How to cook frozen mussels deliciously? Seafood is cooked in peeled form and in shells, fried in a pan, baked in an oven, cooked in a slow cooker, marinated. Compliance with culinary technologies, the addition of spices, seasonings and additional ingredients allows you to get delicious dishes.

Boiled peeled frozen mussels

Cooking peeled frozen mussels is quick and easy. Usually they are sold boiled-frozen.


General rules for the selection, pre-treatment and preparation of seafood:

  • the meat of the mollusks should be light, the icing is transparent, the contents of the package are not sticking together, the ice conglomerate of the product indicates improper storage;
  • the defrosting procedure is carried out in the refrigerator, water, microwave in the “defrosting” mode;
  • obligatory is washing from sand grains;
  • Cook frozen mussels from 3 to 5 minutes.

You will need:

  • mussels - 400 g;
  • olive oil - 20 g;
  • ½ onion;
  • ½ tomato;
  • 3 cloves of garlic;
  • butter - 30 g;
  • glass of water;
  • dry white wine brand Sauvignon - 50 ml;
  • French baguette
  • parsley, dill.

Step-by-step instruction:

  1. Thaw seafood, rinse, let drain water.
  2. Pour olive oil into the bottom of the pan, add onion sliced ​​in thin slices, fry until transparent.
  3. Pour boiling water, wine into the pan, put the mussels and cook for 5 minutes, remove the slotted spoon to a dish.
  4. We cut the garlic and tomato finely, fresh greens - large.
  5. In a broth in which seafood was cooked, put butter, vegetables and herbs, cook for 3 minutes.
  6. Pour mussels with sauce.
  7. We cut the French baguette and fry in olive oil, remove excess fat with paper towels and lightly rub with a clove of garlic.

Boiled mussels are served with croutons and a glass of Sauvignon wine. This dish is prepared quickly, and the hostess will help out during the arrival of unexpected guests, as an original treat.

Fried seafood in a pan

Mussels can be fried in a pan with vegetables. This dish will be delicious, with a side dish it will provide a feeling of satiety and will betray a charge of vivacity. Cooking such a dinner will delight the household and will not require long-term efforts of the hostess.
You will need:

  • mussels - 400 g;
  • olive oil - 20 g;
  • shallot;
  • stalks of green onions;
  • chili pepper pod;
  • celery stalk;
  • one bay leaf;
  • sprig of thyme;
  • clove of garlic;
  • Vermouth wine - 50 ml;
  • dry white wine - 150 ml;
  • sour cream - 50 g;
  • parsley greens.

Step-by-step instruction:

  1. Shallots and stalks of green onions, a pod of chili pepper, celery cut into rings (obliquely), finely chop the garlic.
  2. Pour the oil into the pan and spread the chopped vegetables, put the bay leaf and a thyme branch on top, salt and lightly fry.
  3. Put the prepared mussels into the vegetable mass, mix, cover and warm for 4 minutes.
  4. Add Vermouth, dry white wine and evaporate until thick.
  5. At the end we put sour cream and coarsely chopped parsley.

Fried mussels with wine sauce can be served as an independent dish or as a hot dish with boiled rice.

How to cook in shells

Frozen mussels in shells are prepared in different ways: in a pan, in a pan, in a slow cooker according to simple and sophisticated recipes. Preliminary preparation includes cleaning shells with a brush from sand, growths and algae. Discard shells with ajar sashes before cooking and not opened during the heat treatment.

You will need:

  • mussels in the wings - 450 g;
  • olive oil - 20 g;
  • leek;
  • carrot;
  • celery stalk;
  • one bay leaf;
  • sprig of thyme;
  • clove of garlic;
  • dry white wine - 300 ml;
  • curry, salt, saffron;
  • fat cream - 100 ml;
  • coriander greens.

Step-by-step instruction:

  1. In a deep heated pan we put a thyme branch and bay leaf, prepared mussels in the leaves, pour white wine, cover and shake the shells, warm up for a minute.
  2. Drain the wine sauce through a colander, separate the clams from the leaves.
  3. We cut celery, leeks, carrots in half rings, chop the garlic.
  4. Heat olive oil in a pan, pour greens, salt, add saffron and curry, fry for a minute.
  5. Filter the wine sauce into the vegetable mass, spread the mussels, boil.
  6. At the end, pour in the cream and pour the chopped coriander.

The sauce according to this recipe can be made thick or liquid to the taste of the hostess and depending on the side dish. Mussels are good with fried fish of white varieties.

Baked in cream sauce

Mussels can be baked in the oven with cream sauce and cheese. Peeled mollusks are served with a side dish, in shells they are directly laid out on portioned plates, decorated with greens and lemon slices.
You will need:

  • mussels on bivalves - 1 kg;
  • Dor Blue cheese (blue can be Adyghe, creamy) - 50 g;
  • butter - 30 g;
  • clove of garlic;
  • fat cream - 350 ml;
  • salt, pepper, herbs of Provence;
  • a teaspoon of flour;
  • lemon;
  • basil greens.

Step-by-step instruction:

  1. We clean mussel shells, rinse with running water. We take out the mollusks from the leaves and cut out the leg.
  2. Put butter in a saucepan and melt, heat the chopped garlic clove in it.
  3. Pour cream, pour Provence herbs, salt, pepper, put crumbled cheese, mix until completely dissolved in the creamy mass.
  4. For the density of gravy, add a teaspoon of flour, mix until a homogeneous consistency.
  5. Lay the leaves on a baking sheet, put the mussels in them, pour a tablespoon of creamy sauce.
  6. Bake in the oven at 200 ° C for 15 minutes.

Sprinkle the finished shells with lemon juice and sprinkle with parsley.This dish will decorate the festive table and will delight you with taste.

Beer marinated mussels

Marinated mussels for beer are prepared with available seasonings, available in the usual way in the kitchen of every housewife. Spice is intensified.

You will need:

  • mussels - 500 g;
  • olive oil - 20 g;
  • 2 cloves of garlic;
  • soy sauce - 100 ml;
  • a tablespoon without a hill of salt;
  • a tablespoon without a hill of sugar;
  • cloves, black and allspice, coriander with grains to taste;
  • Bay leaf;
  • ½ lemon (you can take table vinegar);
  • 2 glasses of water;
  • basil greens.

Step-by-step instruction:

  1. Defrost mussels, rinse with running water.
  2. Pour olive oil at the bottom of the pan, put the crushed garlic cloves, heat to flavor, but do not fry.
  3. Pour in soy sauce, squeeze juice from ½ lemon, pour sugar and salt, mix.
  4. Pour boiling water, pour spices, bring to a boil. We taste the marinade, if necessary add the declared ingredients.
  5. Put the mussels in a boiling pour, cook over a low fire for a minute from the moment of boiling.
  6. We put the clams in a clean jar with a slotted spoon, pour the marinade, add the olive oil and chopped basil greens, close the lid, let it cool, put in the refrigerator for 12 hours.

Pickled mussels are a wonderful appetizer for cold beer in friendly company. They can be used to make various salads.

Delicious gravy for pasta

Delicious creamy sauce with mussels will go very well with pasta and will compete with Russian pasta in a nautical way.

You will need:

  • mussels - 500 g;
  • olive oil - 20 g;
  • paste - 400 g;
  • 2 onions;
  • 2 cloves of garlic;
  • dry white wine - 100 ml;
  • salt, pepper, nutmeg;
  • fat cream - 300 ml;
  • basil greens.

Step-by-step instruction:

  1. Boil the paste in salted water.
  2. In a pan, fry onion and garlic, cut into half rings.
  3. We spread the prepared mussels, pour in white wine, warm up for a minute.
  4. Salt, pepper, add a pinch of nutmeg, pour cream, simmer for 3 minutes.
  5. Cut the basil greens into the cooked mollusks and spread the pasta, mix everything.

Pasta with gravy of mussels will heartily feed the family. The alternation of meat and seafood diversifies the home menu. To reduce the calorie content of the dish, cream is excluded from the recipe, mussels are stewed with vegetables (tomatoes, zucchini), at the end you can add a little yogurt.

Multicooking

Multifunctional household appliances are firmly established in everyday life. Cooking mussels in a slow cooker allows you to cook a meal without the hassle (time, temperature, food readiness), the device will perform all functions in automatic mode.

You will need:

  • mussels - 400 g;
  • rice noodles - 400 g;
  • olive oil - 20 g;
  • leek;
  • tomato;
  • one bay leaf;
  • clove of garlic;
  • salt pepper;
  • fat cream - 100 ml;
  • parsley greens.

Step-by-step instruction:

  1. In the "Frying" mode, fry the onion sliced ​​in half rings in olive oil until transparent.
  2. Remove the peel from the tomato, cut the clove of garlic, chop together with a blender, pour into the fried onion, mix, fry for a minute.
  3. In the "Cooking" mode, pour hot water into the vegetable mass and pour the prepared mussels, salt, pepper, bring to a boil.
  4. Pour the cream, spread the rice noodles, close the lid, set the time to 5 minutes.
  5. We make creamy gravy thick or liquid to taste.

Delicious rice noodles with seafood and tomato creamy seasoning will feed the family. As a dietary or overweight dish, cream is replaced with low-fat yogurt, and the olive oil content is reduced.

Seafood dishes will help diversify everyday homemade meals and provide the body with vital substances and vitamins.

Similar:More from the author: