peeled mussels are often sold in frozen form.Learn how to cook them, and then your family will not say that without this clam life is good.
Media as one of the most popular seafood, are renowned for their nutritional and beneficial properties.However, residents tried exotic shells, not many people are fans of their taste.That's because the shellfish are not always prepared properly.There are certain rules that comply with the cooking, to clam was truly delicious.Let's see how to cook frozen peeled mussels, their taste was delicious and memorable.
Useful properties of mussels
a large number of amino acids necessary for the person contained in these amazing shellfish.For example, the amino acid tryptophan, which promotes the production of hormones of joy.Protein content in the mussels it tryptophan, methionine, and superior keratin proteins of fish and meat.Preparation of dietary methionine necessary for the person, since this amino acid is not synthesized in our body.In these shellfish
lovers diets mussels - just a godsend.They contain a lot of protein, almost no fat, and those that have - do not carry the "harmful" cholesterol.Keratin reduces appetite, promotes production of melanin and decreased fat, it improves the adrenal glands, thyroid and pituitary.Adhering to the different diets, you can eat delicious and refined dishes with the seafood, it is not recovering.Calories - 100 kcal / 1 kg of product.
This is interesting! average Dutchman eats about 10 kg of meat of mussels a year.
How to choose a quality frozen mussels
To dish turned out tasty and healthy, ingredients must be fresh and of good quality.Here are a few tips on how to choose good mussels:
- on frozen seafood should be no snow and ice cracks in the glaze.If such defects are, most likely, the product has thawed, and during the next freeze its beneficial properties have been lost.
- Peeled Frozen shellfish should be light in color
- Choose the largest mussels - they are more juicy and tasty.Packages with the product fraction always through two figures indicated that tell the customer about the number of units per kilogram of product, such as 55/1 or 30/1.Therefore, the lower the first number, the larger will be shellfish.
- mussels - a natural filter the aqueous medium.They filtered to 700 liters of water per day.If shellfish are grown in an environmentally dirty regions, they can accumulate a lot of toxins.It is better not to use such a product, because the probability of poisoning.When choosing a product, look at the place of manufacture or packaging, if you buy in bulk, ask the seller a certificate of quality.
This is interesting! From 1 kilogram of raw mussels out of about 100 grams of purified.
Preparation for cooking
Frozen peeled shellfish need to defrost in the refrigerator.After that, in a colander under a power shower wash them well, because the meat may be particles of sand.
How to cook frozen peeled mussels: cooking methods
Mussels are prepared in different ways: in multivarka, microwaved, steamed.They are boiled, fried, baked, pickled.Thermally treating them need only 3-5 minutes.This seafood is used in soups, salads, appetizers, hot dishes.
Tip: to in mussels do not smell of fish, sprinkle with lemon juice.
Fried mussels with onions
very simple way of cooking.Shellfish problanshirovat need a couple of 15 minutes.In a frying pan heat the olive oil and fry the onions on it.Blanched cockles cut into small pieces and mix with fried onions.Salt, pepper.After 5 minutes, the dish is ready.
Look, how to fry the mussels in a pan.
Mussels in Belgian
We need 700 grams of white wine to pour into the pan and place on low heat, give the wine simmer for about a minute.Then add a little bit of Provence herbs and send to 400 grams of mussels.We reserve the stew on low heat, stirring occasionally them in a saucepan.Simmer for 5-7 minutes is necessary.
Sauce.In a small saucepan heated low-fat cream (500 ml) and add back one tablespoon of Dijon mustard.Finely chop the onion and also add in cream.Along with onions, some cooks add a little caper.Approximately 200 grams of the blue blue cheese cut into small cubes and add to our sauce.Seasoned with white pepper sauce and bring to readiness, to a thick cream.
Mussels throws in a colander, spread on a plate, pour the sauce and serve.
Mussels baked with cream sauce
In salted water cook the mussels for 3-5 minutes, then drain the water.For the sauce mash well with a fork 2 processed cheese, add one chicken egg yolk, a tablespoon of flour, one tablespoon of starch, squeeze 3 cloves of garlic and mix well all until smooth state.The resulting mixture is added about 300 grams of cream, salt, pepper and again all mix well.
baking dish lay out foil or grease with butter, and we shift it steamed clams.Fill the dish on top of the sauce and sprinkle with grated hard cheese.Put it all in a preheated 200◦ oven and bake until golden brown.When serving the dish again and sprinkle with grated cheese.
To prepare this seafood, heat treatment is not required, simply marinate.For the brine boil 1 liter of water in a saucepan, in boiling water throw a purified onion, one red pepper and season with salt.Boil the brine for 15 minutes.Add one teaspoon of liquid smoke, 0.5 kilograms of thawed cleaned mussels and leave to cook for another 3 minutes.
In a separate bowl mix the chopped garlic (1 clove) and spices to taste.For example, suitable 2 tablespoons dried dill and one teaspoon of black peppercorns.
Cooked seafood in brine, we obtain from the pan.At half-liter jar at the bottom we add garlic and spices, on top Put the clams.Fill all 200 ml of oil.After 12 hours fragrant marinated mussels ready!They are served as an appetizer or use as an ingredient in other dishes.
Cooking mussels in multivarka
Sticking mode "Baking" fry defrosted mussels in olive oil.Cooking in this mode is designed for 25 minutes, but it is necessary to fry - 15. After 15 minutes, add a two seafood shredded in a blender with fresh tomatoes and 200 ml non-fat cream.We reserve the dish in multivarka before the end of the regime "Baking", that is for another 10 minutes.The excess liquid is evaporated, and the mussels will find a nice tomato-creamy taste.
These mussels served with any side dish, for example, here is perfect mashed baked celery with butter.
Pasta with seafood and cream sauce
pasta lovers will appreciate the simplicity of this recipe, and the dish will be one of the most beloved.In the same alternately boil water: 200 g mussels, 200 g shrimp, squid 200 g.Every seafood cook for 5 minutes.When cooked seafood, not pour the broth, it will be needed for the sauce.
In a large skillet, fry in butter 4 large cloves of garlic.When the garlic flavor will give the oil, get it and throw away.The fragrant oil spread until half cooked 500 grams of pasta for pasta.There also add cooked seafood, salt, pepper to taste and add 200-300 ml of broth in which the cooked seafood.All this is necessary to mix well, cover and bring to a willingness to 10 minutes.
Sauce.For the sauce, you will need 150 ml of broth of seafood, 150 ml of low-fat cream.All this must be salt and thicken over low heat 1-2 tablespoons of flour.
Serve pasta with cream sauce on a big plate.Before serving, garnish with parsley sprigs.
appetizer of mussels with beer
Lovely beer snack - fried mussels with cheese.This snack is prepared very easily and quickly.
So, warm up in a frying pan 100 grams of butter, add to it grated 3 cloves of garlic.Garlic should be a little fry, to convey the smell of oil.Then gently pull out with a slotted spoon toasted garlic from pan.The fragrant oil immerse our shellfish.All the salt, pepper and fry over high heat for 2-3 minutes, stirring constantly.Add to the pan, grated cheese, mix well, and for a minute we bring a dish until done.Snack to beer ready!Bon Appetit!