The recipe for fried mussels with garlic is the most delicious. Fried mussels

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 down”, 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 and sprinkled lemon juice, sprinkled with chopped garlic cloves 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!

Mussels are one of the most common types of sea or river mollusks. Preparing a recipe from this shellfish will not be a problem. Fried mussels with garlic and soy sauce – gourmet dish, which will amaze you with its taste and simplicity of ingredients. Those who love seafood will love this appetizer. The mussels turn out very juicy, spicy and are perfect as an appetizer on the holiday table.

Product usefulness

Tender shellfish meat is a protein that contains large number vitamins, minerals and amino acids. Regular use Eating mussels improves metabolism and improves immunity. In addition, it helps cleanse the human body and normalizes blood circulation.

The meat of this mollusk is rich in iodine, like all seafood. Iodine is necessary for normal functioning thyroid gland. By eating mussels, you will always be in good mood and the prevention of nervous disorders is guaranteed to you.

With garlic in soy sauce

Mussels fried with garlic in soy sauce are the most common dish, which has a unique aroma and rich taste. People who have tried this dish at least once will never forget the pleasure of tender and juicy seafood.

Before you start cooking, you need to start preparing the mussels for cooking. They need to be defrosted, cleaned and rinsed under water. Often there are algae particles left inside the mussels. They need to be removed. Place the mussels in a colander to drain the water.

Heat a frying pan over medium heat. Add two tablespoons of olive oil to it. Peel two cloves of garlic. Crush them with a knife or other flat object. Place the garlic in a frying pan and cook in oil for about a minute.

Add the mussels to the frying pan with the oil and garlic. Cook the seafood until all the moisture has evaporated. Then pour in soy sauce. Add some spices. For spicy taste pour in a few drops of honey. This will give the mussels a sweetish flavor. For a spicy taste, you can add hot pepper. There is no need to add salt; soy sauce itself has a sour-salty taste.

Continue cooking over low heat. It is necessary to evaporate the moisture so that all seafood is covered with sauce. This dish is served immediately to the table. Only hot seafood emits so much aroma and richness of taste.

In tomato-garlic sauce

For this dish, also prepare seafood, that is, clean and rinse cold water. Set aside to drain.

Cut the tomatoes into four parts. Using a blender, blend the chopped tomatoes to a tomato puree. Pour out the finished product tomato puree in a saucepan. Bring to a boil over medium heat. Remove from heat and pass the resulting product through a sieve. Add two tablespoons of sour cream, salt and pepper to taste.

Peel one clove of garlic and cut it into thin slices. Pour olive oil into a heated frying pan. Add thyme and rosemary. Place the garlic in the pan and fry it for one minute.

Then carefully pour in a little white wine. Let it evaporate for about a minute. Place the mussels in the pan and fry them for about one minute. Add tomato sauce and continue cooking for another five minutes. The dish is ready.

With white wine and tomatoes

The seafood according to this recipe is served in shells. Clean the shells of growths and rinse under cold water.

Peel five cloves of garlic. Finely chop in any shape. Separate the leaves from a bunch of basil. We do the same with a bunch of cilantro. Mix all the leaves and chop finely with a knife.

Cut the washed tomato into cubes. Peel the onions. Cut it into small cubes.

Pour into a heated frying pan olive oil. Lay out the seafood shells. You need to cook them until they open, but stir continuously.

As soon as the mussels begin to open, take half a lemon and squeeze the juice onto the seafood. The mussels turn out like marinated ones. Pour 100 grams of white wine into the frying pan. Stir everything well and cover with a lid.

Cook for five minutes. Add greens and chopped tomato and onion. Mix everything well and cover with a lid. Cook for another five minutes. Turn off the heat and let the dish sit for five minutes, after which it is ready to serve.

Arrange the mussels in the center large dish. Decorate the edges with pieces of cheese. The combination of cheese and seafood prepared in this way will delight you.

About how to cook very delicious mussels with cheese and garlic, see the next video.

Mussels are one of the most delicious seafood. They are low in calories and contain high amounts of protein. The most useful are live mussels, which are cooked immediately after catching. Prepare seafood in various ways. The fried ones we present in this article will turn out to be original and extremely tasty. Prepare a gourmet seafood dinner.

Fried mussels. Recipe one

Required ingredients:

• mussels - about 1 kg;
• a glass of water (you can take ;
• flour - a few spoons;
• olive oil;
• mayonnaise;
• salt, pepper;
• lemon, dill and garlic.

Cooking technology

Fried mussels with onions: recipe

To prepare this dish you need:

• frozen mussels - 700 grams;
• red wine (dry) - a third of a glass (about 150 ml);
• bay leaf;
• a little (about a spoon) sugar;
• 2-3 medium onions;
• salt.

Cooking technology

Thaw the seafood. Chop the onion into wide half rings and sauté in a frying pan in oil, fry over maximum heat. Then add the mussels and reduce the heat level. Fry, stirring occasionally. 5 minutes is enough. Then add sugar, salt, and pepper to taste. Pour in the indicated volume of wine. Bring to a boil and add bay leaf. Once the liquid has evaporated, taste the fried mussels for salt. Ready. Divide the seafood among plates and serve. The dish can be sprinkled with lemon juice.

Fried mussels with tomatoes, garlic and basil

The recipe involves the use of the following ingredients:

• mussels - about 1 kg;
• vegetable oil for frying;
• onion head;
• tomatoes - 2-3 pieces;
• a quarter glass of white wine;
• fresh basil, oregano;
• salt.

Cooking technology

Wash and clean fresh seafood. Don't remove the shells. If you don’t have fresh ones, you can use frozen ones. Heat the oil in a thick-bottomed frying pan. Sauté the onion and garlic in it for 2-3 minutes. Cut the tomatoes into cubes and place in the pan. Chop the greens and add to the vegetables. Pour in the wine. Simmer for a few minutes, stirring so that the dish does not burn. Add mussels to the pan, add salt and cover with a lid. Simmer for another 5 minutes. Place on plates and drizzle lemon juice over cooked fried mussels. The recipe is for 4 servings.

Mussels are one of the most healthy seafood, almost pure protein, not fatty, with high content Yoda. The prices are normal boiled frozen mussels by weight or in briquettes are cheaper than meat, and can greatly diversify your family menu. Prepare fried mussels and enjoy the memories of your vacation at the seaside!

They are extremely easy to prepare, require no cleanup, and cook very quickly. The only thing is, be careful, sort through the mussels so that there are no shell fragments on them, this can be dangerous.

I spied this recipe in a Black Sea restaurant. You know, like this, fishing, real, right on the shore? The menu there was very simple and uncomplicated - fried fish, fish soup, but the fish was from the morning catch, and therefore mega-tasty, and the portions are huge. True, everything was served there with the obligatory accompaniment of mayonnaise, but in principle it was the same cold sauce to fish, why not?

Fried mussels were in the hot appetizer section, served in a small bowl, also with a spoonful of mayonnaise on top, garnished with parsley, a slice of lemon and tomato. But the mussels themselves, fried with onions, are so tasty on their own that I asked the chefs not to put mayonnaise in my portion; I wanted a clean and uncomplicated taste of seafood.

Total and active cooking time – 15 minutes
Cost – $2.0
Calorie content per 100 g – 81 kcal
Number of servings – 3 servings

How to cook fried mussels

Ingredients:

Mussels – 500 g
Onions – 300 g
Vegetable oil– 2 tbsp.
Salt - to taste
Black pepper - to taste
Greens - to taste

Preparation:

Onions peel and cut into thin half-rings.

Warm up large frying pan with a thick bottom and pour odorless vegetable oil into it. Heat the oil and put the onion in the pan. Fry the onion for medium-high heat, stirring until golden brown and soft.

Increase the heat and add the mussels for a maximum of five minutes. Remove from heat, add salt and pepper to taste. Sprinkle with parsley or green onions and can be served. Escort fresh tomatoes and soft white bread. Dry white wine will also come in handy and will create a festive mood.

If you go to the south of France, then in every restaurant you can safely ask for a mussel dish, being completely sure that they have it. True, they will be served to you in a form that is not quite familiar to residents of cities far from the sea - they will be served in shells, regardless of whether they are mussels themselves in sauce, pasta, stew or pilaf.

Because fresh mussels This is the only way to cook if we are talking about large volumes.

But we then have to buy peeled and frozen mussels (who will transport them for mass sale in shells, if a bucket filled with shellfish yields only about 600 g of meat) and our dishes, naturally, will not have an exquisite French look and will be slightly inferior in taste.

But this does not mean at all that we cannot prepare a tender, tasty, protein-rich dish from frozen mussels!

Ingredients

• onions – 2 pcs.
• fresh frozen mussels – 500 g
• pepper

Total cooking time is 30 minutes. Number of servings – 2.

How to fry mussels

1. Place frozen mussels in a deep bowl. Boil about 1 liter of water and pour it into the mussels.

2. As soon as the mussels are completely defrosted, boil the water again and pour it over the seafood again. This is necessary so that the mussels steam a little and become softer.

3. Onions must be peeled and cut into half rings. If you wish, you can cut it smaller.

4. Grease the frying pan with oil and place on the stove. Once the oil is hot, add the onion and lightly fry.

5. After 5 - 7 minutes, you need to add mussels to the pan. Make sure it doesn't burn. It is better to add oil periodically. The skin of mussels is very thin and delicate, so it burns easily.

6. As soon as the seafood becomes soft, the dish is ready and can be served. You can decorate with fresh herbs.

Note to the hostess

1. Mussels can be hot and cold snack. If you intend to serve them directly from the frying pan or even on it (as is often done in Mediterranean restaurants), then it is better to fry the shellfish on butter. Shortly before removing from the heat, a little cream is also added to the roasting pan so that the seafood itself and the onions with which it was cooked become even more tender.

2. Plates for serving mussels in portions should be flat-bottomed, but have sides. Sets and services intended for serving seafood are always equipped with these. Most often, among those invited to the meal, there are people who have no experience in handling this slippery product. Limiters along the edges of the dishes will help an inexperienced person not to scatter food all over the table, avoiding embarrassment.

3. It is better to check the stage of readiness of mussels with a wooden toothpick, making a pinpoint, barely noticeable puncture. If you use a knife, an unaesthetic crack will appear on the surface of the mollusk, which will deepen during further heat treatment.

4. Next to this dish, be sure to place a rosette with circles or slices of lemon, citrus-based sauces or pomegranate juice, different types vinegar - in a word, everything that can be used to acidify food.