If you now, of course, do not spend your leisure on the shores of Spain, Italy, Australia and other divinely warm edges, then you can not dream of fresh mussels in shells. Those who are "lucky" to be born in a cold climate are given only a year-round opportunity to eat frozen shellfish from the nearest market. It is their preparation and this article is devoted to.
How to cook frozen mussels?
If you do not know how and how much to cook peeled frozen mussels, then take into account a couple of basic tips, which will be discussed later. The first case of shellfish without shells should be thoroughly rinsed in cold water to rid of the remains of sand and other contaminants. After this simple procedure, you can start cooking. Mussels are cooked in salted boiling water for no more than two minutes (depending on the size), and then immediately dipped in ice water to stop the cooking process. Ultimately, you get boiled shellfish, which you can later eat yourself, add to salads or use as a basis for some of the following recipes.
Preparation of soup from frozen peeled mussels
Ingredients:
- leek - 400 g;
- potatoes - 350 g;
- butter - 40 g;
- peeled mussels - 480 g;
- cream - 180 ml;
- laurel leaves - 2 pieces;
- dry white wine - 500 ml;
- 2 sprigs of thyme;
- parsley greens.
Preparation
After washing leeks, and having cleared the potatoes, cut the first with thin rings, and the second - cubes. We heat the oil in a saucepan and let it onion for 15-20 minutes. If it starts to burn, pour it over some white wine. In the remaining wine we boil the mussels, we extract the shellfish ourselves, and use a mixture of wine and seafood juice to boil the potatoes. During the preparation of the latter, pour cream on the tubers, add a laurel with thyme and a pinch of freshly ground pepper. As soon as the potato becomes soft, use a blender to beat it with fried onions, add mussels and serve with parsley.
How to cook pancakes with frozen peeled mussels?
Ingredients:
- pancakes - 12 pcs .;
- béchamel sauce - 400 ml;
- leek 120 g;
- boiled peeled mussels - 2 items;
- dry white wine - 45 ml;
- hard cheese.
Preparation
Since the preparation of delicious thin pancakes and béchamel sauce has been discussed repeatedly, we will skip all the unnecessary details and proceed immediately to the preparation of the filling, it is also elementary simple, like the sauce with pancakes. Having warmed up any vegetable oil, or melting butter, we pass on it rings of a leash to softness and easy caramelization. Add mussels, pour wine, wait a couple of minutes. We wrap the stuffing with pancake, pancakes put on a baking sheet, pour sauce, sprinkle with cheese and grill until they grasp with a ruddy crust.
How to fry peeled frozen mussels?
Ingredients:
- butter - 60 g;
- sliced carrots - 1 item;
- cut stalks of celery - 1 item;
- shallots - 50 g;
- laurel leaves - 2 pieces;
- dark beer - 150 ml;
- mussels - 1 kg;
- sour cream - 70 g;
- parsley and tarragon.
Preparation
Melt the butter in a saucepan, use it to passer vegetables with laurel leaves. The whole process should take no more than 5-8 minutes, after which you can fill beer with beer and remove the container from the fire.
Now we are preparing frozen mussels without a shell. To do this, peeled and washed shellfish we throw on the pan to vegetables and cover with a lid, all vigorously mix shaking the dishes themselves and leave on fire for 3 minutes. In the end, we supplement the remaining liquid with sour cream and get a thick creamy sauce. We serve with an abundance of fresh bread.