Not everyone knows how to make mussels. Sometimes, having tried such a product, few remain his fans. This is due to the fact that the shellfish is not always cooked correctly. After all, to impress guests with an exotic dish, it is necessary to approach it with full responsibility, so as not to spoil the dish.
How delicious to cook mussels in shells?
Ingredients:
- mussels in the shell - 675 g;
- garlic - 2 teeth;
- olive oil - 25 ml;
- piquant cheese - 45 g;
- leaves of basil green - 5 g;
- needles of rosemary - 5 g;
- crackers of white bread - 45 g;
- lemon - 125 g;
- sea salt and pepper.
Preparation
Wash carefully the shells of the mussels from one leaf and lay them on a baking sheet with one layer. In the blender's container, send dry bread, peeled garlic cloves, basil leaves and rosemary sprigs, pour in a little olive oil, sprinkle salt and cheese. Punch the ingredients to a little crumb and sprinkle the mussels on a baking sheet. Now it remains only to bake mollusks in a warmed to 180 degree oven for a quarter of an hour and serve the meal to the table, supplemented with a sliced lemon.
How tasty to cook peeled frozen mussels?
Ingredients:
- mussels - 975 g;
- a branch of thyme;
- clove of garlic;
- shallot - 25 g;
- "Rustic" oil - 25 g;
- laurel;
- white wine - 175 ml;
- flour - 15 g;
- cream - 175 ml;
- bread crumbs - 75 g.
Preparation
Tie together the leaves of laurel and thyme. Lightly let the shallot and garlic, send to the frying meat mussels and fragrant herbs. Pour the wine and leave until the signs of boiling. Put a piece of butter, sprinkle all the flour, mix well. Pour in a full glass of cream and grind everything until a light thickening of the sauce.
Transfer the mussels in sauce into a baking dish and sprinkle with crumbs. Place everything browned in the oven or microwave under the grill. Serve the dish immediately.
How delicious to cook fresh mussels at home?
Ingredients:
- a handful of peeled mussels ;
- shallot - 45 g;
- ripe, dense tomatoes - 3 pcs .;
- sweet pepper - 1 piece;
- olive oil - 45 ml;
- oregano.
Preparation
Chop onion a little, pepper cut into several pieces, remove the seeds and cut into thin strips. Tomatoes are scalded with boiling water, peeled off and wipe on the grater, turning the pulp into puree. Heat the oil well, fry onion and pepper, add the tomato puree and reduce the heat.
The liquid should be evaporated about half, then put the mussels there. Tomite the clams under the lid for 5 minutes, then add oregano. You can pour a tablespoon of lemon or lime juice, you can squeeze out a garlic slice. Usually such mussels are served by sprinkling a fete.