According to this recipe, we have been preparing mussels for four years already. I really like the unique combination of mussels and sour cream. It is prepared quickly and easily. Ingredients available.

Mussels always buy ice cream or boiled-frozen, peeled from shells, either in a pack or by weight. This time taken by weight.

In addition to mussels, onions and sour cream are needed, these are the main ingredients, the rest is to taste.

For 0.5 kg of mussels, take 250 gr. sour cream and 2-3 medium-sized onions.

But, if you want more sauce, then sour cream, take 360 \u200b\u200bgr. Sometimes the husband adds a little water to make the sauce more liquid. But I like it less, tasting better without water.

If you like onions, then you can add more onions, as we do.

So, first we unfreeze the mussels a bit, as sometimes there is a lot of ice on them, and ice gives excess water. It is not necessary to defrost completely.

While the mussels are thawing, cut the onion. Then pour the odorless vegetable oil into the pan, and fry the onion a little.

Then put the mussels in a pan and simmer for 7-10 minutes from the moment of boiling (if the mussels are boiled and frozen, then 3-5 minutes are enough).

Then pour the sour cream, mix everything and simmer for another 3-5 minutes.

Do not forget to salt and pepper to taste.

You can boil horns or spaghetti on the side dish.

If desired, you can add a clove of garlic, parsley or sprinkle with cheese.

This time the sauce turned out to be liquid, as some water was added.

Bon Appetit!

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

What can I say, mussels are delicious. Delicate taste, a lot of trace elements (unfortunately not always useful), a lot of protein. Scientists prove the usefulness of mussels, in addition - many consider mussels almost viagra and eat.

In the modern world, mussels are not collected in the wild in the sea, but are grown. Many have probably heard such a thing as a "mussel jar." There, far into the sea, where there is clear water and there is no suspension of sand, ropes are lowered into the water column on which the mussels live. They live, filter water and grow. And then they are harvested like apples from trees.

We ate all kinds of mussels, prepared in different ways. And mussels fried in batter, and, and risotto with mussels, and pizza with mussels, and pasta with mussels - the most different options. And what delicious soups with mussels !!! It is also very tasty to cook mussels by stewing them in a sauce. Sauces are generally an interesting thing, I won’t be mistaken if I say that half of the main dishes are prepared with sauces. Prepared in sauce or served with sauce.

Cook mussels with sauce and vegetables. Moreover, this dish is completely independent, or can become an excellent complex sauce for pasta or rice. However, the potato will also be "satisfied." By the way, and cream - I advise everyone to cook, it is tasty and unusual.

Mussels in the sauce. Step by step recipe

Ingredients (2 servings)

• Mussels 300 gr
• Bow 1 pc
• Carrot 1 pc
• Red bell pepper   2 pcs
• Garlic 1-2 cloves
• Tomato (pasta) 1 tbsp. l
• Olive oil 3 tbsp. l
• Salt, Pepper, Nutmeg   Spice

1. Mussels, it is better to buy peeled - meat, and frozen, rather than shells, which still have to tinker with, and not the fact that they will be good. And another tip: buy mussel meat in the form of a loose product of deep freezing, and not in a vacuum plastic bag. Packaging, unfortunately, is a “thing in itself”. It’s problematic to guess in advance what will happen there.
2. Frozen mussel meat can not be thawed previously.

   Ingredients: mussels, onions, carrots, red bell peppers, tomato, garlic, olive oil, spices

3. Peel the onion and carrot and finely with a knife. By the way, you shouldn’t particularly grind. Cut approximately as on, or a little finer.
4. Heat 3 tbsp in a frying pan. l olive oil. Allow it to ignite so that a white haze appears, and a tangible pleasant smell. Fry chopped onions and carrots in butter until soft.
5. Peel red bell peppers from stalks, seeds and cut into small pieces. Add pepper to onions and carrots, add chopped garlic, salt.
6. Simmer over low heat under a lid for 10-12 minutes - without (!) Adding water. Vegetables will give enough moisture during cooking.
7. Add ground nutmeg -1-2 pinch and pepper.
8. Add tomato. There are options here. Of course, it is best to add the flesh of fresh tomatoes. If the season. Or canned tomato pulp. In practice, it turns out that there is no season and there are no canned tomatoes. Therefore, either: add 1 cup of good tomato juice, or: 1 full spoon of tomato paste diluted in boiled water. Considering that almost all of the “recovered” tomato juice from the same tomato paste is one and the same. Mussels with tomato vegetables can not be spoiled!

   Add tomato: tomato, juice or tomato paste

9. Simmer everything under the lid for 15 minutes.
10. Add frozen mussels, mix and bring the mussels in the sauce to a boil.

    Put mussels in tomato sauce

11. Stew the mussels in the sauce under the lid for 5 minutes, then remove the lid and let the excess liquid boil away.
12. Mussels in a sauce with vegetables are ready.

    Stew mussels in sauce until tender

13. You can start breakfast right away, just mussels in a sauce with fresh bread. I recommend sprinkled with chopped parsley.

    

Mussels in garlic sauce can be served with rice, pasta or vegetable salad. The appetizer is prepared quite quickly, goes well with lemon and herbs.

Mussels in garlic sauce can be stewed with vegetables, thyme, lime and olives.

• Servings Per Container:4
• Preparation time:10 minutes
• Cooking time:10 minutes

How to cook mussels in garlic sauce

A delicious dish has a delicate aroma and pleasant taste.

1. Defrost seafood on the bottom shelf of the refrigerator.
2. Dip the tomatoes in boiling water for 5-7 seconds, remove the skin from them. Grind the pulp with a blender.
3. Put the tomato puree in a saucepan, bring it to a boil and rub through a sieve.
4. Cut the garlic into thin slices, fry it in vegetable oil with thyme and rosemary.
5. Pour the wine into the pan, evaporate it to half, and add the mussels.
6. After 1-2 minutes, add tomato puree to seafood, stew the dish for 3-4 minutes over medium heat.

Garnish the appetizer with herbs and serve it immediately.

Mussel Recipe in Garlic Sauce

Baked seafood can be prepared for dinner or for the festive table.

Ingredients:

• frozen mussels - 300 g;
• cream - 200 g;
• hard cheese - 150 g;
• processed cheese - 100 g;
• flour - 30 g;
• chicken yolk - 1 pc.;
• butter - 20 g;
• garlic - 3 cloves;
• peppercorns - 3 pcs.;
• salt to taste.

1. Boil mussels in salted water for 10-12 minutes. For flavor, put allspice in the broth.
2. Combine chopped garlic, cream cheese, butter yolk, flour and cream.
3. Put the seafood in a deep frying pan, fill them with sauce and sprinkle the dish with grated cheese.
4. Bake treats at 200 ° C for 30 minutes.

Serve the dish with boiled rice.

Shrimp and mussel paste in garlic sauce

Cream makes this dish very tender, and spices give it a pleasant aroma.

Ingredients:

• paste - 200 g;
• mussels - 150 g;
• tiger prawns - 150 g;
• cream - 250 ml;
• butter - 60 g;
• garlic - 2 cloves;
• ground paprika - 1 pinch;
• oregano - 1 pinch;
• salt to taste.

1. Defrost seafood in the refrigerator, peel the shrimp and remove the intestinal vein.
2. Cook the pasta in salted water, drop it in a colander.
3. Fry the shrimp on 30 g butter until golden. Put the midi in the pan, cook the food for another 1-2 minutes.
4. In the remaining oil, fry the chopped garlic, pour in the cream, add salt and spices. Boil the sauce for 5 minutes without boiling it.
5. Mix pasta, seafood and sauce. Stew food for 2 minutes.

Garnish the dish with lemon slices and serve it to the table.

Mussels in sauce can be served with beer, white or red wine.

Mussels are relatively inexpensive but very healthy mussels. Despite the fact that they are called "oysters for the poor", the dishes from them are very tasty. Today, clams can be purchased both peeled and in shells. Many prefer the second option, since in the process of preparing mollusks in shells it is easy to find and reject all stale. Of course, in this case you need to know how to cook mussels in shells correctly. Today, the subtleties of this technology are familiar not only to cooks of elite restaurants. Many housewives easily cope with the task at home.

Features of selection and preparation

In order for a mussel shell dish to turn out 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 in small valuable meats there will be very little - with a bean kernel.
• Carefully consider mussels when buying. You can take only mollusks, whose shells are not damaged and closed. Damaged sinks usually occur if the product has repeatedly been frozen and thawed. Open shells indicate that the mollusk is sick, dead, or simply very stale. If you buy fresh mussels, you can try knocking on the sink - if it closes, then everything is in order, the mussel is alive, and you can safely take and cook it.
• If you are going to cook frozen mussels in shells, you must first thaw them. Give thaw them best in the refrigerator. So the mollusks will better retain their beneficial properties.
• Before cooking, the mussel shells must be cleaned to smoothness. This can be done with a blunt knife, with which the shells should be scraped well.
• Before washing, mussels can be dipped for a couple of hours in cold water. In this case, washing them from the sand will be easier. In addition, this procedure will help to get rid of dead mollusks immediately: the living will descend to the bottom, and the dead will remain on the surface.
• Mussels in shells can be boiled, stewed, baked in the oven. Regardless of the cooking method, it is important to select and discard mussels whose shells have not opened after 5-7 minutes of heat treatment. This indicates the freshness of the product, and the missing mussels are easily poisoned.
• To improve the taste of mussels, 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.
• Mussels are served by removing the top of the shell. You can remove the clam from the bottom of the sink with a fork. Some restaurants serve tongs when serving mussels. They are needed in order to capture the removed part of the shell and use it to extract the clam meat from the remaining part.

Mussel meat in good harmony with white wine. If you offer these clams to your guests, it’s good 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:

• Dip the mussels for half an hour in cool water, remove, brush on all sides, scrape off with a knife and rinse in running water.
• Wash the lemon, cut in half, squeeze the juice out of it. Remove any bones in the juice. Pour juice into a thick-walled pan.
• Pour a liter of cold water into the pan, pour salt and pepper, stir.
• Put clean mussels in shells into the pan. Place the pot on medium heat, covering it with a lid.
• When the water boils, wait 5 minutes and check the mussels. Remove the clams whose shells have already opened, remove them from the pan.
• Repeatedly check the readiness of mussels in 2-3 minutes. Remove the uncovered from the pan, discard the unopened.

Serve the boiled mussels immediately after cooking. Of the drinks, besides white wine, beer will suit them.

Mussels can be cooked 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.

It is not necessary to take care that the liquid completely covers the mollusks during cooking. Mussel shells open under the influence of steam.

You can cook any mussels according to the given recipe: both frozen and fresh. They can be eaten immediately, but often other dishes are prepared on their basis. Including salads.

How to cook stewed mussels in shells

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

Cooking method:

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

Serve mussels stewed in a creamy garlic sauce in portions.

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. Put peeled and washed mussels in shells into it.
• Place the pot over high heat. Wait for the shells to open. Remove the top by removing the mussels from the pan and cooling them slightly.
• Crush the garlic.
• Pour the tomatoes over boiling water, peel the skin. Grate the tomato flesh, grind it with a blender or rub through a sieve. Mix with garlic.
• Rub salt, pepper, cloves in a mortar.
• Grate stale bread, add to tomato puree.
• Put the spiced mixture there.
• Add olive oil, stir.
• Lay the mussels down on a baking sheet covered with parchment. Put a tomato mixture on each mussel.
• Preheat the oven to 180 degrees and place a baking sheet in it.

After 10 minutes, the mussels baked in tomato sauce are ready. More often, fresh mussels are prepared according to this recipe, but it can also be used for frozen mollusks.

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 thoroughly, peel the mussels, fill with cold water and put on a strong fire.
• Cook for 7-8 minutes. Throw away any unopened shells. Cool the rest.
• Remove the mussel meat, cut each into 3-4 pieces.
• Put the mussel meat in a bowl. Squeeze lemon juice on them.
• Add the garlic, sour cream or mayonnaise passed through the press to the mussels, mix.
• Fill the sinks with the resulting mixture.
• Finely grate cheese, sprinkle shells on it.
• Fold the shells on a baking sheet and send to bake for 5 minutes in an oven preheated to 200 degrees.

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

Do not be afraid to buy mussels in shells. Cooking them at home is easy. At the same time, the appearance of the finished dish and its taste will almost certainly impress your guests.

Step 1: prepare the ingredients.

First of all, put on a strong fire a full kettle of water and bring the liquid to a boil.

Then open the package with frozen mussels, transfer them to a deep bowl and rinse thoroughly under cold running water.

After that, set the colander on a bowl and leave the mussels in this form until use.

Now we peel the onions, and cut off the stalk of sweet lettuce pepper and gut it from the seeds.

We wash the vegetables under cold running water, dry with paper kitchen towels, take turns on a chopping board and cut them into medium cubes the size of one centimeter or thin half rings. We shift the slices into a common deep bowl.

Then, using a canned wrench, open a jar of corn and carefully drain the liquid from it. We also put on the kitchen table the remaining products that will be needed to prepare the dish.

Step 2: prepare the mussels with vegetables.

We don’t waste time in vain, put a frying pan on medium heat and pour a couple of tablespoons of olive oil into it.

After a few minutes, dip the chopped vegetables into the heated oil and fry them until half-cooked, stirring occasionally with a kitchen spatula. This process will take approximately 3 to 4 minutes.

When the onions become transparent and the peppers are soft, add canned corn, mussels and fry all the ingredients together 10 minutesstirring vigorously.

In two minutes   until ready, pour a couple of tablespoons of soy sauce into the pan and put a small piece of butter. These products give a richer and more pleasant flavor to the finished dish. After that, turn off the stove, spread the mussels with vegetables on plates and serve.

Step 3: Serve the mussels with vegetables.

Mussels with vegetables are served hot or warm. Nearby lay sliced \u200b\u200blemon, the juice of which is watered before tasting the dish. Very often this dish is complemented with pasta such as pasta or spaghetti. But with mussels you can serve any other side dish, for example: boiled rice, mashed potatoes or a salad of fresh vegetables. Enjoy it!
Bon Appetit!

A set of vegetables can be supplemented with sliced \u200b\u200bthin plates of mushrooms, small cubes of fresh tomato and green peas.

Instead of olive oil, you can use refined sunflower oil.

During frying, vegetables can be sprinkled to taste with spices such as allspice, ground bay leaves, dried lemongrass and paprika.

Butter is added to the dish for a softer, gentler aftertaste, but if desired, you can not put it at all.