How to cook frozen peeled mussels recipe

How to cook mussel meat

The main rule for preparing shellfish is short-term heat treatment.
If you overcook tender mussel meat in boiling water or in a frying pan, it will become rubbery and lose its taste along with its beneficial substances. Therefore, the optimal cooking time is three to five minutes. In this case, the dietary product will retain all its beneficial properties. Adding mussels to your diet?

• Yes 85%, 454 votes
  454 votes 85%

  454 votes - 85% of all votes

• No 15%, 79 votes

  79 votes 15%

  79 votes - 15% of all votes

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Total votes: 533

09.10.2019

Benefits of mussels:

• mussel meat is enriched with amino acids (tryptophan, methionine) more than animal meat and fish;
• shellfish have a high content of zinc, which is beneficial for healthy hair, nails and skin;
• seafood is low-calorie and can be used during diet and fasting;
• blue clams do not contain cholesterol.

The range of dishes that can be made from mussels is so wide that even on a mono-diet you can eat varied.

Fact! 100 grams of mussel meat contains only 100 kcal.

How long to cook mussels

If you keep mussels in hot water for too long, they will become rubbery and tasteless, so you need to pay maximum attention to this aspect. Recommended time:

How long to cook fresh mussels

Fresh shellfish are boiled in their shells for 4-5 minutes after the water in the pan boils. Note that usually in our supermarkets you can buy already peeled and frozen mussels, less often - frozen in their shells.

How long to cook frozen mussels

Frozen product is boiled for 5-7 minutes , frozen - 2-3 minutes after boiling water in the pan. If you took mussels not by weight, but in packaging, you can read the recommendations on the packaging.

How long to cook peeled mussels

Cleaned, 2-3 minutes , if the packaging or price tag in the store indicates that they are boiled frozen, but if fresh, frozen, then 5-7 minutes are needed.

Remember that you should throw the mussels into boiling water, simmering them over low heat.

How to cook frozen

Most often, mussels arrive on the shelves cleaned of shells, undergone primary heat treatment (so they are no longer blue, but pastel) and frozen. Before adding them to dishes, they need to be thawed gently - at room temperature, in the refrigerator or in cold water. After shellfish, be sure to rinse in water to get rid of sand. It is equally important to choose quality meat in the store.

Helpful Tips:

• do not buy mussels frozen in an ice glaze, on which cracks and snow growths are visible, this indicates re-freezing;
• choose large mollusks, large specimens are the most useful;
• pay attention to the color; for high-quality meat it is cream or light beige (as in the photo);
• ask for a quality certificate for the product (if live shells grew in polluted waters, they have absorbed dangerous chemical elements).

When choosing shellfish, make sure that the “houses” are intact and well closed. Don't pay much attention to the lower price. After all, from a kg of unpeeled shells, an average of 100 grams of meat is obtained.

Advice! You can correctly determine the size of mussels by the markings on the packaging. Fresh frozen shellfish are packaged in bags with fractions applied. This makes it clear how many pieces are in a kilogram; the smaller the first number, the larger the size of the individual.

How to cook mussels: frozen mussels

When you choose mussels in a supermarket or store, pay attention to several rather important details. The mussels should be covered with a thin layer of ice (ice glaze) - there should be no snow, as this is a sign that the mussels have been thawed and re-frozen. In this case, the product may taste like old herring.

Of course, the mussels should not be expired; in addition, it is necessary to visually determine the condition of the mussels. As a rule, they are sold in transparent packaging, which means it is not difficult and there is an opportunity to evaluate the quality of seafood without opening the packaging.

If you buy mussels in bulk, make sure that the mussels do not have a strong smell: as a rule, they have no smell at all or have a barely audible marine smell. If you purchase mussels in packaging (which is preferable, since there is a clear manufacturer, shelf life, etc.), make sure that the packaging is intact and not torn, and that the mussels in it have not stuck together - they have not frozen, but easily roll into packaging.

It is also necessary to ensure that they are approximately the same size and color. Otherwise, it’s a seafood cocktail.

Everything described in our article is relevant for mussels in the shell. We will look at peeled mussels, marinated mussels, etc. next time.

There are numbers on the packaging of frozen mussels: 50/1 or 30/1 - so, this means that in the first case there are 50 mussels per kilogram, and in the second - 30 pieces. So, take the second one, the mussels are larger there.

“Sea reptiles” in oil

Mussels in oil are a ready-made product that is sold in almost any chain. They can simply be eaten with a side dish:

• boiled and fried potatoes;
• rice;
• millet porridge;
• barley;
• baked vegetables.

Oiled clams are also good added to salads.
One of the simplest and fastest recipes will help you make a delicious dish in a matter of minutes. You will need:

• peeled mussels in oil – 100 g;
• fresh vegetables: tomato, cucumber, red onion – 1 piece each;
• lettuce leaves;
• pitted olives – 5-10 pieces;
• salt, ground black pepper, spices to taste;
• green onion feathers - several pieces.

From the specified amount of ingredients, two servings of salad are obtained, the nutritional value of which does not exceed 40 Kcal per 100 g, and the dish can be prepared in just ten minutes.

Step-by-step instruction:

1. Separate the lettuce leaves from the stem, rinse under running water, dry, and place on the bottom of a plate.
2. Wash and coarsely chop the cucumber and tomato, place on top of the salad bed.
3. Place the next layer of mussels, which must be carefully removed from the oil filling.
4. Sprinkle finely chopped red onion on top. It should be washed first, separating the desired part from the bulb (from a quarter to half of the fruit).
5. The top tier will be olives cut into rings.
6. Sprinkle the finished salad with spices, pour over shellfish oil, and garnish with green onions.

Advice! Mussel lovers don't have to spend money on ready-made clams in oil. You can buy frozen semi-finished products, boil for five minutes, cool and add vegetable oil and spices.

Mussels in tomato sauce

If you love this seafood delicacy, try this quick recipe for mussels with tomatoes. Frozen shellfish always help out when you don’t have time to prepare a complex dish, but you want not only something tasty, but also healthy.

Ingredients

• I have been making tomato sauce since the summer from fresh tomatoes. Then it is very convenient to use it for side dishes, pizza, meat or fish.
• Fresh mussels were defrosted, washed and dried. The main thing is to cook them correctly: throw them in boiling water for 5 minutes, otherwise they will become hard.
• If desired, the shellfish can be immediately placed in a frying pan and simmered with vegetables for 5-7 minutes.
• If you like it spicier, add garlic to taste.

Cooking steps

1. I put a saucepan with water on the fire, add a couple of bay leaves and 1 tbsp. l. salt.
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2. I wash thawed mussels (700 g) and throw them into boiling water and cook for about three minutes.

3. I cut 2 onions into half rings.

4. I heat 2-3 tbsp in a frying pan. l. vegetable oil, fry the onion.

5. Add boiled mussels, sprinkle with 1/4 tsp. pepper

6. Pour in 1 cup of tomato sauce. Cover with a lid and simmer for 3 minutes.

7. Chop parsley (5 sprigs).

8. Add to the mussels, stir and turn off the heat.

Video recipe for cooking mussels in tomato sauce

Mussels cook very quickly, you can see what the finished dish looks like in the video recipe.

You can add wine or beer to the stewed mussels. Alcohol will soften the seafood and add a rich aroma to the finished dish. Rice or potatoes, spaghetti, and rice noodles are suitable as a side dish.

There are not so many products in the world containing the necessary essential amino acids. By regularly consuming seafood, you will provide your body with proteins and nutrients in full. The main thing is to choose quality products. Mussels should be eaten immediately. They go very well with all foods: meat, chicken, vegetables, herbs, other shellfish and fish. However, gourmets believe that it is better to eat them separately to experience their taste.

Even if you don't like mussels, everyone should include fish in their diet. It is especially necessary for expectant mothers, because fatty acids are the building material for the brain of the unborn child. Try the recipe for Polish fish with egg, it is very easy to prepare.

Mussels fried with onions

An arbitrary number of mussels must be steamed for a quarter of an hour. You can use a double boiler. At this time, fry the onion in a frying pan in olive oil. Then cut the steamed meat and pour it into the pan, season with salt and pepper. After five minutes the dish can be served.

Another simple recipe for making delicious mussels.

In Belgian

A European-style dish was previously considered the preserve of chefs. In fact, you can stew mussels in white wine in your own kitchen.

What is necessary:

• a bottle of white semi-sweet;
• half a kilo of frozen mussels;
• 0.6 liters of low-fat cream (during a strict diet, you can boil shellfish in milk);
• Dijon mustard (heaped spoon);
• mold cheese (blue) – 0.2 kg;
• salt, ground white pepper, leeks, herbs.

Cooking is divided into two stages: preparing the shellfish and creating the sauce. How to proceed:

1. Boil the wine over low heat, after a minute season with herbs and place the defrosted shellfish meat in the pan. Simmer, stirring constantly, for up to six minutes.
2. Mix the cream with mustard and onion in a saucepan and heat over low heat, without letting it boil. Add chopped cheese, season, stir while heating until the sauce reaches the consistency of sour cream.
3. Drain the mussels in a colander, place on a plate, pour over the sauce, and serve.

Note! Some chefs recommend adding finely chopped capers to the filling.

Baked mussels in cream

For this cooking option you will need:

• a couple of processed cheeses without additives;
• 250 grams of mussel meat;
• yolk of one egg;
• a spoonful of flour and starch;
• several cloves of garlic;
• a glass of cream;
• hard grated cheese;
• pepper and salt.

Cooking mussels:

1. Mash the cheese with a fork, mix with the yolk, flour, starch, chopped garlic to a smooth paste.
2. Pour cream into the mixture, season and stir.
3. Boil the meat for three minutes.
4. Line a baking container with foil or papyrus, lay out the meat, pour in the sauce, sprinkle with grated cheese and place in the oven to bake at 200 degrees until golden brown.

To enhance the creamy taste, it is recommended to sprinkle the dish with cheese again before serving (as in the photo).

How to cook frozen mussels. Preparing mussels for salads

1. Cut the cooled mussels into medium pieces for frying in sunflower and butter with onions.
2. While shredding mussels, to improve their taste and to prevent the grains of sand from crunching on your teeth, you can once again thoroughly clean their insides from sand, silt, mud and other particles using tweezers and rinse the shredded mussels thoroughly under running cold water.

Although in Japan, China and Korea, for the treatment of intestinal dysbiosis, the insides of mussels are used, subjected to spontaneous enzymatic treatment due to the enzymes they contain (Professor L. L. Logunov).

3. Pour sunflower oil into a preheated frying pan and heat it.
4. Place finely chopped onions in boiling oil. Bring it to a transparent state, stirring occasionally.
5. Place a piece of butter in a frying pan at the rate of 50% to 50% with vegetable oil and blanched onions
6. Place chopped mussel meat in a frying pan. Lightly fry it for 7-8 minutes, stirring constantly with a wooden spatula.
7. Remove the pan from the stove and cool directly in the pan.
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This is what fried mussels look like. Quite appetizing and tempting

8. We use cooked mussel meat to prepare various salads and other delicious and healthy dishes.

Mussel salad recipes:

Pickled

Store-bought shellfish meat does not necessarily need to be heat-treated. You can cook mussels cold at home.

What do you need:

• liter of clean water;
• bulb;
• hot pepper pod;
• salt;
• liquid smoke for aroma;
• half a kilo of mussel meat;
• head of garlic;
• spices.

How to make marinated mussels according to the recipe:

1. Boil the brine from water with the addition of a whole peeled onion and pepper, and salt. After a quarter of an hour of boiling, you need to add smoke and shellfish. Cook for three minutes.
2. In a cup, mix chopped garlic and spices to taste (example: dry dill and allspice). Place the seasoning in the bottom of the jar.
3. Place the shellfish meat in a jar, pour a glass of vegetable oil, seal and leave for 12 hours.

The resulting product can be served in its pure form or used in salads. Soy sauce complements the taste of seafood well.

Cleaning mussels

Both freshly caught and frozen shellfish require simple movements from the cook: depending on the initial state, the delicacy is processed differently, each case has its own characteristics (nuances).

Pre-processing includes commercial casting (separation of shellfish that are unfit for consumption), cleaning of debris and sand, and cutting. It’s not difficult: even a novice cook can properly clean seafood at home, prepare a hearty meal and get the maximum benefit from the unique and delicious seafood.

With sink

When faced with freshly caught edible shellfish, you need to remember the main rule: only live shellfish are suitable for cooking. The quality of the product is checked by light pressure: the living shell rock immediately slams the shell shut tightly.

Expert recommendation: all shells with cracks and deformations are mercilessly rejected; their consumption poses a risk of poisoning. There are a lot of videos posted online demonstrating defects in seafood.

Procedure for cleaning mussels with shell:

• clean the shells of algae and sand particles (just rinse thoroughly);
• place the shells in cold water for half an hour: the shellfish will “wake up” and filter the sand from the shells. Some culinary manuals recommend adding corn flour to the water to speed up the process;
• Carefully (without shaking the mud from the bottom of the pan) remove the shells and treat each shell with a stiff brush;
• remove the fibers that attach the shell rock to the bottom (byssus). This “web” must be grabbed with your fingers (or tweezers) and pulled sharply to the base of the shell;
• open and rinse the shells again and immediately begin cooking: cleaned shellfish should not “stagnate.”

Without a shell from the entrails

Most often, in Russian supermarkets far from the coast, you can find shell rock that has undergone initial processing in the fishery (delivered without shells or on only one flap). This delivery format does not mean that the product is guaranteed ready for use.

As with freshly caught shells, it is also necessary to follow the recommended rules for cutting/cleaning at home:

• open the shell and remove the “leg”. This part of the shellfish carcass is tough and not chewable at all. A lot of videos have been made about the internal structure of mussels;

• if you plan to bake on the sash, scrape off the “remnants of the leg” inside the shell with a spoon (it comes off without problems);
• remove the “intestines” located above the “legs” (has a dark color). To easily cut it is better to use a special knife;

• clean the inside of the shellfish carcass;
• rinse under running water to finally remove all unnecessary parts and particles;
• start cooking.

How to handle frozen food

Most often, frozen mussels end up on Russian tables. Before deciding on the question of “how to clean frozen mussels,” you need to defrost the product so as not to spoil the aroma, taste and delicate texture of the seafood delicacy.

The best way in such a situation is natural defrosting. This is a gentle, but very long procedure. It's simple: place the package in the refrigerator compartment for chilled delicacies and wait until it thaws completely.

Expert opinion: you can also thaw in a room at room temperature, but in this case you need to use a container with salted water.

If, as always, time is running short, experienced cooks practice the “soft method”: defrosting in a pan with cool (running) water. Experts say that a four hundred gram frozen package of mussels becomes ready for cleaning, cutting and cooking within one hour.

Most culinary experts say you shouldn’t resort to shortcuts. Both the microwave oven and hot boiling water destroy the fragile structure of mussel meat, kill the aroma of the sea, and coarse the exquisitely delicate taste and aftertaste.

After defrosting, you should follow the standard procedure: mussels without valves are removed from packaging and thoroughly washed under running water. Mussels in shells are placed in cold water for half an hour: soaking helps get rid of sand.

Raw thawed mussels without shells and with them are prepared in the same way: seven minutes in boiling water, stirring. It is not recommended to cook longer: the delicacy loses its taste and becomes rubbery.

In a slow cooker

Using a multicooker greatly simplifies the creation of many dishes. “Sea Reptiles” is no exception. In a multifunctional device, you can stew aromatic shellfish in tomato in just 25 minutes.

Ingredients:

• two ripe tomatoes;
• a glass of low-fat cream;
• 300 grams of shellfish meat;
• spices, olive oil.

Cooking in the “Baking” mode:

1. For a quarter of an hour, fry the meat of sea reptiles in oil with the multicooker lid open in the “Baking” mode.
2. Grind in a blender and add the tomato mass to the bowl, pour in the cream.
3. Close the lid of the device and cook until the end of the mode.

The resulting roast can be served with your favorite side dish.

Pasta with “sea reptiles”

Pasta fans will love pasta with clams. It cooks quickly and turns out very tasty.

What you will need:

• defrosted meat of mussels, shrimp, squid - 200 g each;
• butter – 100 g;
• garlic;
• half a kilo of pasta;
• half a glass of low-fat cream;
• two spoons of flour;
• salt, pepper, herbs.

Sequencing:

1. Pour water into the cooking vessel, let it boil, boil one by one (2-4 minutes each) and remove each type of seafood with a slotted spoon.
2. In another saucepan, cook the pasta until half cooked.
3. Melt the butter, fry the chopped garlic cloves, discard them after a couple of minutes when the aroma has transferred to the fat.
4. Pour pasta and seafood into the frying pan, season, stir, simmer for five minutes under the lid.
5. Mix half a glass of shellfish broth with cream, add salt, cook over low heat with the addition of flour, stirring constantly.
6. Pour sauce over spaghetti and clams before serving. Decorate with greens.

Fact! In order not to add calories to the dish, it is better to use cream with a minimum fat content.

The mussel is a unique “pearl” of taste. Gourmet Recipes

Mediterranean style mussels

So, first, let’s find out how to deliciously cook frozen peeled mussels. Seafood dishes traditionally belong to Mediterranean cuisine, which is not surprising, since it is the Mediterranean countries that have long been engaged in fishing for shellfish and other sea inhabitants.

For example, the Spaniards prepare delicious paella with mussels.

For this dish you will need:

• 1 cup rice, preferably the basmati variety;
• Frozen mussels - 300 grams;
• Garlic - a couple of cloves;
• Dry white wine - 150 ml;
• Olive oil - 2-3 tbsp. spoons;
• Salt – 1 teaspoon;
• Spices: ground black pepper, chili pepper, turmeric;
• Cheese, grated on a fine grater - 100 g;
• Water.

Preparation: finely chop the garlic, fry in olive oil for a couple of minutes, then remove the garlic from the oil - you won’t need it anymore.

Heat the rice in garlic oil until translucent, add salt and spices, and simmer for a couple of minutes.

Why add water, wine, bring to a boil.

When the rice has absorbed the water, add the mussels to it, cover the pan with a lid and simmer over low heat for 10-15 minutes until cooked.

Sprinkle the finished dish with grated cheese before serving.

Other Mediterraneans - Italians - prepare aromatic pizza with mussels.

For this dish you will need:

• Frozen mussels - 150 - 200 grams;
• Garlic - 1-2 cloves;
• Tomatoes - 2 -3 pcs;
• Olives;
• Cheese, grated on a fine grater;
• Pizza dough;
• Aromatic herbs: thyme, basil, oregano;
• Olive oil.

The finished pizza dough is placed in a baking dish greased with olive oil. Frozen mussels are boiled for five minutes.

The tomatoes are peeled, the seeds are removed, cut into slices, some of the tomatoes are simmered in a frying pan with the addition of mussel broth until it becomes tomato paste. Olives are cut into slices. The greens are chopped.

The dough is coated with the resulting tomato paste, boiled mussels and olives are placed on top. Sprinkle with grated garlic. Then lay out the tomato slices, add salt, spices and sprinkle with finely chopped herbs. Finally, sprinkle the pizza with grated cheese and put it in the oven for about 20 minutes, watch the dough for readiness.

Rice with mussels in creamy garlic sauce

You can make a dish for two in half an hour.

Product composition:

• mix of different varieties of rice – 0.1 kg;
• shellfish meat – 0.15 kg;
• 20 grams each of butter and cheese;
• half a glass of cream;
• garlic, salt, herbs to taste;
• spoon of flour.

Recipe:

1. Boil the rice while the mussels defrost.
2. Melt the fat in a saucepan, fry and discard the grated garlic, add the mussels and fry for five minutes, covered.
3. Pour the cream into the bowl, season, stir and after a minute remove from the heat.
4. Mix mussels with rice, pour the mixture into molds, sprinkle with cheese and place in the oven for 10 minutes.

Note! To reduce calories, you can serve rice with mussels without baking them with cheese.

Finger lickin' good - marinated mussels cooked over a fire

To enjoy aromatic mussels in this way, you need very little: a clean iron surface, a fire and desire.

Pickled thawed mussels are placed in a foil bag, mixed with wine and finely chopped onion and garlic.

Add a little butter and close. You can cook directly on coals. In a short time they will be ready.

Salad "Media"

Some mussel dishes will appeal even to those who are indifferent to seafood and even have a dislike for it. A good example is the “Mediyny” salad - a marine variation of everyone’s favorite “Olivier” and “Stolichny”. The recipe is variable, which means it will suit almost everyone. From the specified amount of ingredients you will get four full servings.

Components:

• boiled mussels or in marinade – 250 g;
• a can of green peas;
• leaves of Chinese cabbage or green salad – 100 g;
• two hard-boiled chicken eggs;
• small onion;
• sour cream and mustard sauce for dressing;
• greens to taste.

It will take no more than half an hour to prepare the products, including boiling the eggs; you can make a salad from ready-made ingredients in a quarter of an hour.

How to do:

1. Place the mussels in a colander, drain the juice from the peas, and chop the green leaves.
2. Chop the boiled eggs, onions and herbs.
3. Mix all ingredients except clams.
4. Prepare a sauce from sour cream and mustard, season the salad, add spices, stir.
5. Place mussels on top.

Note! “Media” salad with mussels can be made lean by removing eggs from the recipe and replacing the dressing with olive oil.

Julien

To prepare three servings of snacks you will need:

• 200 grams of fresh champignons;
• 100 grams of fresh frozen mussels and shrimp;
• small onion;
• 100 grams of sour cream and cheese;
• salt and pepper to taste;
• butter for frying.

Cooking julienne:

1. Melt the butter, fry the chopped onion, add sliced ​​mushrooms, cook until excess moisture evaporates.
2. Add seafood, salt and pepper, fry for three minutes.
3. Stir in sour cream and heat.
4. Transfer the mixture into cocotte bowls, sprinkle with cheese, and bake until golden brown.

The hot mass is served in portioned molds.

Cook frozen

This product can also be cooked in several ways, the more interesting of which is cooking immediately with seasonings. Be sure to defrost in the refrigerator in advance.

Ingredients:

• Frozen mussels - 300 gr.;
• Water - 2 liters;
• Salt to taste;
• Pepper to taste;
• Bay leaf - 1 pc.

KBJU: 264 kcal, 32 proteins, 9 fats, 13 carbohydrates.
Cooking time: 20 min.

Servings: 3.

Preparation:

1. First you need to boil as much water as will fit in the container. Mussels should float freely.
2. Add salt and black pepper, as well as other spices to taste. It is advisable to put at least 1 bay leaf.
3. We transfer the frozen seafood (you can defrost them a little in advance to reduce the cooking time).
4. We turn the heat to minimum, do not cover with a lid and boil in shells for 5-10 minutes.

On a note! If you defrost seafood, cook it immediately. It is unacceptable to re-freeze such products.

pixabay.com

Snack for foam

Fans of a foamy drink will appreciate the appetizer of fried mussels. This quick dish with a delicious cheese crust will bring a lot of pleasure.

What you will need:

• 100 g butter;
• grated garlic;
• frozen mussels;
• hard cheese.

Method of preparing the snack:

1. Melt the butter, fry the grated garlic, after a couple of minutes remove the garlic with a slotted spoon.
2. Immerse the mussels, season with spices, fry over high heat for two to three minutes, stirring constantly.
3. Add the grated cheese to the mussels, stir for half a minute or a minute.
4. Turn off the burner.

Cheese clams go well with any type of foamy drink.

"Sea" scrambled eggs

Even a familiar breakfast dish can be made Mediterranean and given a new flavor by adding mussels and feta. To fry eggs for two, you need to take:

• four chicken eggs;
• small onion;
• peeled mussels – 150 gr;
• salt, spices;
• 60 g feta;
• oil.

Recipe:

1. Melt the butter, fry the finely chopped onion, add the mussels and leave for another couple of minutes.
2. Beat in the eggs, season, sprinkle with feta.
3. Fry eggs until desired consistency.

Scrambled eggs with “sea creatures” at the beginning of the day can energize you and set you up for good things.

Fact! 100 grams of such scrambled eggs contain 427 kcal, which is acceptable for a morning meal.