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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 shellfish contain a large number of essential amino acids 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.
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 place of production on the packaging 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 well in a colander under strong water pressure, since there may be sand particles in the meat.
How to prepare frozen peeled mussels: cooking methods
Mussels are prepared in various ways: in a slow cooker, microwave, steamed. They are boiled, fried, baked, pickled. They only need to be thermally treated for 3-5 minutes. This dietary seafood is used to prepare soups, salads, appetizers, and hot dishes.
Tip: To prevent the mussels from smelling like fish, sprinkle them with lemon juice.
Fried mussels with onions
A very simple cooking method. The clams need to be steamed for 15 minutes. Heat olive oil in a frying pan and fry in it onion. Cut the blanched clams into small pieces and mix with fried onions. Salt and pepper. After 5 minutes the dish is ready.
Here's a look at how to fry mussels in a frying pan.
Mussels in Belgian style
You need to pour 700 g of white wine into a saucepan and put on low heat, let the wine simmer for about one minute. Then add some Provençal herbs and add 400 grams of mussels. Leave to simmer over low heat, stirring them occasionally in the pan. You need to simmer for 5-7 minutes.
Sauce. In a small saucepan, heat the low-fat cream (500 ml) and add one tablespoon of Dijon mustard. Finely chop the leek and also add to the cream. Some cooks add some capers along with onions. Cut approximately 200 g of blue cheese into small cubes and add to our sauce. Season with white pepper and bring the sauce until cooked, until it becomes thick sour cream.
Place the mussels in a colander, place on a plate, pour over and serve.
Mussels baked with cream sauce
Boil the mussels in salted water for 3-5 minutes, then drain the water. For the sauce, mash 2 processed cheeses well with a fork, add one chicken yolk, one tablespoon of flour, one tablespoon of starch, squeeze out 3 cloves of garlic and mix everything well until smooth. Add about 300 grams of cream to the resulting mixture, add salt and pepper and mix everything well again.
Line a baking dish with foil or grease it with butter, and transfer the boiled shellfish into it. Pour the sauce over the dish and sprinkle grated hard cheese on top. Place all this in an oven preheated to 200° and bake until golden brown. When serving, sprinkle the dish with grated cheese again.
To prepare this seafood, heat treatment is not necessary; they are simply marinated. To make the brine, boil 1 liter of water in a saucepan, add one peeled onion, one red pepper and salt into the boiling water. Boil the brine for 15 minutes. Add one teaspoon of liquid smoke, 0.5 kilograms of thawed peeled mussels and leave to cook for another 3 minutes.
In a separate bowl, mix chopped garlic (1 head) and spices to taste. For example, 2 tablespoons of dry dill and one teaspoon of black peppercorns will do.
Remove the seafood cooked in brine from the pan. In a half-liter jar, add garlic and spices to the bottom and place shellfish on top. Fill everything with 200 milliliters vegetable oil. After 12 hours, the fragrant marinated mussels are ready! They are served as a snack or used as an ingredient in other dishes.
Setting the “Baking” mode, fry the thawed mussels in olive oil. Cooking in this mode is designed for 25 minutes, but you need to fry for 15. After 15 minutes, add two fresh tomatoes chopped in a blender and 200 ml of low-fat cream to the seafood. Leave the dish in the multicooker until the end of the “Baking” mode, that is, for another 10 minutes. The excess liquid will evaporate, and the mussels will acquire a pleasant tomato-creamy taste.
These mussels are served with any side dish, for example, you can make a puree of baked celery root with butter.
Pasta lovers will definitely appreciate the simplicity of this recipe, and the dish will become one of their favorites. In the same water, alternately boil: 200 g of mussels, 200 g of shrimp, 200 g of squid. Cooking each seafood for 5 minutes. When all the seafood is cooked, do not pour out the broth; we will need it for the sauce.
In a large frying pan, fry 4 large cloves of garlic in butter. When the garlic adds aroma to the oil, take it out and throw it away. Place 500 g of pasta, cooked until half cooked, into the aromatic oil. Add boiled seafood there, salt and pepper to taste and add 200-300 ml of the broth in which the seafood was boiled. Mix all this well, cover with a lid and cook for 10 minutes.
Sauce. For the sauce you will need 150 ml of seafood broth, 150 ml of low-fat cream. All this needs to be salted and thickened over low heat with 1-2 tablespoons of flour.
Serve pasta with cream sauce on a large plate. Before serving, garnish the dish with parsley sprigs.
Mussels appetizer for beer
A great snack to go with beer – fried mussels with cheese. This snack is very easy and quick to prepare.
So, heat 100 grams in a frying pan butter, add 3 cloves of grated garlic to it. The garlic needs to fry a little to release the flavor into the oil. Next, use a slotted spoon to carefully remove the fried garlic from the frying pan. We immerse our shellfish in aromatic oil. Salt, pepper and fry everything high fire for 2-3 minutes, stirring constantly. Add grated cheese to the pan, mix well and cook for a minute until done. Beer snack is ready! Bon appetit!
Frozen mussels can be found in any store, but are often undeservedly deprived of our attention. Let's try to cook something wonderful from nondescript icy lumps - pickled mussels!
Supermarket shelves are full of a variety of canned seafood. Such quick snacks have long been loved by all of us. What could be faster - open a few jars and in a matter of seconds build a table that is not devoid of a certain amount of sophistication. But who knows what improvers, enhancers and other additives are hidden behind tempting labels? What prevents us from preparing an amazing snack ourselves? The main point is proper defrosting! Like other seafood, ideally, mussels are best defrosted in a colander on the bottom shelf of the refrigerator, or, as a last resort, under running water. cold water, and under no circumstances in the microwave. Only in this case, the taste of sea reptiles will remain inside, and will not flow away along with the melted ice shell.
Total cooking time – 2 hours 10 minutes
Active cooking time – 10 minutes
Cost – 2 $
Calorie content per 100 g – 161 kcal
Number of servings – 1 jar 150 ml
How to cook marinated mussels
Ingredients:
Mussels – 200 g(frozen)
Vinegar – 2 tbsp.(8%)
Water – 100 ml
Black pepper – 3-4 peas
Sugar – 1 tbsp.
Salt – 1/2 tsp.
Bay leaf – 1 pc.
Vegetable oil– 3 tbsp.
Garlic – 1 clove
Sweet paprika – 1/2 tsp.(preferably smoked)
Preparation:
While the mussels are defrosting, prepare the marinade: mix 100 ml of water with vinegar, sugar and salt, add pepper and bay leaf, bring to a boil and cool to room temperature.
Blanch the mussels for 2 minutes in salted boiling water and drain in a colander. Then mix with the marinade and leave for at least 2 hours, or even better, in the refrigerator overnight. 
Heat the vegetable oil, pass a peeled clove of garlic through a press and add paprika. Drain the marinade from the mussels and season them with aromatic oil. Marinated mussels are ready. Bon appetit! 
