If you want to impress invited guests, then we suggest you make delicious dishes from the river mussels. This is done incredibly fast, simple and sure to impress all lovers and connoisseurs of seafood. Let's look at a few recipes for cooking mussels at home.
Recipe for original dishes from the river mussels
Ingredients:
- river mussels - 910 g;
- vegetable oil;
- horseradish or sauce - to taste;
- water - 2 l;
- greenery.
For marinade:
- vinegar - to taste;
- water 705 ml.
Preparation
Mussels are washed and soaked in marinade, prepared from water and vinegar, for about 20 minutes. Then add salt to taste and mix. Vinegar will remove an unpleasant river odor and kill harmful microorganisms. Then mussels cook until open. Further, the liquid is drained, poured with clean water and cooked for about an hour. Then fry in a frying pan with vegetable oil and at the end of frying fill with your favorite sauce and sprinkle the dish with chopped greens.
Recipe for baked river mussels
Ingredients:
- river mussels - 990 g;
- spices and bay leaf.
For sauce:
- garlic - 3 cloves;
- olive oil - 45 ml;
- lemon juice - to taste;
- spices and Italian herbs.
Preparation
Mussels pre-soaked in cold water, so that out of them came out all the river sand. Then pour water into the pan, throw the spices, laurel and bring it to a boil. After this, carefully lower the mussels and cook them for 3 minutes. Carefully take out the delicacy with a whisk and cool it, laying it on the plate. Garlic clean, squeeze through the press, pour oil, sprinkle with lemon juice and sprinkle with Italian herbs. We heat the oven to 180 degrees, spread it on the mussel pan and pour a little cooked sauce into each leaf. Bake the dish for about 7-10 minutes and serve it to the table.
Recipe for cooking mussel
Ingredients:
- river mussels - 155 g;
- bay leaves - 2 pcs .;
- bulb - 2 pieces;
- sour cream and greens - if desired;
- spice.
Preparation
And here is another recipe, how delicious to cook river mussels. We put the delicacy on a hot frying pan and heat until all the flaps are completely open. After 10 minutes gently remove them, cool them, carefully separate them from the muscle sponge and cut them into slices. Add the chopped onion, throw the laurel leaf, spices and stew for 15 minutes in a frying pan. Before serving, decorate the dish with chopped herbs and pour all the low-fat sour cream.