Mussels in a creamy garlic sauce with cheese have a rich taste and aroma of cream. Seafood, covered with a golden cheese crust, arouse appetite and can be served with a side dish or as a separate dish.

Oven baked mussels in creamy garlic sauce

Mussels cooked in an oven with cream and garlic are very tender and tasty. The recipe for cooking is quite simple and does not take much time.

You will need:

  • 500 g of frozen mussels without shells;
  • 100 g of cheese;
  • 1.5 cups of fat cream;
  • 3 cloves of garlic;
  • 1 onion.

Step by step cooking:

  1. Defrost mussels. This is best done in a natural way. But if time is limited, use a microwave. After thawing, they must be washed and thrown into a colander to remove excess fluid.
  2. Separately finely chop the onions and herbs.
  3. In a pan with thick walls, first warm the olive oil, after a few minutes add 2 tbsp. l creamy counterpart. After the oil boils, fry the onion until a pleasant shade appears.
  4. Ready mix onion with cream and bring to a boil. Add chopped garlic, herbs and spices.
  5. We spread in a deep baking dish, mussels in one layer, pour in the finished sauce and rub the cheese on top.
  6. Bake in a preheated oven for 20 minutes.

Mussels in creamy garlic sauce with spaghetti will go well. The harmonious taste of these dishes is best emphasized by dry white wine.

With italian herbs

The aroma of Italian herbs such as oregano, savory, basil, garlic and onions, goes well with the original Italian dish - spaghetti, pasta or pasta.

You will need:

  • 600 g of peeled mussels;
  • 200 ml cream;
  • 2 onions;
  • 20 g of fresh basil;
  • 3 cloves of garlic;
  • 10 g of dried Italian herbs.

Step by step cooking:

  1. Thaw mussels at room temperature, rinse and place on a paper towel to remove excess liquid.
  2. Finely chop the basil.
  3. Peel and cut the onion into small cubes.
  4. Squeeze the garlic slightly with a knife so that the garlic aroma appears brighter.
  5. Melt 50 g butter in a pan, then add as much olive.
  6. Then fry the onions until a light golden brown crust appears.
  7. Pour in the cream, mix and bring to a boil over low heat. Allow to boil no more than 2 minutes.
  8. Stir the cream removed from the fire with spices, basil and garlic. Season with salt and pepper.
  9. Put the mussels in a heat-resistant form and pour over the cooked sauce.
  10. Cover with foil and bake in a preheated oven.
  11. After 10 minutes, remove the foil and bake the mussels for another 5 minutes.

Serve the mussels hot. Sauce, which remained in shape, you can pour the side dish.

White wine recipe

Mussels in creamy wine sauce have a noble, "restaurant" taste. Lemon zest, parsley and garlic give the dish a slight piquancy. When choosing and buying seafood, special attention should be paid to their quality. So that the taste of the finished mussels is not spoiled, they should not contain sand or algae.

You will need:

  • 500 g of frozen boiled mussels;
  • 150 ml of white wine (preferably semi-sweet);
  • 100 ml low-fat cream (10%);
  • 1 medium onion;
  • 1 lemon
  • 0.5 heads of garlic;
  • half a bunch of parsley.

Step by step cooking:

  1. To defrost mussels, pour boiling water over them and leave for 15-20 minutes. After this time, drain the water and rinse properly under the tap.
  2. Chop the parsley with a knife.
  3. Cut the garlic and onion into small cubes.
  4. To get the zest, grate the lemon peel.
  5. Fry garlic, parsley and onions in melted butter until soft.
  6. Stir with mussels, pour in white wine. The recipe uses already cooked mussels, so it’s enough to bring them to a boil.
  7. As soon as the mussels in the pan begin to boil, add the lemon zest, cream and pepper. Add very little salt, since all the ingredients stated in the recipe have a pronounced, rich taste.
  8. Bring the contents of the pan to a boil again, then reduce the heat and simmer for 2 minutes.

This dish is best served immediately in portioned plates with bread, toast and any vegetable salad.

Cooking with Tomatoes

Thanks to the addition of tomato or tomato paste, the mussel dish turns out to be tasty and satisfying.

You will need:

  • 500 g mussels in leaves;
  • 150 g of tomato puree (or 1 large tomato);
  • 1 clove of garlic;
  • 100 ml of dry white wine;
  • 100 ml of mineral water;
  • 2 tbsp. l fresh basil.

Step by step cooking:

  1. Heat a piece of butter or ghee and fry the garlic, sliced ​​into thin plates.
  2. Pour dry white wine and mineral water, bring to a boil.
  3. Add tomato puree or diced tomato. Mix the mass, salt, pepper. To make the taste more pronounced, you can add a little more pepper than usual.
  4. After 1-2 minutes, add chopped basil and mix.
  5. Boil closed mussel shells for 5 minutes. Only sinks that have opened during this time will go into cooking. It’s better to get rid of the rest, the product may be damaged.
  6. After a few minutes, mix everything with mussels in a pan, cover and simmer for 10 minutes.
  7. Put the prepared seafood in a large deep plate and generously pour the sauce.

If desired, instead of mussels in shells, you can use their peeled counterpart. And replace mineral water with low-fat cream. This cooking option is preferable when serving with spaghetti.

Mussel shells with cream cheese

The original dish is different in that each shell is separately filled with creamy garlic sauce. This presentation looks spectacular and will serve as a decoration for any feast.

You will need:

  • 12 unpeeled mussels;
  • 10 g of cheese;
  • 100 g butter;
  • 2 large lime fruits;
  • 3 cloves of garlic;
  • 1 bunch of parsley;
  • 3 sprigs of thyme.

Step by step cooking:

  1. Carefully separate the mussel meat from the shells with a sharp knife.
  2. Thoroughly rinse empty halves on both sides. Dry clean shells on a towel.
  3. Chop the parsley very finely.
  4. Pass the garlic through a press or garlic squeezer.
  5. In a metal or glass bowl, mix two types of butter to a uniform consistency - butter and 5 tbsp. l olive oil.
  6. Add lime juice, parsley, garlic and thyme leaves to the mixture of oils. Mix everything thoroughly, not forgetting about salt and pepper.
  7. Arrange mussel meat in shells according to their size. Top with 1 teaspoon of oil sauce, spreading it evenly over the entire surface.
  8. Put the “boats” on a baking sheet so that they are stable. Juice that appears during baking should not leak out of them. A baking sheet with a ribbed surface will be most convenient. If this does not turn out, you can put wooden barbecue sticks under each shell. This measure will also give stability to the "boats".
  9. Grate the cheese on a fine grater and put on each mussel.
  10. To add a subtle aroma to the baking sheet between the shells, lay the branches of thyme.
  11. Bake in the oven at the top level at 180 degrees for no more than 8 minutes. In case of overexposure, the mussels will become stiff.
  12. At the end of cooking, juice is secreted from mussels and mixed with sauce. All this mass should boil slightly in shells.
  13. Cool the finished dish, put on a tray or a large plate.
  14. Serve the mussels in the sinks hot, pour on top with lime juice.

Mussels in a creamy garlic sauce are delicious both hot and cold. Served both as a separate dish, and in combination with rice noodles, pasta, rice and funchose.

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