Frozen peeled mussel dishes. How to cook peeled mussels properly? Fried seafood in a pan

Mussels, fresh or frozen, are a nutritious product that allows you to prepare restaurant-quality meals at home. Shellfish go well with cream, cheese, onions and garlic. They use pasta, vegetables or rice as a side dish.

How to choose frozen mussels

When buying a product, you should pay attention to its freshness. There are a few more subtleties that will help you choose the right mussels:

The shellfish should have a light shade. Dark specimens are best set aside.
Large mussels are more juicy. Culinary experts recommend giving preference to large sizes.
The frozen product should be covered with a thin and transparent layer of ice. There is no snow or cracks in it. And their presence indicates repeated freezing, which leads to the loss taste and useful properties.
You should pay attention to the territory of production and catch of products, since mussels are a natural filter and can absorb harmful substances from water.

Defrosting and cleaning rules

The frozen product is dipped in cold water and let it thaw. All actions are required before cooking. Shellfish should not be stored or re-frozen.

The purified product is washed and cleaned. If the mussels are in shells, they are sorted, discarding the damaged valves. Then it is dipped in boiling water for 2-3 minutes. In a short cooking time, the clams will open. This will flush out the sand and remove other contaminants.

The best cooking recipes

Thawed shellfish are boiled, marinated, baked and fried. They serve as an ingredient in first and second courses, salads and casseroles.

It is enough to heat them for 3-5 minutes. To get rid of the strong smell of mud or fish from thawed shellfish, just sprinkle it with lemon juice before cooking.

Fried mussels with onions and garlic

To quickly cook fried mussels, you will need:

500 g of shellfish;
2 cloves of garlic;
1 large onion;
50 g of natural butter;
sea \u200b\u200bsalt;
ground black pepper;
basil, oregano, cilantro;
a mixture of Italian herbs.

Frozen mussels can be sold in shells or already peeled. First, the product must be allowed time to thaw. Then the mussels are washed with running water and left to drain.

Pour water into a small saucepan. When it boils, add peppercorns, bay leaves, Provencal or Italian herbs. You can chop fresh basil, oregano, or cilantro. The clams are dipped in boiling water for 3 minutes.

Peel and finely chop the onion and garlic. In a saucepan, melt butter and fry vegetables in it. Then add the boiled shellfish. After 2-3 minutes after frying, they can be removed from heat. Sprinkle the dish with chopped herbs, cover and let it brew for 5 minutes.

Mussels in shells baked with creamy cheese sauce

The clams can be baked in a cream and cheese sauce. Mussels without shells are served with a side dish, and clams are laid out in portions on the shutters, garnished with lemon wedges and sprinkled with herbs on top.

For the dish you will need:

500 g clams in shells;
50 g blue cheese or any soft varieties;
150-200 ml of high fat cream;
1 tbsp. l. natural butter;
2 cloves of garlic;
1 lemon;
10 g flour;
sea \u200b\u200bsalt, a mixture of peppers and provencal herbs to taste;
1 bunch fresh basil

Open the shells of the shells. Remove the mollusks and cut off the leg in them. Grate cheese coarsely. Peel the garlic and chop finely. Melt the butter in a heavy-bottomed saucepan and fry the garlic until golden brown. Then add spices and salt. Cream, cheese and a little flour are added last to thicken the sauce. It is enough to simmer the mixture over low heat for 5 minutes.

Arrange the shells on a baking sheet. Place a clam in each. Drizzle the mussels on top with the creamy cheese sauce. Bake in the oven for 15 minutes at a temperature of + 180 ° C. Serve hot, sprinkle with lemon juice and garnish with basil sprigs.

Cooking Belgian clams

You can cook delicious seafood in the Belgian way. For this, wine is used, which will impart its taste and aroma to the finished product. For the dish you need to take:

200 g mussels;
350 ml of white wine (you can table or semi-sweet);
100 g blue cheese;
300 ml of low-fat cream, 10-20% will do;
provencal herbs, white pepper, salt;
1 tsp dijon mustard;
2-3 feathers of green onions.

Wine is poured into a small container and put on fire. When the alcohol boils, Provencal herbs are added and after 1 minute of thawed shellfish. In alcohol, seafood is boiled for 5 minutes, constantly stirring the contents of the dishes.

Prepare the sauce separately. The cream is heated in a ladle. Add diced blue cheese, mustard, white pepper, chopped green onion feathers and salt. Cook the sauce until it acquires the consistency of thick sour cream.

You need to be able to properly eat mussels cooked in this way. The clams are thrown in a colander and allowed to drain off the remaining wine. Then they are laid out on a beautiful dish, sprinkled with creamy cheese sauce on top. They eat seafood with vegetables baked in the oven or grilled.

Clam julienne

To cook frozen mussels for a festive table, you can opt for julienne. The dish is prepared quickly and easily. It will require:

250 g of shellfish;
1 onion;
100 ml of cream or 50 ml of fat sour cream;
100 g of hard cheese;
50 ml of white table wine;
salt, pepper and basil to taste;
2 tbsp. l. olive oil;
2 packs of puff pastry baskets.

Peel the onions and chop finely. Defrost the mussels, boil in slightly salted water and remove from the shells. For this dish, you can use already peeled mussels, which have undergone heat treatment.

Heat oil in a frying pan. Fry the onion on it until golden brown. Pour in boiled mussels, salt and pepper and add finely chopped basil. Pour in wine. Simmer for 3 minutes until the alcohol has completely evaporated. Add sour cream or cream. Simmer for another 3-4 minutes over low heat.

Finely grate the hard cheese. Arrange the julienne in the baskets. Lay the cheese on top in a thick layer. Bake in an oven preheated to + 180 ° С for 5-7 minutes. Serve the dish hot, garnished with basil leaves.

Mussels in tomato sauce

If in freezer there are mussels, how to cook frozen mussels quickly, the following recipe will tell you. It requires a minimum set of products and 15 minutes of free time.

You should prepare:

500 g of shellfish;
2 tbsp. l. sunflower oil;
1 onion;
150 ml tomato sauce;
1 bay leaf;
2 cloves of garlic;
1 bunch of green parsley;
a mixture of peppers;
salt.

First, the mussels should be thawed and peeled. Then they are dipped for 3 minutes in boiling salted water with bay leaves.

Peel and cut the onion into half rings. The garlic is passed through a press. Fry vegetables in vegetable oil. Shellfish and tomato sauce are also sent there. Stew for 5 minutes. Finely chop the parsley and sprinkle on the finished dish.

Korean recipe

To prepare mussels in Korean take:

0.5 kg of shellfish;
1 carrot;
1 lemon;
2-3 heads of onions;
150-180 ml of soy sauce;
a pinch of coriander, ground nutmeg, hot red pepper, black pepper and salt.

Defrost the shellfish, wash and boil for 3 minutes. Cut the onion into half rings, sprinkle with a little lemon juice and leave to marinate. Chop the carrots on a special grater.

Prepare the gas station. To do this, mix spices, salt, lemon juice and soy sauce. Heat vigorously, but do not boil. Stir the mussels with vegetables. Drizzle with dressing and refrigerate for an hour.

Mussels marinated in lemon juice for salad or for a snack

Pickled mussels can be used in seafood salads or as a snack. They will require:

200 g of shellfish;
0.5 tbsp. l. 9% vinegar;
100 ml of water;
0.5 tsp salt;
0.5 tsp Sahara;
3 cloves of garlic;
half a lemon;
50 ml soy sauce;
1 tsp olive oil;
1 bay leaf;
2-3 peas of allspice;
parsley or cilantro.

The mussels are thawed, washed, but not boiled. Put them on a paper towel to dry better. Lemon juice, soy sauce, pepper, bay leaf, salt, sugar, vinegar and olive oil are mixed in a small container. Water is poured in and sent to the fire. When it boils, add mussels and boil for 5 minutes.

During this time, garlic is peeled and finely chopped. Greens are washed and chopped. Add to the shellfish marinade removed from the fire. Leave for half an hour. The marinated product is ready to eat.

Mussels marinated in oil

There are recipes for making shellfish that make them an excellent snack for beer. Mussel meat, marinated in oil, gets the necessary pungency due to the large number of different spices.

For a snack you will need the following components:

1 kg of mussels;
50 ml extra virgin olive oil;
4 cloves of garlic;
800 ml of water;
1 lemon;
2 tbsp. l. coarse sea salt;
2 tbsp. l. Sahara;
200 ml soy sauce;
8 pcs. carnations;
10 allspice peas;
10 black peppercorns;
1 bunch of basil
0.5 tsp coriander;
3-4 bay leaves.

Frozen peeled mussels are perfect for pickling. Such a product only needs to be given time to thaw and can be used immediately. After defrosting, the mollusks are washed with cold running water.

Olive oil is heated in a saucepan. Chopped garlic is added to it. You have to wait for it to release its scent. No frying required. Boiling water is added to the oil. Freshly squeezed juice of one lemon, salt, sugar and seasonings are added. Mussels are dipped into a boiling brine and allowed to boil for 1 minute.

The shellfish, along with the marinade, are poured into 0.5-liter jars. Add chopped basil greens on top. The containers are closed with lids, allowed to cool and sent to the refrigerator for 12-15 hours. Eat with beer or as an ingredient in snacks and salads.

Creamy soup with mussels and shrimps

For 3 servings you should take:

400 g mussels;
400 g shrimp;
5-6 pcs. potatoes;
1.5 liters of water;
3 processed cheese;
salt, pepper, rosemary.

Defrost seafood, wash, peel and cook for 5 minutes. Boil water, season with salt, pepper and add diced potatoes. When it's cooked, send the chopped curds to the pan. Cook until they are completely dissolved. Then add mussels and shrimps. Simmer the soup over low heat for 10 minutes. Serve with croutons, sprinkled with chopped herbs.

Pilaf with mussels

200 g mussels;
200 g of rice;
400 ml of broth or water;
1 onion;
1 carrot;
1 head of garlic;
100 ml of white wine;
2 tbsp. l. vegetable oil;
salt, pepper, cumin, ginger and paprika.

In a saucepan, fry the spices, diced roots and whole garlic cloves. Pour in mussels and pour in wine. Cook for 5-7 minutes. Then add rice, stir and cook for another 2-3 minutes. Pour in water or broth and cook for 20 minutes.

Fried mussels

All mussel lovers will surely like this recipe right away! Fried mussels are just a great appetizer for dishes such as ouzo, retsina or just with white dry wine. Keep in mind that you should choose large mussels for frying, and, of course, it is advisable to take fresh ones - as frozen ones will be a little "rubbery". Try this very easy and healthy French cuisine dish and you won't regret it.

Mussels in white wine

South of France - This is mainly associated with chirping cicadas and lavender fields. But it is also the aroma of freshly prepared mussels, which are constantly fried in huge pans right on the open terraces of French restaurants. If you cannot afford a trip to the south of France, and do not have a giant frying pan - do not despair, from now on you can always afford this magnificent seafood dish "mussels in white wine".

Mussels with vegetables

Mussels with vegetables is a divine dish that I first tasted in a Crimean restaurant located on the seashore. It won me over with its aroma, simplicity of preparation, incredibly pleasant taste, satiety and a very small set of products that are almost always in the refrigerator. Even the most fastidious gourmet will appreciate such a dish!

Mussels with bacon

Mussels are edible shellfish from the sea. The edible part of mussels is considered: the muscle with the mantle, as well as their insides. They are very rich in protein, they are rich in fats and carbohydrates. That is why any mussel dish is so nutritious, especially a dish called mussels with bacon.

Mussels in a creamy sauce

Seafood is an excellent source of protein, mineral salts, iron, phosphorus, vitamins and many other beneficial substances. They're low in calories, available all year round, and these mouthwatering aquatic dwellers can be used to make many delicious dishes like mussels in a creamy sauce.

Mussels with lemon

Mussel is a shellfish mollusc that lives in shallow ocean waters. They are great, both as a hot appetizer and as a cold appetizer. Well, mussels with lemon are not only very tasty, but also healthy. In general, mussels according to this recipe are prepared very easily and quickly. Perhaps even faster than you will spend thoughtfully reading this recipe.

Spanish fisherman's treat

The classic tomato puree soup with seafood will appeal to all seafood lovers. A breathtakingly tasty, light, slightly pungent taste, combined with sea inhabitants, will pleasantly fill your stomach, delight you with the aroma of spices and bring you an unforgettable pleasure. Cooking Spanish fisherman's treats!

Mussels in batter

Mussels in batter are an insanely delicious appetizer. It may seem at first glance that you will have a lot of fuss to prepare this dish, I can immediately assure you that there is nothing out of the ordinary in preparing this amazing appetizer. Especially if you buy pre-peeled mussels. Although I like to use fresh mussels in shells more, because their meat is still a little tastier than frozen and peeled ones, and the dish looks more impressive in the design of shells.

Mussels with cheese

Mussels with cheese are a great low-calorie snack packed with protein and nutrients. I suggest you try this wonderful recipe for making mussels, which can be used both as an appetizer and as a complete dish. It is quite easy to prepare, and as a result it looks very time consuming. Delight your family and friends with an amazing dish.

Crimean mussels

Once I tried this dish in Crimea on vacation in one restaurant, where all the visitors went only for the sake of mussels. The dish sunk into the soul for a long time. Since no one there told me the recipe, I had to experiment a lot and finally I came up with the coveted "formula" of that great dish, which has not left me for several years. I would like to share it with you with pleasure. Because "Crimean mussels" is something unique and unforgettable, and not just a snack for beer.

Provencal mussels

Provencal mussels are mussels prepared according to a special recipe. As a result, the mussels taste unusual, but pleasantly salty. Mussels have long been considered a very nutritious seafood that can help build muscle mass, provided you exercise regularly. In addition, mussel meat is rich in various proteins, vitamins and various microelements. Mussel meat is also considered a true delicacy.

Mussel pilaf

Mussel pilaf is a life-saving dish for people who like to eat well, but do not always have the opportunity to spend a lot of time near the stove. This aromatic, rich, one might say enchanting food will surprise and delight you with its taste and satiety!

Fried mussels with onions

Mussels are delicious and healthy seafood! They contain a large amount of essential substances that have medicinal properties and help keep the body in good shape. They are great for the dietary table, as they contain a minimum of fat. Fried mussels with onions are another delicacy that you can pamper yourself with and enjoy the aftertaste of this dish for a long time.

Not all housewives know how to cook frozen peeled mussels.

And this is quite understandable, because mussel meat cannot be called a traditional dish in our cuisine, and not everyone likes the taste of these seafood.

Most often on supermarket shelves you can see peeled frozen mussels. Mussel recipes, as a rule, do not require anything special, except for observing some rules.

Next, several options will be considered, which describe how to properly and quickly cook peeled frozen mussels. The recipes are very simple to implement. Even if the cooking is an amateur, he should not worry, you just need to carefully follow the instructions.

Before you start cooking mussel meat and choosing recipes, there are some important facts to read. When it comes to boiling mussels, you need to pay attention to how they were frozen. For example, if the meat is cooked and frozen, it can be heated or cooked for 5 minutes (the amount of water should be small). In cases where the mussels have been frozen raw, the meat should be cooked for up to 7 minutes.

Peeled and frozen mussels should not be thawed more than once, otherwise they will simply go bad. When buying, you need to pay attention to whether there is liquid in the package. If so, it is better to refrain from buying this product.

It is important not to overexpose the mussels during cooking, otherwise the meat will become tough and lose its beneficial properties.

Do not reheat cooked peeled frozen mussels, otherwise it may lead to poisoning.

Cooking recipes

№1

Method one, how to cook frozen mussels quickly.

This requires the following ingredients:

Mussel meat.
Salt.
Pepper.
Olive oil (can be substituted with vegetable oil).

First you need to steam the clams (about 15 minutes). Then add olive oil to a frying pan, warm up and fry finely chopped onions in it. Mussel meat also needs to be chopped and added to the contents of the pan. Sprinkle with spices to taste and cook for about 5 minutes.

№2

Second way: cooking according to the Belgian recipe.

To do this, you need the following set of products:

400 g of mussel meat.
White wine - 700 g.
500 ml of non-fat cream.
Dijon mustard - 1 tbsp l.
Leek.
Blue cheese - 200 g (can be replaced with another variety).
White pepper.
Provencal herbs.

The saucepan is filled with white wine and put on low heat, the wine should boil for about a minute. After that, mussels are added there and seasoned with Provencal herbs. The contents should be stewed over low heat for 4-7 minutes, occasionally the dish should be stirred.

While the meat is stewing, you need to prepare the sauce. To do this, heat the cream in a small saucepan and add 1 tbsp. l. mustard. Then put the leeks, which should first be cut into small pieces.

Then add diced cheese and white pepper. The sauce should be cooked until its consistency resembles thick sour cream. When the seafood is ready, they are thrown into a colander and served on a plate, sprinkled with sauce.

№3

Method three: mussel meat baked with a creamy sauce.

To prepare such a dish, you need to stock up on:

Shellfish meat.
2 processed cheeses.
3 cloves of garlic.
1 tbsp. l. flour.
1 tbsp. l. starch.
1 egg.
300 g cream.
Salt and pepper.
Grated cheese.

The first step is to boil the shellfish meat in water with salt for about 5 minutes, then the water is drained. Now it's time to make the sauce. To do this, thoroughly knead 2 cheese curds with a fork, add the yolk, flour, starch and squeeze out the garlic, and then mix everything.

The mold, in which the meat will be baked, must be covered with foil or greased with butter, then put the mussels in it. Top them with sauce and sprinkle with grated cheese.

The oven should be preheated to 200 ° C, after which the mold is sent there and the contents are baked until a golden brown crust appears. You can re-add the grated cheese before serving.

№4

The fourth way: how to pickle mussels. Previous recipes involved boiling mussel meat, this method is not necessary.

All you need:

0.5 kg of shellfish.
1 onion head.
1 red pepper.
Salt.
Liquid smoke.
1 head of garlic.
Dry dill - 2 tbsp. l.
Black peppercorns.

To prepare the brine, you need to boil 1 liter of water in a saucepan. When the water begins to boil, the peeled onion head and red pepper are added, after which the contents should be salted. The brine is boiled for 15 minutes, then liquid smoke and seafood are added to it, then everything is cooked for another 3 minutes. While the brine is being prepared, 1 head of chopped garlic and spices are mixed in a separate plate.

When the mussels are boiled in brine, they should be fished out of the pan. Cooked garlic is placed on the bottom of a 0.5 liter can, then shellfish meat, after which 200 ml of vegetable oil should be added and left to infuse for 12 hours. After this period of time, delicious pickled mussels will be ready!

You can see that the recipes are not complicated and do not require special culinary skills, and the dish turns out to be very tasty.

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 you cook 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 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 that you 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. 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 thoroughly rinsed under a strong pressure of cool water. Such a 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. It is necessary to 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 opened shells.

In order to save time and money, we recommend purchasing already peeled mussels. After all, it is not uncommon for the shells to come across spoiled mollusks that are unsuitable for consumption.

Frozen peeled mussels: recipes for cooking 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. The 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 mud. 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 along 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 it is necessary to 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 fried, 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 experienced chefs know how to boil frozen mussels in wine. 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? To do this, pour the alcoholic drink into a saucepan, and then put it on low heat and let it boil for about one minute. Next, add some Provencal herbs to the wine and send 400 grams of thawed mussels 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 over with 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, you need to 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 right now how to make a creamy sauce for such a baked dish. To do this, knead two processed cheese with a fork, add chicken yolk, wheat flour, potato starch and squeezed garlic cloves to them. All ingredients should be mixed well. Next, add about 300 ml of heavy cream to the resulting mass. After salt and pepper all the components, they should be thoroughly mixed 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 mold, line its surface with 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 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, 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 of liquid smoke and 500 g of peeled and defrosted mussels in it. 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 with vegetable oil, tightly closed and stored 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. Such a fragrant preparation should be served at the festive table as a snack, or you can use it to prepare other dishes.

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 make delicious shellfish goulash in such a kitchen device as a slow cooker. 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 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. Having seasoned 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 and pasta lovers 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

Place the finished 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. Enjoy your meal!

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

These seafood include mussels. These bivalve molluscs can be bought at any supermarket or specialty store that sells marine fish and other seafood.

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

How to prepare mussels for cooking

If the mussels are chosen correctly, then they should be tightly closed. Although there may be a small gap between the flaps, which will close immediately, you just have to tap on the sink with your fingernail.
The shell valves should be smooth, shiny, free from flaws and chips.
The mussel should smell like the sea, not give off an unpleasant odor.

If all the mussels meet the standard, then they begin to wash them.

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

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

They are boiled both in shells and without them.

How to cook mussels (different ways)

Since mussels are mostly protein, they cannot be cooked for long. From this, they become hard and rubbery.
Boiled mussels are very tender, have a slightly sweet taste and a pleasant "sea" smell. Therefore, when cooking this mollusk, a minimum amount of spices and spices are used so that they do not drown out the natural smell of mussels.

Mussels are added to soup, stews, all kinds of salads. Even pilaf is made of them. But most often they are served as a separate dish as an appetizer.

How to cook fresh mussels

A little water is poured into a saucepan (a glass of liquid for 300 g of mussels) and put on fire. Bring to a boil and salt.
Prepared mussels are dipped in boiling water.
After they boil, cook for 7-10 minutes.
Once the mussels are open, they are ready.
With the help of a slotted spoon, the mussels are taken out and put on a dish. Those shellfish that have not opened can be safely thrown away: they are not good for food.
If boiled mussels are served as a separate dish, they are not removed from the shells. The leaves with boiled clams are placed on a plate and poured with lemon juice. Sauce, herbs, beer or white wine are served separately.
To be added 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

Mussels are cleaned of sand and algae, tendrils are removed and washed in running water several times.
White wine is poured into a saucepan and brought to a boil.
Mussels are lowered there.
Cook for 7-10 minutes until the leaves open.
Take them out with a slotted spoon and put them on a plate. Unopened shells are removed. Mussels are served with a creamy or cheese sauce, pouring it directly into the sash.

Recipe for the occasion::

How to brew mussels in beer

Dark beer is poured into a saucepan and brought to a boil.
Prepared mussels are dipped into it.
Cook for 5-7 minutes.
As soon as the shells are opened, the mollusks are taken out with a slotted spoon and laid out 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

Water is poured into a saucepan, salted and brought to a boil.
The frozen mussels are washed in running water and immediately dipped in boiling water.
Cook for 7 minutes until the doors open.
Using a slotted spoon, take them out onto a dish. If shellfish are needed without a shell, then they are separated from it and then cooked according to the recipe.

Method 2

The mussels are thawed first. To do this, they are placed in cold water and left for one hour.
Pour water into a saucepan and bring to a boil. Put salt, spices and spices taste.
Mussels are dipped in boiling water in shells and boiled for 7 minutes.
As soon as the flaps open, the mussels are ready. They are taken out with a slotted spoon and laid out on a dish. The closed mussels are discarded, and the rest are freed from the shell and washed in running water.
Once the water has drained off, they are ready for further use.

How to boil peeled frozen mussels in wine

The mussels are thawed at room temperature.
Wine is poured into a saucepan and brought to a boil.
Dip the mussels and cook for five minutes.
Take them out with a slotted spoon and cool them.

How to boil peeled frozen mussels in milk

Milk is poured into a saucepan and heated.
The mussels thawed at room temperature are dipped in boiling milk.
Cook for five minutes with stirring, adding a little salt.
Opened mussels are taken out with a slotted spoon and cooled.

How to cook frozen mussels in the microwave

The mussels are thawed by placing them in cold water for 1-2 hours.
Rinse under running water.
Place in a special form, add spices and herbs. Pour some white wine or lemon juice.
Put in the oven, covered with a lid, and cook at maximum power for 10 minutes.

How to cook boiled frozen mussels

These mussels are almost ready to go and can be eaten immediately after thawing.

But to give the product a fresher look, the mussels are dipped in boiling water, to which spices and herbs are added to taste, and boiled for 2 minutes.

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

Thawed mussels should be eaten immediately, as they cannot be re-frozen.
Mussels are combined with any side dish, so the hostess can safely experiment with them, coming up with new dishes.
Mussels spoil quickly, so the finished dish should not be left on the second day.