The benefits of mussels are much spoken about, and, to admit, it is not unfounded. Regular consumption of shellfish will undoubtedly improve your well-being and will have a beneficial effect on the functioning of all body systems. This will be wholly promoted by the impressive content in the meat of this seafood lion's share of a wide variety of vitamins, minerals and elements, as well as polyunsaturated fatty acids.
Next, we will tell you how much to cook and how to cook fresh sea mussels in shells in order to preserve their value as much as possible, and at the same time subtly emphasize the already exquisite taste qualities of the mollusk.
How to cook raw mussels in a seashell?
Ingredients:
- raw mussels in the shell - 350 g;
- garlic teeth - 4-5 pcs .;
- Butter - 60 g;
- cream with fat content more than 33% - 140 ml;
- sprigs of fresh parsley;
- lemon;
- sea salt and ground pepper.
Preparation
Before cooking carefully my shell mussels, painstakingly cleaning them from sand and other contaminants. Now we put the product in cold water and put it on the cooking plate of the plate, tuning it to medium heat. We will warm the mollusks until they begin to unfold. Immediately, we extract the mussels from the water and separate each one leaf. Unexplained individuals are ruthlessly thrown away, they can not be eaten. Now we dissolve butter in the frying pan, pour to it a third of a glass of water and lay out the same mussels with a sink down. Now podsalivayem them, pepper and warm up no more than a minute, after which we add chopped garlic, pour in cream, throw the chopped green parsley and stand on the fire for a couple of minutes until the thickening of the cream sauce, which, if necessary, is still salted and seasoned with pepper.
We serve mussels with the sauce, adding the dish with lemon slices and parsley sprigs.
How to cook fresh mussels in shells in the oven?
Ingredients:
- raw mussels in the shell - 950 g;
- garlic teeth - 4-5 pcs .;
- olive oil - 45 ml;
- Swiss cheese - 55 g;
- basil green fresh - 10 g;
- needles of rosemary fresh - 0.25 tbsp. spoons;
- dry white bread - 60 g;
- lemon - 140 g;
- Sea salt and ground pepper - to taste.
Preparation
We clean the washed mussels shells from one leaf and lay them on a baking sheet in one layer. In the blender container we place dry bread, peeled garlic teeth, green basil and rosemary, pour in a little olive oil, add salt sea and Swiss cheese. We punch the ingredients to get a small crumb and sprinkle it with mussels in the shells on the baking sheet. Now it remains only to bake the mussels in the oven heated to 180 degrees for fifteen minutes and we can serve a treat to the table, supplemented with a sliced lemon.