In the store you can see several varieties of mussels, namely blue, bluish-black, green, and also with bright green shells. All of them are quite tasty, but they should be bought very carefully. Initially, you should pay attention to ensure that their shells are not damaged, but tightly closed.
In addition, if you take large mussels, take and estimate their weight in your hand. Since the sand can be too heavy, and those that are very light or “crumbling” can be dead.
The question of how much to cook frozen mussels, perhaps, worries every housewife who has not previously cooked them. But there is nothing complicated in this process. Since they are boiled for 5-7 minutes. Most often, the cooking method is indicated on the packaging of mussels.
If you prefer live mussels, then you need to cook them for two days. At the same time, it should be stored in the refrigerator, covered with a towel. Before cooking, remove the spine from the sink, but doing this in advance is not recommended.
As for the frozen ones, they are stored much longer. As a rule, frozen mussels, the recipes for which will be presented below, have a long shelf life, which is indicated on the package.
Next, we present one of the delicious salad recipes from peeled mussels and chicken. This cooking method will take you no more than half an hour.
Chicken Salad with Mussels
Structure:
- pepper, salt;
- chicken fillet - 430 g;
- rice - one and a half glasses;
- walnut - a glass;
- canned peas - 1 can;
- Bulgarian pepper - 1 piece;
- mussels - 340 g;
- wine vinegar - 2 tablespoons (tablespoons);
- basil;
- garlic - 3-4 cloves;
- lemon juice - spoons;
- spinach (fresh leaves).
First, fry the chicken meat in a pan or grill, then cool and cut into large pieces. For this dish, take frozen mussels, the recipes for which are indicated on the package, so boiling them is not a problem. After the mussels are boiled, it is necessary to cool them and finely chop. Now fry the walnuts and divide into quarters. Then mix chicken, rice, mussels, peas and diced bell peppers. After that, season with a mixture of lemon juice, vinegar, basil, salt and squeezed garlic. Garnish with spinach leaves before serving. Enjoy your meal!
Fish soup with mussels and crab
For cooking you will need:
- fillet of sea fish (perch or haddock) - 320 g;
- mussels - 550 g;
- salt;
- bulb;
- olive oil - 4-5 tablespoons;
- Capsicum or bell pepper - 260 g;
- meat broth - 450 ml;
- black pepper - 9-11 peas;
- Bay leaf;
- white wine - 450 ml;
- crabs - 170 g;
- thyme - 3-4 branches.
For this method, you need to take frozen mussels, the recipes for which are presented in this article. They must be washed and cleaned with a brush. Then boil for 4 minutes in salted water. Sinks that did not open should be discarded, and meat should be removed from the remaining ones, while leaving 6 pieces in the shell. Now take the sea fish and cut it into pieces. Then chop the onion and sauté in olive oil. Then take the pepper and cut it into strips, then add to the onion and simmer for two minutes. Then pour in the broth, add bay leaf, peppercorns and cook for 6 minutes. Then pour in the wine and add the fish. After 3-4 minutes add the meat of mussels and crabs. Great soup ready! Served hot with the addition of thyme sprigs and a pair of mussels in a shell in each serving.
Portuguese mussels
Composition of products for cooking:
- garlic - 1 head;
- mussels - one and a half kg;
- shallot;
- olive oil - 2 tablespoons (tablespoons);
- water - half a glass;
- butter - 1-2 tablespoons;
- dry white wine - half a glass;
- parsley, thyme, bay leaf;
- ground black pepper, salt;
- cream - 130 ml;
- lemon.
Mussels should be washed in cool water. Then chop the onion and garlic finely, then fry in a pan with the addition of butter and olive oil. Add water, wine, chopped parsley, bay leaf, pepper, salt, thyme, cream and mussels. Then cover and boil. Boil for 6 minutes over low heat. When the mussel shells opened, then the dish is ready. Serve hot, garnished with lemon slices and sprinkled with parsley.
Mussels with rice - recipe
Structure:
- butter - 120 g;
- onion - a couple of pieces;
- mussels - 850 g;
- olive oil;
- pepper, salt;
- greens.
Mussels should be peeled and passaged with chopped onions and butter. Chop the remaining onion and fry in a cauldron, then add rice and add water. Cook for about 9-12 minutes, after which add mussels, salt, pepper, chopped herbs. Cook for about 19 minutes, until the mussels open. Enjoy your meal!
As you can see, frozen mussels, the recipes for which are very diverse, can be used both for salads, and for soups and other dishes.