What can be prepared from frozen boiled mussels. Preparing to cook

Mussels contain a large number of amino acids necessary for our body. Such as tryptophan, from which our body synthesizes serotonin and melotanin, which we need for a happy life without fears, anxiety and depression.

Mussel meat also contains essential amino acid methionine It is not produced by our body, but we need it to reduce cholesterol in the blood, promote liver function and, again, like tryptophan, helps fight stress.

In addition, methionine is a good medicine for peptic ulcer stomach and duodenum.

In addition, mussel meat contains tyrosine - an amino acid that is most loved by lovely ladies who want to lose weight, as it suppresses appetite and reduces the deposition of fat in the body.

Mussel meat contains B vitamins - B1, B2, B6, PP. This group of vitamins also contributes to a calmer, measured life without neuroses and associated diseases of the cardiovascular and gastrointestinal systems.

How to cook frozen mussels. How to choose mussels

When purchasing frozen mussels, you should pay attention to the following:

• First of all, they should be covered with a thin layer of ice glaze without slush. This suggests that most likely they were not defrosted and re-frozen. And under the ice glaze they do not oxidize. That is, their pleasant taste does not taste like “rusty” herring.
• Frozen mussels should have no odor or should have a pleasant fishy odor.
• If the mussels are vacuum-packed, you can make sure that they have not expired according to the production and storage dates on the packaging. You can see and appreciate through the packaging appearance mussels
• It is better to buy packaged mussels than by weight, since vacuum packaging allows them to retain their taste and edibility properties longer.

How to cook frozen mussels. Primary processing stage

• Defrost the mussels by moving them from freezer into a refrigerator with a temperature of +2 - +5 degrees, where they slowly thaw directly in the package.
• Thoroughly wash the thawed mussels in a colander under running cold water, after removing the insides seaweed, sand, shell fragments and other inedible sea particles.
• In mussels, especially large ones, we remove the intestines. It is easier to remove all the insides including gills, intestines, stomach, gonads, leaving only the mantle and two muscles connecting the valves. IN South-East Asia They eat everything, and that’s all, it’s good for the human body.
• Let the water drain.
• We blanch mussels by steaming, and not in boiling water, since steaming blanching allows us to preserve everything valuable properties mussels, and in this case there is less saturation of mussel meat with water, which preserves the taste of the mussels. To do this, pour a small amount of water into the pan, bring to a boil, add half a medium onion and pepper to the boiling water. sweet pea, two medium bay leaves. Let the marinade boil for 5 minutes.
• Place the prepared mussels in a single layer on the steamer, place them in the pan and cover with a lid. Blanch for 15-20 minutes.
• Remove the blanched mussels from the pan. Cool at room temperature.

How to cook frozen mussels. Preparing mussels for salads

• Cut the cooled mussels into medium pieces for frying in sunflower oil with onions.
• While chopping mussels, to improve them taste qualities, and so that the grains of sand do not crunch on your teeth, you can once again thoroughly clean their insides from sand, silt, mud and other particles using tweezers and rinse the already chopped ones thoroughly under running cold water. Although in Japan, China and Korea, for the treatment of intestinal dysbiosis, the insides of mussels are used, subjected to spontaneous enzymatic treatment due to the enzymes they contain (Professor L. L. Logunov).
• Pour into a heated frying pan sunflower oil and heat it up.
• Place finely chopped onion. Bring it to a transparent state, stirring occasionally.
• Place chopped mussel meat in a frying pan. Lightly fry it for 7-8 minutes, stirring constantly with a wooden spatula.
• Remove the pan from the stove and cool directly in the pan.
• We use cooked mussel meat to prepare various salads and other delicious and healthy dishes.

Mussel salad

Ingredients:

• Boiled-frozen mussels – 150 grams
• Sea kale pickled – 100 grams
• Onions - 0.5 pieces
• Mayonnaise - 1 teaspoon
• Salt - 1-2 pinches

How to prepare "Mussell Salad"

Prepare the ingredients for the salad. Place the water for cooking the mussels on the stove to boil. Place the chopped and scalded onions in the salad bowl, do not forget to squeeze the moisture out of it well. Add chopped pickled cabbage. Throw the mussels into boiling water and boil for 1 minute, they have already been boiled, but this is necessary for quick defrosting. Place them in a sieve and add to the salad bowl. Season the salad with a pinch of salt and a spoonful of mayonnaise. He's ready!

Mussels on skewers: quick kebab in a frying pan

Mussels on skewers - recipe

Ingredients

• Mussels (boiled-frozen) - 350 g.
• Cucumbers - 3 pcs.
• Eggs - 2 pcs.
• Cheese - 300 g.
• Mayonnaise - 200 g.
• Salt - to taste.

Cooking method

• Step 1 First make the baskets, because... Before laying out the salad, they must freeze well. Grease the bottom of the plate with butter, grate a little cheese on top, lay out a circle with a diameter of 10-12 cm. Place the plate in the microwave for 20 seconds so that the cheese melts. Remove and let cool slightly, then carefully remove the cheese wheel from the plate and place on an inverted glass. Place in the refrigerator until completely cool. Do the same with the rest of the cheese.
• Step 2 Pour boiling water over mussels and drain. Then fry on high fire with the addition of salt and pepper for 3-4 minutes.
• Step 3 Cut the cucumbers into strips.
• Step 4 Boil the eggs hard, cool, peel and finely chop.
• Step 5 Mix mussels, cucumbers, eggs, salt and season with mayonnaise. Place in the refrigerator to cool.
• Step 6 Before serving, place the salad in baskets.

Ingredients

• Eggplant - 1 pc.
• Onion - 1 pc.
• bell pepper- 1 PC.
• Tomato - 2 pcs.
• Canned mussels— 150 g.
• Lime or lemon juice - 1 tbsp.
• Vegetable oil - to taste
• Salt, pepper, herbs - to taste.

Cooking method

• Step 1 Chop the onion into half rings, fry in vegetable oil, cool.
• Step 2 Cut the eggplants into thin slices, fry in vegetable oil until golden brown, place on a napkin to drain excess oil.
• Step 3 Cut bell pepper into slices. It can also be lightly fried or left fresh.
• Step 4 Cut the tomatoes into slices.
• Step 5 Combine the prepared products, salt and pepper, add mussels and a dressing of chopped garlic, lime or lemon juice and vegetable oil.
• Step 6 Mix everything, place on a plate and garnish with herbs.
• Step 7 You can also use young zucchini.

Salad "Sea of ​​Taste"

Ingredients of salad "sea of ​​​​taste"

• Mussels - 1 jar.
• Avocado - 1 pc.
• Fresh cucumber- 1 PC.
• Medium pear, green - 1 pc.
• Quail eggs - 10 pcs.
• Any sauce.
• Greenery
• Salt, pepper - to taste.

Cooking method

• Step 1
• Step 2 Peel and core the pear, then cut into cubes.
• Step 3 Peel fresh cucumber and cut into cubes.
• Step 4 Finely chop the greens. Open the jar of mussels and drain the oil.
• Step 5 Mix everything.
• Step 6 Cook quail eggs steep, cool, remove shells.
• Step 7 Serve separately - salad..., eggs..., sauce.
• Step 8 Dip the egg into the sauce, pick up the salad on a fork and enjoy.

Ingredients

• Long grain rice - 150 g.
• Frozen mussels - 600 g.
• Cherry tomatoes - 8 pcs.
• Egg - 2 pcs.
• White vinegar- 2 tbsp.
• Olive oil - 6 tbsp.
• Milk - 250 ml.
• Parsley - 4 sprigs
• Bay leaf - 1 pc.
• Salt, peppercorns and black ground pepper- taste.

Cooking method

• Step 1 Defrost the mussels. Boil milk in a saucepan, add mussels, Bay leaf, salt and peppercorns. Cook for 4 minutes. Using a slotted spoon, transfer the mussels to a bowl.
• Step 2 Cook the rice in salted water until tender, let cool, then mix with the mussels.
• Step 3 Boil the eggs hard, cool, peel and cut into slices.
• Step 4 Cut the tomatoes into slices.
• Step 5 Wash the parsley and chop coarsely.
• Step 6 Whisk oil, vinegar, salt and ground pepper, pour into rice with mussels.
• Step 7 Arrange the salad among portioned plates, garnish with tomatoes, eggs and herbs.

Ingredients

• Squid - 500 g.
• Mussels - 500 g.
• Greens - parsley, cilantro, lettuce leaves.
• Garlic - 2 cloves.
• Lemon juice - 1-2 tsp.
• Hot pepper - 1 pc.
• Olive oil - 1-2 tbsp.
• Salt - to taste.

Cooking method

• Step 1 In boiling salted water (you can add bay leaf, black peppercorns, lemon juice) Boil the squid rings and mussels for 2-3 minutes, drain them in a colander, allow excess liquid to drain, and cool.
• Step 2 Finely chop the parsley, cut the hot pepper into rings, peel the garlic and crush it with a knife blade
• Step 3 Mix lemon juice, oil, garlic, parsley, salt, hot pepper in a container, stir, let the sauce brew (20 minutes), then remove the garlic from the sauce.
• Step 4 Season the seafood, cover, put in the refrigerator for at least 1 hour, and before serving, sprinkle with finely chopped cilantro (this is according to taste and desire). Place salad on lettuce leaves.

Ingredients

• Colored pasta - 300 g.
• Canned mussels - 1 jar.
• Bell pepper - 2 pcs.
• Cucumbers - 1 pc.
• Salt - to taste.

Cooking method

• Step 1 Boil pasta in salted water until tender.
• Step 2 Cut the cucumber into strips.
• Step 3 Peel the bell pepper, remove the stem and cut into cubes.
• Step 4 Combine everything and pour the mussels in the oil. Stir everything.
• Step 5 Delicious both hot and cold.

Ingredients

• Mussels - 400 g.
• Mayonnaise - 2 tbsp.
• Onions - 0.5 pcs.
• Pickle- 0.5 pcs.
• Egg (whites) - 1 pc.
• Tomato puree - 1 tsp.
• Mustard - 0.5 tsp.
• Broth (from mussels) - 60 ml.
• Sugar - to taste.
• Green salad- 1-2 sheets.
• Salt, black pepper - to taste.
• Fresh herbs parsley - a bunch.

Cooking method

• Step 1 Boil the mussels for about 5-6 minutes. Then remove the mussel meat from the shells, remove the roots, and wash.
• Step 2 Boil the egg hard, cool, separate the white from the yolk. Use only protein that is finely chopped.
• Step 3 Finely chop the onion.
• Step 4 Finely chop the pickled cucumbers.
• Step 5 Mix mussel meat with mayonnaise, pickles, onions and egg whites.
• Step 6 Dilute the mixture with mussel broth and tomato puree and season with black pepper, mustard and a pinch of sugar.
• Step 7 Arrange the salad in the form of an ellipse and garnish with green lettuce leaves and sprigs of parsley.

Salad "Sea Song"

Ingredients

• Mussels - 500-800 g.
• Onions - 1 pc.
• Sunflower oil - 2-3 tbsp.
• Salt and ground black pepper - to taste.

Cooking method

• Step 1 Thaw the mussels (they are already peeled) and fry them in a frying pan to get rid of unnecessary water.
• Step 2 Thinly slice the onion into half rings.
• Step 3 Mix mussels with onions, salt, pepper and pour unrefined sunflower oil.

Ingredients

• Chinese noodles - 300 g.
• Avocado - 1 pc.
• Shrimp - 200 g.
• Seafood Cocktail- 500 g.
• Marinated mussels - 250 g.
• Red onion - 1 pc.
• Fresh cucumber - 1 pc.
• Carrots - 1 pc.
• Garlic - 1-2 cloves.
• Olive oil - 2 tbsp.
• Salt, pepper - to taste.

Cooking method

• Step 1 Peel the carrots and cucumber and cut into thin slices.
• Step 2 Cut the avocado in half, remove the pit, peel and cut into cubes.
• Step 3 Peel the red onion and cut into thin slices from the base of the onion to the root (if desired, you can marinate in a mixture of sugar and vinegar).
• Step 4 Boil the seafood or, if they are ready, drain the marinade, pour boiling water over the frozen ones and drain in a colander.
• Step 5 Mix everything, grate the garlic, season with seafood marinade or olive oil.
• Step 6 Now boil Chinese noodles in salted water until tender and mix with the prepared mixture. Add salt and pepper to taste.
• Step 7 Place in a beautiful salad bowl and serve!

The sea has fed man for thousands of years. It is a repository of food supplies, which is famous for its nutritional value- rare microelements, vitamins, amino acids, high-quality protein. In addition to fish, the seas and oceans are inhabited by octopuses, crabs, squids, scallops and many more. healthy seafood, which are suitable for food, including mussels. Which have tender soft meat with a sweetish taste. When it is boiled, it gives off a pleasant aroma. Pilaf, soups, salads, and stews are prepared from mussel meat. It is salted, pickled, smoked, baked, fried. Mussels are served with pasta, cereals, potatoes, and vegetables. It should be remembered that it is advisable to consume cooked shellfish immediately; do not store them for more than twelve hours, otherwise poisoning is possible.

Mussels - food preparation

Before consumption, shellfish require some preparation. If you do not want to chew sand while eating, frozen mussels must be rinsed very thoroughly after defrosting.

If you are going to cook mussels in their shells, longer preparation will be required. First of all, it is necessary to visually inspect them and remove shellfish with damaged shells; they are not eaten. To open the doors, the mussels must be placed on hot frying pan or plunge into boiling water for two minutes. Then the meat is removed from the shell, the growth (a bunch of algae that attaches the mollusks to the stones) is pulled out, and thoroughly washed to remove sand and stones.

Mussels - the best recipes

Recipe 1: Marinated mussels

One of the most delicious dishes, which can be prepared from mussels - just marinate them. They turn out very tasty and cheaper than store bought ones. You can add them to a salad, put them on a piece of toast, and just eat them. We offer two cooking options. In the first case, the marinade is indicated without adding vinegar - with spices, white wine and lemon, in the second - with vinegar. And so, so delicious.

Ingredients (1 option): 0.5 kg mussels, vegetable oil – 2-3 table. false., ? lemon (juice), 150 ml dry wine (white), 1 clove of garlic, 1 teaspoon each. lie honey and prepared mustard, salt, pepper, 1 bay leaf, several sprigs of fresh dill and cilantro.

Cooking method

If using frozen mussels, defrost.
Prepare a spiced sauce in which the mussels will be boiled. To do this, boil the wine, put garlic in it (no need to chop), bay leaf, pepper, lower the mussels and boil for about four minutes (measure the time from the moment of boiling). Drain in a colander.
Make the marinade. Finely chop the greens, add lemon juice, oil, pepper, mustard, and salt. You can use any mustard, for example, French or spicy.
Transfer the still warm mussels, along with a bay leaf and a clove of garlic, into the marinade and let it sit in the refrigerator for about five hours. It is more convenient to marinate in glass jar or deep bowl. By the way, you can marinate shrimp in the same way.

Ingredients (Option 2): 0.5 kg of mussels, half a glass of water, 1 table. spoon of table vinegar (9%), 1.5-2 table. lie sugar, salt to taste.

Cooking method:

Thaw the shellfish. Salt the water, boil and boil the mussels in it for three to four minutes.
Make the marinade. It should taste sweet and sour. Dissolve salt and sugar in boiling water and add vinegar. IN hot marinade place mussels. In an hour they will be ready to eat. You can put them in jars and add a little vegetable oil.

Recipe 2: Baked mussels

Baked mussels are not only delicious, but also look beautiful, especially if they are baked and served directly in their shells. This dish is suitable for a festive table and for romantic evening. We offer two cooking options: in the first option, seafood is baked in shells under cheese crust, in the second - in the usual form with sauce.

Ingredients (1 option): 0.5 kg of mussels in shells, 2 tomatoes, 2 cloves of garlic, 50 g of butter, spices, 150 g of hard cheese.

Cooking method

Rinse the mussels well, peel the shells and boil for ten to fifteen minutes. You can add bay leaf, spices if desired, and salt to the water. During cooking, all the doors should open. Those that remain closed should not be eaten. Divide the cooled clams into halves and carefully separate the meat, which should be put back into the shells.

Grind the garlic and tomatoes using a grater or blender. Place a piece of butter and a spoonful of tomato mixture into each half of the meat, grate the cheese on top and bake for 20 minutes (180C).

Ingredients (Option 2): 0.5 kg mussels, peppercorns, hard cheese– 100g. Sauce: soft processed cheese – 100-150g, 200ml cream, 25g butter, 1 yolk, 1 table. spoon of flour, 3 cloves of garlic.

Cooking method

Defrost the mussels, boil for three minutes in salted water, adding peppercorns (5-6 pcs.).

Prepare the sauce. Chop the garlic and add the remaining ingredients for the sauce. It is better to mix with a whisk or blender so that there are no lumps.

Place the mussels in a frying pan or mold, pour over the sauce. Sprinkle with shredded cheese and bake for 20-25 minutes (200C).

Recipe 3: Fried mussels

Fried mussels are a simple dish to prepare, but delicious in taste. Suitable for frying vegetable oil, and melted butter. Nutritionists recommend cream, which contains at least 25% vegetable fats. But it must be melted first. Otherwise, harmful carcinogens may form in the pan when it burns.

Ingredients: 0.5 kg of mussels, vegetable oil, 2 onions, salt, ground hot pepper, seafood seasoning (or herbs de Provence).

Cooking method

Chop the onion into cubes and fry until golden. Add the mussels and fry, stirring constantly, for five to seven minutes over medium heat. Season with salt, pepper and seasoning and remove from heat. Let it brew for a while, covered. Can be served with rice, potatoes or whatever independent dish.

— You should eat shellfish caught between June and February, because... In spring they are not so tasty and fatty.

— Mussels should not be subjected to long-term heat treatment, otherwise they will be dry and tasteless. The rule for boiling squid applies to them - no more than three to five minutes.

— Fresh mussels should not have unpleasant odor and be with tightly closed doors that cannot be opened by hand.

Many seafood, including mussels, have long ceased to be a delicacy even for people living far from the sea. Frozen shellfish meat, peeled, is an affordable product in all respects. And this cannot but rejoice, because there are many delicious and nutritious meals, in which mussels are used. I consider the recipes with photos included in this collection to be some of the most successful. I did not include expensive ingredients in their composition, they fit perfectly into the concept home menu average family. The result will definitely be successful and appetizing.

Spicy mussels in a frying pan with rice, garlic and soy sauce

A dish that you are not ashamed to offer even to guests. Satisfaction, richness of aromas and unobtrusive multi-layered flavors. If the rice is pre-cooked, it takes just minutes to cook!

Necessary:

How to cook fried mussels with rice at home (step-by-step recipe with photos):

Leave frozen seafood for 40-60 minutes at room temperature. Once completely thawed, rinse them in cold water from the sand. Drain in a colander. Inspect each shellfish carcass for algae. The latter must be removed. Place the prepared seafood on a paper towel to dry.
Rice needs to be cooked in advance. It is advisable to use steamed long grain cereals. Secrets of cooking crumbly rice side dish look . Rinse the rice well, changing the water several times. Pour boiling water in a ratio of 1 to 2. Cook under closed lid until ready.
Pour some of the vegetable fat into the frying pan. Add butter. When it melts, put it in to fry large portion(no more than 100 g) shellfish. Cook for 30-40 seconds on each side. At the end of frying, add the garlic passed through a press. Place the fried seafood in a separate bowl or pan with the rice. Prepare all the raw materials in this way.
Chop the onion into thin quarter rings. If necessary, add a little oil to the pan. Fry the onion until translucent and golden brown. Transfer to clams.
Peel the pepper. Cut into strips. Fry until done.
Place all previously prepared products into the frying pan. Season with pepper and rosemary. Stir. Pour in the sauce. It should completely color the rice light brown. Then the taste of the dish will be full and rich. Stir. Simmer over low heat for 2-3 minutes. Usually no salt is needed due to the saltiness of the sauce. But I recommend trying it and bringing the dish to the desired taste.
When serving, sprinkle with herbs.

Mussels in shells with cheese and garlic, baked in the oven

Tender, juicy shellfish baked in shells look very appetizing and sophisticated. Great idea for a special event or buffet table.

Ingredients:

Detailed recipe with step-by-step photos:

If the mussels are fresh frozen, defrost them at room temperature. Fresh seafood, accordingly, simply rinse. Using a sharp knife, carefully separate the meat from the shells. To do this, it is necessary to trim the adductor muscle. By the way, it is advisable to remove the closing muscles from the product before preparing it. They are difficult to chew and have virtually no taste. Therefore, they do not represent any value for the dish. Rather, on the contrary, they spoil it.
Place the processed carcasses in a bowl. Wash the sinks thoroughly to remove algae, both inside and out. Wash carefully, since the doors, despite their apparent strength, are quite fragile (especially around the edges).
Prepare the cream sauce. In a small bowl, place both types of butter or cream with vegetable fat. Add spices and salt. Crush the garlic into a paste and add to the rest of the ingredients. Pour in lemon or lime juice.
Mix thoroughly. Let the mixture sit for a while until it softens and becomes homogeneous.
Grate the cheese on a fine grater.
Return the mussels back to their shells. Place on a baking sheet. To prevent the sinks from warping, place a piece of folded foil under them. Grease with creamy mixture. Place in an oven preheated to 180 degrees for 3 minutes.
Remove and sprinkle with cheese. Bake again for 4-5 minutes, no more. To brown the cheese, you can turn on the top heat (grill function).
Serve mussels with cheese immediately after baking. The perfect side dish - boiled rice or pasta (pasta). In my opinion this is one of the best recipes preparations.

Stewed mussels with mushrooms and spices in white wine

Mushrooms, seafood and wine - a friendly trio! A laconic set of ingredients and always delicious result. You can add other seafood to the warm “company”: shrimp, squid, octopus, langoustines.

Required Products:

Method of preparation (step-by-step instructions with photos):

Thaw seafood. Remove algae. Rinse to remove small debris and grains of sand. Place on a sieve. After the water has drained, transfer to a bowl.
Remove the film from the mushrooms. If they are young and not dirty, rinse them under the tap. Chop coarsely.
Pour the wine into a saucepan. Place on the stove. Warm over low heat until the alcohol evaporates. At the same time, place the mushrooms in a dry frying pan. Stirring, simmer until almost all the liquid has evaporated. Pour in half the oil. Fry the mushrooms until golden brown. Remove from pan.
Pour out and heat the remaining oil. If desired, add a piece of butter to add flavor to the seafood delicate taste and aroma. Fry the shellfish in several batches. Try not to put a large portion into the pan at once, because... The mussels will not be fried, but stewed. Cook for 1-2 minutes maximum per barrel.
Place all fried ingredients back into the pan. Pour in the evaporated wine. Add chopped parsley and garlic. Season with dried spices. Add some salt.
Stir. Simmer over moderate heat for 2-3 minutes.
Try it! Vegetables just beg for a side dish.

Marinated mussels in oil

Spicy, slightly spicy, incredibly aromatic and endlessly appetizing! Inexpensive meat bivalves can be excellent basis for making an awesome snack.

List of components:

How to cook:

Small, whole mussels without shells (already peeled) are ideal for this recipe. Frozen or fresh - it doesn't matter. The former, accordingly, require preliminary defrosting, so they take a little longer to prepare. Be sure to remove the seaweed from the center before cooking. Rinse the raw materials. Place in a colander and leave over the sink to drain all the liquid.
In the meantime, prepare spicy marinade. Mix the oil tomato paste, salt, sugar and all spices.
Place the mixture on the stove. Heat over medium heat until the mixture begins to boil. Remove marinade from oven. Pour in vinegar. Stir well. Cool slightly (to 50-60 degrees).
Place the mussels in a jar or food container. Pour hot oil marinade. When the snack has cooled, close it tightly and put it in the refrigerator for 4-8 hours.
You can try. The shellfish turn out to be very tender, spicy, aromatic, and filling.

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 delicious exotic dish, it must 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.

It should be noted that very often housewives purchase such a product in shells. And here the question arises not only about cooking this ingredient, but also about how to clean frozen mussels. This is quite easy to do. It is necessary to defrost the product by placing it in cold water, and then wash it thoroughly with a brush. Next, the shells need to be boiled (for 15-17 minutes), cooled and the shellfish removed from the opened shells.

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

Frozen peeled mussels: recipes for preparing various dishes

Mussels can be cooked perfectly 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 spraying thawed and pure product 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, they need to be removed from the heat, covered with a lid and kept in this position for about three minutes.

Cooking shellfish in Belgian style

Only people know how to boil frozen mussels in wine experienced chefs. 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:

Process of preparing shellfish

How to cook frozen mussels in white semi-sweet wine? To do this you need to pour alcoholic drink into a saucepan, then place it over low heat and let it simmer for about one minute. Next, add a little to the wine provencal herbs and send there 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 to the cream blue cheese with mold, pre-cut into small cubes. 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 over creamy sauce ohm 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:

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 cheese, add to them chicken yolk, wheat flour, potato starch and squeezed garlic cloves. All ingredients should be mixed well. Next, you need to add about 300 ml to the resulting mass. heavy cream. 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.

At the end, the formed dish should be placed in an oven preheated to 200 degrees and baked until golden brown and delicious crust. 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, 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 you should put it in dessert spoon liquid smoke and 500 g of peeled and thawed 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.).

Forming 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. Store them in refrigeration chamber It is recommended no more than 2-3 weeks. Serve this aromatic preparation follows to festive table as a snack or can be used 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 do delicious goulash from shellfish in this kitchen appliance like a slow cooker. For this we need:

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 olive oil and fry in baking mode for 10 minutes. Next, you need to add crushed in a blender to the product. fresh tomatoes and low-fat cream. Seasoning the dish 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 lovers pasta You 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 delicious and hearty pasta with mussels, you must adhere to the following sequence of actions:

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!

If, of course, you are not currently spending your leisure time on the shores of Spain, Italy, Australia and other divinely warm lands, then dream of fresh mussels in sinks it is not necessary. Those who are “lucky” to be born in a cold climate are given only a year-round opportunity to feast on frozen shellfish from the nearest market. This article is dedicated to their preparation.

How to cook frozen peeled mussels?

If you don’t know how and how much to cook peeled frozen mussels, then take into account a couple basic tips, which will be discussed below. First of all, shellfish without shells should be thoroughly rinsed in cold water to remove any remaining sand and other contaminants. After this simple procedure, you can start cooking. Mussels are boiled in salted boiling water for no more than two minutes (depending on size), and then immediately lowered into ice water to stop the cooking process. What you end up with is boiled shellfish that you can then eat on its own, add to salads, or use as a base for some of the following recipes.

Making soup from frozen peeled mussels

Ingredients:

• leek - 400 g;
• potatoes - 350 g;
• butter - 40 g;
• 480 g;
• cream - 180 ml;
• laurel leaves - 2 pcs.;
• dry white wine - 500 ml;
• 2 sprigs of thyme;
• parsley.

Preparation

After washing the leeks and peeling the potatoes, cut the first into thin rings and the second into cubes. Heat the oil in a saucepan and sauté the onion in it for 15-20 minutes. If it starts to burn, pour a little white wine on top. Boil the mussels in the remaining wine, remove the shellfish themselves, and use the mixture of wine and seafood juice to boil the potatoes. While preparing the latter, pour cream into the tubers, add bay with thyme and a pinch of freshly ground pepper. As soon as the potatoes are soft, use a blender to blend them with the fried onions, add the mussels and serve with parsley.

How to cook pancakes with frozen peeled mussels?

Ingredients:

• pancakes - 12 pcs.;
• 400 ml;
• leek - 120 g;
• boiled peeled mussels - 2 tbsp.;
• dry white wine - 45 ml;
• hard cheese.

Preparation

Since cooking delicious thin pancakes and bechamel sauce we have discussed more than once, let’s skip all the unnecessary details and go straight to preparing the filling, it is just as simple as the sauce with pancakes. After heating any vegetable oil or melting butter, saute the leek rings in it until soft and lightly caramelized. Add mussels, pour wine, wait a couple of minutes. We wrap the filling in a pancake, place the pancakes on a baking sheet, pour in the sauce, sprinkle with cheese and grill until golden brown.

How to fry peeled frozen mussels?

Ingredients:

Preparation

After melting the butter in a saucepan, use it to sauté vegetables with bay leaves. The whole process should take no more than 5-8 minutes, after which you can fill the sauté with beer and remove the container from the heat.

Now we cook frozen mussels without the shell. To do this, throw the peeled and washed shellfish into the frying pan with the vegetables and cover with a lid, mix everything vigorously, shaking the dish itself and leave on the fire for 3 minutes. At the end, add sour cream to the remaining liquid and get a thick creamy sauce. Serve with plenty of fresh bread.