Anyone who says that it is quite possible to live without mussels - did not prepare them correctly. Small sea mollusks have not only an amazing taste, but also a lot of useful properties. And if you cook mussels in a creamy sauce that emphasizes their piquancy, then these sinks will become regular guests in your kitchen.

Mussels are ideally combined with white wine (preferably dry), light beer and grape juice.

Classic mussel recipe in creamy sauce

It takes very little time to cook clams in a gentle creamy sauce. This recipe, despite its simplicity, will delight the excellent taste of the dish.

You will need:

  • 300 g of thawed mollusks;
  • 1 medium onion head (shallot can be taken);
  • 200 g cream;
  • any greens (dill, basil, parsley);
  • 50 g butter for frying;
  • salt, pepper (red, black) to taste.

For the recipe, both peeled mussels and shellfish in shells are suitable.

Step-by-step instruction:

  1. Rinse thawed mussels with a strong stream of running water to prevent sand from entering the finished dish.
  2. Chop the onion into cubes or cut into half rings.
  3. Pour the onion into a preheated pan and sauté it until it becomes transparent and turns golden.
  4. Put the mussels in the pan. Fry no more than 1 minute.
  5. Pour the cream into the pan. Season with salt and pepper. Extinguish until the liquid has melted and slightly thickened.
  6. Add greens to a boiling dish and turn off the stove.

Serve the mussels in a creamy sauce on the plates to the dinner table.

Cooking with Cheese

One of the most savory ways to cook shellfish is mussels with cheese.

You will need:

  • thawed mussels - 300 g;
  • large onion head - 1 pc.;
  • cream with a fat content of 10-20% - 250 g;
  • garlic - 3 cloves;
  • cheese - 100 g;
  • greens (basil, parsley, dill);
  • oil cl. - 100 g;
  • flour - 50 g;
  • salt pepper.

Step-by-step instruction:

  1. Rinse the clams in running water. Grind onions, garlic and herbs. Grate the cheese.
  2. Onion, preheated with 50 g of oil, put onion, fry until a pleasant golden color. Place mussels and garlic in the same container. Season with salt and pepper. Fry for no more than 1 minute.
  3. Heat the remaining 50 g of oil in a saucepan. Pour flour there and lightly fry. Pour cream into a saucepan, pour greens and cheese. Heat to a boil so that the cheese melts. Remove the stewpan from the heat.
  4. Pour the cooked sauce into a pan with mussels. Put out 1-2 for about a minute.

Arrange the dish in serving plates and serve.

Cooking technology with pasta

Pasta with mussels is a dish that came to us from the Mediterranean. This full-fledged main course goes well with white wine.

You will need:

  • 500 g of crude mussels;
  • 400 g spaghetti;
  • 200 g of hard cheese;
  • 4 cloves of garlic;
  • 200 ml cream;
  • 50 g butter;
  • pepper and salt to taste.

Step-by-step instruction:

  1. Thawed mussels into a small saucepan. Cover the container. Put on a sufficiently strong fire. Wait until the sinks open.
  2. Drain the mussel juice into a separate bowl. Free shellfish from shells.
  3. Cook spaghetti to the alldente state (cook one minute less than indicated on the package so that they are slightly hard inside). Tilt in a colander, add a little butter so that they do not stick together.
  4. Put oil on a preheated pan. When it melts, add the garlic slightly crushed with a knife. When the heads turn brown - remove from the dishes.
  5. And put peeled mussels there. When they are slightly warmed up, pour the juice remaining after cleaning into them. Boil until liquid is boiled in half.
  6. Pour cream into a pan, add salt and pepper. Bring to a boil, cook for 2-3 minutes.
  7. Without removing from the heat, put spaghetti to the mussels. Add cheese grated on a coarse grater. Stir, cover, and hold on low heat for another 2-3 minutes.

The dish is ready to serve.

Mussels in a creamy garlic sauce

This tender dish with sharp garlic notes can be served in a deep cup, as the main one.

You will need:

  • mussels in shells - 1 kg;
  • large heads of garlic - 4-5 pcs.;
  • oil drain. - 60 g;
  • cream - 200 ml;
  • some salt and pepper to taste;
  • fresh herbs (parsley, dill, basil) any.

Step-by-step instruction:

  1. Subject the frozen sinks to a slow defrost in the refrigerator, then rinse thoroughly with running water and additionally wipe with a hard sponge to exclude the presence of sand in the dish. Rinse again with water.
  2. Finely chop or crush the garlic with a garlic squeezer.
  3. Heat butter in a saucepan, then lightly fry the garlic in it.
  4. Add mussels to the same container. Fry for a short time, 4-5 minutes, so that the shells open.
  5. Pour the mussels with cream, salt, add pepper and herbs. Cover the stewpan with a lid. Simmer for about 10 minutes until the cream thickens.

As a side dish for the clams, you can serve rice or stewed vegetables. Mussels in a creamy garlic sauce are equally good, both hot and cold.

With the addition of tomatoes

Large tomatoes are suitable for this dish. They must be cleaned, after holding it for 1-2 minutes in boiling water.

You will need:

  • peeled mussels - 200-250 g;
  • onions - 1 medium-sized head;
  • garlic - 3 cloves;
  • tomatoes - 2 pcs. large, or 8-10 pcs. Cherry
  • cream of 10% fat content - 200 ml;
  • any greens (parsley, dill);
  • oil - 100 g;
  • to taste salt and pepper.

Step-by-step instruction:

  1. Chop the onion, grate the garlic finely. Dice the tomatoes. Finely chop the greens.
  2. In a frying pan with butter, fry the garlic and onions until a pleasant golden color. Add mussels to the pan. Fry for 1 minute.
  3. Put the tomatoes to the mussels. Simmer for about 8-10 minutes. Salt, pepper.
  4. Pour cream, simmer before cream thickens slightly.
  5. Add greens. Remove the dish from the heat.

Mussels with tomatoes are combined with rice.

Oven-style tender mussels in shells

Baked dishes look great on the festive table. Learn how to cook mussels in the oven in this recipe.

You will need:

  • unpeeled mussels - 300 g;
  • onions - 1 medium head;
  • large garlic - 3-4 cloves;
  • hard cheese - 100 g;
  • cream 10-20% - 200 ml;
  • oil drain. - 50 g;
  • to taste salt and pepper.

Step-by-step instruction:

  1. Pour water into a pan, bring to a boil, pour mussels. Close the lid, boil for 3-4 minutes, then remove the container from the stove. We drain the water. With mussels, carefully remove the upper shell. We spread the halves with mussels on a baking sheet, oiled.
  2. Grind onions, garlic. Grate the cheese.
  3. Cooking the sauce. In a frying pan heated with oil, fry the onion with garlic until golden brown. Add cream. We boil until the cream is slightly thickened. Salt, pepper.
  4. Pour the sauce onto a baking sheet in a mussel. Cover with foil and put in the oven preheated to 180 degrees for 5 minutes.
  5. Remove the foil. Sprinkle with cheese, and again put in the oven for about 10 minutes.

Mussels are ready. They are laid out on plates and served on the table. Shellfish easily get out of shells. Bon Appetit!

Similar:More from the author: