How to cook mussels in shells: 6 recipes

Every year, clam dishes are gaining popularity around the world. The refined taste of mussels cooked according to various recipes leaves no one indifferent. The delicacy is considered not only tasty, but also healthy, containing an impressive amount of minerals.

The right choice of mussels

1. When choosing fresh mussels, pay attention to the aroma, the mollusks should smell like the sea. Otherwise, an extraneous odor indicates product spoilage. Looking for fresh mussels in the sinks, look at the tightly closed leaves.
2. When buying peeled frozen clams, pay attention to the color, it should be lemon. If you pick mussels in shells, carefully inspect their surface. It should not have any cracks and chips.
3. These factors indicate neglected storage and freezing. Mussels of this kind can be dangerous for the body. Useful properties will also be absent.
4. Taste is directly dependent on the size of the mollusks. When you purchase mussels, you can determine their quality at home. Place the clams in a container with melt water, wait 30 minutes. After the set time has passed, live mollusks will sink to the bottom, spoiled ones will remain swimming.
5. Another important factor is that in good mussels the shells are almost always closed. You can verify this by tapping on it. If the sink does not close, dispose of the clam.

Frozen Shellfish

• filtered water - 4.5 l.
• mussels in shells - 1.2 kg.
• spices, salt - to taste

1. Place the frozen clams in a container with cold water, wait until complete thawing. Then select good mussels, clean the sinks to a glossy shine. Get rid of sand and algae.
2. Pour water into an enameled container, send to the burner, simmer at maximum power. Wait for the first bubbles to appear, add salt and spices to taste.
3. Then set the fire to a minimum. Pour the mussels. When boiling again, wait 3 minutes, get the seafood. Start your meal by adding fresh herbs or sauce to your taste.

Clams with coconut milk

• onions - 1 pc.
• lemongrass - 10 gr.
• mussels in shells - 2.2 kg.
• celery - ½ stalk
• leek - 1 stalk
• table salt to taste
• allspice - to taste
• Coconut milk - 600 ml.

1. Chop the vegetables finely. When slicing leeks, try using white flesh. Place in a large enameled container of mollusks, put vegetables on top, then add spices. Pour coconut milk on top of the ingredients.
2. Send the pan to the burner, simmer at maximum power. Wait about 6 minutes, remove the container from the heat. Cover the container with a lid and shake it well.

Boiled mussels in shells

• rock salt - 25 gr.
• lemon juice - 12 ml.
• drinking water - 1.2 l.
• mussels in shells (fresh) - 1.8 kg.

1. Soak the mussels in cold water, then peel the shells. Pour purified water into a heat-resistant container, send to the fire, wait for the bubbles to appear.
2. Then add lemon juice and salt. Place the clams in the pan, cover. After 4-5 minutes, remove the opened sinks, cook the rest for no more than 8 minutes.
3. Mollusks that did not open after a predetermined time should be thrown out. Use until completely cooled.

Stewed mussels in garlic sauce

• lemon juice - 70 ml.
• garlic - 1 head
• fresh mussels in shells - 1.2 kg.
• parsley - 10 gr.
• ground black pepper - 4 gr.
• cream - 20 ml.
• filtered water - 150 ml.
• table salt to taste
• butter - 65 gr.

1. Place the mussels in a pot of cool water. Send the container to a strong fire. Wait for the shells to open. Put the clams that have opened in the pan. Get rid of the top of the shell.
2. Pour 150 ml into a container with mussels. drinking water. Add salt to taste, butter, chopped garlic. Preheat the dish for about 2 minutes.
3. At the end of the set time, mix the cream. The process of stewing over a small fire occurs until the sauce turns into a creamy paste.
4. Having achieved the desired consistency, spread the mussels on the dish. In the resulting sauce add allspice and chopped parsley. Pour the shellfish over.

Mussels with white wine sauce

• fat cream - 120 ml.
• mussels in shells - 900 gr.
• dry white wine - 550 ml.
• cilantro - 35 gr.
• lemongrass - 12 gr.
• garlic - 6 prongs
• table salt to taste
• allspice - 3 gr.
• onions - 1 head
• butter - 60 gr.
• bay leaf - 3 pcs.
• saffron - 3 gr.

1. Chop garlic and onion finely. Fry the ingredients in a pan with butter. Then pour the wine, add lemongrass and bay leaf. Stew the mixture for about 8 minutes.
2. After the set time has elapsed, place the clams in the pan. Stew until the mussels open. If the shell remains intact, dispose of it.
3. Place the finished mussels on a wide dish. Strain the sauce, then pour it into the saucepan, adding pepper, cream and saffron. Simmer the mixture over low heat for 7 minutes. Then crumble the cilantro, mix and pour over the composition of the clams.

Oven baked mussels

• grated tomatoes - 3 pcs.
• garlic - 4 prongs
• peeled mussels in shells - 1.2 kg.
• table salt to taste
• ground pepper - to taste
• olive oil - 30 gr.
• breadcrumbs for breading - 60 gr.
• parsley - 10 gr.
• cloves - 1 bud.

1. Pour in 500 ml. water in a heat-resistant container, place the mussels. Turn on the maximum power of the hotplate. When the clams open, put them on a dish.
2. Remove the top of the shell. While cooling the seafood, chop the parsley and grind it with pepper, salt, cloves.
3. Combine greens in a common container with breadcrumbs, tomatoes and olive oil. Knead the composition to eventually get a lot of creamy consistency. Add water if necessary.
4. Place the clams on a pre-oiled baking sheet. Spread a teaspoon of sauce on each mussel shell.
5. Place the pan for 12 minutes in a preheated oven to 180 degrees. After cooking, eat seafood hot.

Practical recommendations

1. When preparing mussels according to a standard recipe, cook the clams with water and white wine in a 1: 1 ratio. Such a move allows the seafood to acquire a delicate refined aroma.
2. When buying fresh clams, they can be stored in the refrigerator for a day, wrapped in a cotton towel. The procedure is carried out after washing.
3. You can freeze seafood for up to 90 days. To do this, clean the shells, dry and place the mussels in a food container. Close the container tightly, cover it in the freezer.

The process of preparing mussels in shells is not difficult. The main feature of creating a unique dish is properly selected mollusks. Follow the recommended recipes, then the delicacy will not leave indifferent your loved ones.

Video: spicy baked mussels in shells