Delicious mussel recipes - How to cook mussels. Agama seafood Frozen mussels in their own juices - “Agama mussels in their own juices. What is in them and how to cook and eat them deliciously.

Using this recipe, you can cook delicious mussels, vongole and any other inhabitants of the deep sea in shells, and the main ingredient of the dish, in addition to the shellfish themselves, will be their juice, which is contained in the shells. Thanks to this, we will be able to preserve and emphasize the natural taste of seafood as much as possible, while a small amount of other ingredients will only highlight it. The broth, which will definitely remain at the bottom of the plates, is very tasty, so don't forget about fresh bread.

Shells in their own juice

Wash the shells, brushing them if necessary and removing any beards. In a suitable saucepan, melt over medium heat, add minced garlic and sauté until fragrant. Place cherry tomatoes, cut in half, cut side down in the oil and wait a couple of minutes until they release juice. After this, season them with black pepper (if desired, you can replace it with ground chili), squeeze lemon juice into the pan, add shells and immediately stir the contents of the pan.

Cover the pan with a lid, increase the heat, and check after 3 minutes - the shells should begin to open. Stir the contents of the pan again and cover with a lid for another 3 minutes. When most of the shells have opened (usually 1-2 of the most stubborn shells never open their doors and should be thrown away), remove the pan from the heat, add finely chopped parsley and serve shells in their own juice with fresh bread and a glass of white: the first is useful for dipping leftovers, the second will make a pleasant pairing with the shells themselves.

Answer from Evgeshka[guru]
THREE OPTIONS
It means this: we collect mussels measuring 4-5 cm, and put them in a frying pan, which we put on low heat. The mussels are opened and stewed in the mantle liquid for about 15 minutes. Then we carefully separate the wheat from the chaff (actually the mussels from the shells), and pour the mantle liquid into some vessel - it makes an excellent fish soup, and just like that, it’s great to drink to raise your tone healthy. Next there are several options:
1. Mussel pizza: Mussels are lightly fried with onions and filled with liquid dough and the whole thing is baked;
2. Mussel salad: Greens, egg, onion, mayonnaise and mussels;
3. Mussels in milk: Cook until done :) I haven’t tried it myself, but
One Pomor recommended this recipe.
In general, the most common practice was to eat mussels stewed in their own juice and eat pizza, and on similar occasions, salad.
MUSSELS IN GARLIC SAUCE
Mussels, 2 tablespoons butter, 2 tablespoons flour, 4 - 5 crushed cloves of garlic, 1 yolk, lemon juice, parsley.
Rinse the mussels well, put them in a saucepan, add cold water and heat slowly over the fire until the doors open and the meat is soft. Drain the water into a bowl and remove one of the mussel shells. Place the mussels on a heated plate with the remaining flap facing down. Preparation of the sauce: fry the flour with butter and dilute with a glass of the broth in which the mussels were cooked. Season the sauce with crushed garlic. Remove from heat and season with yolk and lemon juice. Pour the sauce over the mussels, sprinkle with finely chopped parsley and serve warm.
MUSSELS WITH MAYONNAISE
5-7 mussels
2-3 pickled cucumbers
0.5 tbsp. mayonnaise
parsley
salt
Method of preparation: Remove growths from mussel shells, rinse them in cold water, place in a saucepan and cook in a small amount of salted water over high heat. When the shells open, remove the pan from the heat, remove the mussels, cool and peel. Before serving, place the mussels on a dish, garnish with cucumber slices, pour over mayonnaise and sprinkle with finely chopped parsley.
VINAIGRETTE WITH MUSSELS AND MUSHROOMS
Compound:
For 1 cup of poached mussel meat
1 beet, 2-3 boiled potatoes,
1 carrot, 0.5 cups salted or pickled mushrooms,
1 onion, 2 tablespoons finely chopped green onions,
0.5 cups salad dressing.
Preparation:
Boiled vegetables, poached mussels, cut mushrooms into slices, mix with green and onions, season with salad dressing.
COCKTAIL "MIRABELLE"
Ingredients: sauce: 50 g pine nuts 30 g mayonnaise juice of 1/4 lemon 200 g frozen seafood cocktail 10 g chopped dill 1 avocado 1 peeled tomato salt, ground black pepper to taste Method of preparation: Prepare the sauce: mix nuts, mayonnaise in a blender and lemon juice. Prepare the base: Prepare the seafood. Divide the avocado into two halves. Make a fan out of one half. Another and cut the tomato into cubes. Add seafood, dill, salt and pepper. Decorate the salad with an avocado fan and pour over the sauce.
MUSSELS FAST
You fry the mussels in a frying pan with garlic (finely chopped), with shrimp (but you can do without them) and with mushrooms. You squeeze out a little lemon, some fish spices. At the end, when everything is ready, you can pour mayonnaise on it. This takes a maximum of 10-15 minutes.

Answer from Haime[active]
Jesle v rakuskah to atvoritj mnogo c"esnoka do mjakosti add.limon ukrop,solj (vsjo po vkusu no ctob custvovalos horoso) i v etu kipjasuju "zavarku" nasipati mussels(midij) kak rakuski otkrilis 2-3min i slivaj

Answer from User deleted[guru]
Did you want to ask how to cook mussels?
Because the only thing you can cook from mussels is mussels.

Answer from Grandfather Mikhailo[guru]
ROAST MUSSEL. Allow boiled frozen mussels to thaw in cold water or in air, rinse them thoroughly, boil in a small amount of water in a bowl with a closed lid for 15-20 minutes, adding onions and allspice peas. Cut the finished mussels in half, sprinkle with pepper and salt, roll in flour and fry. At the end of frying, add sauteed chopped onions, tomato paste diluted with mussel broth, and chopped garlic. Bring to a boil and simmer over low heat for 5-7 minutes. Serve with boiled or fried potatoes, sprinkled with finely chopped parsley.

Answer from User deleted[guru]
cook mussels in red wine

Answer from Alice[guru]
Pilaf, toast (black bread, butter, mussels, Yalta onion, tkemali sauce, cheese). Just don’t tell your guests, otherwise they will always live with you and demand repetition. Good luck

Answer from Alexander Dobrynin[guru]
1 recipe. heat it up a little in a frying pan. oil, throw in the garlic (cut in half), when the garlic starts to brown, throw it away. Add frozen mussels after 3 minutes. lightly sprinkle with calve sauce (for seafood)... or you can add dry white wine and lemon... you can eat it hot or cold.
2 recipe. the same thing, but add dry white wine and lemon...
3 recipe. heat it up a little in a frying pan. oil, throw in the garlic (cut in half), when the garlic starts to brown, throw it away. Add frozen mussels, immediately sprinkle mussels with flour (as for sauce) after 3 minutes. you can eat... with white wine

A super delicacy, seafood, extremely tasty if cooked well - mussels. Frankly, I have never been disappointed with a mussel dish. Surprisingly, the most delicious mussel dishes are prepared in small restaurants located near the sea.

Recipes with mussels have long ceased to be exotic; you can buy this seafood frozen in almost any store. Mussels are cooked directly in their shells or already peeled.

What can I say, mussels are delicious. Delicate taste, a lot of microelements (unfortunately not always useful), a lot of protein.

Hot mussel appetizer

A bright, rich, juicy and very tasty hot appetizer of mussels with tomatoes and cheese. This appetizer will take its rightful place at both a romantic dinner and a holiday table! It’s very quick and easy to prepare, you won’t be indifferent, believe me! If desired, you can add lemon zest to the tomato sauce for an extra zesty note.

Ingredients:

mussels - 400 g;
tomatoes in their own juice without skin - 250 g;
onion - 1 piece;
cream 10% - 50 ml;
suluguni cheese - 30 g;
Parmesan cheese - 15 g;
ground white pepper (to taste);
salt (to taste);

Cooking method:

Fry the onion in olive oil.
Add tomatoes in their own juice, mash with a spatula, heat for 5 minutes.
Pour in the cream.
Add salt and pepper
Add mussels and stir.
Place into cocotte bowls.
Add suluguni, cut into slices, sprinkle with Parmesan.
Bake in the oven at 200 C for 7 minutes. Hot mussel appetizer is ready

Mussels appetizer

Ingredients:

Mussels
1 piece bow
1 pieceCarrot
2 pcs Red bell pepper
1-2 cloves Garlic
1 tbsp Tomato (paste)
3 tbsp Olive oil
Spices

Cooking method:

Frozen mussel meat does not need to be thawed first.
Peel the onions and carrots and finely chop them with a knife. By the way, there’s no need to get too small.
Heat 3 tbsp in a frying pan. olive oil. Let it heat until white smoke appears and a noticeable pleasant smell appears. Fry chopped onions and carrots in oil until soft.
Fry onions and carrots until soft
Peel the red sweet pepper from the stalks, seeds and cut into small pieces.
Add pepper to onions and carrots, add chopped garlic, salt.
Add chopped peppers and spices
Simmer over low heat, covered, for 10-12 minutes - without adding water.
Vegetables will provide sufficient moisture when cooked.
Add ground nutmeg -1-2 pinches and pepper.
Add tomato. There are options here. Of course, it is best to add the pulp of fresh tomatoes. If it's season.
Or canned tomato pulp. In practice, it turns out that it’s not the season and there are no canned tomatoes.
Therefore, either: add 1 glass of good tomato juice, or: 1 full spoon of tomato paste diluted in boiled water.
Considering that almost all tomato juice is “reconstituted”, from the same tomato paste, this is the same thing. You can’t spoil mussels with vegetables with tomato!

Mussels baked with parmesan

When using mussels in cooking, it is important to know one rule: they must be eaten immediately after cooking. And don’t forget to serve them with lemon: this magnificent combination of shellfish and citrus was known to sailors who didn’t even suspect that they were eating a delicacy

Ingredients:

kiwi mussels – 280 g or 6 pieces
butter – 100 g
shallots – 26 g
garlic – 5 g
greens (to taste) – 1 g
salt – 1 g
ground black pepper – 1 g
parmesan – 10 g
Japanese breadcrumbs – 30 g
sherry vinegar – 5 ml
loose fish broth – 1 g
lemon – 20 g
frisee salad – 5 g

Cooking method:

Clean the mussels. Chop the garlic, shallots and herbs. Grate Parmesan.
Heat butter in a frying pan or saucepan, add garlic, shallots, and herbs.
Salt, pepper, add broth.
Add Parmesan, pour in sherry vinegar and mix all ingredients until smooth.
Brush the mussels with the resulting mixture and sprinkle with breadcrumbs.
Bake the mussels for 5-7 minutes in the oven preheated to 180 degrees.
Serve with lemon, topped with frieze salad

Mussels curry appetizer

Mussels - tender sea mollusks with soft, sweetish meat - have long been among the favorites of people with refined tastes. They are boiled, pickled, salted, fried and, of course, stewed in a variety of sauces. And the combination with curry sauce is one of the most popular options for preparing these shellfish.

Ingredients:

thawed Chilean mussels – 300 g
teriyaki sauce – 30 ml
coconut milk – 50 ml
greens (dill, parsley or cilantro) – 2 g
lime (juice and zest) – 10 g
soy sauce – 20 ml
curry paste – 10g
garlic – 2 g
concasse (tomatoes) – 30 g
vegetable oil – 20 ml
loose fish broth – 5 g
butter – 50 g
French fries – 130 g
mini baguette – 1 pc.

Cooking method:

Chop the garlic and herbs separately.
Place garlic and mussels in a hot frying pan with vegetable oil and lightly fry.
Add soy and teriyaki sauce, coconut milk, curry paste, lime juice and zest, and broth.
Simmer for 6-7 minutes.
Add butter and herbs, simmer for another minute. At the very end, add the concasse tomatoes and after a minute remove from the heat.
Serve the dish with French fries and a mini baguette.

Mussels with persimmon

Mussels are one of the most popular types of seafood. And there are a lot of recipes with mussels. Mussels with persimmons are an unusual but very tasty combination.

Ingredients:

mussels in shells - 600 g
dry white wine – 375 ml
garlic -2-3 cloves (depending on size)
leeks - whole, with roots cut off
thyme – 2-3 sprigs
cauliflower – 100 g
cream 33% - 30 g
persimmon, very ripe and non-astringent - 100 g
yuzu or lemon juice -10 g (half tbsp.)
butter for frying

Cooking method:

Pour 0.5 liters of water into a saucepan, add wine, add leeks, garlic and herbs cut into large pieces, let it boil, reduce heat to low, cook for 10 minutes.
Increase heat to medium and blanch mussels in vegetable broth until shells open. Remove all opened mussels immediately. Discard any mussels that have not opened at all. Remove the finished mussels from the shells.
Cut the cauliflower into very thin slices across the head so that the slices have the same shape as the head.
Anything that could not be cut into such slices, cut into arbitrary pieces, fry in butter, add about 80 ml of mussel broth and simmer until soft. Add cream, heat, puree in a blender.
Peel the persimmons, puree them in a blender, add yuzu or lemon juice.
Place peeled mussels, cauliflower puree on a plate, next to persimmon sauce and slices of raw cauliflower.

Tomatoes stuffed with mussels

Ingredients:

3 tomatoes (515 grams),
olive oil 1 tablespoons,
hard cheese 40 grams,

For filling:

bulgur 60 grams,
mussels 65 grams,
parsley 3 sprigs,
dill 3 sprigs,
lemon juice 0.5 teaspoon,
olive oil 1 tablespoon,
salt to taste,
ground black pepper to taste.

Cooking method:

First, let's prepare the ingredients for our stuffed tomatoes recipe.
Let's start by preparing the tomatoes. We choose large vegetables with dense pulp. It is desirable that they be the same size, with a regular round shape.
Rinse well and dry with a paper towel. From the side of the stalk we cut off the cap, which we do not throw away.
Using a teaspoon, scrape out the contents of the vegetable, which may be useful to us in preparing other dishes.
Bulgur is a very healthy and tasty grain. It perfectly replaces rice, pearl barley, and couscous. It makes delicious pilaf, soups, and salads. Cereals are not washed before cooking. We need to boil the bulgur until tender. I'll tell you my cooking method.
I pour water into the pan, add some salt, and bring it to a boil. I add the cereal and cook until tender, stirring occasionally.
I cook in plenty of water so that the cereal floats freely. I taste it, if the cereal is ready, tip it into a colander and rinse with cold water.
I leave it in this position so that the liquid drains. Place the finished bulgur on a plate in which we will combine all the ingredients for the filling.
Wash the greens well and dry them, chop them very finely. Defrost frozen mussels at room temperature and rinse well.
Place a pan of water on the stove, add bay leaf, peppercorns, salt, and bring to a boil. Place thawed mussels in boiling water and cook for 3 minutes.
Then cool and add to the bulgur, along with the greens. Season with salt, ground black pepper and lemon juice, olive oil. Mix well. The filling is ready.
Stuff the prepared tomatoes.
Cut the hard cheese into thin slices and place on top of the tomato.
Cover with hats. Place in a hot oven at 180-200 degrees for 15-20 minutes, until the cheese melts slightly.
If you wish, you can keep it in the oven a little longer to brown the cheese.
Tomatoes stuffed with bulgur and mussels are ready. I invite you to the festive table.

Mussels with sun-dried tomatoes and Parmesan crumbs

Ingredients:

mussels – 0.5 kg
loaf – 1/8 pcs.
Parmesan (or Grand Padano) – 30 g
garlic – 1 clove
sun-dried tomatoes – 25 g
olive oil – 50 ml
basil
Provencal herbs

Cooking method:

Prepare crumbs. Bake the loaf pieces without crusts in the oven until light golden brown. Allow the pieces to cool and chop in a food processor or grate. Grate Parmesan on a fine grater.
Cut sun-dried tomatoes into small pieces. Add oil, garlic, blend with a blender until smooth. Rinse the mussels and place in the sinks.
Mix the prepared crackers with grated cheese and Provençal herbs. You should get a slightly greasy crumb. Sprinkle a teaspoon of crumbs onto each mussel and smooth it out.
Bake in an oven preheated to 180 degrees for about 7-8 minutes. Transfer to a serving plate.
Pour the prepared oil with sun-dried tomatoes on top. Garnish with thinly sliced basil and serve.

Mussels and tomato appetizer

Ingredients:

Large tomatoes: 8 pcs.
Mussels: 500 g
Potatoes: 100 g
Rice, carnaroli type: 100 g
Garlic: 1 clove
White onion: ½ pc.

Cooking method:

Rinse the mussels under running water;
Clean the surface of the valves with a knife from coarse white and gray crusts and deposits; tear off the “beard”;
Still under running water, clean the mussels from silt and algae. You can use a brush or mesh to wash dishes;
In a large frying pan, heat a little olive oil with a clove of garlic. Place mussels;
Cover with a lid and cook over low heat until all the mussels have opened. It will take about 5 minutes.
Remove from heat; If desired, you can sprinkle with a small amount of chopped parsley. Separate the mussel bodies from the shells and place in a bowl. Filter the resulting gravy through a strainer and store in another bowl.
Start preparing the tomatoes. Choose tomatoes that are round, red, large and firm. Wash them under running water, pat dry with a towel and cut off the top part with the “tail” - we will need it as a “lid”.
Using a spoon, remove the pulp from the tomato and transfer it to another bowl - we will need the pulp for cooking rice;
Salt the inside of the tomatoes and turn them out onto a wire rack to drain.
Wash and peel the potatoes; cut into small pieces and keep on hand in a separate bowl, completely covered with cold water to prevent the potatoes from turning black.
Finely chop the onion and sauté it in a little olive oil.
Place the tomato pulp into it, which you can pre-chop if desired.
Add rice and simmer together for a few minutes.
Pour in the gravy obtained from cooking the mussels. Do not add salt as the mussel sauce is already salty from the sea water.
Add the potato cubes and simmer everything together under the lid over low heat for about 20 minutes, adding vegetable broth in small portions.
At the very end of cooking the rice, add the mussels. Add salt as needed and remove from heat.
Place the tomatoes in a roasting pan or other heat-resistant container so that they rest side by side.
Fill them with cooked rice, pour a little olive oil over the rice and tomatoes and bake in an oven preheated to 180° for about 30 minutes, and then brown under the grill for another 10 minutes.
Place the cut “lids” on parchment and bake along with the tomatoes.

Appetizer with mussels and garlic

Ingredients:

Mussels – 150 g
Green onions - 3 pcs.
Garlic - 4 cloves
Fresh parsley - 3 sprigs
Sunflower oil - 2 tbsp. spoons
Salt - to taste
Ground black pepper - to taste
Lemon juice - to taste

Cooking method:

To prepare a seafood appetizer, take mussels, green onions, garlic, parsley, sunflower oil, salt, ground pepper, lemon juice.
How to cook mussels fried with garlic:
Thaw frozen mussels. Pour water into a saucepan and boil it. Place the mussels in boiling water and cook for 3-4 minutes from the moment of boiling. Place in a sieve and allow excess water to drain.
Heat vegetable oil in a frying pan. Place the boiled mussels in the pan.
Add finely chopped garlic. Season with spices and fry the mussels with garlic, stirring, for 3-4 minutes over moderate heat.
Flavorful seafood is ready. Pour lemon juice over mussels fried with garlic, sprinkle with chopped parsley and green onions.

Mussels in Catalan style

Ingredients:

Mussels - 300-400 g (peeled)
Tomatoes - 2 pcs.
Onions (sweet) - 1/2 pcs.
Fresh basil - 5-7 leaves
Black pepper
Lemon - 1 pc.
Olive oil - 2 tbsp.

Cooking method:

Cut the tomatoes into thin slices and place in one layer on a plate.
Cut the red sweet onion into thin half rings and place on a platter on top of the tomatoes. Lightly salt it. If you use ordinary onions, I advise you to first soak them in water or scald them with boiling water.
Chop the basil and place on a plate.
In a bowl, emulsify lemon juice and olive oil. Add ground black pepper.
If using fresh mussels, wash and peel them thoroughly, place in a saucepan over medium heat.
When the shells begin to open, cover with a lid, reduce heat and cook for 7-10 minutes.
If you are using frozen mussels, place them in a frying pan and simmer for 5-7 minutes from the moment they are defrosted.
Place mussels on a plate. Pour over the prepared emulsion. Let it brew.

The simplest marinated mussels

Do you know that it’s so easy to prepare the most aromatic, delicious marinated mussels?! Mussels marinated according to this recipe are very tender and suitable for making salads.

Ingredients:

Mussels – 300 g
Water - 1 glass
Vinegar 9% - 0.5 tbsp. spoons
Salt - 0.5 tbsp. spoons (to taste)
Sugar - 1.5 tbsp. spoons
Bay leaf - 1 pc.
Black peppercorns - 3-4 pcs.
Vegetable oil - 1 tbsp. spoon

Cooking method:

To prepare marinated mussels, you will need the following products.
How to marinate mussels: defrost frozen mussels. To boil water.
Pour boiling water over the mussels and leave for 10 minutes. Then drain the water.
For the marinade, boil water, add salt, sugar, bay leaf and pepper.
Boil for a minute. Remove from heat, pour in vinegar. Place the mussels in a jar or plastic container. Pour over the marinade.
Pour vegetable oil on top. Close the lid carefully.
When the mussels have cooled, they can be served as a separate appetizer or marinated mussels can be used to make salads.

Mussels in Korean

I wanted something exotic. I thought: maybe I can cook mussels? So I cooked it - the Korean-style mussels turned out very tasty. After all, Korean cuisine is something!

Ingredients:

Frozen mussels (without shells) - 500 g
Carrots - 1 pc.
Onions - 3 pcs.
Soy sauce - 6 tbsp. spoons
Lemon - 1 pc.
Ground nutmeg - on the tip of a knife
Salt - 1 pinch
Ground black pepper - 1 pinch
Ground red pepper (optional) - 1 pinch
Ground coriander - 1 pinch

Cooking method:

Thaw the mussels and rinse well.
Boil the mussels for 3 minutes, discard in a colander.
Peel and wash the onion, cut into half rings, sprinkle with a little lemon juice, stir, leave for 10 minutes.
Peel and wash the carrots, grate them using a Korean carrot grater.
Make a Korean-style dressing for mussels. To do this, pour soy sauce into a bowl, add lemon juice, red and black pepper, nutmeg and coriander. Stir and put on fire. The sauce should be hot (do not boil).
Add carrots and mussels to the onions. Pour over the sauce and mix well.
Place the Korean pickled mussels in the refrigerator for several hours. Korean-style mussels are ready.

Fried mussels appetizer

Ingredients:

Large mussels (boiled frozen) - 300 gil
Mussels in shells - 1 kg
Flour - 3 tbsp. spoons
White wine – 100 ml
Eggs - 1 pc.
Vegetable oil - 200-250 ml
Lemon - 0.5 pcs.
Salt - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon

Cooking method:

Everything you need to make fried mussels.
How to cook fried mussels:
Thaw frozen mussels and dry.
Place the prepared mussels on a board, sprinkle with 1 tbsp. spoon of flour.
Turn over and sprinkle with 1 more tbsp. spoon of flour.
This is done so that the batter sticks to the mussels. Beat the egg lightly.
Pour in the wine, add salt and pepper.
Add flour little by little. Knead the batter - it should be like sour cream.
Dip the mussels into the dough.
Fry the mussels in vegetable (or butter) oil in a hot frying pan (or in a saucepan). To do this, heat the vegetable oil in a saucepan or cauldron with a flat bottom. Reduce heat to medium-high.
Place mussels in oil in one layer. If there are a lot of mussels, you need to fry them in portions.
Fry the mussels for 5-7 minutes.
In order for the mussels to fry evenly, you need to take the mussels with a fork and carefully turn them over
Place fried mussels on a napkin to remove excess oil
Serve the finished fried mussels with lemon juice.

Mussels baked with garlic sauce

Ingredients:

Fresh mussels, in shells - 450 g
Parmesan (grated) - 45 g (3 tbsp.)
Garlic (finely chopped) - 2 cloves
Butter - 1 tbsp. l.
Olive oil - 1 tbsp. l.
Fresh parsley (chopped) - 30 g (2 tbsp.)
Ground black pepper - 1/2 tsp.
Water - 3 tbsp. l.

Cooking method:

Wash the shellfish, brush them, remove damaged or open ones.
Place the mussels in a large saucepan, add 3 tablespoons water, cover and place on the stove and cook for about 5 minutes (most shells should open by this time).
Place the mussels in a colander and let the water drain. Remove shells that have not opened. For open clams, remove one half of the shell, remove it, and leave the meat on the other half.
Place these full shells in a heat-resistant dish, open side up (the shells should lie close to each other, forming one continuous layer). Read more:
Turn the oven on to the grill function to preheat to high temperature. Melt butter in a small metal bowl and let cool.
Add parmesan, olive oil, parsley, garlic and ground black pepper to the cooled butter.
Spoon the cheese mixture into each shell on top of the clam meat and press down lightly with the back of a teaspoon.
Place the pan with mussels in the oven under the grill, cook for about 2 minutes. Serve the mussels baked directly in their shells.

Mussels contain all the vitamins that humans need. They are also very high in tocopherol (vitamin E), which has antioxidant properties. In addition, mussels contain about thirty trace elements, and their protein is rich in amino acids. In terms of glycogen content, which is very useful for the human body, shellfish are superior to almost all products of animal origin. And there is more protein in mussels than, for example, in beef or fish. To preserve all the beneficial substances and avoid the harmful effects of toxic substances that may be found in shellfish, you need to know how to properly cook mussels. Here are some interesting recipes that I like to cook:

Mussel salad.

Ingredients:
Mussels – 400 g,
Onions – 2 pcs.,
Tomatoes – 4 pcs.,
Olives,
Parsley,
Olive oil – 2 tbsp. spoons,
Juice of one lemon
Ground black pepper,
Salt

Preparation:
Simmer the mussel meat in its own juice for about 15 minutes and cool. Cut the tomatoes into slices and mix with mussels, parsley, onions and olives. Olives can be placed either whole or cut into rings. Add lemon juice and olive oil. Add salt and pepper to taste.

Soup with mussels.

You will need:
Boiled mussels – 900 g,
Fish broth – 200-250 ml,
Onion – 1 large head,
Garlic – 2 cloves,
Canned tomatoes – 800 g,
Tomato paste – 1 tbsp. spoon,
Olive oil – 1 tbsp. spoon,
Dry white wine – 50-100 ml,
Red pepper,
Parsley.

Cooking:
Pour olive oil into a saucepan and heat it over medium heat, then add the onion, cut into rings, and sauté for about 10 minutes. Add finely chopped garlic and fry the whole mass for a few more minutes. Then pour fish broth into the pan, add tomatoes, tomato paste and pepper. Dilute white wine with 500 ml water and pour into the soup. Add heat and bring the soup to a boil. After the soup boils, mash the tomatoes with a spoon and boil for another 5 minutes. Then add the mussels and boil them for about 10 minutes. Before serving, add finely chopped parsley.

Mussels in soy sauce.

What you will need:
Mussels – 500 gr.,
Onion – 2 heads,
Carrots – 2 pcs.,
Lemons – 2 pcs.,
Soy sauce – 300g.,
Salt
Black pepper
Bay leaf.

Preparation:
Heat the frying pan high, fry the onion, cut into half rings and grated carrots. Place thawed mussels, pepper, salt and bay leaf in a frying pan. Simmer this for about 5 minutes. Then add lemon juice or lemons cut into thin slices, pour in the soy sauce and simmer the whole mass for 5-10 minutes. Remove from heat and cool slightly. Before serving, the dish should stand for about half an hour so that the mussels are soaked in the sauce.

Bon appetit!

Many people are fans of seafood dishes. And I don’t know what to call such people - gourmets or just people with good taste, but only dishes made from fresh food or from the first frost, without unacceptable defrosting and freezing, can be truly tasty. And, of course, properly prepared at home.

Baked mussels in shells are prepared simply and quickly, but the result is amazing. You don’t need anything special to prepare them; they turn out delicious anyway. They can simply be eaten either hot or cold, or can be used to prepare salads and snacks.

Cooking mussels

This recipe is probably the simplest of all. Cooking shellfish in a frying pan begins like this: first, take raw or raw-frozen ones. Frozen ones need to be carefully defrosted by placing them on the bottom shelf of the refrigerator for about two to three hours. Then clean them of debris and algae that need to be pulled out of the shells.

We will mercilessly throw them away, and we will also remove shellfish with broken or open shells.

To bake mussels in their own juice, we will take a deep frying pan. Put it on high heat and put the prepared shellfish in it. There is no need to add oil to the pan. Then add a lot of coarsely chopped dill to the pan.

No need to add salt. Mussels live in seawater and contain a sufficient amount of salt.

Dry herbs should not be added either, since the cooking time is very short and the dried herbs will not have time to reveal their bouquet.

People often ask how long it takes to cook mussels in their own juice in this way. There are no exact criteria here, I can only give approximate ones. Baking mussels in a frying pan lasts about 10 minutes, stirring them constantly every minute. The most important thing is not to dry them out.

The clam pulp in the shells will significantly decrease in size and will give enough, but we will not use it. When the shells of all the mussels have opened, put them on a dish or plate with a slotted spoon, decorate them to your liking, and you are ready to serve. If they turn green like in the top photo, don't be alarmed, this is a normal process. As you can see for yourself, everything is really simple and fast.

How to eat baked clams

Now a few words about how to eat baked mussels in the wings. First of all, you need to break the shell into two leaves, and then get the tasty pulp out with a tablespoon or an empty half of the shell. Feel free to use an empty sash. this is permissible even by diplomatic etiquette. Bon appetit!

Calorie content

There is one more very pleasant circumstance. This dish is suitable for absolutely all people and especially for those who are watching their weight. The calorie content of mussels prepared in this way is only about 80 Kcal per 100 grams of the finished product. You can safely eat in almost any quantity.