How to fry frozen, peeled mussels in a frying pan. Mussels fried with garlic and soy sauce

Number of servings: 4 persons

Calorie content: 180 kcal
Proteins: 12 g
Fat: 13 g
Carbohydrates: 5 g

Cooking time: 20 minutes

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Ingredients needed for the recipe:

• 500 gr. mussels
  (It’s better in the wings, but you can also just frozen)
  1.5 tbsp. lemon juice
  1 piece onions (medium bulb)
  2-3 cloves of garlic
  1 bunch of greens ( for a beautiful presentation)
  1 tbsp. pepper (ground hot)
  Butter ( just a little for a pleasant aroma)
  vegetable oil for frying to taste

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Don't like mussels? You just don't know how to cook them!
I don’t know why there are still so many people in the world who don’t understand this wonderful and tasty storehouse of vitamins and microelements. Mussels are always relatively inexpensive, they are tasty and beautiful. And what is best is the simplicity and speed of their preparation.

Take mussels, some oil, spices and a bottle table wine. And in just 15 minutes the family is provided with a wonderful and healthy dinner.
Fried mussels with onions, incredibly delicious! And the recipe is so simple that, as they say, “there’s nowhere else to go,” anyone can do it! And of course, photo accompaniment of the recipe will definitely leave no chance for error! Go for it!

By the way..
And this is just the beginning of possible gastronomic exploits! Using a little imagination you can prepare them as great snack for beer, bake in cream in the French style, steam in wine sauce like classic Italian dish, fry on skewers with hot sauce in Asian... Mmm! My mouth was already watering.

Cooking method:

1. Defrost the mussels and rinse thoroughly under running water. At the same time, we look for the presence of a “beard” (algae growth) and remove all excess.

2. Peel the garlic cloves and cut into thin rings. Heat a frying pan with vegetable oil and butter and add chopped garlic. Fry just a little until the aroma becomes intense.

3. Add mussels to the garlic and fry them together, stirring occasionally for 5 minutes over high heat. Don’t be afraid, they won’t burn – the seafood will quickly release its juice.

4. Peel the onion, cut it into halves and rinse under cold water. Using a sharp wet knife, cut into thin half rings. By following these recommendations you will protect your eyes as much as possible. Add the onion to the fried mussels and cook the dish for another 3-5 minutes.

5. When will seafood have golden crust, spray everything lemon juice and cover with a lid. Turn off the stove, let it soak and get ready for our wonderful dinner.

The mussels are cooked. Place in a deep cup, sprinkle with fresh green onions. Serve hot.

Despite low calorie content The dish is quite filling.
There are hundreds of ways to prepare delicious and memorable dishes from this precious seafood product. Today we learned how to cook aromatic fried mussels with garlic, onion and lemon, which will make the dish truly restaurant-style and very quick.

Step 1: prepare the mussels.

Step 2: prepare the onion.

Step 3: Prepare the lime.

Step 4: prepare fried mussels with onions.

Step 5: Serve fried mussels with onions.

Instead of frozen mussels, you can use fresh ones. In any of the options, pay attention to the freshness of the product, and this is its smell and color;

To prepare the dish, you can take both Crimean and white variety Luke;

In addition to the spices specified in the recipe, you can use any other seasonings of your choice.

Today we will talk about how to make an unusual, but very delicious snack, which will appeal not only to gourmets. From our article you will learn how to fry mussels in a frying pan, frozen and fresh, we will find out what is needed for this and what products they go best with. Here is a selection of simple and quick recipes, tested by housewives different countries and those who have taken root in our region.

How to fry mussels correctly: cooking rules

But, before we start cooking, let’s remember how to properly fry shellfish.

• If the mussels are fresh, you can throw them into the pan immediately, without prior preparation;
• If we have frozen raw materials, the shells must first be thawed, otherwise there will be too much water and the mussels will turn out not fried, but stewed. It is best to defrost shellfish outdoors at room temperature, leaving to drain in a colander or large sieve.
• Shellfish can be fried either peeled or in shells, but they will vary greatly, so we choose the method depending on the recipe and personal preferences.
• Shells go especially well with butter - it gives delicate aroma and makes the taste richer and softer, but they will also be good with olive oil or refined sunflower oil.

Mussels in a frying pan: a classic recipe

Ingredients

• Mussels, fresh or frozen, peeled— 500 g + -
• - 2 tbsp. + -
• — 1 pc. + -
• - on the tip of a knife + -
• — 3 pinches or to taste + -

How to fry peeled mussels in a frying pan

1. Peel and finely chop the onion, heat the oil in a frying pan and add the vegetable to sauté.
2. After 2-3 minutes, add the mussels to the onion and fry without a lid for 10 minutes.
3. 3 minutes before the end of frying, add salt and pepper. Stir and turn off.

Serve this appetizer piping hot or letting it cool. In any case, the shellfish will turn out very tasty thanks to the combination of onions and butter.

Mussels fried in a frying pan with mushrooms are even more tender and aromatic.

How to fry mussels in a frying pan with mushrooms

• Defrost 400 g of peeled mussels.
• Waiting until all the liquid has drained from them, we work on the mushrooms. Wash 400 g of champignons and cut into slices or cubes, but not too finely.
• Pour 2 tbsp into the pan. olive oil, first lay out the mushrooms, keep them over medium heat until the liquid has evaporated, then add the mussels to them.
• Add salt, stir and fry for another 5 minutes.
• After time, add a little black pepper, paprika and basil (optional). The dish can also be seasoned nutmeg. Keep everything on the fire for a couple more minutes and turn it off.

Serve immediately or let it cool, either way the dish will turn out very tasty!

Well, real gourmets will surely like it next recipe. It makes the shells incredibly tender and piquant.

How to properly fry mussels with vegetables in a frying pan

• Defrost 300 g of mussels or, if they are fresh, start working with vegetables.
• Peel and chop one medium onion. Pour oil into the frying pan and sauté the vegetable.
• Meanwhile, finely chop or pass through a press 3 cloves of garlic.
• While the roast is browning, scald 3 medium tomatoes with boiling water. Peel them and cut them into cubes, reserving all the juice. Add to the pan with the onions and simmer covered for about 5 minutes.
• Place the mussels, pepper, salt and simmer for 5-6 minutes.

Turn off the finished dish and serve immediately piping hot. If desired, the dish can be sprinkled with herbs.

Now you know how to fry mussels in a frying pan! As you can see, there is nothing complicated in this; on the contrary, such a seemingly sophisticated appetizer is made very simply. In addition, you can experiment with a dish according to any of the proposed recipes by adding green onions instead of onion bell pepper, cilantro or zucchini. Mussels in a frying pan will add a wonderful taste and aroma to any vegetables!

And again I continue the theme of seafood. Why? Yes, because they are both tasty and healthy, an infrequent combination. We recently had guests and I cooked for them wonderful dish- and of course, it wasn’t just them alone. We purchased fairly large, already cleaned, frozen shellfish and cooked them for variety. fried mussels with onions.

I’ll say right away that frying in the full sense of the word will not work if you don’t drain all the water after defrosting. We walked around Novorossiysk all day and were very tired. I was terribly hungry, so we were in a hurry with dinner. They didn’t defrost it completely and in the end they turned out almost stewed mussels with onions. At the same time, the guests were very pleased; it turned out very tasty.

Preparing frozen food

Let's start with the onion. It needs to be peeled, rinsed under cool water and chopped into half rings of medium thickness. You can take a lot of onions, the more the better. It won't be worse for sure.

As I already said, . The most convenient way is to transfer them to a colander and place them on a saucepan so that the liquid drains immediately. In general, peeled shellfish are a very delicate product and must be handled carefully.

How can I do it?

Pour into a hot frying pan olive oil, heat it up a little and lay it out. Simmer it a little over high heat, stirring occasionally.

Then place the thawed or partially thawed shellfish in the pan, as in our case. We simmer them for several minutes, as in the photo, but no more than ten, otherwise they will be literally rubber. Salt the mussels a little, add a pinch of black ground pepper and any seasoning for seafood.

Just don’t overdo it with seasonings; seafood is quite self-sufficient in taste and doesn’t need extra spiciness.

Serve the finished fried mussels garnished with herbs, both cold and hot. Cold mussels will be for the lungs, fish table with good, dry, white wine.

In addition, they combine unexpectedly well with pasta. We had thin noodles and boiled them right away. The juice that comes out of the seafood will replace it, so there’s no need to invent anything. Bon appetit!

Recipe Ingredients

• 1 kg – large peeled mussels;
• 3-4 pcs – onions;
• 50 ml – olive oil;
• 1.3 tsp – salt;
• 1 pinch – ground black pepper;
• Green.

Unless you are a lucky resident of a seaside town, you will have to look for mussels in large supermarkets, where they are sold frozen. Shellfish can be in the shell or already cleaned, in packages or loose. Often this is a semi-finished product, that is, boiled-frozen mussels that require minimal heat treatment. It is important not to overcook them, then the meat will remain soft and not turn into “rubber”.

Seafood can be prepared in different ways: marinated, fried, stewed in sauce or baked in the oven. One of the most simple recipes- mussels fried in a frying pan, with garlic and onions, in white wine. The dish is prepared quickly and can be served warm with rice or as a cold appetizer.

Total cooking time: 20 minutes + defrosting time
Cooking time: 10 minutes
Yield: 2 servings

Ingredients

• boiled-frozen shelled mussels – 350-500 g
• butter– 30 g
• vegetable oil – 2 tbsp. l.
• onions – 1 pc.
• garlic – 2 teeth.
• white dry wine– 100 ml
• salt and pepper - to taste
• parsley – 10 g
• lemon juice - to taste
• bay leaf– 1 pc.
• black peppercorns – 6 pcs.
• allspice – 1 pc.

How to cook mussels in a frying pan

Mussels need to be defrosted in advance, preferably on the refrigerator shelf. Then rinse thoroughly under high-pressure running water. cold water- this must be done in order to wash sand particles and shell remains from the meat. Large mussels should be cleaned of their entrails, leaving only two muscles and a mantle. You don’t have to clean the small ones, but only pull out the so-called “beard” (a hard growth in the form of a bunch of algae). By the way, in Asia they believe that eating seafood in this form is even healthier.

Next, the mussels need to be steamed. For what? As a rule, frozen mussels are sold already boiled, that is, they do not need full cooking, but light heat treatment still needs to be done. It is best to blanch the mussels by steaming, and not in boiling water, then they will not “boil”, they will turn out to be richer in taste and will retain everything valuable properties. I brought the water to a boil in a saucepan, threw in the bay leaf, black and allspice for aroma. I placed a colander at the top, loaded the mussels into it, covered it with a lid and let it sit for 5-6 minutes.

While the mussels were steaming, I heated the butter in a frying pan and added a little vegetable oil, sauteed one clove of chopped garlic and a finely diced onion in it. Don't fry them too much, otherwise the garlic may become bitter.

Place the blanched clams in a frying pan and mix with onion and garlic. Pour in white wine, salt and pepper to taste. Please note that the wine must be dry. Semi-sweet and sweet dessert varieties don't fit.

I fried it for 4-5 minutes - during this time all the flavors will combine, and the alcohol will evaporate, the wine will leave behind a pleasant aroma and slight sourness. Removed from heat, sprinkled with lemon juice, sprinkled with chopped garlic clove and parsley.

That's it - fried mussels are ready! Can be served with rice or wait until cool to serve as an appetizer. Bon appetit!