Especially for admirers of mussels we have collected unusual recipes for the preparation of shellfish, which will be on the shoulder even to the most skilful culinary specialists.
Marinated mussels - recipe
Mussels, marinated in Spanish manners, will make a good company guilt if you serve them on toast or as part of a simple green salad. For this dish, it is advisable to use fresh shellfish, since the consistency and flavor of the frozen product is not suitable for marinating.
Ingredients:
- mussels peeled - 980 g;
- olive oil - 15 ml;
- red onion - 45 g;
- carrots - 25 g;
- fresh rosemary, thyme - 1 tsp each;
- garlic (chopped) - 1 tbsp. a spoon;
- green onions - 3 feathers;
- orange peel - 1 teaspoon;
- paprika - 1/4 tsp.
- wine vinegar - 65 ml;
- parsley greens for serving.
Preparation
To clean fresh mussels from shells, they must be thoroughly washed, and then lowered into boiling water for half a minute. Purified molluscs are cooled before pickling.
For the marinade, it is necessary to save the chopped onions and carrots so that the sharp taste of the vegetables does not interrupt the mollusks. At the end of the roast, vinegar is added to the vegetables, paprika, citrus peel and herbs are added. After cooling the marinade, immerse the mussels in it and leave it for an hour in the cold. Serve the shellfish with parsley.
The recipe for mussels in shells in sour cream
Not every seafood goes well with sour-milk sauces, but mussels are an exception. Possessing a delicate taste, they perfectly coexist with sauces from sour cream or cream, which only emphasize their tenderness.
Ingredients:
- butter - 10 g;
- shallot - 3 pieces;
- garlic teeth - 3 pieces;
- juice ½ lemon;
- white wine - 115 ml;
- sour cream - 135 g;
- handful of green coriander;
- capers - 1 tbsp. a spoon.
Preparation
Melt the butter, use it to fry the chopped shallots. When the onion is soft, add it with chopped garlic, and after half a minute fill everything with lemon juice and white wine. Reduce heat, put the sour cream and, after careful mixing, put in ready-made mussel sauce right in the sinks. Cover the bowl with clams and leave the mussels to fully open. Add the finished dish with herbs and chopped capers.
Recipe for cooking frozen, peeled mussels with pasta
Ingredients:
- spaghetti - 185 g;
- tomato sauce - 310 g;
- garlic teeth - 3 pieces;
- white wine - 115 ml;
- tomatoes canned - 540 g;
- a pinch of sugar;
- parsley greens;
- mussels peeled - 290 g.
Preparation
Put spaghetti to boil. During this time on the next burner in a saucepan mix tomato sauce with canned tomatoes and add garlic to the mixture. When the sauce boils, pour in the white wine and strengthen the heat. Let the sauce thicken with constant boiling, and then season it with sugar and salt. Put the mussels in the sauce, cover and leave for a couple of minutes. Mix the prepared sauce with boiled spaghetti and serve immediately.
Fried mussels - cooking recipes
Ingredients:
- mussels - 1,1 kg;
- flour - 115 g;
- starch 45 g;
- garlic teeth - 6 pcs .;
- a pinch of cayenne pepper;
- oil for deep frying.
Preparation
Mussels fill a quarter cup of boiling water and place over fire. Cook the shellfish until their shells open, then cool and remove them from the shells. Mix mussels with chopped garlic.
Combine the starch together with flour and cayenne pepper. Roll the mussels in the resulting breaded and dip into the preheated oil. Fry until lightly browned.