as fresh mussels, hence the method of preparing them is different. But, nevertheless, such mollusks are an excellent source for obtaining useful to people acids, iron and phosphorus. Mussel meat is a very low-calorie product, which is recommended even by nutritionists to get rid of excess weight. When preparing mussels, you don’t have to think too much about the combination of products, since they go well with almost everything! Of course, when preparing any mussels, in any case, it is worth considering the place where they grew and lived. But don’t forget, the fresher the mussels, the tastier they are - this should always be remembered!

It is generally accepted that the most delicious mussels are from July to October. When purchasing, you also need to check them for weight, appearance and smell. In order to cook mussels, and cook them deliciously, they need to be stored so that the shellfish remain alive. In this case, the mussels should be kept in the refrigerator, under a damp towel. Remember that mussels should not be stored for more than three days.

You might be asking, what type of mussels is best for cooking? The most common types of mussels are those with a green shell (large) or those with a blue-black shell (small). An interesting point: with all the positive qualities of mussels, we should not forget that they are water purifiers in life. Drawing the appropriate conclusions, it becomes clear that they should not be consumed in large quantities.

How to cook frozen mussels

Unfortunately, we can only buy frozen seafood in stores. Therefore, it is worth talking separately about how to properly cook frozen mussels. First, you need to remember a few rules on this topic.

The first rule is related to defrosting. You must remember that mussels can only be thawed once, since mussels are a perishable product. When purchasing, keep an eye on

so that they do not stick together.

The second rule is directly related to the preparation of frozen mussels. Fresh frozen mussels are easiest to simply cook. Frozen mussels are cooked for five to twenty minutes. Pour water into a saucepan and add shellfish. Wait until they boil and become foamy. Make sure that the mussel meat is not overcooked, otherwise it will become like rubber. You can probably finish cooking frozen mussels here, just add spices to taste.

So, how to cook mussels, or rather, even how to cook mussels at home

As an example, the three most suitable simple recipes preparing mussels:

1. Throw the mussels into salted water, which has boiled for some time, and cook for 10-15 minutes. Then drain the water. Place the mussels on a plate as you like, pour in lemon juice, garnish with herbs and lemon slices. As a side dish, boiled boiled White rice. Cooking the mussels is finished.

2. You can also make a salad from mussels at home. You will need: mussels, bell peppers, pickled cucumbers, Chinese cabbage, lemon juice. Spices: olive oil, garlic, pepper, salt and Tabasco sauce.

Cooking mussels begins by boiling them in salted water for about 15 minutes. Then, the mussels are laid out on a plate. Add diced sweet peppers and cucumbers to them. Then, cut the cabbage into strips and add to the salad. Mix the general consistency and add oil. Prepare the mussel salad by adding salt, pepper, garlic, lemon juice and Tabasco sauce. I tried this recipe myself and really liked it. Lively, uncomplicated and tasteful!

3. The most sophisticated way to prepare mussels at home is probably pilaf. The main thing is not to forget that this is pilaf, and the dish should still be dominated by rice, not mussels. In order to prepare mussel pilaf, you will need: 700 grams of mussels, a glass of rice, 40 grams of butter, carrots, onions, 20 grams of tomato paste. When choosing spices, take: salt, bay leaf, pepper, at your discretion.

Cooking pilaf begins with boiling mussels. While the mussels are cooking, fry the grated carrots and onions in butter. After they acquire a golden hue, add rice to them. Add 2 cups of water in which the mussels were boiled to the resulting consistency, stir, add tomato paste and spices. A few minutes before the end of cooking, add the mussels. Such pilaf turns out to be very tasty, satisfying and healthy. And every time you try such a dish, your family and friends will praise you. From here we can conclude that it is better to cook mussels yourself, so as not to confuse the composition and amount of spices, because each person has his own taste.

If you want to cook something savory, then cook mussels with vegetables or Korean mussels. You can also cook mussels in sour cream. These recipes can be easily implemented at home. We'll talk about this below.

How to cook mussels with vegetables recipe

To prepare mussels with vegetables you will need: mussels, seafood to taste, lemon, onions, tomatoes, lettuce, bell peppers, garlic and dill.

Finely chop the onion and fry it until golden brown. Then, add mussels, chopped tomatoes and bell peppers to it. Simmer the mussel meat for 10-15 minutes. When the juices begin to release from the mussels, remove the dish from the heat. Cooking mussels with vegetables is finished! Next, transfer the mussels to a salad bowl, season with lemon juice and dill. Can be served both hot and cold. If you take frozen mussels to prepare the dish, then the meat will end up being more elastic, but if you take fresh ones, it will taste like chicken. Who likes what more? Please note that when preparing mussels with vegetables, the dish is not salted!

How to cook mussels in Korean

Mussels cooked in Korean have an exotic, sweetish taste. To prepare mussels in Korean you will need: (ingredients) 3 onions, mussels. Dressing: soy sauce, lemon juice, salt, 10 grams of honey, black pepper, coriander and nutmeg.

Let's start cooking mussels in Korean by boiling them in boiling water. Cook for 3 minutes. Afterwards, pour them into a sieve and let the liquid drain. Then, remove the small green layer under the black tongue. Chop the onions and sprinkle them with lemon juice. Mix it with mussels.

The second step in cooking mussels in Korean is dressing. Mix all the ingredients for the dressing and heat over low heat. Then mix them with mussels and onions, and then leave to infuse at room temperature.

The third step in preparing mussels is, oddly enough, the marinade. Place the resulting mixture in the refrigerator overnight. It is advisable to stir every few hours so that the meat marinates evenly. This will make the taste of the mussels much richer and brighter.

How to cook mussels in sour cream

You will need: 500 grams of mussels, 2-3 onions and 250 grams of sour cream.

Defrost the mussels, but not completely. Meanwhile, while the mussels are defrosting, cut the onion and fry it. Next, add the mussels to the onion and simmer for about 10 minutes. Considering that we are cooking mussels in sour cream, then pour the sour cream into the frying pan and simmer everything together for another 5 minutes. Then add salt and pepper.

Spaghetti works well as a side dish for mussels in sour cream. If you want, you can squeeze 1 clove of garlic into the dish, to taste. Bon appetit!

How to cook mussels for beer

Many of you have probably noticed that men often use mussels as a beer snack. Let's tell them how to cook mussels for beer deliciously?

A great way to prepare mussels for beer is mussels in garlic sauce

For this you will need 0.5 kilograms of mussels, 20 grams of butter and flour, a few cloves of garlic, at your discretion, 1 yolk chicken egg, lemon juice and parsley.

The first step in preparing mussels for beer is this. First, wash the mussels, put them in a saucepan and fill with cold water. We begin to heat the mussels over low heat until the meat is soft. Next, take out the mussels and place them on a pre-warmed plate.

The second step in preparing mussels for beer is the sauce. Fry the flour and butter, then dilute them with the water in which the mussels were boiled. Next, add finely chopped garlic and stir well. Remove from heat and season the sauce with lemon juice and egg yolk. Your mussels are ready for beer!

Mussels with mayonnaise and mustard also go well with beer.

Take mussels, about 100 grams of mayonnaise, mustard, pickled bell pepper, black pepper and salt. Next, cook the mussels, remove and cool. Then add salt and pepper, add mayonnaise and mustard, and stir. Place pickled bell peppers on top. The process of preparing mussels for beer is over!

The last recipe for preparing mussels for beer is mussel soup

You will need: 10 milliliters of lemon juice, parsley, mussels, garlic and salt to taste, bread crumbs (75 grams), 1 onion, butter (12 grams), cream and white wine (100 grams).

The first step in preparing mussel soup for beer is to boil the mussels for about three minutes. Next, strain the water over high heat and wait until it boils down to 1 liter. Discard any parts of the mussel that do not open.

The second step in preparing mussel soup is cooking the garlic and onions in butter. Add the broth left over from the mussels, bread, lemon juice and white wine. Bring the soup to a boil and only then add the mussels and reduce the heat. Next, pour in the cream and add the herbs, but do not let the soup boil so that the cream does not curdle.

The third step in preparing mussels for beer is serving the dish. Place the mussels on plates and pour the broth over them.

Very good feature This mussel appetizer for beer is that it can be frozen and used several times. Although it is believed that an appetizer should be light, but this soup is more like a whole main course. Of course, it can be used that way, but as a snack it’s still too filling.

How to cook mussels over a fire

Many of you have probably been to the sea and tried to cook mussels over a fire. Here is one of the basic recipes for preparing mussels this way.

For this you will need a little. Base: frozen mussels, butter (20 grams/one kg of meat), garlic (to taste) and lemon juice. Spices: herbs, hot pepper (ground) and salt.

The process of cooking mussels does not take place over a fire, but at home. Defrost the mussels. While they are defrosting, melt the butter and squeeze out the garlic. Next, pour the already thawed mussels with the resulting mixture, salt and pepper, add herbs and lemon juice. After this, we leave the meat to marinate for one or two hours.

Enjoy new recipes, experiment, and your life will become brighter. Bon appetit!