How and how long to cook mussels until done: frozen, peeled, fresh

Seafood is a healthy delicacy that no gourmet will refuse. The easiest and fastest way to cook them is in a frying pan. Many connoisseurs of Mediterranean cuisine fry squid and shrimp. Fried mussels are also very popular; they are prepared in both Europe and Asia.

Hot mussel appetizer

A bright, rich, juicy and very tasty hot appetizer of mussels with tomatoes and cheese. This appetizer will take its rightful place at both a romantic dinner and a holiday table! It’s very quick and easy to prepare, you won’t be indifferent, believe me! If desired, you can add lemon zest to the tomato sauce for an extra zesty note.

Ingredients:

mussels - 400 g;
tomatoes in their own juice without skin - 250 g;
onion - 1 piece;
cream 10% - 50 ml;
suluguni cheese - 30 g;
Parmesan cheese - 15 g;
ground white pepper (to taste);
salt (to taste);

Cooking method:

Fried mussels in creamy garlic sauce

Compound:

mussels in shells – 0.5 kg;
garlic – 2 cloves;
cream – 120 ml;
butter – 30-40 g;
fresh dill – 20 g;
salt, ground black pepper - to taste.

Cooking method:

Thaw the mussels, wash them well by scrubbing the shells with a wire brush.
Boil water, put the shellfish in it, cook them for 5-7 minutes. Remove the opened shells with a slotted spoon and cool.
Melt the butter, add finely chopped garlic, after a minute add the mussels and fry them for 5 minutes, stirring with a spatula.
Mix the cream with finely chopped dill, salt and pepper. Pour the creamy sauce over the mussels. Cover the pan with a lid. Simmer the clams for 5 minutes.

Mussels prepared according to this recipe are usually served as an independent snack. If you want to complement them with a side dish, then it is advisable to choose pasta.

Mussels appetizer

Ingredients:

Mussels
1 piece bow
1 pieceCarrot
2 pcs Red bell pepper
1-2 cloves Garlic
1 tbsp Tomato (paste)
3 tbsp Olive oil
Spices

Cooking method:

Frozen mussel meat does not need to be thawed first.
Peel the onions and carrots and finely chop them with a knife. By the way, there’s no need to get too small.
Heat 3 tbsp in a frying pan. olive oil. Let it heat until white smoke appears and a noticeable pleasant smell appears. Fry chopped onions and carrots in oil until soft.
Fry onions and carrots until soft
Peel the red sweet pepper from the stalks, seeds and cut into small pieces.
Add pepper to onions and carrots, add chopped garlic, salt.
Add chopped peppers and spices
Simmer over low heat, covered, for 10-12 minutes - without adding water.
Vegetables will provide sufficient moisture when cooked.
Add ground nutmeg - 1-2 pinches and pepper.
Add tomato. There are options here. Of course, it is best to add the pulp of fresh tomatoes. If it's season.
Or canned tomato pulp. In practice, it turns out that it’s not the season and there are no canned tomatoes.
Therefore, either: add 1 glass of good tomato juice, or: 1 full spoon of tomato paste diluted in boiled water.
Considering that almost all tomato juice is “reconstituted”, from the same tomato paste, this is the same thing. You can’t spoil mussels with vegetables with tomato!

Mussels baked with parmesan

When using mussels in cooking, it is important to know one rule: they must be eaten immediately after cooking. And don’t forget to serve them with lemon: this magnificent combination of shellfish and citrus was known to sailors who didn’t even suspect that they were eating a delicacy

Ingredients:

kiwi mussels – 280 g or 6 pieces
butter – 100 g
shallots – 26 g
garlic – 5 g
greens (to taste) – 1 g
salt – 1 g
ground black pepper – 1 g
parmesan – 10 g
Japanese breadcrumbs – 30 g
sherry vinegar – 5 ml
loose fish broth – 1 g
lemon – 20 g
frisee salad – 5 g

Cooking method:

Clean the mussels. Chop the garlic, shallots and herbs. Grate Parmesan.
Heat butter in a frying pan or saucepan, add garlic, shallots, and herbs.
Salt, pepper, add broth.
Add Parmesan, pour in sherry vinegar and mix all ingredients until smooth.
Brush the mussels with the resulting mixture and sprinkle with breadcrumbs.
Bake the mussels for 5-7 minutes in the oven preheated to 180 degrees.
Serve with lemon, topped with frieze salad

The value of mussels for the human body

Judging by archaeological excavations, humanity has been eating these mollusks since ancient times.

They are suppliers:

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, noteworthy is the high content of selenium (44 mg/100 grams), potassium (320 mg/100 grams) and phosphorus (198 mg/100 grams).
The vitamin complex of mussels contains most of the 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.

Eating mussels helps improve metabolic processes and stabilize the nervous system. They contain melanin, the hormone of happiness, and therefore improve mood. Cosmetologists recommend them for rejuvenation, as they contain antioxidants that promote skin renewal, strengthen nails and hair.

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

And these are not all the positive processes that occur in the human body if you include them in your diet.

Mussels curry appetizer

Mussels - tender sea mollusks with soft, sweetish meat - have long been among the favorites of people with refined tastes. They are boiled, pickled, salted, fried and, of course, stewed in a variety of sauces. And the combination with curry sauce is one of the most popular options for preparing these shellfish.

Ingredients:

thawed Chilean mussels – 300 g
teriyaki sauce – 30 ml
coconut milk – 50 ml
greens (dill, parsley or cilantro) – 2 g
lime (juice and zest) – 10 g
soy sauce – 20 ml
curry paste – 10g
garlic – 2 g
concasse (tomatoes) – 30 g
vegetable oil – 20 ml
loose fish broth – 5 g
butter – 50 g
French fries – 130 g
mini baguette – 1 pc.

Cooking method:

Chop the garlic and herbs separately.
Place garlic and mussels in a hot frying pan with vegetable oil and lightly fry.
Add soy and teriyaki sauce, coconut milk, curry paste, lime juice and zest, and broth.
Simmer for 6-7 minutes.
Add butter and herbs, simmer for another minute. At the very end, add the concasse tomatoes and after a minute remove from the heat.
Serve the dish with French fries and a mini baguette.

Mussels with persimmon

Mussels are one of the most popular types of seafood. And there are a lot of recipes with mussels. Mussels with persimmons are an unusual but very tasty combination.

Ingredients:

mussels in shells - 600 g
dry white wine – 375 ml
garlic -2-3 cloves (depending on size)
leeks - whole, with roots cut off
thyme – 2-3 sprigs
cauliflower – 100 g
cream 33% - 30 g
persimmon, very ripe and non-astringent - 100 g
yuzu or lemon juice -10 g (half tbsp.)
butter for frying

Cooking method:

Pour 0.5 liters of water into a saucepan, add wine, add leeks, garlic and herbs cut into large pieces, let it boil, reduce heat to low, cook for 10 minutes.
Increase heat to medium and blanch mussels in vegetable broth until shells open. Remove all opened mussels immediately. Discard any mussels that have not opened at all. Remove the finished mussels from the shells.
Cut the cauliflower into very thin slices across the head so that the slices have the same shape as the head.
Anything that could not be cut into such slices, cut into arbitrary pieces, fry in butter, add about 80 ml of mussel broth and simmer until soft. Add cream, heat, puree in a blender.
Peel the persimmons, puree them in a blender, add yuzu or lemon juice.
Place peeled mussels, cauliflower puree on a plate, next to persimmon sauce and slices of raw cauliflower.

How to cook frozen mussels in shells?

Having examined the product and made sure of its quality, wash it thoroughly, clean it of plaque and sand, put the shells in a pan and add a little water. There should not be a lot of liquid, it should only cover the bottom a little. If desired, water can be mixed with white wine, and you can also add garlic, aromatic herbs or spices to your taste. After boiling, cook the mussels covered for about five to seven minutes. During this time, the correct shellfish should open, which will indicate their readiness.

Frozen mussels are cooked in the same way in their shells, after defrosting them in a gentle mode on the bottom shelf of the refrigerator and rinsing them thoroughly.

If you purchased frozen mussels that have already been peeled, you must first defrost them and rinse them thoroughly, just as in the case of specimens in shells. Do not neglect the last recommendation, relying on the integrity of the manufacturer and hoping that the product is already pure. Very often, fresh frozen mussels contain grains of sand between the valves. Agree, it is not very pleasant to enjoy a delicacy that is crunchy on your teeth.

Fill the defrosted, washed product with a small amount of water and, after boiling completely, boil for three to five minutes, depending on the size of the individuals.

How to cook raw mussels in a shell in sauce?

Ingredients:

raw mussels in a shell – 350 g;
garlic cloves – 4-5 pcs.;
butter – 60 g;
cream with a fat content of more than 33% - 140 ml;
sprigs of fresh parsley;
lemon;
sea salt and ground pepper.

Preparation:

Before cooking, thoroughly wash the mussel shells, painstakingly removing sand and other contaminants from them. Now we place the product in cold water and place it on the stove burner, setting it to medium heat. Warm the clams until they begin to open. Immediately remove the mussels from the water and separate one shell from each.

We mercilessly throw away unopened specimens; they cannot be eaten. Now melt the butter in a frying pan, pour a third of a glass of water into it and place the mussels there, shell side down. Now we add some salt, pepper and heat them for no more than a minute, after which we add chopped garlic, pour in cream, throw in chopped parsley and keep on the fire for a couple more minutes until the cream sauce thickens, which, if necessary, add more salt and season with pepper.

Serve the mussels with the sauce, adding lemon slices and parsley sprigs to the dish.

Tomatoes stuffed with mussels

Ingredients:

3 tomatoes (515 grams),
olive oil 1 tablespoons,
hard cheese 40 grams,

For filling:

bulgur 60 grams,
mussels 65 grams,
parsley 3 sprigs,
dill 3 sprigs,
lemon juice 0.5 teaspoon,
olive oil 1 tablespoon,
salt to taste,
ground black pepper to taste.

Cooking method:

First, let's prepare the ingredients for our stuffed tomatoes recipe.
Let's start by preparing the tomatoes. We choose large vegetables with dense pulp. It is desirable that they be the same size, with a regular round shape.
Rinse well and dry with a paper towel. From the side of the stalk we cut off the cap, which we do not throw away.
Using a teaspoon, scrape out the contents of the vegetable, which may be useful to us in preparing other dishes.
Bulgur is a very healthy and tasty grain. It perfectly replaces rice, pearl barley, and couscous. It makes delicious pilaf, soups, and salads. Cereals are not washed before cooking. We need to boil the bulgur until tender. I'll tell you my cooking method.
I pour water into the pan, add some salt, and bring it to a boil. I add the cereal and cook until tender, stirring occasionally.
I cook in plenty of water so that the cereal floats freely. I taste it, if the cereal is ready, tip it into a colander and rinse with cold water.
I leave it in this position so that the liquid drains. Place the finished bulgur on a plate in which we will combine all the ingredients for the filling.
Wash the greens well and dry them, chop them very finely. Defrost frozen mussels at room temperature and rinse well.
Place a pan of water on the stove, add bay leaf, peppercorns, salt, and bring to a boil. Place thawed mussels in boiling water and cook for 3 minutes.
Then cool and add to the bulgur, along with the greens. Season with salt, ground black pepper and lemon juice, olive oil. Mix well. The filling is ready.
Stuff the prepared tomatoes.
Cut the hard cheese into thin slices and place on top of the tomato.
Cover with hats. Place in a hot oven at 180-200 degrees for 15-20 minutes, until the cheese melts slightly.
If you wish, you can keep it in the oven a little longer to brown the cheese.
Tomatoes stuffed with bulgur and mussels are ready. I invite you to the festive table.

How to cook mussels (different methods)

Since mussels consist mainly of protein, they cannot be cooked for long. This makes them hard and rubbery. Boiled mussels are very tender, have a slightly sweet taste and a pleasant “sea” 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, stew, and all kinds of salads. They even make pilaf from them. But most often they are served as a separate dish as an appetizer.

How to cook fresh mussels

Pour a little water into the pan (a glass of liquid per 300 g of mussels) and put it on the fire. Bring to a boil and salt.
Dip prepared mussels into boiling water.
After they boil, cook for 7-10 minutes.
Once the mussels open, they are ready.
Using a slotted spoon, remove the mussels and place on a plate. Those shellfish 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. The shells with boiled shellfish are placed on a plate and sprinkled 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

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

How to cook mussels in beer

Pour dark beer into the pan and bring to a boil.
Prepared mussels are dipped into it.
Cook for 5-7 minutes.
As soon as the shells open, remove the clams with a slotted spoon and place them 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 the pan, add salt and bring to a boil.
Frozen mussels are washed in running water and immediately immersed in boiling water.
Cook for 7 minutes until the doors open.
Using a slotted spoon, remove them to a plate. If shellfish are needed without shell, then they are separated from it and further prepared according to the recipe.

Method 2

The 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. Add salt, spices and herbs to taste.
Dip the mussels in their shells into boiling water and cook for 7 minutes.
As soon as the valves open, the mussels are ready. They are taken out using a slotted spoon and placed on a dish. Closed mussels are discarded, and the rest are freed from the shell and washed in running water.
After the water has drained, they are ready for further use.

How to cook peeled frozen mussels in wine

Mussels are thawed at room temperature.
Pour wine into the pan and bring to a boil.
Drop the mussels and cook for five minutes.
Remove them using a slotted spoon and cool.

How to cook peeled frozen mussels in milk

Milk is poured into a saucepan and heated.
Thawed mussels at room temperature are dipped into boiling milk.
Cook for five minutes while stirring, adding a little salt.
Remove the opened mussels with a slotted spoon and cool.

How to cook frozen mussels in the microwave

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

Mussels with sun-dried tomatoes and Parmesan crumbs

Ingredients:

mussels – 0.5 kg
loaf – 1/8 pcs.
Parmesan (or Grand Padano) – 30 g
garlic – 1 clove
sun-dried tomatoes – 25 g
olive oil – 50 ml
basil
Provencal herbs

Cooking method:

Prepare crumbs. Bake the loaf pieces without crusts in the oven until light golden brown. Allow the pieces to cool and chop in a food processor or grate. Grate Parmesan on a fine grater.
Cut sun-dried tomatoes into small pieces. Add oil, garlic, blend with a blender until smooth. Rinse the mussels and place in the sinks.
Mix the prepared crackers with grated cheese and Provençal herbs. You should get a slightly greasy crumb. Sprinkle a teaspoon of crumbs onto each mussel and smooth it out.
Bake in an oven preheated to 180 degrees for about 7-8 minutes. Transfer to a serving plate.
Pour the prepared oil with sun-dried tomatoes on top. Garnish with thinly sliced basil and serve.

Mussels and tomato appetizer

Ingredients:

Large tomatoes: 8 pcs.
Mussels: 500 g
Potatoes: 100 g
Rice, carnaroli type: 100 g
Garlic: 1 clove
White onion: ½ pc.

Cooking method:

Rinse the mussels under running water;
Clean the surface of the valves with a knife from coarse white and gray crusts and deposits; tear off the “beard”;
Still under running water, clean the mussels from silt and algae. You can use a brush or mesh to wash dishes;
In a large frying pan, heat a little olive oil with a clove of garlic. Place mussels;
Cover with a lid and cook over low heat until all the mussels have opened. It will take about 5 minutes.
Remove from heat; If desired, you can sprinkle with a small amount of chopped parsley. Separate the mussel bodies from the shells and place in a bowl. Filter the resulting gravy through a strainer and store in another bowl.
Start preparing the tomatoes. Choose tomatoes that are round, red, large and firm. Wash them under running water, pat dry with a towel and cut off the top part with the “tail” - we will need it as a “lid”.
Using a spoon, remove the pulp from the tomato and transfer it to another bowl - we will need the pulp for cooking rice;
Salt the inside of the tomatoes and turn them out onto a wire rack to drain.
Wash and peel the potatoes; cut into small pieces and keep on hand in a separate bowl, completely covered with cold water to prevent the potatoes from turning black.
Finely chop the onion and sauté it in a little olive oil.
Place the tomato pulp into it, which you can pre-chop if desired.
Add rice and simmer together for a few minutes.
Pour in the gravy obtained from cooking the mussels. Do not add salt as the mussel sauce is already salty from the sea water.
Add the potato cubes and simmer everything together under the lid over low heat for about 20 minutes, adding vegetable broth in small portions.
At the very end of cooking the rice, add the mussels. Add salt as needed and remove from heat.
Place the tomatoes in a roasting pan or other heat-resistant container so that they rest side by side.
Fill them with cooked rice, pour a little olive oil over the rice and tomatoes and bake in an oven preheated to 180° for about 30 minutes, and then brown under the grill for another 10 minutes.
Place the cut “lids” on parchment and bake along with the tomatoes.

Appetizer with mussels and garlic

Ingredients:

Mussels – 150 g
Green onions - 3 pcs.
Garlic - 4 cloves
Fresh parsley - 3 sprigs
Sunflower oil - 2 tbsp. spoons
Salt - to taste
Ground black pepper - to taste
Lemon juice - to taste

Cooking method:

To prepare a seafood appetizer, take mussels, green onions, garlic, parsley, sunflower oil, salt, ground pepper, lemon juice.
How to cook mussels fried with garlic:
Thaw frozen mussels. Pour water into a saucepan and boil it. Place the mussels in boiling water and cook for 3-4 minutes from the moment of boiling. Place in a sieve and allow excess water to drain.
Heat vegetable oil in a frying pan. Place the boiled mussels in the pan.
Add finely chopped garlic. Season with spices and fry the mussels with garlic, stirring, for 3-4 minutes over moderate heat.
Flavorful seafood is ready. Pour lemon juice over mussels fried with garlic, sprinkle with chopped parsley and green onions.

How to fry mussels with onions

Compound:

mussels (peeled) – 0.3 kg;
onions – 150 g;
refined vegetable oil – 40 ml;
salt, pepper mixture - to taste.

Cooking method:

Prepare the mussels by thawing them, rinsing them well, and drying them with a paper towel.
Remove the peel from the onion and cut it into small cubes.
After heating the oil in a frying pan, add the shellfish and onions.
Sprinkle the food with salt and a mixture of ground pepper. Fry them, stirring with a spatula, for 8-10 minutes.

All that remains is to transfer the mussels to plates, add a side dish and serve.

Mussels in Catalan style

Ingredients:

Mussels - 300-400 g (peeled)
Tomatoes - 2 pcs.
Onions (sweet) - 1/2 pcs.
Fresh basil - 5-7 leaves
Salt
Black pepper
Lemon - 1 pc.
Olive oil - 2 tbsp.

Cooking method:

Cut the tomatoes into thin slices and place in one layer on a plate.
Cut the red sweet onion into thin half rings and place on a platter on top of the tomatoes. Lightly salt it. If you use ordinary onions, I advise you to first soak them in water or scald them with boiling water.
Chop the basil and place on a plate.
In a bowl, emulsify lemon juice and olive oil. Add ground black pepper.
If using fresh mussels, wash and peel them thoroughly, place in a saucepan over medium heat.
When the shells begin to open, cover with a lid, reduce heat and cook for 7-10 minutes.
If you are using frozen mussels, place them in a frying pan and simmer for 5-7 minutes from the moment they are defrosted.
Place mussels on a plate. Pour over the prepared emulsion. Let it brew.

The simplest marinated mussels

Do you know that it’s so easy to prepare the most aromatic, delicious marinated mussels?! Mussels marinated according to this recipe are very tender and suitable for making salads.

Ingredients:

Mussels – 300 g
Water - 1 glass
Vinegar 9% - 0.5 tbsp. spoons
Salt - 0.5 tbsp. spoons (to taste)
Sugar - 1.5 tbsp. spoons
Bay leaf - 1 pc.
Black peppercorns - 3-4 pcs.
Vegetable oil - 1 tbsp. spoon

Cooking method:

To prepare marinated mussels, you will need the following products.
How to marinate mussels: defrost frozen mussels. To boil water.
Pour boiling water over the mussels and leave for 10 minutes. Then drain the water.
For the marinade, boil water, add salt, sugar, bay leaf and pepper.
Boil for a minute. Remove from heat, pour in vinegar. Place the mussels in a jar or plastic container. Pour over the marinade.
Pour vegetable oil on top. Close the lid carefully.
When the mussels have cooled, they can be served as a separate appetizer or marinated mussels can be used to make salads.

Description of preparation:

This is a very tasty and easy to prepare dish.
Using the recipe for mussels in sour cream sauce, you can prepare dinner very quickly. This dish is light, healthy and very nutritious. It contains a sufficient amount of microelements. It is known that mussels contain a lot of iodine. And the sauce resulting from cooking is very tasty to dip with bread. When the mussels are infused in this sauce, they become even tastier. It's not surprising that you like them even more in the morning. Purpose: For dinner / For a holiday table / Light dinner Main ingredient: Fish and seafood / Seafood / Mussels and scallops / Dairy products / Sour cream Dish: Hot dishes

Mussels in Korean

I wanted something exotic. I thought: maybe I can cook mussels? So I cooked it - the Korean-style mussels turned out very tasty. After all, Korean cuisine is something!

Ingredients:

Frozen mussels (without shells) - 500 g
Carrots - 1 pc.
Onions - 3 pcs.
Soy sauce - 6 tbsp. spoons
Lemon - 1 pc.
Ground nutmeg - on the tip of a knife
Salt - 1 pinch
Ground black pepper - 1 pinch
Ground red pepper (optional) - 1 pinch
Ground coriander - 1 pinch

Cooking method:

Thaw the mussels and rinse well.
Boil the mussels for 3 minutes, discard in a colander.
Peel and wash the onion, cut into half rings, sprinkle with a little lemon juice, stir, leave for 10 minutes.
Peel and wash the carrots, grate them using a Korean carrot grater.
Make a Korean-style dressing for mussels. To do this, pour soy sauce into a bowl, add lemon juice, red and black pepper, nutmeg and coriander. Stir and put on fire. The sauce should be hot (do not boil).
Add carrots and mussels to the onions. Pour over the sauce and mix well.
Place the Korean pickled mussels in the refrigerator for several hours. Korean-style mussels are ready.

Fried, national shellfish dishes

How to cook mussels, frozen shelled, fried clam recipes.

With onion

The most common and simplest method.

We will need:

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

Cooking method:

The onion is chopped.
Then fry together with the onion for 4 minutes.
When serving, the tol is sprinkled with chopped parsley and green onions.

We will need:

shellfish - 500 grams;
dry wine - 1 liter;

For the sauce:

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

Cooking method:

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

Korean

For one kilogram of mussels we take:

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

Cooking method:

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

Korean recipe with carrots

The main thing in this recipe is to prepare the salad in Korean style.

Mussel meat 2 cups.

Cooking method:

For 1 kilogram of carrots you will need: onions (2 pcs.), 100 grams of vegetable oil, vinegar (2 tbsp.), a small head of garlic, salt (incomplete 2 tbsp.), sugar (incomplete 3 tbsp.) , sesame seeds (2 tablespoons), coriander (3 teaspoons), ground red pepper (less than a tablespoon), several sprigs of cilantro.
The carrots are chopped on a special grater (Korean), chopped cilantro and garlic are added. We wait until the carrots release their juice and drain it. Sprinkle carrots with salt, sugar and pepper. Add 2 cups of peeled shellfish.
Separately, onions are fried (in half rings) in vegetable oil. After frying, the oil is mixed with carrot juice and vinegar, poured over the salad, sprinkled with sesame seeds. Place in the refrigerator for 2 days, after placing it in a resealable container.

Fried mussels appetizer

Ingredients:

Large mussels (boiled frozen) - 300 gil
Mussels in shells - 1 kg
Flour - 3 tbsp. spoons
White wine – 100 ml
Eggs - 1 pc.
Vegetable oil - 200-250 ml
Lemon - 0.5 pcs.
Salt - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon

Cooking method:

Everything you need to make fried mussels.
How to cook fried mussels:
Thaw frozen mussels and dry.
Place the prepared mussels on a board, sprinkle with 1 tbsp. spoon of flour.
Turn over and sprinkle with 1 more tbsp. spoon of flour.
This is done so that the batter sticks to the mussels. Beat the egg lightly.
Pour in the wine, add salt and pepper.
Add flour little by little. Knead the batter - it should be like sour cream.
Dip the mussels into the dough.
Fry the mussels in vegetable (or butter) oil in a hot frying pan (or in a saucepan). To do this, heat the vegetable oil in a saucepan or cauldron with a flat bottom. Reduce heat to medium-high.
Place mussels in oil in one layer. If there are a lot of mussels, you need to fry them in portions.
Fry the mussels for 5-7 minutes.
In order for the mussels to fry evenly, you need to take the mussels with a fork and carefully turn them over
Place fried mussels on a napkin to remove excess oil
Serve the finished fried mussels with lemon juice.

Sea and river mussels in shells: how to cook?

Many housewives are interested in how to cook mussels in shells, and there are several important rules here. First, shells with cracks are removed (they should under no circumstances be eaten), then good shells should be immersed in boiling water for two minutes, open the shells, remove the shellfish and also rinse them thoroughly under running water, removing algae and sand.
How to cook mussels in the shell? It is necessary to fill them with water, bring to a boil, drain the water and boil in new water for 10 minutes. As soon as the doors open and a delicious aroma spreads through the kitchen, the mussels are ready!

Serve the mussels hot and do not cook them for future use, as it is not recommended to reheat this dish due to the risk of poisoning. There is another important secret in cooking mussels: despite the fact that the tender meat of shellfish can be combined with any food, it is better not to mix it with anything. How to cook fresh mussels to preserve the nobility and sophistication of this dish? Serve it separately with good white wine, lemon and herbs. Be a foodie!

Mussels baked with garlic sauce

Ingredients:

Fresh mussels, in shells - 450 g
Parmesan (grated) - 45 g (3 tbsp.)
Garlic (finely chopped) - 2 cloves
Butter - 1 tbsp. l.
Olive oil - 1 tbsp. l.
Fresh parsley (chopped) - 30 g (2 tbsp.)
Ground black pepper - 1/2 tsp.
Water - 3 tbsp. l.

Cooking method:

Wash the shellfish, brush them, remove damaged or open ones.
Place the mussels in a large saucepan, add 3 tablespoons water, cover and place on the stove and cook for about 5 minutes (most shells should open by this time).
Place the mussels in a colander and let the water drain. Remove shells that have not opened. For open clams, remove one half of the shell, remove it, and leave the meat on the other half.
Place these full shells in a heat-resistant dish, open side up (the shells should lie close to each other, forming one continuous layer).

How long to cook mussels?

The cooking time for mussels depends on the type of mussels (fresh, frozen), as well as whether they have been shelled (shelled) or not. Let's consider separately how long you need to cook mussels in a pan:

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

Having found out how long to cook mussels, we will next consider the process of cooking these shellfish in a saucepan.

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

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 rinsed before cooking and manually remove any remaining algae, if any). Let's look at how to cook mussels in a saucepan step by step:

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