How to cook mussels in shells: 6 recipes

Every year mollusk dishes are gaining popularity all over the world. The refined taste of mussels prepared according to various recipes does not leave anyone indifferent. Delicacy is not only tasty, but also useful, containing an impressive amount of minerals.

The right choice of mussels

1. When choosing fresh mussels, pay attention to the flavor, clams should smell like the sea. Otherwise, the existing stranger indicates damage to the product. When selecting fresh mussels in the shells, look at the tightly closed sash.
2. Buying peeled frozen clams, pay attention to the color, it should be lemon. If you choose mussels in the shells, carefully examine their surface.It should not contain any cracks and chips.
3. These factors indicate neglect of storage and freezing. Mussels of this kind can be dangerous for the body. Useful properties will also be absent.
4. Taste is directly dependent on the size of the mollusks. When you buy mussels, you can determine their quality at home. Place the mollusks in a container with melted water, wait 30 minutes. At the expiration of a predetermined time, live mollusks will sink to the bottom, the spoiled ones will remain swimming.
5. It is also an important factor that good mussel shells are almost always closed. Check it out by tapping on it. If the sink does not close, dispose of the clam.

Frozen Shellfish

• filtered water - 4.5 l.
• mussels in shells - 1.2 kg.
• spices, salt - to taste

1. Place the frozen mollusks in a container with cold water, wait until complete thawing. Then pick the good mussels, peel the shells to a glossy shine. Get rid of sand and algae.
2. Pour water into the enameled container, send it to the burner, stew at maximum power.Wait until the first bubbles appear, add salt and spices to taste.
3. Then set the fire to a minimum. Sprinkle the mussels. When boiling again wait 3 minutes, take out the seafood. Start the meal by adding fresh herbs or sauce to taste.

Cockles with coconut milk

• onion - 1 pc.
• lemongrass - 10 gr.
• mussels in shells - 2.2 kg.
• celery - ½ stem
• leek - 1 stalk
• salt - to taste
• allspice - to taste
• coconut milk - 600 ml.

1. Chop finely the vegetables. When slicing leeks, try to use white flesh. Place in a large enameled container of clams, put vegetables on top, then add spices. Pour coconut milk on top of the ingredients.
2. Send the pan to the hob, stew at maximum power. Wait about 6 minutes, remove the container from the fire. Cover the container with a lid and shake well.

Cooked mussels in shells

• rock salt - 25 gr.
• lemon juice - 12 ml.
• drinking water - 1.2 l.
• mussels in shells (fresh) - 1.8 kg.

1. Soak the mussels in cold water, then peel the shells. Pour the purified water into the heat-resistant container, send it to a fire, wait until bubbles appear.
2. Then add lemon juice and salt. Put the clams in the pan, cover with a lid.After 4-5 minutes, remove the opened shell, cook the rest for no more than 8 minutes.
3. Mollusks that did not open at the expiration of a given time should be thrown out. Use to cool.

Stewed mussels in garlic sauce

• lemon juice - 70 ml.
• garlic - 1 head
• fresh mussels in shells - 1.2 kg.
• parsley - 10 gr.
• ground black pepper - 4 gr.
• cream - 20 ml.
• filtered water - 150 ml.
• salt - to taste
• butter - 65 gr.

1. Put the mussels in a saucepan with cool water. Send tara to a strong fire. Wait for the opening of the shells. Mollusks that have opened, put in a frying pan. Get rid of the top of the shell.
2. Pour 150 ml of mussels into the container. drinking water. Add salt to taste, butter, finely chopped garlic. Heat the dish for about 2 minutes.
3. After the specified time, mix in the cream. The process of stewing on a small fire occurs until the sauce turns into a creamy paste.
4. After achieving the desired consistency, lay the mussels on a platter. In the resulting sauce, add allspice and chopped parsley. Pour the composition of mollusks.

Mussels with white wine sauce

• rich cream - 120 ml.
• mussels in shells - 900 gr.
• dry white wine - 550 ml.
• cilantro - 35 gr.
• lemongrass - 12 gr.
• garlic - 6 teeth
• salt - to taste
• allspice - 3 gr.
• onions - 1 head
• butter - 60 gr.
• bay leaf - 3 pcs.
• Saffron - 3 gr.

1. Chop garlic and onion finely. Fry the ingredients in a pan with butter. Then pour in the wine, add lemongrass and bay leaf. Stir for about 8 minutes.
2. After the specified time, place the clams in the pan. Tomit until mussels unfold. If the shell remains solid, get rid of it.
3. Put ready mussels on a wide dish. Strain the sauce, then transfer it to a saucepan, adding pepper, cream and saffron. Stir the mixture on low heat for 7 minutes. Then crumble cilantro, stir and pour the composition of shellfish.

Baked mussels in the oven

• grated tomatoes - 3 pcs.
• garlic - 4 teeth
• peeled mussels in shells - 1.2 kg.
• table salt - to taste
• ground pepper - to taste
• olive oil - 30 gr.
• breadcrumbs - 60 gr.
• parsley - 10 gr.
• Carnation - 1 bud.

1. Pour in 500 ml. water in heat-resistant containers, put mussels. Turn on the maximum power of the burner. When the clams open, put them on the dish.
2. Remove the top of the shell.While seafood is cooling down, chop the parsley and fry it with pepper, salt, and cloves.
3. Combine herbs in a common container with breadcrumbs, tomatoes and olive oil. Knead the composition to eventually get a lot of creamy consistency. Add water if necessary.
4. Place the clams on a pre-oiled baking tray. Spread a teaspoonful of the sauce on each shell with mussels.
5. Send a baking tray for 12 minutes in a preheated oven to 180 degrees. After cooking, eat seafood hot.

Practical recommendations

1. When cooking mussels according to the standard recipe, cook the clams with water and white wine in a 1: 1 ratio. Such a move allows seafood to acquire a delicate exquisite aroma.
2. When buying fresh clams, they can be stored for a day in the fridge, wrapped in a cotton towel. The procedure is carried out after washing.
3. You can freeze seafood for up to 90 days. To do this, clean the shells, dry and place the mussels in a food container. Tightly close the container lid, send it in the freezer.

The process of cooking mussels in shells is not difficult.The main feature of creating a unique dish is considered to be correctly chosen mollusks. Stick to the recommended recipes, then the delicacy will not leave indifferent your loved ones.

Video: sharp baked mussels in shells