How to cook small frozen mussels in shells. Frozen peeled mussels: recipes for preparing various dishes

Tender, softest, with a sweet, pleasant taste, mussels, due to their low price, are called “oysters for the poor” - a storehouse of minerals and vitamins. These cute mollusks are rich in phosphorus, iron, zinc, fatty polyunsaturated acids. And in terms of the amount of protein, mussels cannot match either fish or beef. Eating properly prepared shellfish strengthens the immune system, normalizes liver function, and improves metabolism. And the presence of vitamin E helps the skin look healthy and radiant.

Dishes of stewed, fried, boiled, and smoked mussels are included in the cuisines of many countries. There are hundreds of cooking recipes! Almost 1.5 million tons of this delicious shellfish are eaten in the world every year. More than half of them are raised on farms. Irish sailors came up with a way to breed mussels in the 13th century - they lowered oak tables into the sea, to which nimble specimens were attached using their threads secreted by special glands. Attaching to various supports, rocks and each other, merging into “druzes” is the favorite way of existence of mussels.

Canned, frozen, peeled or shelled shellfish are sold in any store. Nothing can compare in taste or beneficial properties with fresh, freshly cooked mussels in their shells.

Three simple recipes mussels cooked in shells
Mussels that are suitable for consumption are those whose valves are tightly closed. Individuals whose shells are damaged are also not suitable for use. But during heat treatment, the shells should open slightly; if this does not happen, the mussel is sick and should be thrown away without regret.

But first, you need to rinse the mussels well, clean them of dirt, hardened pieces of sand, algae, and limestone build-up. To do this, they are lowered into very cold water for a few minutes and then clean thoroughly with a dull knife.

Boiled mussels. The easiest way to cook mussels in shells is to boil them. In addition, this option is fast and healthy - the mollusk does not lose its healing properties.
List of required ingredients:
- mussels in shells - 2 kg (fresh, well washed);
- salt - 1 tbsp. spoon;
- juice of 1 lemon;
The cooking process itself is as follows:
- boil 1 liter of water;
- add salt and lemon juice to boiling water;
- Carefully lower the mussels into the pan and cover with a lid;
- After 5 minutes, remove from the boiling water those shellfish whose shells have opened. You can wait another two minutes. If any unopened mussels remain, they should be discarded - the total cooking time should not exceed 7 minutes!
- Place the mussels on a plate and serve immediately with cold white wine or beer.
Mussels stewed in sauce. Mussels in their shells can be stewed in a little water, wine or sauce. One of the simplest and popular recipes– mussels stewed in garlic sauce.
Ingredients required for preparation:
- mussels in shells - 1 kg (fresh, well washed);
- garlic - 5 cloves;
- juice of one lemon;
- several sprigs of parsley;
- a pinch of black pepper;
- salt;
- butter - 50 gr.;
- cream - ½ tbsp.
Cooking process:
- into a saucepan with cold water lower the mussels and heat over high heat for several minutes until the valves begin to open (the mussels should not be completely in the water - the shells open from the steam);
- Transfer the mussels whose shells have opened to a frying pan, removing the top flap - your mussel will remain on the bottom of the shell. Unopened specimens should be discarded;
- add half a glass of water, salt, add butter and heat the contents of the pan for a minute;
- squeeze out the garlic, pour in the cream and simmer until the sauce turns into a creamy mass;
- Once the sauce has thickened, transfer the mussels from the frying pan to large dish;
- Add pepper and very finely chopped parsley to the sauce and pour it over the mussels.
Mussels baked in the oven.
To prepare mussels according to this recipe you will need the following ingredients:
- mussels in shells - 1 kg (fresh, well peeled);
- grated tomatoes - 2 pcs.;
- stale bread, grated coarse grater- 2 pieces;
- olive oil- 1 tbsp. spoon;
- garlic - 2 cloves;
- cloves - 1 pc.;
- salt pepper;
- parsley - 1 sprig.
The cooking process consists of the following steps:
- Pour 2 cups of water into a saucepan, place the mussels in it and place on high heat;
- as soon as the shells begin to open, quickly transfer the mussels to the dishes prepared in advance, let them cool, and then remove the top flap;
- While the mussels are cooling, finely chop the parsley, grind it with salt, pepper, and cloves. Add grated tomatoes, bread crumbs, olive oil and mix well. If the mixture seems dry to you, you can dilute it with a few tablespoons of cold water;
- Place halves of shells with mussels on a greased baking sheet, place half a teaspoon of the mixture on each;
- bake in a well-heated oven for 10 minutes at 190 C;
- It is better to serve immediately, placing it on a large platter. You can sprinkle with very finely chopped parsley.

Adviсe:

try boiling mussels in water half and half with white wine (1 glass of water, 1 wine) - the shellfish acquires a subtle aroma and taste of wine, which slightly changes the shades of the dish;
if you bought fresh mussels, washed, then they can be wrapped in damp kitchen towel store overnight in the refrigerator. Or freeze for three months by placing in a plastic container and adding a little water to the cleaned shells.

Warning
Some people are allergic to shellfish. People with bleeding disorders should not eat mussel meat. It's easy to get poisoned by stale mussels! The finished dish must be eaten immediately - it cannot be stored, reheated, or left “for tomorrow”!

Mussels - tasty, affordable, useful product. And what easier way its preparation, the better the result. In Belgium, where mussels are declared national dish They are served hot, quickly boiled, in black pots, with fried potatoes, chilled beer or very cold white wine.

Interesting facts about mussels

mussels live in an oval shell that reaches a length of 20 centimeters. You can tell the age of the mussel by the stains on the outside of the shell. Depending on the habitat, the life expectancy of a mussel ranges from 5 to 30 years;
settlements of mollusks sometimes reach gigantic sizes, accumulating in colonies, they form entire heaps of shells, reaching in some cases up to tens of meters in diameter. But on average, 20 kg of mollusks live on one meter of area;
mussels are excellent seawater filtrates. One adult can pass through up to 80 liters per day, removing plant plankton, bacteria, and detritus, performing the important function of purifying sea water; This is also where the cause of cases of mussel poisoning is hidden - poisonous mussels sometimes end up in food. seaweed, which makes the shellfish dangerous for consumption;
it has been established that humans have been eating mussels since the Neolithic era;
Often pearls are born in shells, very small in size and cloudy in color. The largest, up to 5 mm in diameter, were found in the shell of a huge specimen caught in the Gulf of Feodosia. In total, there were 133 (!) stones in the shell;
Mussel Day is held annually in the Belgian town of Jerseke. Ersek is the world's only mussel exchange and is considered the unofficial capital of the shellfish. On endless tables along the coast, guests eat freshly boiled mussels, scooping out their tender light flesh with one shell from the other, washed down with beer and white wine.

Mussels are relatively inexpensive but very healthy shellfish. Despite the fact that they are called “poor man’s oysters,” the dishes they make are very tasty. Today you can buy shellfish both peeled and in shells. Many people prefer the second option, since during the process of preparing shellfish in the shells, it is easy to find and discard all the stale ones. Of course, in this case you need to know how to cook mussels in shells correctly. Today, the intricacies of this technology are familiar not only to chefs of elite restaurants. Many housewives easily cope with the task at home.

Features of selection and preparation

In order for a dish of mussels in shells to be tasty, healthy and safe, you need to know the basic rules for their selection and preparation.

When choosing fresh or frozen mussels in shells, preference should be given to large ones, since small ones will have very little valuable meat - about the size of a bean seed.
Look carefully at mussels when purchasing. You can only take shellfish whose shells are intact and closed. Damaged shells usually occur if the product has been repeatedly frozen and defrosted. Open shells indicate that the mollusk is sick, dead, or simply very stale. If you buy fresh mussels, you can try knocking on the shell - if it closes, then everything is in order, the mussel is alive, and you can safely take it and cook it.
If you are going to cook frozen mussels in their shells, you will need to defrost them first. It is best to let them thaw in the refrigerator. This way the shellfish will better retain their beneficial properties.
The mussel shells must be peeled until smooth before cooking. This can be done using a dull knife, which should be used to scrape the shells well.
Before washing, mussels can be immersed in cold water for a couple of hours. In this case, it will be easier to wash them from sand. In addition, this procedure will help to immediately get rid of dead mollusks: the living ones will sink to the bottom, and the dead ones will remain on the surface.
Mussels in shells can be boiled, stewed, or baked in the oven. Regardless of the cooking method, it is important to select and discard any mussels whose shells have not opened after 5–7 minutes. heat treatment. This indicates that the product is not fresh, and it is easy to get poisoned by missing mussels.
To improve the taste of mussels, you can boil and stew them with the addition of wine, lemon juice, tomatoes, milk, garlic sauce, dill, pepper, celery. The choice of one or more of these ingredients depends on the recipe.
Serve the mussels after removing top part shells. You can remove the clam from the bottom of the shell using a fork. In some restaurants, when serving mussels, the table is served with tongs. They are needed in order to grab the removed part of the shell and use it to extract the shellfish meat from the remaining part.

Mussel meat goes well with white wine. If you offer these shellfish to your guests, it doesn’t hurt to put a bottle of white wine on the table.

How to cook boiled mussels in shells

mussels in shells – 2 kg;
water – 1 l;
lemon – 1 pc.;
salt – 20 g;
ground black pepper - to taste.

Cooking method:

Immerse the mussels in cool water for half an hour, remove, brush on all sides with a brush, scrape with a knife and rinse in running water.
Wash the lemon, cut it in half, squeeze the juice out of it. Remove any seeds that have gotten into the juice. Pour the juice into a thick-walled saucepan.
Pour a liter of cold water into the pan, add salt and pepper, stir.
Place clean mussels in their shells into the pan. Place the pan over medium heat, covering it with a lid.
When the water boils, wait 5 minutes and check the mussels. Remove the shellfish whose shells have already opened from the pan.
Check the readiness of the mussels again after 2-3 minutes. Remove the opened ones from the pan, discard the unopened ones.

Serve boiled mussels immediately after cooking. Apart from white wine, beer will be a good choice for drinks.

You can cook mussels in water mixed with dry white wine. The optimal ratio of these components is 1: 1. The taste of the finished mussels in this case will be completely different, more delicate and refined.

There is no need to ensure that the liquid completely covers the shellfish during cooking. Mussel shells open when exposed to steam.

You can cook any mussels according to the given recipe: frozen or fresh. They can be eaten immediately, but other dishes are often prepared using them. Including salads.

How to cook stewed mussels in shells

garlic – 5 cloves;
water – 1 l;
lemon – 1 pc.;
fresh parsley – 50 g;
black ground pepper- taste;
salt - to taste;
butter – 50 g;
drinking cream – 150 ml.

Cooking method:

Clean and rinse the mussels well. Place them in a saucepan.
Fill with water, first squeezing the juice of one lemon into it, adding a little pepper and salt.
Place the pan over high heat and wait until the mussels begin to open. Take them out as soon as the shell opens. Instances that do not have time to open within 7 minutes will have to be thrown away.
Remove the top of the shell from each mussel.
Place the shellfish in a frying pan after melting the butter in it.
Pass a clove of garlic through a press, pour in cream and stir.
Pour the garlic-cream sauce into the pan with the mussels. Place it on medium heat. Simmer the clams for 5 minutes.
Remove the mussels from the sauce and place on a platter.
Wash, dry, finely chop the parsley with a knife, add to the creamy garlic sauce. You can add pepper and salt. Stir.
Pour the prepared sauce over the mussels.

Serve stewed creamy garlic sauce mussels can be portioned.

Fresh mussels baked in shells

fresh mussels in shells – 1 kg;
fresh tomatoes – 0.3 kg;
stale bread – 40 g;
olive oil – 20 ml;
garlic – 2 cloves;
parsley - 1 sprig;
cloves – 1 pc.;
salt, pepper - to taste;
water – 0.5 l.

Cooking method:

Pour water into the pan. Place the peeled and washed mussels in their shells into it.
Place the pan over high heat. Wait for the shells to open. Remove the tops by removing the mussels from the pan and letting them cool slightly.
Crush the garlic.
Pour boiling water over the tomatoes and remove the skins. Grate the tomato pulp, chop with a blender or rub through a sieve. Mix with garlic.
Grind salt, pepper and cloves in a mortar.
Grate stale bread and add to tomato puree.
Put the spicy mixture there.
Add olive oil, stir.
Place the mussels, shell side down, on a baking sheet lined with parchment. Place tomato mixture on top of each mussel.
Preheat the oven to 180 degrees and place a baking sheet in it.

After 10 minutes baked in tomato sauce the mussels are ready. This recipe is most often used to prepare fresh mussels, but it can also be used for frozen shellfish.

Mussels baked in shells with cheese

large frozen or fresh mussels – 1 kg;
hard cheese – 120 g;
mayonnaise or sour cream – 100 ml;
lemon – 0.25 pcs.;
garlic – 2 cloves;
water – 0.5 l.

Cooking method:

Wash and peel the mussels thoroughly, cover with cold water and place over high heat.
Cook for 7–8 minutes. Discard any unopened shells. Cool the rest.
Remove the mussel meat and cut each into 3-4 pieces.
Place mussel meat in a bowl. Squeeze lemon juice over them.
Add garlic, sour cream or mayonnaise passed through a press to the mussels, stir.
Fill the shells with the mixture.
Finely grate the cheese and sprinkle it over the shells.
Place the shells on a baking sheet and bake for 5 minutes in an oven preheated to 200 degrees.

A dish prepared according to this recipe can be called exquisite. It will perfectly decorate the holiday table.

Don't be afraid to buy mussels in their shells. It's easy to prepare them at home. Wherein appearance ready-made dish and its taste will almost certainly impress your guests.

Mussels are a favorite delicacy that can be boiled for festive table or just for dinner, and also cook a lot of them delicious dishes, therefore, in this article we will look at how much and how to properly cook mussels (fresh, frozen) at home.

How long to cook mussels?

The cooking time for mussels depends on the type of mussels (fresh, frozen), as well as whether they have been shelled (shelled) or not. Let's consider separately how long you need to cook mussels in a pan:

How long to cook fresh mussels in a pan? Fresh mussels in shells must be cooked for 4-5 minutes after the water boils in the pan.
How long to cook peeled frozen mussels? Freshly frozen mussels should be cooked for 5-7 minutes after boiling water in a pan, and boiled frozen peeled mussels should be cooked for 2-3 minutes after boiling water.

Note: when preparing mussels, you should follow the cooking time, as overcooked mussels will be tough and less tasty.

Having found out how long to cook mussels, we will next consider the process of cooking these shellfish in a saucepan.

How to cook mussels (frozen, fresh) in a saucepan?

Regardless of the type of mussels - fresh or frozen (boiled, fresh), the sequence of their cooking is the same, only the preparation for cooking differs (fresh mussels in the shell must be thoroughly rinsed before cooking and manually remove any remaining algae, if any). Let's look at how to cook mussels in a saucepan step by step:

Pour cold water into the pan (on average 1 kg of mussels per liter of water) and bring to a boil over high heat.
Add salt to boiling water, seasonings if desired ( Bay leaf, herbs, garlic), after which we add mussels. Cook the mussels for 4-5 minutes if the mussels are fresh in shells, 5-7 minutes for fresh frozen ones or 2-3 minutes for peeled and boiled frozen ones.
At the end of cooking, immediately remove the cooked mussels from the pan (you can drain the water through a colander), since if they are left in the water, they will boil and become rubbery.
We serve boiled mussels to the table, while to improve them taste qualities, mussels can be doused with lemon juice or a prepared sauce (for example, olive oil, garlic and fresh herbs).

Note: if fresh mussels do not open during cooking, then they are lost and should not be eaten (after cooking, unopened mussels are selected and thrown away).
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Mussels are a delicacy and a healthy product containing natural high-quality protein, which in terms of amino acid content is equal to chicken egg. In addition, mussels contain more than 30 minerals and trace elements, so in order to preserve nutritional value this product, you need to learn how to properly cook mussels. You can make soups, pilafs, salads and stews from mussels; they are salted, pickled, boiled, fried in batter, cooked over a fire and smoked.

This dish is served with rice, potatoes, meat, fish, vegetables, fruits and herbs - peeled or in shells. The mussels taste very tender, pleasant, sweet and salty, but most importantly, they are low-calorie (80 calories per 100 grams of meat), so they can be eaten in any quantity without fear of slim figure. Now let's try to understand how to cook mussel meat according to all the rules.

It's no secret that mussels, along with shrimp, are one of the most popular seafood in Russia. The tender meat of these mollusks is perfect for preparing a wide variety of dishes.

Experts say that good mussels should smell only of the sea, and if there are foreign odors or an unpleasant odor, then the product is spoiled.
The shells of molluscs must be tightly closed.
Quality frozen mussels are usually light yellow in color, with no cracks on the surface of the ice. The presence of such defects indicates that the mussels have already been thawed, and, therefore, have lost their beneficial properties.
Large mussels are juicier and tastier than small shellfish.

Fresh mussels. How to cook frozen mussels?

How to cook river mussels if you just bought them at the store? Fresh seafood are exposed culinary processing on the same day, on as a last resort, they can be refrigerated for a maximum of two days.
Now let's talk about how long to cook the mussels. Tender shellfish should be boiled over high heat in salted water with seasonings: fresh - 5-7 minutes, frozen - 7-10 minutes. Sea mussels prepared according to the same principle.
When we cook mussels frozen without the shell, we can enhance their taste lemon juice and white wine. If these products are mixed with garlic and herbs, you get the perfect sauce for mussels.

Sea and river mussels in shells: how to cook?

Many housewives are interested in how to cook mussels in shells, and there are several important rules here. First, shells with cracks are removed (they should under no circumstances be eaten), then good shells should be immersed in boiling water for two minutes, open the shells, remove the shellfish and also rinse them thoroughly under running water, removing algae and sand.
How to cook mussels in the shell? It is necessary to fill them with water, bring to a boil, drain the water and boil in new water for 10 minutes. As soon as the doors open and a delicious aroma spreads through the kitchen, the mussels are ready!

Serve the mussels hot and do not cook them for future use, as it is not recommended to reheat this dish due to the risk of poisoning. There is another important secret in cooking mussels: despite the fact that the tender meat of shellfish can be combined with any food, it is better not to mix it with anything. How to cook fresh mussels to preserve the nobility and sophistication of this dish? Serve it separately with good white wine, lemon and herbs. Be a foodie!

Not everyone knows how to cook frozen mussels. Moreover, after trying such a product, few remain its eternal fans. This is due, first of all, to the fact that the mentioned shellfish is not always prepared correctly. After all, in order to amaze your guests with delicious exotic dish, it must be subjected to special heat treatment.

So, let's figure out together how to cook frozen mussels so that their taste becomes delicious and unforgettable.

Choosing the right product

Before you cook peeled frozen mussels, you need to find out how to choose them correctly:

There should be no frost on the frozen product, as well as cracks in the glaze of the ice. If such defects do exist, then, most likely, the shellfish have already been thawed, and during the next thawing they will almost completely lose their beneficial properties.
Frozen peeled mussels should be light in color.
It is recommended to purchase only the largest shellfish. After all, they are considered the most delicious and juicy. As a rule, on packages with this product two numbers are always indicated, 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 shellfish are grown in an ecologically polluted region, they can accumulate a lot of harmful substances. It is better not to eat such a product, as there is a high risk of poisoning.
It should be noted that from 1 kg of unpeeled mussels, about 100 g of peeled mussels come out.

Defrosting the product and cleaning it properly

Before cooking frozen mussels, they must be thawed. To do this, the glazed clams must be removed from the bag, and then placed in a deep bowl and placed in the refrigerator. After the ice has completely melted, the product must be placed in a colander and then rinsed thoroughly under strong pressure of cool water. This procedure will help you get rid of sand, which often remains in 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 cooking of this ingredient, but also about how to clean frozen mussels. This is quite easy to do. It is necessary to defrost the product by placing it in cold water, and then wash it thoroughly with a brush. Next, the shells need to be boiled (for 15-17 minutes), cooled and the shellfish removed from the opened shells.

In order to save time and money, we recommend that you purchase already peeled mussels. After all, you often find spoiled shellfish in shells that are unsuitable for consumption.

Frozen peeled mussels: recipes for preparing various dishes

Mussels can be cooked perfectly different ways: in a slow cooker, steamed, in the microwave, and on the stove. Thawed shellfish are fried, boiled, baked and even pickled. This seafood is used to prepare not only soups and salads, but also appetizers and hot dishes. It should be thermally treated for only about 3-5 minutes.

Before cooking peeled frozen mussels, you should remember that such shellfish can have a rather strong aroma and taste of fish or mud. In order to get rid of them, experts recommend spraying thawed and pure product freshly squeezed lemon juice.

Fried mussels with onion and garlic

How to cook frozen mussels in a frying pan? For this savory dish we will need:

large onions - 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 very tasty and nutritious. It can be consumed just like that, or served at the table along with some side dish.

So, before you deliciously cook frozen mussels, they should be thoroughly thawed, washed, and then completely dried by shaking vigorously in a colander or keeping them on paper towels. Next, you need to place the shellfish in a saucepan, add butter there and heat everything up as much as possible. After this, place finely chopped onion and mix everything thoroughly. As a result of this processing, you should get tasty and very juicy mussel meat. After they are well fried, add allspice, grated garlic and salt. After mixing the ingredients well, they need to be removed from the heat, covered with a lid and kept in this position for about three minutes.

Cooking shellfish in Belgian style

Only people know how to boil frozen mussels in wine experienced chefs. But so that you can surprise your guests with such an exotic dish, we will reveal this secret right now.

So, to prepare mussels in Belgian style we will need:

Process of preparing shellfish

How to cook frozen mussels in white semi-sweet wine? To do this you need to pour alcoholic drink into a saucepan, then place it over low heat and let it simmer for about one minute. Next, add a little to the wine provencal herbs and send there 400 grams of thawed mussels. It is recommended to simmer the shellfish over low heat for 5-6 minutes, stirring regularly with a large spoon.

Making creamy sauce

To make a delicious and aromatic sauce for mussels, you should take a small saucepan, pour low-fat cream into it, and then add a large spoonful of Dijon mustard and finely chopped leeks. Sometimes, along with greens, some cooks also lay out a small amount of capers. Finally, add blue cheese, pre-cut into small cubes, to the cream. Next, the sauce must be seasoned with white pepper and brought to the state of thick sour cream.

How to serve it at the dinner table?

After the mussels are boiled in wine, they should be drained in a colander, shaken thoroughly, and then placed on a plate and poured over cream sauce. In addition to this dish, you can serve some vegetables.

Baked clams in the oven

Surprisingly, this product turns out very tasty not only when boiled or fried, but also when baked. For this we need:

Preparing the shellfish

How should you bake frozen mussel meat? We will tell you how to prepare such a dish right now. To do this, you need to take a saucepan, pour water into it, add salt and bring to a boil. Next, you need to pour the thawed mussels into the dishes and boil them for about 3 minutes. After this, the products must be discarded in a colander and the liquid should be allowed to drain as much as possible.

Preparing a flavorful sauce for a dish

What needs to be done to ensure that you get very tasty frozen mussel meat? We will tell you how to prepare a creamy sauce for such a baked dish right now. To do this, you need to mash two processed cheese, add chicken yolk, wheat flour, potato starch and squeezed garlic cloves. All ingredients should be mixed well. Next, you need to add about 300 ml to the resulting mass. heavy cream. After salting and peppering all the ingredients, mix them thoroughly again.

Forming and baking dishes 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 and line its surface. culinary foil or lubricate butter. Next, you need to place all the boiled shellfish in the bowl, and then pour in the creamy sauce and sprinkle with grated hard cheese.

Finally, the formed dish should be placed in an oven preheated to 200 degrees and baked until a golden brown and appetizing crust appears. Before serving, shellfish need to be sprinkled with grated cheese again.

Tasty and quick marinating of mussels in oil

How to marinate frozen mussels so you can enjoy them 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 thawed mussels - 500 g;
garlic - 1 head;
any spices (dry dill, potted pepper, etc.) - add to taste;
vegetable oil - 200 ml.

Preparing Ingredients

In order to marinate such a product, you should boil it in advance. To do this, pour 1 liter of water into a saucepan, boil it, and then throw in the peeled onion, red hot pepper and add salt. It is recommended to cook the broth for about a quarter of an hour. Next you should put it in dessert spoon liquid smoke and 500 g of peeled and thawed mussels. It is advisable to cook the ingredients in this composition 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 vegetable oil, close tightly and put in a cool room. After about 12 hours, the marinated mussels will be completely ready to eat. It is recommended to store them in the refrigerator for no more than 2-3 weeks. Serve this aromatic preparation It should be added to the holiday table as an appetizer or you can use it to prepare other dishes.

Cooking mussels in a slow cooker

You already know how to cook mussel dishes (frozen, peeled) on the stove and in the oven. That is why now we want to tell you how you can do delicious goulash from shellfish in a kitchen device such as a slow cooker. For this we need:

Cooking process

Frozen mussels, the preparation of which involves the use of a multicooker, turn out especially tasty if you add aromatic spices and garlic to them. But first things first.

Cleaned and melted shellfish should be placed in the bowl of the device, pour in olive oil and fry in baking mode for 10 minutes. Next, you need to add crushed in a blender to the product. fresh tomatoes and low-fat cream. Seasoning the dish aromatic spices, salt and herbs, it should be cooked on the same program for about 10 minutes. After the excess liquid has evaporated and the shellfish have acquired a pleasant creamy tomato taste, add grated garlic to them and immediately distribute among plates. It should be noted that this dish is served only with a side dish.

Delicious and satisfying pasta with shellfish

Spaghetti lovers pasta You will definitely appreciate this simple recipe. Moreover, such a dish has every chance of becoming one of the most beloved. To prepare it we will need:

peeled and thawed mussels - 200 g;
peeled shrimp - 200 g;
peeled squid - 200 g;
butter - 90 g;
garlic cloves - 4 pcs.;
pasta or spaghetti - 500 g;
pepper and salt - add to taste;
low-fat cream - 150 ml;
wheat flour - 2 large spoons;
fresh parsley sprigs - to decorate the finished dish.

Cooking process

To prepare a tasty and satisfying pasta with mussels, you must follow the following sequence of actions:

Proper serving of food at the dinner table

Place the finished seafood pasta on a large plate and then generously pour the creamy sauce over it. It is advisable to serve this dish hot for lunch, garnishing it with several sprigs of fresh parsley. Bon appetit!