Mussels in tomato sauce with cilantro. Recipe: Stewed mussels - in garlic-tomato sauce

Step 1: prepare the mussels.

First of all, we prepare the mussels, if we bought frozen peeled ones, then we put them in a bowl of cold running water right in the package and leave it in it for 30–40 minutes thaw, if purchased fresh - lucky. We immediately print them out, thoroughly rinse the seafood from sand, throw it into a colander so that the remaining liquid drains, and keep it there until it is used.

Step 2: Prepare the tomatoes and garlic.

In the meantime, we put strong fire kettle full of ordinary running water. Next, rinse the tomatoes and dry them with paper kitchen towels. Then, using a kitchen knife, we make a cross-shaped incision on each tomato, send them to a deep bowl and after a while pour boiling water over them.

Blanch the tomatoes in hot water One minute, after that, using a slotted spoon, we transfer them to a bowl with cold and give the opportunity to cool.

Next, remove the skin from the tomatoes.

Pour the pulp into a clean bowl of a blender and grind it at the highest speed until a smooth puree.

Then peel the garlic cloves and finely chop them on a clean cutting board. Then we put the rest of the ingredients that will be needed to prepare the dish on the kitchen table, and proceed to the next step.

Step 3: Cook Mussels in Tomato Sauce.

We put a deep frying pan or non-stick saucepan with a thick bottom over medium heat and pour in vegetable oil. After a couple of minutes, put chopped garlic in it and fry it for 1 minute stirring with a wooden spatula.

Then add chopped tomato puree to it, wine vinegar bring everything to a boil and cook 10–12 minutes.

After the required time has elapsed, season almost ready sauce salt to taste, black ground pepper, dried basil and simmer for a few minutes.

Then we put mussels in the resulting mixture, cover our dish with a lid and cook it again 5 minutes. Then turn off the stove, insist aromatic food 3-4 minutes, arrange it in portions on plates and serve to the table.

Step 4: Serve Mussels in Tomato Sauce.

Mussels in tomato sauce served both hot and cold. Usually this dish is considered an appetizer, but in fast days you can serve it as a main dish, with any side dish you like, for example, mashed potatoes, pasta, rice. As an addition, you can offer bread slices and salad from fresh vegetables. Enjoy delicious and simple food!
Enjoy your meal!

The pulp of tomatoes can not be ground, but simply cut into small cubes;

Sometimes peeled shrimp, crab meat and squid are added to mussels;

The set of spices is not fundamental, sometimes other spices are used, such as ground mustard, marjoram, dried dill, ginger, coriander, cardamom;

Often fresh tomatoes replaced with canned own juice;

Garlic can be overcooked with finely chopped onions and then add tomato puree to them.

Mussels and shrimps have been cooked by chefs all over the world for many centuries and in different ways. There are simpler recipe options, there are more complex and very sophisticated ones that are served in restaurants. haute cuisine. Those who want to figure out how to properly cook mussels in tomato sauce will find below best recipes from professionals. And choose the ones you like.

The classic version of mussels without the complexity and tricks. The dish is cooked in a pan. You can use a spacious saucepan with a high rim.

What will be needed:

mussels - 550 g;
garlic - 25 g;
tomato sauce - 250 ml;
parsley greens - 25 g;
lemon fresh - 20 ml;
white pepper;
salt;
olive oil - 60 ml.

How to cook:

Cooking mussels in tomato sauce according to this recipe is quite easy.
This will require mussels sold in sashes.
They need to be washed two or three times.
Peel the garlic. Cut into thin plates or chop with a press.
Wash greens thoroughly. Dry. Chop finely with a knife.
Combine tomato juice with a quarter of lemon juice.
The skillet needs some olive oil. Pour in the garlic. You can optionally add spices for fish or chopped anchovies.
Fry the garlic until golden brown. You have to make sure it doesn't burn out.
Add tomato sauce and parsley to it. Mix everything well
Add lemon juice. Pepper, pepper.
Put the prepared mussels into the boiled sauce. Close the pan with a lid. Cook the dish on moderate heat for 5-7 minutes.

Before serving, while still in the pan, toss the mussels in the tomato sauce until they are saturated with the sauce.
It is recommended to serve with any pasta, tagliatelle is better.

Spicy mussels in garlic-tomato sauce

This option is highly recommended for lovers of spicy dishes. The amount of garlic can be varied at your discretion. In the recipe - a moderate amount. In a garlic-tomato sauce, the mussels dish acquire an unusual taste.

What will be needed:

fresh tomatoes - 800 g;
sweet pepper - 170 g;
garlic - 15 g;
mussels without shells - 600 g;
vegetable oil - 60 ml;
wine vinegar - 50 ml;
salt;
pepper;
dry basil.

How to cook:

This recipe for mussels is one of the most interesting in garlic-tomato sauce.
Immerse fresh tomatoes in boiling water for half a minute. Then take out with a slotted spoon. Cut the skin and remove it.
Cut the resulting pulp into small cubes. It is permissible to break through the pulp in a blender.
Processed Bell pepper cut into thin half-straws.
Chop the garlic with a knife.
Fry it quickly vegetable oil heated in a frying pan. Pour sweet pepper, chopped tomatoes. Pour in wine vinegar. Cook for a quarter of an hour.
Salt, pepper. Add dry basil. Then add mussels. Cook for another 5 minutes with the lid on.
It is recommended to serve with pasta or rice.

Read also: How to cook stuffed peppers in a slow cooker - 8 recipes

Recipe in creamy tomato sauce

AT creamy tomato sauce the dish is best cooked with farfalle pasta. It is not difficult to buy - it is in any store. The dish has a refined, refined taste and quite satisfying.

What will be needed:

frozen mussels - 200 g;
lemon - 25 g;
onion - 50 g;
olive oil- 60 ml;
cream - 150 ml;
tomato paste - 70 g;
salt;
farfalle - 200 g.

How to cook:

This type of seafood, cooked in a creamy tomato sauce, differs from others in a particularly delicate taste.
Farfalle must be cooked as instructed on the package before fully prepared. You can cook it al dente if you like.
Place the mussels in a saucepan of boiling water. Add lemon. Wait until the water boils and cook for 2-3 minutes.
Discard the mussels in a colander, let the water drain completely. Throw out the lemon.
Process onions. Cut into small cubes.
Heat olive oil in a frying pan. Throw in the onion. Cook, stirring over moderate heat until golden brown, 5-7 minutes.
Pour the mussels into the pan, mix well.
Next, pour in the cream. Add tomato paste. Stir. Close the lid. Cook 5-7 minutes. The sauce will thicken by this point. Salt it.
If the sauce is thin, remove the lid and simmer for a couple more minutes.

Arrange on farfalle plates. They are ready-made mussels, pouring sauce.
It is recommended to serve with white wine.

Mussels in wings with cheese baked in the oven

Another version of the mussels cooked in the wings, in a different way. These are mussel shells that are filled with delicious minced meat baked in the oven with cheese. Eating such a dish is convenient and very tasty.

What will be needed:

mussels - 600 g;
butter - 125 g;
olive oil - 90 g;
garlic - 20 g;
thyme;
parsley;
hard cheese - 70 g;
salt;
white pepper;
lime - 1 pc.

How to cook:

Mussels cooked in sashes with cheese in the oven, a dish worthy of a restaurant. In many restaurants it is on the menu, and is very popular.
First, the mussels need to be removed from the shells. The knife needs a sharp one.
When all the mussels are removed, they need to be washed. Then you need to rinse the sinks clean. This must be done carefully - the shells are very fragile.
Then they need to be laid on a kitchen towel and dried.
Combine both types of oil in a small container. The content must be uniform.
Squeeze lime juice into a cup.
Wash parsley, dry. Finely chop. Add along with lime juice to oil. Salt, pepper.
Add chopped thyme leaves. Stir again.
Heat up the oven to 180°Ϲ. Arrange mussels in shells.
In each of them I will overthrow the resulting butter sauce. Smooth out carefully.
Lay prepared shells on a baking sheet.
Grind the cheese with a large grater.
Sprinkle cheese on each shell.

Lay a few sprigs of thyme on a baking sheet. And put the mussels in the oven.
Cook the mussels in the oven for about 8 minutes.
Take out. Let it cool down a bit. Put on a dish. Serve on the table.

It is not customary to garnish the dish, but you can use pasta or rice if you wish. But a glass of white wine counts classic version when submitting.

Cooking in a multicooker

Read also: Steamed Turkey Cutlets - 6 Recipes

In addition to traditional equipment, cooking mussels is simply convenient in a slow cooker. In it, the dish is prepared quickly, the main thing is to choose the right programs. Mussels will definitely not lose their taste.

What will be needed:

olive oil - 60 ml;
capelin caviar - 150 g;
mayonnaise-light - 150 g;
cheese - 160 g
parsley;
mussels in shells - 10 pcs.

How to cook:

Pour water into the multicooker bowl up to the bottom mark.
Place the frozen mussels in the steam basket.
Set the device to the “Steam cooking” program, defrost the product for 6 minutes.
Then remove the steamer. Pour oil and the same amount of water into the bowl. Put in the mussels. Set the program "Baking".
While the mussels are cooking, you should combine capelin caviar (1 jar), mayonnaise, chopped parsley. Mussels in the slow cooker are ready.
Open the lid of the multicooker, spread the sauce over the mussels. Close the mug again. Cook 5 minutes.
Cut the cheese into slices and open the bowl again. Place a slice of cheese on each mussel. Close the lid and cook for 8 minutes.
The dish is ready after the cheese has melted.

Carefully transfer the mussels to a platter with a slotted spoon.
Decorate with herbs and lemon.

Fried mussels with sour cream and tomato

Mussels are delicious fried with sour cream. Almost everyone loves sour cream, but not everyone knows what to cook this type of seafood in it.

What will be needed:

frozen mussels - 450 g;
onion - 120 g;
lemon juice - 60 ml;
seasoning fish;
salt;
garlic - 15 g;
sour cream - 80 g;
tomato paste - 60 g;
vegetable oil;
dill greens.

How to cook:

Before cooking mussels with sour cream, they must be thawed. Then rinse thoroughly and cook in boiling water for 5 minutes.
Process onions. Wash. Grind.
Pour oil into the pan. Good to heat up. Throw in the onion. Cook until golden brown.
Dip each mussel in seasoning on each side. Put on a dish. Pour in lemon juice. Let stand for a minute and add to skillet with onions.
Cook mussels for 4 minutes. Add chopped garlic. Add sour cream and tomato paste. Mix the contents well. Close the lid.
Fry the mussels for a quarter of an hour, stirring occasionally.
Any side dish can be served with the dish.
Serve on the table, decorating with herbs.

In our family, everyone has an ardent love for mussels. The eldest daughter, when she was not even 3 years old, as soon as she tried them once, we could no longer tear her away from them. For us, mussels are the first dish we look for when we are on the coast. Unfortunately, they do not know how to cook and serve them deliciously everywhere and not everywhere. Fortunately, you can buy ice creams from us, though pre-blanched, vacuum-packed mussels of excellent quality. Although even if we had the choice to buy (far from the sea) "fresh" or ice cream, I would still choose ice cream. Who knows how long they've been sitting like this "fresh". For the same reason, I never buy oysters in Ukraine, which my husband and I also love very much! Poisoning by low-quality seafood is a very unpleasant and not so rare thing. So choose carefully what you buy!

If you live or relax by the sea, of course, you should cook a dish with fresh mussels. To do this, they only need to cook longer. And before cooking, remove all the mussels that have opened, and after cooking, all that have not opened. As for blanched, frozen, they should only be well, but not too long, warmed up in the sauce and also remove all closed mussels. Unfortunately, even among them, there are also those not suitable for consumption. They are potentially dangerous for human consumption.

Ingredients

450-500 grams mussels in shells
30 ml olive oil
1 large tomato, peeled and cut into cubes
4 teeth garlic, squeeze
2 shallots, cut into rings
Juice of 2 limes
Zest of 1 lime
1/2 bunch cilantro, finely chopped
1/2 tsp salt
1 tsp Sahara
200 ml water

Cooking time: 15 minutes

Watch the video on how to easily peel tomatoes (in Ukrainian):

1) Heat olive oil in a deep frying pan. Add onion, salt and sugar and fry, stirring, until soft.

2) Add tomato and garlic. Fry, stirring, until the tomato begins to soften.

I love fresh mussels. Not those sold frozen, and not those preserved in oil or brine. No, only the freshest, most recently caught. Only they have one unique taste and the flavor that makes these "poor man's oysters" a delicacy. It is absolutely unrealistic to buy fresh mussels in Moscow, because even if they could be brought from somewhere, they would not have arrived alive. Therefore, if I manage to visit somewhere by the sea, for example, in Spain, I do not miss the opportunity to cook these wonderful seafood. Mussels can be cooked quite simply and quickly, without bothering too much, or you can try a little bit by cooking them in a garlic-tomato sauce. Such a recipe may come in handy for those who have access to fresh (not frozen!) mussels.

Kilogram fresh mussels it is quite possible to feed three or four people to the full, even though shells make up the bulk of them - they are so nutritious!

First, the mussels must be washed under cold running water and pulled out by pulling from the pointed edge of the shell to the opposite, algae-like part, which the mussel was attached to while in the sea. At the same time, it throws out split or open shells - the mollusk in them is already dead, and it is not yet known how long: such mussels will, at a minimum, have a very unpleasant taste and smell, and at the maximum, they may not have the best effect on the health and well-being of the eater.

We clean and crush the garlic cloves, covering them with the flat side of the knife and hitting it with the palm of your hand - this way the garlic will better give up its juice. Crushed cloves can be slightly crushed without being too zealous.

Pour the olive oil into a high-sided pan and fry the garlic in it for one minute. Now you need to add mashed tomatoes in their own juice to the pan. But before that, it is better to remove the pan from the heat, because otherwise the oil will "shoot".

saucepan with tomato puree put on fire and bring to a boil. You can add a little freshly ground black pepper from the mill, but you don’t need salt - the mussels themselves are salty, because they lived in a salty sea water, and she still remained in their closed shells.

Let the sauce boil for a couple of minutes, and then dip the mussels into it. The shells will immediately begin to gradually open under the influence of temperature.

Cook the mussels, stirring occasionally, until all the shells are completely open. This usually takes no more than five minutes.

After that, cover the pan with a lid and turn off the fire. Thus, the mussels reach full readiness for another three minutes.

Ready mussels are served along with the sauce in which they were stewed. It is very tasty to dip a piece of fresh crispy baguette in such a sauce)))

Although bread may not be needed, because mussels are already very satisfying, besides, the process of eating them is long and unhurried, which means that proper saturation occurs gradually, and it is impossible to overeat them - the brain "stop!" will tell in time, not when it's too late))))

Enjoy your meal!

Time for preparing: PT00H20M 20 min.

Approximate cost per serving: 50 rub.