How to cook mussels. Recipes in soy sauce, cream, how to cook frozen in shells step by step with a photo. Cooking mussels with garlic Mussels in soy sauce cooking recipes

Fried mussels with garlic and soy sauce is a gourmet dish that will amaze you with its taste and the simplicity of its ingredients. For those who love seafood, this appetizer will love it very much. Mussels turn out to be very juicy, straight and perfect as a snack on festive table... Try these too.

Ingredients:

- ghee - 1 tablespoon,
- garlic - 2 cloves,
- frozen mussels - 300 gr.,
- soy sauce - 3 tablespoons,
- black pepper - to taste.

Recipe with photo step by step:

First of all, you need to start preparing the mussels for cooking. They need to be thawed, cleaned and rinsed under water. Often, algae particles remain inside the mussels. They need to be removed.




Melt the butter in a hot skillet.




Next, peel the garlic and crush it with a knife on the flat side, cut into small pieces and send to the pan.




Fry in oil on both sides for 30 seconds and remove. The main thing is not to overexpose the garlic, otherwise the smell will be very unpleasant. Thus, we have flavored ghee.






Then immediately put the peeled mussels into the same pan. Some liquid will appear. You need to fry them a little and wait until it evaporates.




Fry the mussels over low heat until the liquid evaporates.




Next, add the sauce and pepper. It is better not to add salt, as soy sauce is usually very salty. Leave the mussels to fry for another 3 minutes, stirring occasionally with a spatula. The dish is ready. I think you will like these

Mussels are good in any case and for any occasion - on weekdays and holidays, men's gatherings with friends with foamy beer or for bachelorette parties with sparkling champagne. These seafood has long and firmly occupied the niche of the most delicious appetizer; they accept spices and spices in a friendly way, without losing their original taste.
Today we offer mussels in soy sauce with garlic in a pan with the addition of butter and toasted sesame seeds! We draw your attention - the recipe is without vinegar, so it will appeal to opponents of sour pickled seafood and gourmets who just love the natural taste of mussels.

It's up to you whether to use mussels for alcoholic drinks or as an addition to rice or pasta, vegetables or porridge - try making mussels in a variety of variations!

Ingredients:

• boiled and frozen mussels - 0.5 kg;
• butter - 50-80 g;
• soy sauce - 3-4 tablespoons;
• garlic - 3-4 cloves;
• sesame seeds - 3 tablespoons;
• greens to taste.

Cooking time: 25 minutes
Servings: 2-3

Mussels: recipe with photo

1. Melt a piece of good and high-quality butter in a frying pan, it is advisable not to use a spread and similar products.

2. Peel the garlic cloves and crush them whole with the wide side of a knife. No need to chop the garlic - put the crushed garlic cloves in the hot butter and sauté over low heat for about 30 seconds. Do not bring the garlic to the appearance of an unpleasant odor, but as soon as the oil has absorbed the garlic aroma, you can remove the cloves from the pan, we no longer need them.

3. Put the mussels in the garlic oil in a frying pan (rinse them in advance under running water, you can not defrost them first).

4. Mussels, under the influence of temperature, will begin to release a certain amount of liquid - it must be evaporated on the fire a little more than average, so do not cover the mussels with a lid.

5. After excess moisture has been removed, pour in the soy sauce. Simmer the mussels in soy sauce for about 2-3 minutes.

6. Simultaneously fry the sesame seeds until lightly browned, but do not overcook, as the sesame will taste bitter.

7. Combine the still warm mussels from the pan with the sauce with sesame seeds.

Mussels are always tasty, healthy and satisfying. With their participation, there are many various recipes: first, second, appetizers and salads. Here's a quick, simple, yet delicious mussel appetizer. Using minimum quantity ingredients and time, you can please yourself and your household with a wonderful dish.

A very simple recipe for mussels in soy sauce of European cuisine step by step with a photo. Easy to cook at home in 15 min. Contains only 246 kcal. Author's recipe for European cuisine.

• Preparation time: 5 min
• Cooking time: 15 minutes
• Calorie count: 246 kcal
• Servings: 2 servings
• Occasion: Dinner, Lunch

• Complexity: A very simple recipe
• National cuisine: European cuisine
• Type of dish: Second courses

Ingredients for two servings

• Butter 30 g
• Frozen mussels 350 g
• Soy sauce 30 ml
• Garlic 2 cloves

Step by step cooking

1. We prepare the necessary ingredients: frozen mussels, butter, garlic cloves and soy sauce.
2. Put butter in a preheated pan. When it melts, add the garlic cloves, peeled and slightly crushed with a press. Fry the garlic on 2 sides for 1 minute and remove it from the pan.
3. We spread the frozen mussels in a frying pan.
4. We stir them periodically. Wait until they are completely defrosted. We do not drain the resulting liquid, it should evaporate. Properly frozen food should not contain much of it.
5. Add soy sauce and, stirring, wait for the mussels to take it into themselves.

Mussels are bivalve molluscs, the recipes of which are not as complicated as it seems at first glance. They are low in calories, coupled with a high content of protein, iodine, selenium. The people have another name for mussels - "natural Viagra" because of the product's ability to increase male potency. Photos of mussel dishes in our article will help you choose snacks that will become a table decoration and a real delicacy.

In supermarkets, shellfish are sold frozen or ready-to-eat (pickled, in their own juice). It is believed that black or dark blue mussels have the best taste. The mantle and muscle are hidden under the shell - they are used for food. For the dish to turn out delicious, the meat must be fresh, which is why it is so important to be able to choose the right quality shells.

• In our latitudes, mussels are not grown or harvested so stores sell them frozen. Freshly caught mussels retain their freshness for no more than 2 hours. You need to buy mussels only in the department that sells frozen seafood.
• The clam has a hermetically sealed shell to protect against the penetration of dirt, pests. Buyers should try to take only whole shells (without cracks, chips), because through damaged seafood not only pollution, but also pathogens enter the seafood.
• Before buying, you need to smell the product: only the aroma of the sea and iodine should come from it, nothing else. Any third-party smell is a reason to doubt whether it is worth taking shellfish at this outlet.
• Qualitatively frozen shells do not stick together. If they are frozen in pieces, it means that the freezer has been switched off periodically. It is better not to buy such molluscs.
• Large shells should be chosen, because small meat contains very little, with beans.
• Pay attention to weight each mussel. Too light indicates that there may be shriveled, spoiled meat inside. A sink that is too heavy is a sign that there is sand inside. No need to pay money for sand.
• If shellfish meat is sold without shell, then its the color should be cream, white or pale pink. Other colors (greenish, bluish tint) are a sign of poor product quality. Dried specimens do not need to be purchased either.

Here's what to look for when cutting:

• The form. Shriveled meat is a sign of a bad mussel. Throw it away.
• Opening sound. If a loud bang is heard when the shell is uncorked, then the shell has been sealed. You can safely cook it further.
• Opening resistance. If it is difficult to open the mollusc, it means that the muscle holding the valve is strong. The flap slams - the mussel is of high quality; if it opens easily, then the product is spoiled.
• Smell. You need to sniff each sink again. In the store, you can only define the general background. At home, each candidate for the dish is inspected. The smell is exclusively marine.
• It is necessary to cut the adductor muscle in the open shell with a knife. If it shrinks, it is a sign of the freshness of the clam.

Mussels, cooking recipes with photos of which can be read below, have another sign that serves as an indicator of their taste. Experts say that the shells caught in the month, the name of which has the letter "r" (September, October and others.), Are the most delicious and fleshy.

When buying packaged mussels, you should pay attention to the labeling. If the date of the catch is indicated there, they look at the month. Though given advice more about fresh shellfish. Wholesale parties come to our stores, which are packed here. It is this date that is put on the box: packing, not catching.

When buying ready-made mussels, they pay attention to the quality of the packaging:

• is there any damage on it (if there is, then do not take it);
• Is the lid tight?
• the jar is swollen (bloating is a sign that the product has deteriorated).

The quality of the protein contained in mussels is close to that of a chicken egg. Protein is easily digested, and due to its high content, in addition to amino acids, minerals (there are 30 different elements) it is a full participant diet food.

Calorie content of mussels: 80 kcal / 100 g. In order to keep as many nutrients as possible intact, clam meat is not subjected to prolonged heat treatment. In addition, with prolonged cooking on fire, the meat will become tough, more like rubber.

General rule cooking seafood (shellfish, squid, octopus) sounds like this: after boiling, the dish is considered ready after 5 minutes. Mussel meat is cooked in a slow cooker, steamed, fried, stewed, pickled or simply boiled. Seafood is added to salads, soups, hot dishes, or it can be taken as a stand-alone snack.

Mussels, recipes with photos of which will be described below, go well with pasta, rice, potatoes, vegetables and fruits. Well-cooked shellfish have a delicate structure and a sweet-salty taste.

• before cooking, the meat is thoroughly washed to remove sand;
• boil mussels in salted water with the addition of seasonings over maximum heat;
• cooking time should not exceed 5-7 minutes;
• shellfish are combined with sauces, most often containing white wine, olive oil, garlic and herbs;
• to get rid of the fishy smell, the seafood is sprinkled with lemon juice.

How to cook frozen mussels in shells

Mussels (recipes with photos, how to put meat on the sink, are shown below) are best bought in the shells. This will ensure that no one touched the meat with their hands. This moment is very much appreciated by connoisseurs: if the meat lies on the flap of its own shell, then it is of high quality.

• In no case should you cook mollusks with spoiled shells (cracks, chips), because the meat will most likely be rotten.
• Before cooking, frozen shellfish are thawed: thawed naturally to preserve as many beneficial compounds as possible.
• Shellfish are soaked for 2-3 hours in cold water so as not to waste energy on cleaning substandard ones. The bad ones will float, and the good ones will lie at the bottom.
• Before cooking, the shells are scraped from the outside until smooth with a blunt knife or a special scraper.
• Shells are placed in boiling water, brought to a boil, then the water is drained and a new one is poured.
• Cook for 7 minutes to open up the shells. Then the extracted meat is washed under running water. Unopened shells are discarded because they are stale.
• To give the dish an aesthetic appearance, as well as to show that the mollusk was purchased with the shell, the body of the mussels is laid on the halves of the shutters, decorating with greenery.
• It is possible not to get the meat out of the shell, but to serve it to the table simply in the open form of a boiled clam. In this case, a special device is added to the serving - tongs - to hold the shell of the shell to extract the meat.

Fried mussels

No prior preparation is required to fry fresh mussels. The shell is opened, and fresh meat is sent to a hot frying pan with olive oil.

If it comes to a frozen product, then first of all, it is defrosting, and secondly, it is fried. Mussels, if you try to fry them without defrosting, will turn out to be stewed. Recipes on how to fry clams, with photos and step-by-step descriptions, can be found below. But first you need to know how to prepare them for frying.

• Before cooking, the meat is defrosted in a draft to dry it out. To drain the water, use a colander in which frozen seafood is placed.
• You can fry peeled shellfish or together with the shell.
• Butter and garlic will fully set off the taste of the sea mussels.

The classic recipe for fried mussels looks like this.

Prepare the ingredients:

Cooking process:

1. Finely chop the onion turnip.
2. Melt the butter in a frying pan, sauté the onion in it for about 3 minutes.
3. Add clams. Fry for 10 minutes.
4. Season with salt, pepper, serve.

You can fry mussels with mushrooms in olive oil, serving with pasta. Sprinkle the dish with finely chopped parsley and season with nutmeg.

Mussels in white wine

The mussels for this recipe are taken along with the shells. Those who are exposed are immediately rejected. How to prepare mussels for boiling is described above. After cleaning the mollusks, proceed directly to the dish itself.

Ingredients:

Cooking process:

1. Take a container in such a way as to accommodate all the mussels.
2. Pour in oil, add chopped onion. Fry for 5 minutes.
3. Chop the garlic finely. Fry for 1 minute.
4. Pour wine, boil everything together.
5. Add mussels, close tightly with a lid. Heat high and simmer for 4 minutes, shaking the dishes.
6. Chop parsley, add to the dish, stir.

The food is best consumed hot, as long as the richness of aromas remains.

Mussels with cheese and garlic sauce

This dish is best paired with boiled rice and parsley.

To prepare it you will need:

Cooking process:

1. Open the doors and remove the leg.
2. Thoroughly clean the shells.
3. Place the clam meat in the shells.
4. Grate cheese, put a handful aside.
5. Melt butter, add cheese and chopped herbs to it.
6. Squeeze juice from lemon (lime), mix with sauce, add crushed garlic.
7. Sprinkle with spices, mix thoroughly.
8. Cover the mussels with sauce, sprinkle everything with cheese, put on a baking sheet.
9. Bake in an oven preheated to 200 0 C, turning on the convection, 8 minutes.

Mussels with vegetables

Before frying mussels with vegetables, they need to be thawed, otherwise boiled seafood will turn out. For defrosting, you need a colander and a windy place so that the water drains off and the shellfish dry out at the same time. Then they take the ingredients and prepare the dish.

You will need:

Prepare mussels with vegetables in this way:

1. Peel the onion, chop it finely.
2. Heat a frying pan, add oil, add onion. Fry until golden brown.
3. Chop the garlic (you can heat it), add to the onion.
4. After scalding the tomatoes, remove the skin from them, cut into cubes. Add to roast.
5. Put the mussels, salt and pepper.

To give an unusual taste to the dish, oil is used instead of olive. walnut or sesame. Sprinkle the finished dish with chopped green onions with dill.

Mussels with bacon

This dish is prepared on skewers and will be appropriate for a barbecue. You can use brisket instead of bacon. The kebabs are brought to readiness over an open fire (a more dietary option) or by frying in oil.

For 4 servings you will need:

• peeled mussels - 0.5 kg;
• bacon - 100 g;
• apple or grape vinegar - 50 ml;
• bread crumbs - 50 g;
• egg - 1 pc.;
• vegetable oil- 100 ml.

In addition, you need wooden skewers of medium length for cooking in a frying pan or small metal skewers for barbecue. Cooking time: 20 min. During this time, you need to do a lot.

1. Thawed shellfish are washed under running water. They are sprinkled with vinegar, set aside.
2. Bacon is cut into narrow strips and fried.
3. String the mussels and bacon on skewers alternately.
4. Mix the protein with the yolk, grease the kebabs with this mixture. Sprinkle with breading.
5. Fry in oil for 2-3 minutes. each side. Cook on the grill for 3-4 minutes, then turn over.

This appetizer is good to eat with both white wine and cold beer.

Mussels in a creamy sauce

Mussels (recipes with photo instructions will be given below) go well with garlic aroma. The amino acids and vitamins found in seafood are better absorbed with oil.

For cooking you will need:

• 400 g of mussel meat;
• 10 ml of cream with a fat content of 20-30%;
• 2 large or 3 medium cloves of garlic;
• 150 g tomato paste or juice;
• 50 g of hard rennet cheese;
• mixture of provencal herbs
• paprika
• salt.

Cooking ( step-by-step instruction):

1. Heat a frying pan, dissolve the butter.
2. Place the mussels, cover. Simmer over low heat for 5 minutes.
3. Add seasonings: salt, chopped garlic, Provencal herbs with paprika.
4. Pour in tomato juice or put tomato paste. To stir thoroughly.
5. Pour in cream, bring to a boil.
6. Remove from heat. The food is ready.

Mussels with lemon

This appetizer is perfect for those who are looking for weight. Lemon neutralizes the fishy smell of seafood, while soy sauce will make the mussels taste even more piquant.

For the dish you will need:

• peeled mussels - 150 g;
• lemon - half;
• soy sauce - 1 tbsp l .;
• spices for carrots in Korean (not containing salt) - 0.5 tsp;
• bow - 1 small head;
• parsley - 2 branches;
• unrefined vegetable oil - 1 tbsp. l.

You need to cook using the following method:

1. Rinse the thawed shellfish, then boil them for 3-5 minutes. in salt water.
2. Prepare the marinade by mixing oil, spices, soy sauce.
3. Marinate the boiled mussels with the resulting mixture.
4. Cut the lemon into thin semicircles.
5. Squeeze out the lemon juice. Stir the mussels with lemon juice and peel.
6. Cut the onion into half rings, chop the parsley. Add everything to seafood.
7. Insist in a tightly sealed container for at least 3 hours.
8. Lay out beautifully on a dish, decorate with lemon wedges and boiled squid rings. Serve boiled rice as a side dish.

Mussels in tomato sauce

Mussels, the recipe for which will be presented below, are prepared with tomato sauce and garlic. Spaghetti or pasta-feathers are suitable for a side dish.

For 2 or 3 servings of the dish, you need to prepare:

• mussels in shells - 500 g;
• garlic - 5 medium cloves;
• tomato sauce or pasta - 200 g;
• olive oil- 3 tbsp. l .;
• parsley, basil - 2 sprigs each;
• lemon juice - 1 tbsp. l .;
• spices.

Step-by-step cooking instructions with a photo:

1. Thoroughly clean the shells of the thawed shellfish, wash properly.
2. Squeeze the garlic through the garlic or cut into transparent pieces.
3. Chop the greens.
4. After heating the oil, fry the garlic until golden brown.
5. Pour tomato paste, lemon juice over the garlic, sprinkle with parsley with spices. Stir the sauce thoroughly.
6. Pour mussels to the boiling mass, cover with a lid. Simmer for 5-7 minutes, shaking the container.

it diet dish You can make it more piquant if you use hot chili peppers, dry wine. Adding anchovies to the sauce will help accentuate the taste of the sea.

How to cook mussels in soy sauce

One of the most simple recipes Cooking mussels, which does not take long, is marinating them in soy sauce. Cooking time takes 7 minutes.

You will need to prepare:

• mussels without valves - 200 g;
• garlic - 2 cloves;
• soy sauce - 20 ml;
• vegetable oil - 15 ml;
• oregano - 1 pinch

Step-by-step cooking recipe:

1. Defrost the mussels, rinse well.
2. Crush the garlic, send to fry in a preheated pan with oil to get a garlic aroma.
3. After a minute, discard the teeth, and add sea inhabitants to the oil, which need to be fried for 2-3 minutes.
4. Pour half the soy sauce over the clams, stir and taste. Add more sauce if needed. If everything suits you, then sprinkle with spices and herbs, fry for another 2 minutes and turn off the flame.

Before serving, the plate is decorated with lemon slices with fresh herbs. The garnish can be anything.

Belgian mussels

Despite the fact that the inhabitants of Belgium consider this dish their national, there is nothing unique in its ingredients, so it is not difficult to prepare it. Time spent cooking will take 20 minutes.

It is required to take:

• mussels with shells - 700 g;
• celery stalks - 100 g;
• leeks - 100 g;
• carrots - 100 g;
• onion - 1 pc.;
• light beer - 350 g;
• parsley - 3 branches.

Cooking method:

1. Cut the carrot into circles, the celery into small pieces 1-1.5 cm long, chop the onion into rings.
2. Put vegetables in a saucepan, pour beer there, put on the stove.
3. In 10 minutes. salt, add prepared shells. At the top of the article there is detailed description how to clean seashells before cooking. Close the saucepan with a lid, simmer for 7 minutes, shaking occasionally so that the sauce soaks up the seafood better.

Put in a deep plate. The traditional Belgian side dish is French fries and mayonnaise. For those who follow the figure, pasta or rice is suitable. Wash down the dish with beer.

Pickled mussels

This method of cooking mussels saves all vitamins in them, because the shellfish are not heat-treated. During the fast, they can be added to salads or eaten just like that.

You need to take:

• peeled mussels - 300 g;
• water - 1 tbsp.;
• vinegar 9% - 10 ml;
• salt - ½ tbsp. l .;
• sugar - 1.5 tbsp. l .;
• bay leaf- 4 leaves;
• pepper - 3-4 peas;
• vegetable oil - 15 ml.

Pickling method:

1. The mollusks are thawed and washed, removing the sand.
2. Bring water to a boil, add sugar and salt, add spices.
3. After removing from the heat, pour in vinegar.
4. Mussels are put in a bowl, marinade with spices is poured on top.
5. Pour in oil, close with a lid.
6. When the workpiece has cooled down, the dish is considered ready.

Cooking mussels in a slow cooker

Mussels in a slow cooker are prepared according to different recipes. The multicooker will allow you to preserve the aesthetics of the dish, while preserving useful compounds during cooking. The easiest recipe is steamed mussels. Those who protect the figure will like it.

Required products:

• mussels in shells - 500 g;
• water - 1 tbsp.;
• lemon - half;
• greens - 5-6 branches;
• olive oil - 15 ml;
• salt.

Step-by-step instruction:

1. Rinse the mussels well to get rid of the sand. No need to take your leg out of the sink.
2. Put the prepared shells in the multicooker tray, pour water into the device. Cook in a steamer mode for 30 minutes.
3. During this time, chop the greens, mix with the juice of half a lemon, oil, salt.
4. Put the cooked mussels on a plate, pour over the sauce.

The leaves can be left alone, but you can leave only one by removing the top one.

Mussel snack for beer

In addition to white wine, beer can be served with mussels. Especially if they are prepared according to a special recipe.

For 4 servings, take:

Cooking process:

1. Cut the onion lengthwise, chop each half very thinly in half rings. Chop the parsley. Chop 2 cloves of garlic.
2. Mix: onion, parsley, lemon juice, soy sauce. Put the garlic on top.
3. Rinse the clams from the sand, boil for 2 minutes. in boiling water.
4. Arrange the mussels over the vegetables. Do not stir.
5. Heat oil, fry 2 crushed cloves of garlic in it. Remove the garlic and pour over the mussels with oil.
6. Now mix everything by sprinkling with hot pepper and salt.

Putting it in a deep plate, decorate the beer snack with lemon wedges and olives. Mussels are a product from which you can prepare an innumerable variety of dishes, both dietary (steamed, marinated), and in the form of kebabs or fried with vegetables.

Cooking shellfish does not take much time, especially if you buy them in the form of convenience foods. It doesn't matter which recipes with photos the reader will like. The main thing is to get pleasure and benefit from the use of unique seafood.

Mussel Cooking Video

Shell mussel recipe: