What to cook from frozen mussels recipe. Mussel Dishes. Mussels are a healthy seafood

Lately The popularity of seafood is growing, we can say that this is a certain culinary fashion. This is primarily due to the trend in healthy lifestyle life. Seafood is less caloric, so they are included in the diet for weight loss, for example, in the Mediterranean diet. They are suppliers of valuable ingredients for the body, contain low-fat, easily digestible proteins. How to cook frozen peeled mussels yourself?

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Mussels can be seen on supermarket shelves in frozen form, in bulk and packaged, canned. In departments where delicacies are presented, fresh mussels in ice are sometimes sold, they are more expensive. But since shellfish do not belong to the category of traditional Russian food, not everyone is familiar with the peculiarities of cooking.

But before voicing specific recipes, you need to understand what benefits they bring, how to choose the right product in supermarkets. After all, it is important to know not only the cooking process, but also what you eat.

The value of mussels for the human body

Judging by archaeological excavations, humanity has used these mollusks for food since ancient times.

They are providers of:

Protein (almost 12 grams / 100 grams). This figure exceeds the amount of protein in beef, but it is a dietary, easily digestible element. The protein composition includes keratin, which is the basis for human hair and nails.
Macro and micro elements. Among them, a high content of selenium (44 mg / 100 grams), potassium (320 mg / 100 grams) and phosphorus (198 mg / 100 grams) should be noted.
The vitamin complex of mussels most of all contains B vitamins, namely B 12, which is important for the body, as well as A and PP.
Fat is approximately 3 grams per 100 grams, despite the fact that these are healthy polyunsaturated fats. They have a beneficial effect on human health in general, but especially on the brain.
Amino acids that play an important role in metabolic processes.
Phosphadites help restore liver function.

The use of mussels in food improves metabolic processes, stabilizes nervous system. They contain melanin, the hormone of happiness, so they improve mood. Beauticians recommend them for rejuvenation, as they contain antioxidants that promote skin renewal, strengthen nails and hair.

Nutritionists note that mussels reduce appetite, are a low-calorie product (77 kcal / 100 grams). Zinc, which is found in clam meat, is a natural stimulant, an analogue of Viagra.

And this is not all the positive processes that occur in the human body, if you include them in your diet.

What are mussels, taste qualities

A bivalve mollusk, a mussel, is common in all seas and oceans. It is mined industrially and in Russian waters. Depending on the habitat, they differ in the color of the shell and size. But most of the products come to us from special farms. Sailors have been growing them since the 13th century.

It is important to note. Since mussels are natural water cleaners, they feed on the smallest plankton, algae and small debris, it is important where and when they are caught and produced.

High quality molluscs are industrially caught on the high seas, grown on marine farms, where there is a natural circulation of water. Farms in China and Korea do not always have the most favorable conditions.

Therefore, pay attention to the manufacturers and the supplier. The more reliable the company, the higher the likelihood of quality products.

What to look for when choosing a product

Frozen mussels in packages should be in a loose state, and not stuck together in a single lump. There should be no pieces of ice inside the bag. If these defects are present, it is likely that they have been defrosted.

Try to choose larger mussels, the number of pieces in a water kilogram is indicated on the packages. Mussels should not be shriveled, with cracks on the surface.

Important. Avoid buying chilled shellfish, as they are highly perishable. Prepare them in portions, which are eaten immediately.

Taste qualities

To taste, mussels are tender, slightly sweetish-salty tender meat. It does not have pronounced taste qualities, so the product, when certain ingredients and spices are added, acquires additional taste properties.

Note. Shellfish are cooked for no more than 5 minutes, like squids, if you increase the duration of heat treatment, they will become more rigid or, as they say, "rubber"

Cooking preparation:

Before you start cooking dishes that include mussels, you need to defrost them. It's better to do it naturally rather than in microwave oven. It will take 20 to 40 minutes.
They are then washed well running water through a colander. Thus, we get rid of the characteristic sea smell and wash off the grains of sand, if they remain.

How to cook frozen and peeled mussels deliciously

So the mussels underwent primary heat treatment. They have an unsaturated taste, they can serve as the basis of any dishes, except for desserts. They are boiled, fried, cooked in the microwave and slow cooker. By adding these or other ingredients, you can choose recipes that will suit your taste the most. Do not be afraid to experiment, because cookbooks were written by people who, by searching for various combinations, found the optimal taste.

boiled clams

For information on how to cook boiled frozen peeled mussels with recipes, read the article below.

You can cook shellfish meat in water and steam. We cook for a couple a little longer than 12-15, but according to gourmets, they retain more useful properties

In order to weld it is necessary a large number of Bring water to a boil and add mussels. Try to calculate so that the water slightly covers the meat. During the cooking process, water is salted to taste. After 4-5 minutes of cooking, the water is drained and thrown into a colander so that it is glass. This is a basic product that is used for various recipes: soups, further frying, salad preparation.

Recipes

boiled mussels

Products:

mussels - 300 grams;
onions - 3 pcs.;
vegetable oil;
Greenery;
garlic;
salt pepper.

Cooking method:

Boiled mussels are finely chopped and chopped onions.
Heat a few tablespoons of vegetable oil in a frying pan, pour out the meat and onions and fry over high heat.
Salt, pepper, after five minutes, remove from heat.
Further, depending on taste preferences, add greens garlic. Who likes spicy, you can add finely chopped capsicum instead of ground pepper. But shellfish are cooked not only on water or steam. An ancient sailor's recipe for mussels in wine.

wine clams

For 300-350 grams of meat you will need:

one and a half glasses of wine, preferably dry white;
spices;
greenery,

Cooking method:

Boil the wine for 5 minutes, let it brew a little and cool.
At this time, you can fry the onion in butter.
Then we throw in the meat, cook for 4 minutes. In the second minute, add the fried onions.
Turn off, add herbs, spices to taste, the French put thyme.

This simple recipe is also called French. You can choose the spices that you like, or use ready-made mixtures.

Milk creamy mussels

How to cook mussels frozen peeled in a creamy sauce.

Recipe 1

For one and a half cups of cream you will need:

300 grams of shellfish meat;
parsley;
black pepper.

Cooking method:

Mussels are poured into boiling salted cream and boiled, as in water, then taken out and served on the table. The meat acquires a slightly creamy taste.
You can sprinkle hot dishes with grated cheese and parsley on top, adding a little pepper.
Cover with a lid to melt the cheese.

Recipe 2

shellfish - 100 grams;
onion - 1 pc.;
garlic - 2 cloves;
salt pepper;
greenery.

Cooking method:

Fry one onion in 100 grams of butter, then add half a kilogram of clam meat, stew for a couple of minutes.
Add garlic and simmer for 3 more minutes.
Then pour a glass of cream lightly, for a minute, let it boil. Add salt, pepper to taste.
You can add greens that you like more.

In olive oil

For one kilogram of shellfish meat you will need:

incomplete glass olive oil;
spices;
garlic.

Cooking method:

The olive oil is brought to a boil, then the meat is added.
After 3 minutes, remove from heat, remove from water.
Let it drain a little.
I add spices to ready-made mussels, fresh chopped vegetables, garlic, everything to taste.

Fried, national dishes from shellfish

How to cook mussels, frozen peeled, fried clams.

With onion

The most common and easiest way.

We will need:

400 grams of shellfish;
2 onions;
100 grams of butter.

Cooking method:

Onions are chopped.
Then fry with onions for 4 minutes.
When serving, we are sprinkled with chopped parsley and green onions.

We will need:

shellfish - 500 grams;
dry wine - 1 liter;

For sauce:

cream - half a liter;
Dijon mustard - 1 spoon;
leek - 1 pc.;
dor blue cheese - about 250 grams;
capers and spices to taste.

Cooking method:

Mussels are added to the wine, which boiled for a minute. Simmer for a few minutes.
The sauce is prepared separately. Mix cream with a spoonful of mustard (Dijon), add chopped leek, cheese.
Simmer over heat until the cheese melts and the sauce becomes creamy.
Spices and capers are added to taste.

Korean

For one kilogram of mussels we take:

6 bulbs;
100 ml soy sauce;
2 lemons, spices.

Cooking method:

Cook the clams for a few minutes, let them drain.
Squeeze the juice of 2 lemons into the meat, insist (about 10 minutes).
Then pour in the soy sauce and heat it up, add spices, you can use the Korean dry mix, add a pinch of coriander.
Mix thoroughly and place in the refrigerator for 2 days to marinate the mass.

Korean recipe with carrots

In this recipe, the main thing is to prepare a salad in Korean.

Mussel meat 2 cups.

Cooking method:

For 1 kilogram of carrots you will need: onion (2 pcs.), 100 grams of vegetable oil, vinegar (2 tablespoons), a small head of garlic, salt (incomplete 2 tablespoons), sugar (incomplete 3 tablespoons) , sesame (2 tablespoons), coriander (3 tsp), ground red pepper (incomplete tablespoon), a few sprigs of cilantro.
Carrots are chopped on a special grater (Korean), chopped cilantro and garlic are added. We are waiting for the carrots to release juice, we drain it. Sprinkle carrots with salt, sugar and pepper. Add 2 cups of peeled clams.
Onions are fried separately (half rings) in vegetable oil. The oil after frying is mixed with carrot juice and vinegar, pour salad, sprinkle with sesame seeds. Put in the refrigerator for 2 days, having previously folded it into a resealable container.

How to cook mussels recipe for beer

Clam meat is a great addition to a foamy drink. They can also be boiled in beer instead of water or wine. Here are some recipes.

For 1 kg of meat we need:

juice of two small lemons;
500 grams of cheese;
salt and pepper to taste.

Cooking method:

A little oil, sunflower or olive, is poured into the pan, then the shellfish meat is laid out, stewed over moderate heat until the juice is released.
It is drained, salted and peppered to taste. Sprinkle with grated cheese, let it melt. This is the base dish.

Sauce can be made from juice. From above, when serving the dish, sprinkle with herbs, green onions, chopped sweet and hot peppers, depending on preferences.

Mussels in a slow cooker

The most delicious recipes for mussels in a slow cooker!

Julienne with mussels

You will need:

half a kilogram of shellfish meat;
large onion;
cream (half a glass);
grated cheese (about 200 grams);
a little vegetable oil;
greenery.

Cooking method:

Select the "baking" mode.
First, simmer the meat in vegetable oil for ten minutes.
After 10 minutes, add the chopped onion, add salt, simmer for another 10 minutes.
Then pour in the cream and simmer for another 5 minutes. When the signal sounds, sprinkle everything with cheese.
When the cheese is melted, the dish is ready.
When serving, sprinkle with herbs.

Almost the same way, mussels are prepared with fresh tomatoes instead of cream. In this case, the cheese is replaced with vegetables and herbs.

As you can see, preparing peeled, frozen mussels is not so difficult. Bon appetit!

Seafood is very healthy and nutritious. By eating them 2-3 times a week, a person maintains the desired balance of iodine in the body, which is so necessary in the winter season. Among other edible inhabitants of the sea, mussels can be distinguished, which are in no way inferior to expensive mollusks in terms of protein and vitamins. And they also contain a minimum amount of calories (50kkl per 100g of product), which will indescribably please people who are watching their weight. From mussels you can cook a lot of different dishes from simple snacks to complex meals.

If you do not live near the sea, then most often you will find mussels for sale in a supermarket, where they will be frozen. Frozen mussels are either peeled or in the shell, they are sold either in a package or by weight.

When buying, be sure to consider the contents and the packaging itself if you take a packaged product. There should be no excess snow or ice inside, and the mussels themselves should be crumbly. If the clams stick together inside the package, this indicates that the product has already been subjected to the defrosting-freezing process, and possibly more than once. It is not considered usable.

Peeled frozen mussels are often sold already lightly cooked, so pay attention to the color. If it is earthy gray, avoid such mussels.

Buying unpeeled clams is always a risky business, as you cannot guess the freshness of the product. When choosing, be guided by the quality of the shells, they should not have chips and cracks.

Defrost Rules

Another option is to dip frozen mussels in cold salted water. This method will help save time.

In no case do not use a microwave oven or hot water to thaw clams, this will only worsen their taste and beneficial properties.

Also, do not leave the product in direct sunlight for a long time, especially in summer. Due great content protein and high temperature, the product can quickly deteriorate and acquire an unpleasant odor.

Cooking methods

Cooking mussels

Mussels, which were sold in a purified form by weight, can not be thawed first, but boiled immediately. To do this, you will need a pot of water and salt. You should not take too much water, 3-4 glasses of water and 2 tablespoons of salt are enough for 1 kilogram of mussels.

We put the water to boil, and wash the mussels under running cool water. After the water boils, throw in the clams and cook for no longer than 5 minutes to maintain softness.

If you think that water and salt are too boring and you want to give the mussels a special taste, remove some of the water and pour in dry white wine or soy sauce instead. You can also add aromatic herbs to the broth and put half a lemon or lime.

Boiled mussels are used in various dishes, but most often in cold appetizers, canapes or salads. And the broth can be made into an interesting soup, or boiled down and thickened to make a sauce that can be used as a salad dressing or main fish dish.

Delicious recipe: appetizer of boiled mussels

mussels - 300 gr;
onion - 1 large head;
salt, red and black pepper and 1 teaspoon of sugar;
odorless vegetable oil - 1 dl;
lemon juice or wine vinegar.

Cut the onion into thin half rings and marinate in a mixture of black pepper sugar salt and lemon juice or vinegar. First we take 2 tablespoons, if vinegar, then 2 teaspoons. We leave for an hour and a half.

Mix boiled and cooled mussels with pickled onions, season with red pepper or thinly sliced fresh chili. Add salt to taste and vegetable oil. Mix and seal in a container with a lid. Put in the refrigerator for 6-8 hours.

Fried and stewed mussels

IN warm salads or hot main dishes, usually fried or stewed mussels are used. They are fried in vegetable oil or vegetable-creamy oil, giving it flavor with garlic sliced into slices.

Mussels are fried and stewed with vegetables, cereals and sauces. Clams in the sink are cooked in a pan with water and wine. Under the influence of steam, they should open. Those shells that have not opened will have to be thrown away.

For stewing in the sauce, you can use any dressing, broth, wine, water, cream or tomato juice. Depending on the sauce, do not forget to add spices that will improve the taste of the dish.

A simple and delicious recipe for fried mussels

mussels - 500 grams;
green beans - 300 grams;
carrots - 1 pc.;
sweet large paprika - 1-2 pcs.;
salt, pepper, vegetable oil, soy or oyster sauce and honey.

Peppers and carrots cut into strips and fry in vegetable oil, add green beans.
When the vegetables are half cooked, you can add the mussels, peeled or in their skins.
Pour in the dressing, which consists of soy sauce (5 tablespoons) and honey (0.5 tablespoons).
Cover and simmer for 7 minutes.
Add salt and pepper to taste.
Serve as an independent dish or with rice garnish.

Baked mussels

Baked mussels in shells can rightly be considered a gourmet dish. It looks presentable, has no less bright taste, and guests who come will appreciate it. Shelled clams are also delicious baked as a julienne or topping on pizza, casserole or pie.

Mussels are baked, as a rule, already pre-boiled. Shells can be sprinkled with cheese and be sure to pour a drop of lemon juice. Almost any sauce is suitable for baked mussels.

Clam julienne

mussels - 500 grams;
onion - 2 heads;
cream or sour cream 20%;
hard cheese.

Finely chop the onion and fry until translucent.
Add boiled mussels and pour in a glass of cream or half a glass of sour cream.
Salt and pepper to taste.
Simmer the mussels over low heat for no more than 3 minutes.
Divide the mixture between cocotte makers or into one large tin. Sprinkle thickly with grated hard cheese and send to an oven preheated to 160-180 degrees.
Bake until cheese is golden brown.
Serve hot.

Be sure to include mussels in your diet and make it even tastier, more varied and healthier!

Peeled mussels without shells and shells are often sold frozen and do not need to be peeled. Learn how to cook them deliciously, and then your loved ones will not claim that life is good without this mollusk.

Mussels, as one of the most popular seafood, are famous for their nutritional value and useful properties. However, having tasted the inhabitants of exotic mollusks in shells, not many remain fans of their taste. This is because this shellfish is not always cooked correctly. There are certain rules that are followed when cooking so that the mollusk becomes truly tasty. Let's figure out how to cook frozen peeled mussels so that their taste is delicious and unforgettable.

Useful properties of mussels

These amazing shellfish contain a large amount of necessary for a person amino acids. For example, the amino acid tryptophan, which promotes the production of the hormone of joy. The protein of mussels in its content of tryptophan, methionine, and keratin exceeds the proteins of fish and meat. Getting methionine with food is necessary for a person, since this amino acid is not synthesized in our body. These mollusks contain a lot of zinc, they have a beneficial effect on the health of our skin, nails and hair.

For lovers of diets, mussels are just a godsend. They contain a lot of protein, practically no fat, and those that are - do not carry "bad" cholesterol. Keratin reduces appetite, promotes the production of melanin and reduces fat, it improves the functioning of the adrenal glands, thyroid gland and pituitary gland. Adhering to various diets, you can eat delicious and gourmet dishes with this seafood without gaining weight at all. Calorie content - 100 kcal / 1 kg of product.

This is interesting! The average Dutchman eats about 10 kg of mussel meat per year.

How to choose quality frozen mussels

In order for the dish to turn out tasty and healthy, the ingredients must be fresh and of high quality. Here are some tips on how to choose good mussels:

Frozen seafood should be free of snow and cracks in the ice glaze. If there are such defects, most likely, the product has already been defrosted, and during the next freezing, its useful properties were lost.
Cleaned frozen clams should be light in color.
Choose the largest mussels - they are considered more juicy and tasty. On packages with this product, two numbers are always indicated through a fraction, which tell the buyer about the number of pieces of the product per kilogram, for example, 55/1 or 30/1. Therefore, the smaller the first number, the larger the shellfish will be.
Mussels are a natural filter of the aquatic environment. They filter up to 700 liters of water per day. If shellfish are grown in ecologically polluted regions, they can accumulate many toxins in themselves. It is better not to use such a product, since the likelihood of poisoning is high. When choosing a product, look at the place of production on the packaging or, if you buy by weight, ask the seller for a quality certificate.

This is interesting! About 100 grams of peeled mussels come out of 1 kilogram of unpeeled mussels.

Preparation for cooking

Freshly frozen peeled clams must be thawed in the refrigerator. After that, rinse them well in a colander under strong water pressure, as there may be particles of sand in the meat.

How to cook frozen mussels? How to cook peeled frozen mussels: recipes, photos

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 mollusk is not always cooked correctly. After all, in order to impress 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 choice of product

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

The frozen product should not have frost, as well as cracks in the ice glaze. If there are such defects, then, most likely, the mollusks have already been 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 to purchase only the largest shellfish. After all, they are considered the most delicious and juicy. As a rule, packages with this product always indicate two numbers that indicate the number of pieces per kilogram (55/1 or 40/1). Thus, the smaller 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 fluid per day. And if shellfish are grown in an ecologically polluted region, then they can accumulate a lot of harmful substances in themselves. 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 of 1 kg of unpeeled mussels.

Product defrosting and proper cleaning

Before you cook frozen mussels, they must be thawed. To do this, glazed clams 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 rinsed thoroughly under strong pressure of cool water. This procedure will help you get rid of the sand that often remains in the clams after they have been cleaned.

In order to save time and Money We recommend that you purchase already peeled mussels. Indeed, often spoiled mollusks are found in shells, which are unsuitable for consumption.

Frozen peeled mussels: recipes for various dishes

Mussels can be cooked perfectly different ways: and in a slow cooker, and for a couple, and in the microwave, and on the stove. Thawed clams 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 cooking peeled frozen mussels, it should be remembered 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 a 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 savory 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 is very tasty and nutritious. It can be consumed just like that, and served at the table 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 clams need to be placed in a saucepan, add butter there and heat everything as much as possible. After that, 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, allspice, grated garlic and salt should be added to them. 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 clams the Belgian way

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 mussels in Belgian style, we need:

semi-sweet white wine - 700 ml;
frozen mussel meat - 400 g;
low-fat cream (it is better to take 10 or 20%) - about 600 ml;
Dijon mustard - a large spoon;
Provencal herbs - add at your discretion;
leek - a few arrows;
blue cheese with mold - about 200 g;
salt and white pepper - add at will.

The process of cooking shellfish

How to cook frozen mussels in white semi-sweet wine? To do this, you need to pour alcoholic drink into a saucepan, and then put it on low heat and let it boil for about one minute. Next, add some Provence 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.

Cream sauce preparation

To make a delicious and flavorful mussel sauce, you should take a small saucepan, pour low-fat cream into it, and then add a large spoonful of Dijon mustard and finely chopped leek. Sometimes, along with greens, some cooks spread a small amount of capers. At the end, blue cheese with mold, previously cut into small cubes, should be added to the cream. Next, the sauce must be seasoned with white pepper and brought to a 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. cream sauce. In addition to this dish, you can serve any vegetables.

Baked clams in the oven

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

filtered drinking water - about 1 liter;
ground pepper and fine salt - to taste;
thawed peeled mussels - 500 g;
processed cheese - 2 packs;
chicken yolk - 1 pc.;
wheat flour - a tablespoon;
hard cheese "Dutch" - 210 g;
potato starch - a tablespoon;
fresh garlic - 3 cloves;
fat cream (it is better to take 40%) - 300 ml.

Shellfish preparation

How to properly bake frozen mussel meat? How to cook such a dish, we will tell right now. To do this, 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 products must be discarded in a colander and allowed to drain as much as possible.

Preparation of aromatic sauce for the dish

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

Forming and baking dishes in the oven

After the mussels are boiled, and the sauce is completely ready, you can safely proceed to baking the dish. To do this, you need to take a deep form, cover its surface with cooking foil or grease with butter. Next, you need to place all the boiled clams 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 a golden and appetizing crust appears. Before serving, the clams must be sprinkled with grated cheese again.

Delicious and quick pickle mussels in oil

How to pickle frozen mussels so that they can be enjoyed for several weeks? To do this, prepare the following:

drinking water - 1 l;
sweet onion - 1 pc.;
hot red pepper - 1 pc.;
medium-sized table salt - ½ tablespoon;
liquid smoke - a dessert spoon;
mussels, peeled and defrosted - 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 pickle such a product, it should be boiled 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, put a dessert spoon of liquid smoke and 500 g of peeled and thawed mussels into it. In this composition, it is desirable 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.).

Formation of the workpiece

After the mussels are ready, you should prepare jars and lids, and then put garlic with spices and boiled clams in them. All ingredients should be poured with vegetable oil, tightly closed and put in a cool room. After about 12 hours, pickled mussels will be completely ready to eat. It is recommended to store them in the refrigerator for no more than 2-3 weeks. Serve such a fragrant preparation should be 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 dishes from mussels (frozen peeled) on the stove and in the oven. That is why now we want to tell you how you can make delicious clam goulash in such a kitchen device as a slow cooker. For this we need:

mussels, peeled - 500 g;
olive oil - 100 ml;
ripe tomatoes - 2 large pieces;
low-fat cream - 200 ml;
salt, pepper, spices, garlic, herbs - add to taste.

Cooking process

Frozen mussels, the preparation of which involves the use of a slow cooker, are especially tasty if aromatic spices and garlic are added to them. But about everything in order.

Peeled and melted clams should be placed in 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 chopped in a blender and low-fat cream to the product. After seasoning the dish with fragrant spices, salt and herbs, it should be cooked on the same program for about 10 minutes more. After the excess liquid has evaporated, and the clams acquire a pleasant creamy-tomato taste, grated garlic must be added to them and immediately distributed on plates. It should be noted that such a dish is served to the table only with a side dish.

Delicious and hearty pasta with shellfish

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

mussels, peeled and thawed - 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 sprigs of parsley - to decorate the finished dish.

The cooking process

To prepare a delicious and satisfying pasta with mussels, you must adhere to the following sequence of actions:

Pour into the saucepan drinking water, and then alternately boil peeled and thawed seafood in it for no more than 5 minutes. After this, the broth should not be poured, as it will still be useful to us for making the sauce.
In a saucepan with butter, fry 4 cloves of garlic. After the product releases its flavor to the cooking oil, it should be removed and discarded.
In fragrant oil, you need to put pasta or spaghetti boiled until half cooked. There you also need to add ready-made seafood. They should be pepper and salt, and then mix well, cover and bring to full readiness (about 5-7 minutes).
To prepare the sauce, you need to take 150 ml of seafood broth, as well as a similar amount of low-fat cream. All this is required to be well salted and thickened over low heat, adding a couple of tablespoons of wheat flour.

Proper serving of food at the dinner table

Put the finished pasta with seafood on a large plate, and then generously pour over it with a creamy sauce. Serve such a dish for dinner, preferably hot, garnishing it with a few sprigs of fresh parsley. Bon appetit!

How to cook frozen peeled mussels

Mussels are valuable food products, they contain almost a record number of essential amino acids, have a high nutritional value with low calories. In addition, shellfish meat is considered a delicacy in many countries. Moreover, gourmets appreciate them not for their benefits, but for their unique taste. However, many of our compatriots deprive this “overseas” delicacy of attention, although mussels can be found on store shelves already taken out of shells and frozen, so they don’t even need to be cut, but just baked, fried or stewed. The thing is that not all housewives know how to cook frozen peeled mussels so as not to get poisoned by them, but to get great pleasure from the dish. Actually, this is easy to do. The main thing is to know a few secrets.

Cooking features

People who live by the ocean know well what quality mussels should look like and how to cook them properly. However, in our country this is not known to everyone, although mollusks have ceased to be a rarity in our country. Housewives who have not yet ventured to cook frozen peeled mussels at home, but are going to do it, will need the advice of experienced chefs.

Large mussels are considered more tender and juicier than small ones. Usually, on the packaging with these seafood, they indicate how many shellfish are included in one kilogram (30/1, 55/1, and so on). The lower the first number, the better.
If mussels are thawed and re-frozen, they not only become less tasty, but can also be dangerous to the body. You can determine whether the product has been defrosted by the state of the ice glaze. If it lies unevenly, cracked, or there is water in the package, then it is better to refrain from buying.
High-quality fresh mussels have a light shade. The presence of an unpleasant poisonous stain color may indicate that the product has been stored for too long. It is not worth eating this.
In order to beat off the fishy smell, it is a good idea to sprinkle the frozen peeled mussels before cooking. lemon juice.
Before cooking, mussels must be thawed and rinsed well under a strong stream of water, as they may contain sand.
Do not cook frozen peeled mussels for too long, otherwise they will become tough. You need to focus on the time indicated in the recipe.

Mussels can be served as an independent snack or as a hot dish with a side dish. At the same time, they should be eaten immediately after cooking, since it will not be possible to warm them up after.

How to fry frozen peeled mussels

onions - 0.2 kg;
salt, black pepper, dill - to taste;
vegetable oil - how much will it take.

Defrost the mussels, rinse well and steam for 15 minutes.
Cool the mussels and cut into small pieces.
Peel the onion and cut into small cubes.
Finely chop the dill.
Heat the oil in a frying pan and fry the onion in it until golden brown.
Put the mussels to the onions, fry them with onions for 3-4 minutes.
Sprinkle with dill, stir.

After that, the dish can already be laid out on plates and served at the table.

How to stew mussels with vegetables in beer

frozen peeled mussels - 1 kg;
carrots - 0.2 kg;
stem celery - 0.2 kg;
shallots - 50 g;
butter - 60 g;
sour cream - 70 ml;
dried parsley - 10 g;
tarragon - 10 g;
Bay leaf- 1 PC.;
salt, black ground pepper - to taste;
dark beer - 150 ml.

Rinse the celery well, cut it into small pieces.
Peel the carrots, cut them into strips or grate them for Korean salads.
Finely chop the onion.
Melt the butter in a frying pan. Put vegetables and pass them in oil for 10 minutes.
Add parsley, tarragon, bay leaf, salt and pepper, pour in beer, stew vegetables for a couple of minutes.
Put the defrosted and washed mussels to the vegetables. Cover the pan with a lid. Simmer mussels for 5 minutes.
Add sour cream, stir. Simmer for another minute and remove from heat.

This appetizer must be served with a sufficient amount of wheat or rye-wheat bread, which is a good idea to pre-dry in a toaster.

Mussels in white wine with cheese sauce

frozen peeled mussels - 0.4 kg;
dry white wine - 0.7 l;
cream 15–20% fat - 0.5 l;
cheese with blue mold - 0.2 kg;
Dijon mustard - 20 ml;
leek - 50 g;
provencal herbs - 20 g;
salt, white pepper - to taste.

Rinse defrosted mussels.
Pour wine into a saucepan, bring it to a boil over low heat.
Dip the mussels in the wine, add the Provencal herbs, white pepper and salt.
Stew the mussels over low heat in white wine for 5 minutes.
Heat the cream in another saucepan.
Cut cheese into small cubes.
Finely chop the onion.
When the cream begins to boil, turn down the heat and stir in the mustard.
Add onion and cheese. While stirring, cook until the sauce has a uniform consistency.
Put the mussels on a dish, cover with sauce.

This recipe is a gift to all seafood lovers from Belgian cuisine.

Mussels baked with cream sauce

frozen peeled mussels - 0.8–1 kg;
processed cheese - 0.2 kg;
cream - 0.3 l;
garlic - 3 cloves;
butter - 50 g;
egg yolk (raw) - 1 pc.;
wheat flour - 20 g;
hard cheese - 100 g;
potato starch - 20 g.

Coarsely grate melted cheese.
Heat up the cream and dissolve the cheese in it. Let the cream mixture cool to room temperature.
Beat egg yolk with flour and starch. When the mass becomes homogeneous, combine it with a creamy sauce.
Add garlic, passed through a press, to the sauce, stir.
Defrost mussels, rinse and boil in salted water for 3-4 minutes. Take it out of the water, let it drain.
Lubricate the mold with butter, put the mussels in it.
Pour the clams with cream sauce.
Put in an oven preheated to 200 degrees for 15 minutes.
Finely grate hard cheese, sprinkle it over the dish. After 5 minutes after that, it can be removed from the oven and laid out on plates.

You can also prepare this dish from frozen and already peeled mussels in portion molds.

How to cook pickled mussels

frozen peeled mussels - 0.5 kg;
garlic - 1 head;
dried dill - 10 g;
black peppercorns - 10 pcs.;
hot peppers - 1 pc.;
onion - 75 g;
liquid smoke - 5 ml;
salt - 20 g;
vegetable oil - 0.2 l.

Defrost and rinse the clam meat thoroughly.
Peel the garlic and cut into thin slices.
Mix garlic with dill.
Boil water, put in it salt, peppercorns, a whole peeled onion and a whole intact pepper pod.
After the salt dissolves and the brine boils for several minutes, dip the mussels into it and boil them in brine for 3 minutes.
Add liquid smoke and cook mussels in brine for 2 more minutes.
At the bottom of a sterilized glass jar, put a mixture of garlic and dill.
Put the mussels in a jar. Fill them with vegetable oil so that it completely covers them.
When the mussels have cooled down a bit, put them in the refrigerator.

Mussels marinated according to this recipe can be eaten after 12 hours. During this time, they will already have time to soak in the aromas of spices and acquire a unique taste.

How to cook mussels in a slow cooker

mussels - 0.5 kg;
drinking cream - 0.2 l;
fresh tomatoes - 0.2 kg;
olive oil - 50 ml;
salt, black ground pepper - to taste.

Defrost the mussels. Put them in a colander and wash under a strong stream of water. Pat dry with paper towels.
Pour oil into the multicooker bowl. Put the mussels in it, pepper them and salt.
Start the "Baking" program for 25 minutes and fry the mussels for 15 minutes in the selected mode.
While the mussels are fried, you can prepare the sauce. To do this, pour boiling water over the tomatoes, remove the skin from them, chop the pulp in a blender, mix with cream.
15 minutes after the start of the program, pour the sauce over the mussels and continue cooking them in the same mode for another 10 minutes.

Mussels stewed in a slow cooker in a tomato-cream sauce require an addition in the form of a side dish. Pairs well with veggies.

Paella with mussels

rice - 0.2 kg;
frozen peeled mussels - 0.3 kg;
garlic - 2 cloves;
dry white wine - 150 ml;
olive oil - 50 ml;
salt, seasonings - to taste;
hard cheese - 100 g.

Cut the garlic cloves in half, fry them for 5 minutes in olive oil so that they give it their flavor. Remove the no longer needed garlic cloves from the oil.
Put the washed and dried rice into the garlic oil, fry it in it, stirring, for 5 minutes.
Pour rice with 0.3 liters of water and wine.
Salt, add spices and start cooking over low heat.
When the rice absorbs all the liquid, put the thawed and washed mussels into it, mix. Stew them with rice under a lid over low heat for 10 minutes.
Sprinkle with grated cheese and continue to simmer covered for another 5 minutes.

Paella with mussels is a Mediterranean dish. Garnish is not required for it. But a glass of wine will not be superfluous.

Whichever of the above recipes you decide to cook frozen peeled mussels, the result will please you. You do not have to be upset because you have purchased an unfamiliar product. Moreover, this healthy delicacy will become a frequent guest on your table.

Mussels are a delicacy loved by many that can be boiled for a festive table or just for dinner, as well as cook many delicious dishes from them, so in this article we will consider how much and how to cook mussels (fresh, frozen) at home.

How long to cook mussels?

The cooking time of mussels depends on the type of mussels (fresh, frozen), as well as whether they are shelled (shell) or not. Consider separately how much you need to cook mussels in a saucepan:

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

Note: when cooking mussels, you should observe their cooking time, as overcooked mussels will be tough and less tasty.

Having learned how much time to cook mussels, we will further consider the process of cooking these clams in a saucepan.

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

Ingredients: mussels - 1 kg, water - 1 l, salt - 0.5 tsp, lemon juice - to taste.
Total cooking time: 10 minutes, preparation time: 5 minutes, cooking time: 5 minutes.
Calories: 50 calories (per 100 grams of product).
Cuisine: European. Type of dish: seafood. Servings: 2.

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 washed before cooking and manually remove the remains of algae, if any). Consider step by step how to cook mussels in a pan:

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

Note: if fresh mussels do not open during cooking, then they are missing and should not be eaten (after cooking, unopened mussels are selected and discarded).
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Seafood is a food that is famous for its high nutritional value. A variety of delicious dishes are prepared from the useful inhabitants of the sea. Mussels have a slightly sweet taste and soft tender meat. This product also has a pleasant aroma. A logical question arises: frozen without a shell? There are many answers. So, you can cook salads, nutritious soups, pilaf and even stews from them. It is important to know how to use this product correctly so that it fully reveals its taste.

Pickled mussels

An ordinary marinade will make frozen (peeled) mussels simply delicious. Tasty dish, preparing in just five minutes, will cost less than bought in a store. For cooking, we take half a kilogram of mussels, three tablespoons of vegetable oil, juice of one lemon (adjustable acid to taste), 150 milliliters of white wine, one small spoonful of mustard and honey, salt, peeled garlic clove, bay leaf, cilantro and garlic.

Before cooking frozen mussels without a shell, they should be thawed and washed very thoroughly. We put a pot or saucepan on the fire and pour the wine. When it boils, add garlic and a little pepper. Cook the mussels for about 4 minutes and then drain them in a colander. We cut the greens separately and add lemon juice, honey, salt, pepper, vegetable oil and mustard to it. Put the warm mussels in the marinade along with the bay leaf. We put them in the refrigerator and after five minutes enjoy the wonderful taste of pickled mussels.

Baked mussels

To prepare this dish, take 500 grams of frozen mussels, a few peppercorns, 100 grams of hard cheese. For the sauce you will need 150 grams of processed cheese, 200 milliliters of cream, 25 grams of butter, flour, one yolk, three peeled garlic cloves. frozen are distinguished by their simplicity. These products do not need to be cleaned, but only need to be thawed. At the same time, the package must be cut so that the seafood does not suffocate.

Next, boil them for about 3 minutes in lightly salted water with peppercorns. Prepare the sauce separately. Mix the minced garlic with the rest of the ingredients. Mix everything with a blender or whisk. The mass should be homogeneous. Lay the mussels on a baking sheet and pour over the sauce. Sprinkle grated cheese on top. Bake in the oven for about 25 minutes. The oven must be heated to 200 degrees.

Mussel salad

How to cook frozen mussels without shell tasty and fast? We take 300 grams of seafood, one onion, five eggs, a can of canned peas, 300 grams of Chinese salad, salt, pepper and mayonnaise for dressing. We cut the onion very finely and add peas to it. Chop boiled eggs and add to salad.

Wash, cut and put in a bowl. We send the thawed mussels to the pan, cover with a lid and turn on medium heat. When the liquid in the pan boils, turn off the stove. Drain the liquid and put the mussels in the salad. Mix everything well, salt, pepper and season with mayonnaise. Here's how to cook frozen mussels without shells.

Mussels in Spanish

For cooking, take 2 kilograms of thawed mussels, 250 milliliters of dry white wine, two ripe tomatoes, one onion, 100 milliliters of two peeled garlic cloves, salt and pepper to taste. Chop the onion very finely. Remove the skin from the tomato and also cut into cubes. Fry chopped garlic, onion and tomatoes in a pan. Cover with a lid and simmer until the tomatoes are tender. Then add the thawed and washed mussels. Add wine, salt, pepper and simmer until tender. Dishes from frozen mussels are distinguished by their simplicity and speed of preparation, combined with an exquisite taste.

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

Mussels are one such seafood. These bivalves can be bought at any supermarket or specialty store that sells sea fish and other seafood.

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

How to prepare mussels for cooking

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

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

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

To get rid of the sand inside the shell, the mussels are immersed in a basin 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 should not be cooked for long periods of time. This makes them hard and rubbery.
Boiled mussels are very tender, have a slightly sweet taste and a pleasant "marine" smell. Therefore, when cooking this shellfish, a minimum amount of spices and spices is used so that they do not drown out the natural smell of mussels.

Mussels are added to soup, stews, all kinds of salads. They even make plov. But most often they are served as a separate dish as an appetizer.

How to cook fresh mussels

A little water is poured into the pan (a glass of liquid per 300 g of mussels) and put on fire. Bring to a boil and salt.
Prepared mussels are lowered into boiling water.
After they boil, cook for 7-10 minutes.
Once the mussels open, they are ready.
With the help of a slotted spoon, the mussels are taken out and laid out on a dish. Those mollusks that have not opened can be safely thrown away: they are not suitable for food.
If boiled mussels are served as an independent dish, they are not removed from the shells. Shutters with boiled clams are placed on a plate and poured with lemon juice. Sauce, herbs, beer or white wine are served separately.
To add to a salad or other dish, they are freed from the shell, washed in warm water and used depending on the recipe.

How to cook mussels in wine

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

Recipe for the occasion::

How to cook mussels in beer

Pour dark beer into a saucepan and bring to a boil.
Prepared mussels are lowered into it.
Cook for 5-7 minutes.
As soon as the shells open, the clams 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

Pour water into a saucepan, salt and bring to a boil.
Frozen mussels are washed in running water and immediately dipped in boiling water.
Cook for 7 minutes until the doors open.
With the help of a slotted spoon, take them out on a dish. If mollusks are needed without a shell, then they are separated from it and then cooked according to the recipe.

Method 2

Mussels are first defrosted. 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 herbs to taste.
Mussels in shells are dipped in boiling water and boiled for 7 minutes.
As soon as the wings open, the mussels are ready. They are taken out with a slotted spoon and laid out on a dish. Closed mussels are thrown away, and the rest are freed from the shell and washed in running water.
After draining the water, they are ready for further use.

How to boil peeled frozen mussels in wine

Mussels are defrosted room temperature.
Pour wine into a saucepan and bring to a boil.
Lower the mussels and cook for five minutes.
They are taken out with a slotted spoon and cooled.

How to cook peeled frozen mussels in milk

Pour milk into a saucepan and heat it up.
Mussels thawed at room temperature are dipped in boiling milk.
Cook for five minutes while stirring, adding a little salt.
Opened mussels are removed with a slotted spoon and cooled.

How to cook frozen mussels in the microwave

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

How to cook boiled-frozen mussels

Such mussels are almost ready, and they can be eaten immediately after defrosting.

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

Then they are thrown into a colander and, after draining the water, they are used as food.

Thawed mussels should be used immediately as food, 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 for the second day.

How to cook peeled frozen mussels: a recipe with a photo

Ingredients:

frozen peeled mussels - 300 grams;

water - 250 grams;

salt - 1 teaspoon.

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