How to deliciously cook peeled frozen mussels recipes. How to cook frozen mussels

One of the most delicious delicacies is mussels. They come in various types, very healthy, rich in natural microelements and minerals, but very low in calories. You can prepare a wide variety of dishes from mussels: they are baked, boiled, stewed, fried, marinated, added to pilaf, spaghetti. Below you will learn how to cook mussels deliciously, correctly, in shells and without them.

How to cook delicious mussels

It is known that seafood, including mussels, are... There are many ways to easily prepare mussels for dinner. Here are a few recipes that will make your partner go crazy, and you yourself will not remain indifferent. You can cook fresh mussels or frozen ones.

Mussels in creamy sauce

What you will need:

• a pair of garlic cloves;
• 3-4 spoons of heavy cream;
• greens, parsley, dill, ;
• 400 g frozen mussels;
• a couple of spoons of olive oil.

How to cook:

1. Pour oil into a saucepan, put on high heat, add undefrosted peeled mussels.
2. Finely chop the herbs and garlic and add to the saucepan.
3. Stirring gently, cook for a couple of minutes, then pour in the cream.
4. Reduce heat to low and simmer seafood in sauce for 5-10 minutes.
5. If desired, you can add salt and grated cheese.

Seafood in batter

Ingredients:

• 3 spoons of flour;
• 400 g of frozen mussels, or a kilogram with shells;
• 100 ml white;
• chicken egg;
• 230 ml vegetable oil;
• half a lemon;
• half a spoon of salt;
• ground black pepper.

How to cook:

1. Thaw frozen seafood at room temperature and dry with a napkin.
2. Place the defrosted food on a plate and sprinkle flour on all sides.
3. Beat a chicken egg, pour in alcohol, salt and pepper.
4. Add flour and knead into a thin batter.
5. Dip seafood into the dough and place on a hot, greased surface.
6. Fry for 4-8 minutes, stirring gently.
7. Place on a napkin; when excess fat is absorbed, transfer to a plate.

Marinated mussels

Components:

• glass of water;
• 350 g mussels;
• half a spoon of vinegar;
• 1.5 spoons of granulated sugar;
• lavrushka;
• sunflower oil;
• peas;
• half a spoon of salt.

How to cook:

1. Thaw seafood. Bring the water to a boil.
2. Pour boiling water over the mussels for 12 minutes, then drain the liquid.
3. Marinade - boil a glass of water, adding salt, bay leaf, 3 peppercorns, granulated sugar. After removing from the stove, add vinegar.
4. Place the shellfish in a container, pour in the marinade, and pour oil on top. Close the container until the mussels have cooled completely.

Pasta with mussels

What you will need:

• 300 g fresh tomatoes;
• 3 spoons of olive oil;
• salt, ground pepper;
• 350 g mussels;
• 350 g short;
• a couple of cloves of garlic;
• fresh greens.

How to cook:

1. Boil the mussels.
2. Boil pasta in salted water until fully cooked.
3. Pour oil into a saucepan, heat and add chopped herbs and garlic. Fry for 4 minutes.
4. Add chopped tomatoes, salt, pepper and simmer for 7 minutes.
5. Then add the mussels and mix thoroughly.
6. Place the prepared pasta on a plate and place the mussels in the sauce on top.

How to cook mussels in shells

Shellfish can be cooked not only in their peeled form, but also in their shells. True, when buying, you should pay attention to the appearance and aroma. It is necessary that the mussels smell only of the sea, and that there are no streaks or cracks on the frozen products. If there are cracked shells in the package, they should be thrown away without regret.

Boiled mussels are easy to prepare. Rinse the shells, place in cold water and put on fire, bringing to a boil. Then drain the liquid and boil the shells again in cold water for about 12 minutes. If desired, you can sprinkle with spices and fresh herbs.

Baked mussels

• fresh seafood in shells 500 g;
• a small piece of hard;
• a pair of garlic cloves;
• fresh herbs;
• a spoonful of butter and olive oil;
• 3 spoons of water;
• ground black pepper.

How to cook:

1. Rinse the mussels thoroughly with a brush, discard any cracked or open ones.
2. Place the mussels in a saucepan, add water, cover with a lid and boil for about 5 minutes.
3. Drain the liquid and set aside the opened shells. Remove one half of the shell, leaving the meat on the other.
4. Place the clams in the pan. Melt separately and cool.
5. Add grated cheese, herbs, pepper, garlic, olive oil into the oil. If desired, you can add a little lemon juice.
6. Place a little cheese mixture on each shell, pressing down lightly.
7. Preheat the oven and remove the pan in it for literally 3-5 minutes.

Mussels stewed in cream

Ingredients:

• 75 ml semi-dry white wine;
• clove of garlic;
• small onion;
• 200 g frozen mussels per shell;
• 100 ml heavy cream;
• solid .

How to cook:

1. Defrost the sinks and rinse them.
2. Heat a greased frying pan.
3. Finely chop the garlic and onion, place in a frying pan, cook for about a minute, stirring constantly.
4. Place the mussels with the shells up, pour in the wine and simmer for a couple of minutes.
5. Grate the cheese and pour into a saucepan. Pour in the cream, simmer until thick.
6. Serve with sauce.

How to cook mussels

Boiling shellfish is quite simple; the most important thing is not to overcook them in water, otherwise they will become rubbery and inedible. Mussels with shells should first be thoroughly washed and brushed. Boil them in cold water twice. The first time, bringing it to a boil, and the second time, boiling them for 5-7 minutes after boiling.

Peeled frozen mussels do not need to be boiled, because they are boiled before freezing. They can be thawed and “finished” using a water bath.

If the recipe says “boil”, then you can cook them for no more than 10 minutes. Lightly salt the water and add fresh herbs and various spices. Boiled shellfish can be consumed this way, or added to salads, rice, pasta, spaghetti, even in...

You can also first boil the broth with herbs, spices, carrots, and after boiling, add the peeled mussels and cook for 5-10 minutes.

Seafood is very healthy and nutritious. By eating them 2-3 times a week, a person maintains the necessary balance of iodine in the body, which is so necessary in the winter season. Among other edible inhabitants of the sea, one can highlight mussels, which in terms of protein and vitamin content are in no way inferior to expensive shellfish. They also contain a minimal amount of calories (50kl per 100g of product), which will greatly please people watching their weight. You can prepare a wide variety of dishes from mussels, from simple appetizers to complex dishes.

If you do not live near the sea, you will most often find mussels on sale in the supermarket, where they will be frozen. Frozen mussels can be peeled or in the shell, and they are sold either in packages or by weight.

When purchasing, be sure to consider the contents and the packaging itself if you are purchasing a packaged product. There should be no excess snow or ice inside, and the mussels themselves should be crumbly. If the shellfish are stuck together inside the package, this indicates that the product has already been subjected to the thawing-freezing process, possibly more than once. It is not considered fit for consumption.

Peeled frozen mussels are often sold lightly cooked, so pay attention to the color. If it is earthy gray, avoid such mussels.

Buying unpeeled shellfish is always a risky business, since you cannot guess the freshness of the product. When choosing, focus on the quality of the sinks; they should not have chips or cracks.

Defrosting rules

Another option: immerse frozen mussels in cold salted water. This method will help reduce time.

Under no circumstances use a microwave or hot water to thaw shellfish; this will only worsen their taste and beneficial properties.

Also, do not leave the product in direct sunlight for a long time, especially in the summer. Due to the high protein content and high temperature, the product can quickly deteriorate and acquire an unpleasant odor.

Cooking methods

Cooking mussels

Mussels, which were sold peeled by weight, do not need to be defrosted beforehand, but boiled immediately. To do this you will need a pan of water and salt. You should not take too much water; for 1 kilogram of mussels, 3-4 glasses of water and 2 tablespoons of salt are enough.

We set the water to boil and rinse the mussels under running cool water. After the water has boiled, add the shellfish and cook for no longer than 5 minutes to maintain softness.

If you think that water and salt are too boring and want to give the mussels a special taste, remove some of the water and instead add dry white wine or soy sauce. You can also add aromatic herbs to the broth and add half a lemon or lime.

Boiled mussels are used in various dishes, but most often in cold appetizers, canapés or salads. And from the broth you can cook an interesting soup or evaporate and thicken to obtain a sauce that can be used as a dressing for a salad or a main fish dish.

Delicious recipe: appetizer of boiled mussels

• mussels - 300 gr;
• onion - 1 large head;
• salt, red and black pepper and 1 teaspoon of sugar;
• odorless vegetable oil - 1 dl;
• lemon juice or wine vinegar.

Cut the onion into thin half rings and marinate in a mixture of salt, sugar, black pepper and lemon juice or vinegar. First we take 2 tablespoons, if vinegar, then 2 teaspoons. Leave for one and a half hours.

Mix boiled and cooled mussels with pickled onions, season with red pepper or thinly sliced ​​fresh chili. Add salt to taste and vegetable oil. Mix and seal in a container with a lid. Place in the refrigerator for 6-8 hours.

Fried and stewed mussels

Fried or stewed mussels are typically used in warm salads or hot main courses. They are fried in vegetable oil or vegetable-butter, adding flavor to it with the help of sliced ​​garlic.

Mussels are fried and stewed with vegetables, cereals and sauces. The clams in the shell are cooked in a pan with water and wine. They should open under the influence of steam. Those shells that do not open will have to be thrown away.

For stewing in the sauce, you can use any dressing, broth, wine, water, cream or tomato juice. Depending on the sauce, do not forget to add spices that will improve the taste of the dish.

A simple and delicious recipe for fried mussels

• mussels – 500 grams;
• green beans – 300 grams;
• carrots – 1 pc.;
• sweet large paprika - 1-2 pcs.;
• salt, pepper, vegetable oil, soy or oyster sauce and honey.

1. Cut the peppers and carrots into strips and fry in vegetable oil, add green beans.
2. When the vegetables are half cooked, you can add mussels, peeled or peeled.
3. Pour in the dressing, which consists of soy sauce (5 tablespoons) and honey (0.5 tablespoon).
4. Cover with a lid and simmer for 7 minutes.
5. Add salt and pepper to taste.
6. Serve as a separate dish or with a side dish of rice.

Baked mussels

Baked mussels in shells can rightfully be considered a gourmet dish. It looks presentable, the taste is no less bright, and the guests who come will appreciate it. Peeled clams are also very tasty baked as a julienne or topping for pizza, casserole or pie.

Baked mussels are usually already pre-boiled. You can sprinkle the shells with cheese and be sure to add a drop of lemon juice. Almost any sauce will go with baked mussels.

Julienne of shellfish

• mussels - 500 grams;
• onions - 2 heads;
• cream or sour cream 20%;
• hard cheese.

1. Finely chop the onion and fry until transparent.
2. Add boiled mussels and pour in a glass of cream or half a glass of sour cream.
3. Salt and pepper to taste.
4. Simmer the mussels over low heat for no more than 3 minutes.
5. Place the mixture in cocotte bowls or in one large mold. Sprinkle thickly with grated hard cheese and place in an oven preheated to 160-180 degrees.
6. Bake until the cheese is golden brown.
7. Serve hot.

Be sure to include mussels in your diet and make it even tastier, more varied and healthier!

Peeled mussels without shells and shells are often sold frozen and do not need to be peeled. Learn to cook them deliciously, and then your loved ones will not argue that life is good without this mollusk.

Mussels, as one of the most popular seafood, are famous for their nutritional value and beneficial properties. However, having tried the inhabitants of exotic mollusks in shells, not many remain fans of their taste. This is because this shellfish is not always prepared correctly. There are certain rules that are followed when cooking to make the shellfish truly tasty. Let's figure out how to cook frozen peeled mussels so that their taste is delicious and unforgettable.

Useful properties of mussels

These amazing mollusks contain a large amount of amino acids necessary for humans. For example, the amino acid tryptophan, which promotes the production of the joy hormone. Mussel protein is superior in tryptophan, methionine, and keratin content to fish and meat proteins. Obtaining methionine from food is necessary for humans, since this amino acid is not synthesized in our body. These shellfish contain a lot of zinc, they have a beneficial effect on the health of our skin, nails and hair.

For diet lovers, mussels are just a godsend. They contain a lot of protein, practically no fat, and those that do contain do not contain “bad” cholesterol. Keratin reduces appetite, promotes the production of melanin and the reduction of fat, it improves the functioning of the adrenal glands, thyroid gland and pituitary gland. By adhering to various diets, you can eat delicious and delicious dishes with this seafood without gaining weight at all. Calorie content – ​​100 kcal/1 kg of product.

This is interesting! The average Dutch person eats approximately 10 kg of mussel meat per year.

How to choose quality frozen mussels

In order for the dish to be tasty and healthy, the ingredients must be fresh and of high quality. Here are some tips on how to choose good mussels:

• Frozen seafood should be free of snow and cracks in the glaze of the ice. If such defects exist, most likely the product has already been defrosted, and during the next freezing its beneficial properties were lost.
• Cleaned frozen shellfish should be light in color
• Choose the largest mussels - they are considered more juicy and tasty. On packages with this product there are always two numbers separated by a fraction, which tell the buyer the number of pieces of the product per kilogram, for example 55/1 or 30/1. Therefore, the lower the first number, the larger the mollusks will be.
• Mussels are a natural filter of the aquatic environment. They filter up to 700 liters of water per day. If shellfish are grown in environmentally polluted regions, they can accumulate a lot of toxins. It is better not to use such a product, as there is a high risk of poisoning. When choosing a product, look at the packaging for the place of production or, if you buy in bulk, ask the seller for a quality certificate.

This is interesting! From 1 kilogram of unpeeled mussels, approximately 100 grams of peeled mussels come out.

Preparing to cook

Freshly frozen peeled shellfish need to be thawed in the refrigerator. After this, rinse them thoroughly in a colander under strong water pressure, since there may be sand particles in the meat.

How to cook frozen mussels? How to cook peeled frozen mussels: recipes, photos

Not everyone knows how to cook frozen mussels. Moreover, after trying such a product, few remain its eternal fans. This is due, first of all, to the fact that the mentioned shellfish is not always prepared correctly. After all, in order to amaze your guests with a delicious exotic dish, it needs to be subjected to special heat treatment.

So, let's figure out together how to cook frozen mussels so that their taste becomes delicious and unforgettable.

Choosing the right product

Before you cook peeled frozen mussels, you need to find out how to choose them correctly:

• There should be no frost on the frozen product, as well as cracks in the glaze of the ice. If such defects do exist, then, most likely, the shellfish have already been thawed, and during the next thawing they will almost completely lose their beneficial properties.
• Frozen peeled mussels should be light in color.
• It is recommended to purchase only the largest shellfish. After all, they are considered the most delicious and juicy. As a rule, on packages with this product two numbers are always indicated, which indicate the number of pieces per kilogram (55/1 or 40/1). Thus, the lower the first number, the larger the mussels will be.
• Mussels are a natural filter of the aquatic environment. According to experts, they filter about 700 liters of liquid per day. And if shellfish are grown in an ecologically polluted region, they can accumulate a lot of harmful substances. It is better not to eat such a product, as there is a high risk of poisoning.
• It should be noted that from 1 kg of unpeeled mussels, about 100 g of peeled mussels come out.

Defrosting the product and cleaning it properly

Before cooking frozen mussels, they must be thawed. To do this, the glazed clams must be removed from the bag, and then placed in a deep bowl and placed in the refrigerator. After the ice has completely melted, the product must be placed in a colander and then rinsed thoroughly under strong pressure of cool water. This procedure will help you get rid of sand, which often remains in shellfish after they are cleaned.

In order to save time and money, we recommend purchasing already peeled mussels. After all, you often find spoiled shellfish in shells that are unsuitable for consumption.

Frozen peeled mussels: recipes for various dishes

Mussels can be cooked in completely different ways: in a slow cooker, steamed, in the microwave, and on the stove. Thawed shellfish are fried, boiled, baked and even pickled. This seafood is used to prepare not only soups and salads, but also appetizers and hot dishes. It should be thermally treated for only about 3-5 minutes.

Before cooking peeled frozen mussels, you should remember that such shellfish can have a rather strong aroma and taste of fish or mud. In order to get rid of them, experts recommend sprinkling the thawed and clean product with freshly squeezed lemon juice.

Fried mussels with onion and garlic

How to cook frozen mussels in a frying pan? For this savory dish we will need:

• large onions – 2 pcs.;
• fresh butter – 70 g;
• salt and black pepper - to taste;
• frozen large mussels – 800 g;
• fresh garlic - a couple of cloves.

Cooking process

This dish turns out very tasty and nutritious. It can be consumed just like that, or served at the table along with some side dish.

So, before you deliciously cook frozen mussels, they should be thoroughly thawed, washed, and then completely dried by shaking vigorously in a colander or keeping them on paper towels. Next, you need to place the shellfish in a saucepan, add butter there and heat everything up as much as possible. After this, place finely chopped onions in the same bowl and mix everything thoroughly. As a result of this processing, you should get tasty and very juicy mussel meat. After they are well fried, add allspice, grated garlic and salt. After mixing the ingredients well, remove them from the heat, cover with a lid and keep in this position for about three minutes.

Cooking shellfish in Belgian style

Only experienced cooks know how to boil frozen mussels in wine. But so that you can surprise your guests with such an exotic dish, we will reveal this secret right now.

So, to prepare mussels in Belgian style we will need:

• semi-sweet white wine – 700 ml;
• frozen mussel meat – 400 g;
• low-fat cream (it is better to take 10 or 20%) - approximately 600 ml;
• Dijon mustard - large spoon;
• Provençal herbs – add as desired;
• leeks - several arrows;
• blue cheese with mold – about 200 g;
• salt and white pepper – add as desired.

Process of preparing shellfish

How to cook frozen mussels in white semi-sweet wine? To do this, you need to pour the alcoholic drink into the pan, and then put it on low heat and let it boil for about one minute. Next, add some Provençal herbs to the wine and add 400 grams of thawed mussels. It is recommended to simmer the shellfish over low heat for 5-6 minutes, stirring regularly with a large spoon.

Making creamy sauce

To make a delicious and aromatic sauce for mussels, you should take a small saucepan, pour low-fat cream into it, and then add a large spoonful of Dijon mustard and finely chopped leeks. Sometimes some cooks add a small amount of capers along with the herbs. Finally, add blue cheese, pre-cut into small cubes, to the cream. Next, the sauce must be seasoned with white pepper and brought to the state of thick sour cream.

How to serve it at the dinner table?

After the mussels are boiled in wine, they should be drained in a colander, shaken thoroughly, and then placed on a plate and poured with creamy sauce. In addition to this dish, you can serve some vegetables.

Baked clams in the oven

Surprisingly, this product turns out very tasty not only when boiled or fried, but also when baked. For this we need:

• filtered drinking water – approximately 1 liter;
• ground pepper and fine salt - to taste;
• thawed, peeled mussels – 500 g;
• processed cheese – 2 packs;
• chicken yolk – 1 pc.;
• wheat flour - a tablespoon;
• hard cheese “Dutch” – 210 g;
• potato starch - tablespoon;
• fresh garlic – 3 cloves;
• heavy cream (it is better to take 40%) – 300 ml.

Preparing the shellfish

How should you bake frozen mussel meat? We will tell you how to prepare such a dish right now. To do this, you need to take a saucepan, pour water into it, add salt and bring to a boil. Next, you need to pour the thawed mussels into the dishes and boil them for about 3 minutes. After this, the products must be discarded in a colander and the liquid should be allowed to drain as much as possible.

Preparing a flavorful sauce for a dish

What needs to be done to ensure that you get very tasty frozen mussel meat? We will tell you how to prepare a creamy sauce for such a baked dish right now. To do this, you need to mash two processed cheeses with a fork, add chicken yolk, wheat flour, potato starch and squeezed garlic cloves. All ingredients should be mixed well. Next, you need to add about 300 ml of heavy cream to the resulting mass. After salting and peppering all the ingredients, mix them thoroughly again.

Forming and baking dishes in the oven

After the mussels are boiled and the sauce is completely ready, you can safely start baking the dish. To do this, you need to take a deep mold, line its surface with cooking foil or grease it with butter. Next, you need to place all the boiled shellfish in the bowl, and then pour in the creamy sauce and sprinkle with grated hard cheese.

Finally, the formed dish should be placed in an oven preheated to 200 degrees and baked until a golden brown and appetizing crust appears. Before serving, shellfish need to be sprinkled with grated cheese again.

Tasty and quick marinating of mussels in oil

How to marinate frozen mussels so you can enjoy them for several weeks? To do this, you need to prepare the following:

• drinking water – 1 l;
• sweet onion – 1 pc.;
• hot red pepper – 1 pc.;
• medium-sized table salt – ½ tablespoon;
• liquid smoke - dessert spoon;
• peeled and thawed mussels – 500 g;
• garlic – 1 head;
• any spices (dry dill, potted pepper, etc.) – add to taste;
• vegetable oil – 200 ml.

Preparing Ingredients

In order to marinate such a product, you should boil it in advance. To do this, you need to pour 1 liter of water into a saucepan, boil it, and then throw in the peeled onion, red hot pepper and add salt. It is recommended to cook the broth for about a quarter of an hour. Next, add a dessert spoon of liquid smoke and 500 g of peeled and defrosted mussels. It is advisable to cook the ingredients in this composition for about three minutes.

In a separate bowl, mix the chopped head of garlic and spices to taste (for example, dry dill, black peppercorns, etc.).

Formation of the workpiece

After the mussels are ready, you should prepare the jars and lids, and then put the garlic with spices and boiled shellfish in them. All ingredients should be poured with vegetable oil, tightly closed and stored in a cool room. After about 12 hours, the marinated mussels will be completely ready to eat. It is recommended to store them in the refrigerator for no more than 2-3 weeks. This aromatic preparation should be served at the holiday table as an appetizer, or you can use it to prepare other dishes.

Cooking mussels in a slow cooker

You already know how to cook mussel dishes (frozen, peeled) on the stove and in the oven. That is why now we want to tell you how you can make delicious goulash from shellfish in a kitchen device such as a slow cooker. For this we need:

• peeled mussels – 500 g;
• olive oil – 100 ml;
• ripe tomatoes – 2 large pieces;
• low-fat cream – 200 ml;
• salt, pepper, spices, garlic, herbs - add to taste.

Cooking process

Frozen mussels, the preparation of which involves the use of a multicooker, turn out especially tasty if you add aromatic spices and garlic to them. But first things first.

Cleaned and melted shellfish should be placed in the bowl of the device, pour in olive oil and fry in baking mode for 10 minutes. Next, you need to add fresh tomatoes chopped in a blender and low-fat cream to the product. Having seasoned the dish with aromatic spices, salt and herbs, it should be cooked on the same program for about 10 minutes. After the excess liquid has evaporated and the shellfish have acquired a pleasant creamy tomato taste, add grated garlic to them and immediately distribute among plates. It should be noted that this dish is served only with a side dish.

Delicious and satisfying pasta with shellfish

Spaghetti and pasta lovers will definitely appreciate this simple recipe. Moreover, such a dish has every chance of becoming one of the most beloved. To prepare it we will need:

• peeled and thawed mussels – 200 g;
• peeled shrimp – 200 g;
• peeled squid – 200 g;
• butter – 90 g;
• garlic cloves – 4 pcs.;
• pasta or spaghetti – 500 g;
• pepper and salt - add to taste;
• low-fat cream – 150 ml;
• wheat flour – 2 large spoons;
• fresh parsley sprigs - to decorate the finished dish.

Cooking process

To prepare a tasty and satisfying pasta with mussels, you must follow the following sequence of actions:

1. Pour drinking water into the pan, and then boil the cleaned and thawed seafood in it one by one for no more than 5 minutes. After this, the broth should not be poured out, as we will still need it to prepare the sauce.
2. In a saucepan, fry 4 cloves of garlic in butter. After the product has released its aroma to the cooking oil, it should be removed and discarded.
3. You need to add pasta or spaghetti boiled until half cooked into the aromatic oil. You also need to add prepared seafood there. They should be peppered and salted, and then mixed well, covered with a lid and brought to full readiness (about 5-7 minutes).
4. To prepare the sauce, you need to take 150 ml of seafood broth, as well as a similar amount of low-fat cream. All this needs to be well salted and thickened over low heat, adding a couple of tablespoons of wheat flour.

Proper serving of food at the dinner table

Place the finished seafood pasta on a large plate and then generously pour the creamy sauce over it. It is advisable to serve this dish hot for lunch, garnishing it with several sprigs of fresh parsley. Bon appetit!

How to cook frozen peeled mussels

Mussels are valuable food products; they contain almost a record amount of essential amino acids and have high nutritional value and low calorie content. In addition, shellfish meat is considered a delicacy in many countries. Moreover, gourmets value them not for their benefits, but for their unique taste. However, many of our compatriots do not pay attention to this “overseas” delicacy, although on store shelves you can find mussels already taken out of their shells and frozen, so you don’t even need to cut them up, but just bake, fry or stew. The thing is that not all housewives know how to cook frozen peeled mussels so as not to be poisoned by them, but to get great pleasure from the dish. It's actually not difficult to do. The main thing is to know a few secrets.

Cooking features

People living near the ocean know well what quality mussels should look like and how to cook them correctly. However, in our country this is not known to everyone, although mollusks are no longer rare in our country. Housewives who have not yet dared to cook frozen peeled mussels at home, but are planning to do so, will benefit from the advice of experienced chefs.

• Large mussels are considered more tender and juicier than small ones. Usually on the packaging of these seafood they indicate how many shellfish are included in one kilogram (30/1, 55/1, and so on). The lower the first number, the better.
• If mussels are thawed and re-frozen, they not only become less tasty, but can also pose a danger to the body. You can determine whether the product has been defrosted by the state of the ice glaze. If it lies unevenly, is cracked, or there is water in the package, then it is better to refrain from purchasing it.
• High-quality fresh mussels have a light color. The presence of unpleasant, toxic colored stains may indicate that the product has been stored for too long. This is not worth eating.
• In order to fight off the fishy smell, it is a good idea to sprinkle frozen peeled mussels with lemon juice before cooking.
• Before cooking, mussels must be defrosted and rinsed well under strong running water, as they may contain sand.
• You cannot cook frozen peeled mussels for too long, otherwise they will become tough. You need to focus on the time specified in the recipe.

You can serve mussels as an independent appetizer or as a hot dish with a side dish. At the same time, they should be eaten immediately after cooking, since it will not be possible to reheat them afterwards.

How to fry frozen peeled mussels

• onions – 0.2 kg;
• salt, black pepper, dill - to taste;
• vegetable oil - how much will be needed.

• Thaw the mussels, rinse well and steam for 15 minutes.
• Cool the mussels and cut into small pieces.
• Peel the onion and cut into small cubes.
• Finely chop the dill.
• Heat the oil in a frying pan and fry the onion in it until golden brown.
• Add the mussels to the onion and fry them with the onion for 3-4 minutes.
• Sprinkle with dill and stir.

After this, the dish can already be laid out on plates and served.

How to stew mussels with vegetables in beer

• frozen peeled mussels – 1 kg;
• carrots – 0.2 kg;
• stem celery – 0.2 kg;
• shallots – 50 g;
• butter – 60 g;
• sour cream – 70 ml;
• dried parsley – 10 g;
• tarragon – 10 g;
• bay leaf – 1 pc.;
• salt, ground black pepper - to taste;
• dark beer – 150 ml.

• Wash the celery well and cut it into small pieces.
• Peel the carrots, cut them into strips or grate them on a Korean salad grater.
• Finely chop the onion.
• Melt the butter in a frying pan. Add vegetables and saute them in oil for 10 minutes.
• Add parsley, tarragon, bay leaf, salt and pepper, pour in the beer, and simmer the vegetables for a couple of minutes.
• Add defrosted and washed mussels to the vegetables. Cover the pan with a lid. Simmer the mussels for 5 minutes.
• Add sour cream, stir. Simmer the dish for another minute and remove from heat.

This appetizer must be served with a sufficient amount of wheat or rye-wheat bread, which is a good idea to pre-dry in a toaster.

Mussels in white wine with cheese sauce

• frozen peeled mussels – 0.4 kg;
• dry white wine – 0.7 l;
• cream 15–20% fat – 0.5 l;
• blue cheese – 0.2 kg;
• Dijon mustard – 20 ml;
• leek – 50 g;
• Provençal herbs – 20 g;
• salt, white pepper - to taste.

• Rinse thawed mussels.
• Pour wine into a saucepan and bring it to a boil over low heat.
• Dip mussels into wine, add Provençal herbs, white pepper and salt.
• Simmer the mussels over low heat in white wine for 5 minutes.
• In another saucepan, heat the cream.
• Cut the cheese into small cubes.
• Finely chop the onion.
• When the cream begins to boil, reduce the heat and mix it with mustard.
• Add onion and cheese. Stirring, cook until the sauce reaches a uniform consistency.
• Place mussels on a plate and cover with sauce.

This recipe is a gift from Belgian cuisine to all seafood lovers.

Mussels baked with cream sauce

• frozen peeled mussels – 0.8–1 kg;
• processed cheese – 0.2 kg;
• cream – 0.3 l;
• garlic – 3 cloves;
• butter – 50 g;
• egg yolk (raw) – 1 pc.;
• wheat flour – 20 g;
• hard cheese – 100 g;
• potato starch – 20 g.

• Coarsely grate the processed cheese.
• Heat the cream and dissolve the cheese in it. Let the cream mixture cool to room temperature.
• Beat the egg yolk with flour and starch. When the mass becomes homogeneous, combine it with the creamy sauce.
• Add garlic, passed through a press, to the sauce and stir.
• Defrost the mussels, rinse and boil in salted water for 3-4 minutes. Remove from water and let it drain.
• Grease the mold with butter and place the mussels in it.
• Pour cream sauce over clams.
• Place in an oven preheated to 200 degrees for 15 minutes.
• Finely grate the hard cheese and sprinkle the dish with it. After 5 minutes after this, it can be removed from the oven and placed on plates.

You can prepare this dish from frozen and already peeled mussels in portioned molds.

How to cook marinated mussels

• frozen peeled mussels – 0.5 kg;
• garlic – 1 head;
• dried dill – 10 g;
• black peppercorns – 10 pcs.;
• chilli pepper – 1 pc.;
• onion – 75 g;
• liquid smoke – 5 ml;
• salt – 20 g;
• vegetable oil – 0.2 l.

• Thaw and rinse the shellfish meat thoroughly.
• Peel the garlic and cut into thin slices.
• Mix garlic with dill.
• Boil water, add salt, peppercorns, a whole peeled onion and a whole intact pepper pod.
• After the salt has dissolved and the brine has boiled for a few minutes, put the mussels in it and boil them in the brine for 3 minutes.
• Add liquid smoke and cook the mussels in the brine for another 2 minutes.
• Place a mixture of garlic and dill at the bottom of a sterilized glass jar.
• Place the mussels in a jar. Pour vegetable oil over them until they are completely covered.
• When the mussels have cooled slightly, put them in the refrigerator.

You can eat mussels marinated according to this recipe after 12 hours. During this time, they will already have time to become saturated with the aromas of spices and acquire a unique taste.

How to cook mussels in a slow cooker

• mussels – 0.5 kg;
• drinking cream – 0.2 l;
• fresh tomatoes – 0.2 kg;
• olive oil – 50 ml;
• salt, ground black pepper - to taste.

• Thaw the mussels. Place them in a colander and wash under strong running water. Dry with paper towels.
• Pour oil into the multicooker bowl. Place mussels in it, pepper and salt them.
• Start the “Baking” program for 25 minutes and fry the mussels for 15 minutes in the selected mode.
• While the mussels are frying, you can prepare the sauce. To do this, pour boiling water over the tomatoes, remove the skin, grind the pulp in a blender, and mix with cream.
• 15 minutes after the program starts, pour the sauce over the mussels and continue cooking them in the same mode for another 10 minutes.

Mussels stewed in a slow cooker in tomato cream sauce require a side dish. Vegetable puree goes well with them.

Paella with mussels

• rice – 0.2 kg;
• frozen peeled mussels – 0.3 kg;
• garlic – 2 cloves;
• dry white wine – 150 ml;
• olive oil – 50 ml;
• salt, seasonings - to taste;
• hard cheese – 100 g.

• Cut the garlic cloves in half and fry them for 5 minutes in olive oil to release their flavor. Remove the no longer needed garlic cloves from the oil.
• Place washed and dried rice in garlic oil, heat it in it, stirring, for 5 minutes.
• Pour 0.3 liters of water and wine over the rice.
• Add salt, add spices and start cooking over low heat.
• When the rice has absorbed all the liquid, add the thawed and washed mussels and stir. Simmer them together with the rice, covered, over low heat for 10 minutes.
• Sprinkle with grated cheese and continue to simmer covered for another 5 minutes.

Paella with mussels is a dish of Mediterranean cuisine. It does not require a side dish. But a glass of wine wouldn’t be superfluous.

Whichever of the above recipes you decide to cook frozen peeled mussels with, the result will please you. You don't have to be upset because you purchased an unfamiliar product. Moreover, this healthy delicacy will become a frequent guest on your table.

Seafood is rich in useful microelements, mostly iodine and calcium. Mussels are no exception. In regions far from the seas it is difficult to find fresh mussels, but there are many of them frozen or canned. At the same time, frozen ones most often do not require additional processing to prepare the dish. Why? Because before freezing, mussels are cleaned and boiled. However, additional measures will not hurt. And it’s worth boiling the mussels before eating.

How to cook mussels
Peeled mussels are an almost ready-to-eat product. You can cook shellfish in water, milk, white wine or boiling oil, according to your taste. To prevent the mussels from becoming rubbery after cooking, they should not be cooked for too long - a maximum of 5-7 minutes after boiling.

1. How to cook peeled mussels in wine:
   • defrost the mussels at room temperature;
     
   • pour a small amount of white wine into the pan;
     
   • add spices: pepper, salt, seafood seasonings, herbs;
     
   • Immerse the defrosted mussels in wine and simmer over low heat;
     
   • after boiling, cover with a lid and cook for another 5 minutes;
     
   • remove the mussels and cool.
     
   Cooked in this way, mussels can serve as an independent dish. Don't add too much seasoning so as not to overwhelm the flavor of the seafood. To improve the taste, finished mussels can be sprinkled with lemon juice. The principle of boiling shellfish in water is similar.
   
2. How to cook peeled mussels in milk:
   • bring milk to a boil;
     
   • add peeled mussels to it;
     
   • boil for 5 minutes, stirring constantly;
     
   • add salt to taste.
     
   Mussels cooked in milk can be an excellent addition to rice, potatoes, and pasta. They can also be used as an ingredient for seafood salad. It is noted that there is no need to add spices to milk. Shellfish retain their taste and aroma perfectly without them.
   
3. How to cook peeled mussels in boiling oil:
   • pour a small amount of olive oil into the pan;
     
   • add spices and stir thoroughly;
     
   • bring the oil to a boil over low heat;
     
   • add peeled mussels to it and cook for 7 minutes;
     
   • Place the finished shellfish on a clean cloth to cool.
     
   The napkin will absorb all excess fat. The mussels will become soft and juicy. You can add it to absolutely any dish that requires seafood.
   

Mussels are relatively inexpensive but very healthy shellfish. Despite the fact that they are called “poor man’s oysters,” the dishes they make are very tasty. Today you can buy shellfish both peeled and in shells. Many people prefer the second option, since during the process of preparing shellfish in the shells, it is easy to find and discard all the stale ones. Of course, in this case you need to know how to cook mussels in shells correctly. Today, the intricacies of this technology are familiar not only to chefs of elite restaurants. Many housewives easily cope with the task at home.

Features of selection and preparation

In order for a dish of mussels in shells to be tasty, healthy and safe, you need to know the basic rules for their selection and preparation.

• When choosing fresh or frozen mussels in shells, preference should be given to large ones, since small ones will have very little valuable meat - about the size of a bean seed.
• Look carefully at mussels when purchasing. You can only take shellfish whose shells are intact and closed. Damaged shells usually occur if the product has been repeatedly frozen and defrosted. Open shells indicate that the mollusk is sick, dead, or simply very stale. If you buy fresh mussels, you can try knocking on the shell - if it closes, then everything is in order, the mussel is alive, and you can safely take it and cook it.
• If you are going to cook frozen mussels in their shells, you will need to defrost them first. It is best to let them thaw in the refrigerator. This way the shellfish will better retain their beneficial properties.
• The mussel shells must be peeled until smooth before cooking. This can be done using a dull knife, which should be used to scrape the shells well.
• Before washing, mussels can be immersed in cold water for a couple of hours. In this case, it will be easier to wash them from sand. In addition, this procedure will help to immediately get rid of dead mollusks: the living ones will sink to the bottom, and the dead ones will remain on the surface.
• Mussels in shells can be boiled, stewed, or baked in the oven. Regardless of the cooking method, it is important to select and discard any mussels whose shells have not opened after 5-7 minutes of cooking. This indicates that the product is not fresh, and it is easy to get poisoned by missing mussels.
• To improve the taste of mussels, you can boil and stew them with the addition of wine, lemon juice, tomatoes, milk, garlic sauce, dill, pepper, and celery. The choice of one or more of these ingredients depends on the recipe.
• Serve the mussels with the top part of the shell removed. You can remove the clam from the bottom of the shell using a fork. In some restaurants, when serving mussels, the table is served with tongs. They are needed in order to grab the removed part of the shell and use it to extract the shellfish meat from the remaining part.

Mussel meat goes well with white wine. If you offer these shellfish to your guests, it doesn’t hurt to put a bottle of white wine on the table.

How to cook boiled mussels in shells

• mussels in shells – 2 kg;
• water – 1 l;
• lemon – 1 pc.;
• salt – 20 g;
• ground black pepper - to taste.

Recipe for the occasion::

Cooking method:

• Immerse the mussels in cool water for half an hour, remove, brush on all sides with a brush, scrape with a knife and rinse in running water.
• Wash the lemon, cut it in half, squeeze the juice out of it. Remove any seeds that have gotten into the juice. Pour the juice into a thick-walled saucepan.
• Pour a liter of cold water into the pan, add salt and pepper, stir.
• Place clean mussels in their shells into the pan. Place the pan over medium heat, covering it with a lid.
• When the water boils, wait 5 minutes and check the mussels. Remove the shellfish whose shells have already opened from the pan.
• Check the readiness of the mussels again after 2-3 minutes. Remove the opened ones from the pan, discard the unopened ones.

Serve boiled mussels immediately after cooking. Apart from white wine, beer will be a good choice for drinks.

You can cook mussels in water mixed with dry white wine. The optimal ratio of these components is 1: 1. The taste of the finished mussels in this case will be completely different, more delicate and refined.

There is no need to ensure that the liquid completely covers the shellfish during cooking. Mussel shells open when exposed to steam.

You can cook any mussels according to the given recipe: frozen or fresh. They can be eaten immediately, but other dishes are often prepared using them. Including salads.

How to cook stewed mussels in shells

• garlic – 5 cloves;
• water – 1 l;
• lemon – 1 pc.;
• fresh parsley – 50 g;
• ground black pepper - to taste;
• salt - to taste;
• butter – 50 g;
• drinking cream – 150 ml.

Cooking method:

• Clean and rinse the mussels well. Place them in a saucepan.
• Fill with water, first squeezing the juice of one lemon into it, adding a little pepper and salt.
• Place the pan over high heat and wait until the mussels begin to open. Take them out as soon as the shell opens. Instances that do not have time to open within 7 minutes will have to be thrown away.
• Remove the top of the shell from each mussel.
• Place the shellfish in a frying pan after melting the butter in it.
• Pass a clove of garlic through a press, pour in cream and stir.
• Pour the garlic and cream sauce into the pan with the mussels. Place it on medium heat. Simmer the clams for 5 minutes.
• Remove the mussels from the sauce and place on a platter.
• Wash, dry, finely chop the parsley with a knife, add to the creamy garlic sauce. You can add pepper and salt. Stir.
• Pour the prepared sauce over the mussels.

You can serve mussels stewed in creamy garlic sauce in portions.

Fresh mussels baked in shells

• fresh mussels in shells – 1 kg;
• fresh tomatoes – 0.3 kg;
• stale bread – 40 g;
• olive oil – 20 ml;
• garlic – 2 cloves;
• parsley - 1 sprig;
• cloves – 1 pc.;
• salt, pepper - to taste;
• water – 0.5 l.

Cooking method:

• Pour water into the pan. Place the peeled and washed mussels in their shells into it.
• Place the pan over high heat. Wait for the shells to open. Remove the tops by removing the mussels from the pan and letting them cool slightly.
• Crush the garlic.
• Pour boiling water over the tomatoes and remove the skins. Grate the tomato pulp, chop with a blender or rub through a sieve. Mix with garlic.
• Grind salt, pepper and cloves in a mortar.
• Grate stale bread and add to tomato puree.
• Put the spicy mixture there.
• Add olive oil, stir.
• Place the mussels, shell side down, on a baking sheet lined with parchment. Place tomato mixture on top of each mussel.
• Preheat the oven to 180 degrees and place a baking sheet in it.

After 10 minutes, the mussels baked in tomato sauce are ready. This recipe is most often used to prepare fresh mussels, but it can also be used for frozen shellfish.

Mussels baked in shells with cheese

• large frozen or fresh mussels – 1 kg;
• hard cheese – 120 g;
• mayonnaise or sour cream – 100 ml;
• lemon – 0.25 pcs.;
• garlic – 2 cloves;
• water – 0.5 l.

Cooking method:

• Wash and peel the mussels thoroughly, cover with cold water and place over high heat.
• Cook for 7–8 minutes. Discard any unopened shells. Cool the rest.
• Remove the mussel meat and cut each into 3-4 pieces.
• Place mussel meat in a bowl. Squeeze lemon juice over them.
• Add garlic, sour cream or mayonnaise passed through a press to the mussels, stir.
• Fill the shells with the mixture.
• Finely grate the cheese and sprinkle it over the shells.
• Place the shells on a baking sheet and bake for 5 minutes in an oven preheated to 200 degrees.

A dish prepared according to this recipe can be called exquisite. It will perfectly decorate the holiday table.

Don't be afraid to buy mussels in their shells. It's easy to prepare them at home. At the same time, the appearance of the finished dish and its taste will almost certainly impress your guests.

Exotic fish dish: mussels in tomato sauce with parsley

Mussels are a delicious seafood delicacy with a delicate and mild taste, which chefs emphasize with the help of various spices and herbs. One of the most popular recipes is cooking mussels in tomato sauce with parsley. It is served with a side dish of rice and a glass of good white wine.

Mussels are not only gastronomic, but also dietary value. They can be eaten boiled, fried, pickled. They are perfect for preparing gourmet dishes.

Mussels are sold mainly frozen, since fresh shellfish have a very short shelf life. When choosing seafood at the market or in a store, it is better to give preference to peeled mussels, as they are very easy to prepare.

Boiled mussels

Raw frozen mussels can be boiled in salted water.

To do this, they need to be defrosted in air and immersed in a pan of boiling salted water.

The cooking time should be 5-7 minutes. If you cook the product longer, the meat will become tough and tasteless.

Fried mussels

To prepare fried mussels, 0.5 kg of peeled seafood must be thawed and rinsed under running water, then placed in a colander to drain excess moisture.

Peel and finely chop 2 small onions.

Heat the vegetable oil in a frying pan, fry the chopped onion in it until golden brown, then add the mussels to the onion, add salt and pepper and fry with constant stirring for 7 minutes.

After frying, remove the pan from the heat and cover with a lid for 5-10 minutes to allow the dish to steam.

Marinated mussels

To prepare pickled mussels you will need 0.5 kg of peeled seafood, half a glass of water, 1 tablespoon of vinegar, 2 tablespoons of sugar, allspice, coriander grains, salt to taste.

All ingredients, except mussels, must be placed in a saucepan and brought to a boil, then remove the pan from the heat and cool the marinade.

Thawed, peeled mussels should be placed in a glass container, poured with marinade and covered with a lid.

In just 2-3 hours, the delicious delicacy will be ready.

Baked mussels

To prepare baked mussels with cheese sauce you will need:

0.5 kg of seafood,

100 grams of hard cheese,

1 processed cheese,

50 grams of butter,

200 ml cream,

2 cloves of garlic,

salt, spices to taste.

How to cook:

Cleaned mussels need to be thawed and boiled in salted water for 2 minutes.

Processed cheese should be mixed with butter and cream using a blender.

You need to add salt and spices to the mixture.

Place the mussels in a baking dish and pour the resulting sauce over them.

On top you need to sprinkle the food with cheese, grated on a coarse grater.

The dish must be baked in an oven preheated to 180 degrees for 20 minutes.

Mussels in white wine

Cleaned mussels can be very tasty stewed in white wine.

Place a piece of butter in a hot deep frying pan and fry the peeled, chopped onion in it.

After this, you need to pour 250 ml of white table wine over the fried foods, add chopped parsley, salt, spices to taste and simmer under a closed lid for 10-15 minutes on the lowest heat.

When serving, place the seafood on portioned plates and pour the sauce formed during stewing over the dish.