The use of poor quality shellfish can cause severe poisoning, and therefore mussels for sale from sellers with a certificate of quality of the product. Each sink check for continuity, open and damaged wypracowania.
Frozen mussels should be pre-thawed at room temperature. Clean the sink of debris and silt, rinse in running water. To cook mussels in white wine, milk, fish broth, or simply cook in boiling water. The meat of these shellfish is ideal for preparing salads, appetizers. With either method, the heat treatment of the readiness of the product is determined by the moment of opening of the shells, clams, remaining closed, discarded.
Steamed mussels in the shell
- 2 kg of mussels in shells;
- 1 liter of water;
- 1 tablespoon of salt;
Boil water, add salt and lemon juice. Carefully drop the mussels into the pan. After about 2 minutes, drain the water and cover the clams with cold water, bring to boil again. This method of cooking will keep the product the maximum amount of vitamins and thus to rid the meat of shellfish from parts of toxic substances.
Boil the mussels to new water for about 4-5 minutes, then the opened clams with a slotted spoon place. Shell when serving, divide, leaving one leaf. To this go down well with dry or semi-dry white wine or champagne.
You can slightly modify the recipe for the second boiling Bay mussels equally water and dry white wine. Meat seafood will turn out amazingly delicious and tender.
Mussels braised in a garlic sauce
- 1 kg mussels in shells;
- 5 cloves of garlic;
- 1 lemon.
- 5-6 sprigs of parsley;
- pinch of black pepper;
- salt to taste;
- 50 g of butter;
- ½ Cup of cream.
In a saucepan pour the cold water below the mussels were half closed, put on the fire and watch until they begin to open the sash clams (shells are opened from the steam). Open mussels put in the pan, remove the upper sash.
Pour into a pan half glass of water, add salt, add butter and heat for a minute. Then pour in the cream, squeeze the garlic, the lemon juice and stir until a homogeneous mass. Once the sauce thickens, put the mussels on a large platter, add to the pan pepper, chopped parsley, stir. Pour the sauce over the mussels and serve.
Mussels in shells baked in the oven
- 1 kg mussels in shells;
- 2 tomato;
- 2 slices of stale bread;
- 2 cloves of garlic;
- 1 sprig of parsley;
- 1 piece of clove;
- salt, pepper to taste;
- 1 tbsp of olive oil;
As in the previous recipe, boil in a pot for the mussels to unfold the shells, lay out, cool and remove the top sash.
Shred the parsley, grind it with salt, garlic, cloves, pepper. Add grated tomatoes, bread crumbs, olive oil, and stir.
Grease a baking sheet and put in it the halves of the shells with mussels, each put ½ tsp of the prepared mixture. Bake shellfish at a temperature of 190оС 10 minutes. Serve immediately, sprinkled with herbs and garnirovat rice, vegetables.