Cooking Master class Cooking recipe Baked mussels Food products

Cooking Master class Cooking recipe Baked mussels Food products

Hello Country of craftsmen and craftswomen! About three years ago I was in a restaurant and ate stunning mussels, it was so delicious. That I allowed myself to go and eat mussels at least once a month. They were served in a metal, oval “frying pan”, laid out with plenty of salt. And on one of my trips to the restaurant, I decided to completely try all the products and cook it at home. The taste is naturally slightly different from the one in the restaurant. But nevertheless, it’s very tasty. I no longer have the need to specifically order mussels in this restaurant. And I decided to share the recipe with you!

Have you already armed yourself with a notepad and pen?
Then let's get started! We will need the following:
*Mussels in the wings (I tried the AGAMA company, they are tasty and not at all small. Moreover, there is no sand. And seafood quite often contains sand, which, apparently, was not washed out, remains and crunches unpleasantly on teeth. This is not an advertisement! But I advise );
*Mayonnaise (any kind you like);
*Curd cheese (in the original Philadelphia, but I didn’t like it and I take at least some not very expensive curd cheese);
*Tobiko caviar (it can be very different in cost, and there is also colored caviar from different fish. By the way, it is also very suitable);
*2 cloves of garlic (forgot to take a photo);
*Salt pepper.

I prefer not to defrost the mussels in advance, but prefer to do it this way:
I fill a bowl with cool running water and unpack the mussels.

And I pour them into the water.
They will move away very, very quickly and begin to open up. I keep them in water for an average of 5-10 minutes.

Well, they've already opened. If there is still ice inside (like I have in the photo) there is nothing terrible, we will quickly get rid of it.

When all the mussels have opened, pour the sea creatures into a colander and “rinse” with cool water until all the pieces of ice disappear, which is about a minute in time.

Pour the mussels into a plate and place another clean plate next to it.

We take one mussel in our hands and begin to open it. We open it from the side where it is more exposed. (I can’t say what this part of her “body” is called. You’ll understand everything from the photo below).

Oops, and such a heart came out. Bad ice again? It’s okay, you can pick it up a little and it will fly off. Carefully break apart the mussel using rotational movements, trying not to destroy any of the flaps.

The mussel is attached to the flap on a “leg”, you can leave everything as is, but then you’ll have to fiddle with the finished dish, trying to pick the mussel off the flap, but we don’t need that! We twist the mussel in a circle and the mussel will be separated from the sash. It may happen that the mussel comes off along with the leg, then very well. And if not.

Then it won’t be very beautiful; you need to get rid of the leg. Twist the leg with your fingers or simply cut it off.

So I tore it off, you can even see a circle from the leg, feel free to throw this leg away!

And the extremely tedious part, then it will be more exciting. Look inside the mussel. Don't be afraid - she won't be shy! It may have aquatic plants, do you see the “tail” sticking out? Ferociously tear and pull out aquatic plants. They may not be everywhere, but you better check. It's not lethal, but somehow it's not aesthetically pleasing or something...

All mussels are cleaned! Wash the shells well with a pinch of salt, and simply rinse the cleaned mussels with water.

Prepare the sauce.
The proportions are written based on the size of one such package. Take 4 tablespoons of mayonnaise.

2 tablespoons of curd cheese.

1 tablespoon tobiko caviar.

2 cloves of garlic (more if you like it spicy).

Squeeze out the garlic and add pepper. Don’t rush to add salt, cheese and mayonnaise are already salty. When you mix the whole thing, taste it and, if necessary, add salt.

This is such a funny mass that came out.
Now is the time to turn on the oven to 180 degrees.

We select the most beautiful and largest doors. We put a mussel in it.

And spread the sauce well on the mussel.

We line the mold or sheet with baking paper (just not foil, the foil will stick to the wings. And under no circumstances on a “naked” baking sheet! This is very important! Otherwise, the wings will crack from heating the metal. And you will have to eat with pieces of the wings. Parchment is the best Well, the flaps stick a little to the paper, but nevertheless they come off very well).
I didn’t get it right with the sauce, I smeared each mussel very thickly and there wasn’t enough for the last ones, but I didn’t want to die on the rest.
While we were smearing the mussels, the oven warmed up very well and we sent our beauties to the “solarium”!

After 30-35 minutes, we take this magic out of the oven!
(all ovens are different, so keep an eye on the brownness. So that it will be approximately like this). We didn’t have time to get it, but the whole household was already running towards the smell. Decorate, serve, etc.

Mussels in the oven

A collection of recipes for making mussels in the oven with step-by-step photos. We will tell you and show you how to bake mussels in the oven deliciously and simply!

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Recipes for making mussels in the oven

Ingredients

Large mussels – 7 pcs.

Sour cream 15% – 2 tbsp.

Soy sauce – 0.5 tsp.

Grated Parmesan – 3 tbsp.

Garlic – 1 clove

Parsley - a few sprigs

Pepper, h.m. - taste

Lemon juice - to taste

Salt - optional

Ingredients

Mussels in shells – 1 kg

Lemon juice - to taste

Fresh herbs - optional

Hot pepper - optional

Ingredients

Greenish mussels – 4 pcs;

Butter – 1 tbsp;

Lemon juice – 1 tsp;

Hard cheese – 1 tbsp;

Pepper - to taste.

Ingredients

Boiled-frozen mussels – 300 g

Onion – 50 g

Garlic – 2 cloves

Cream 10% – 150 g

Salt and pepper - to taste

Hard cheese – 50 g

Vegetable oil – 1 tbsp.

Dill - several sprigs

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3 recipes for baked mussels in the oven

Some people think that mussels are only a product of Mediterranean cuisine, which will only look good with other seafood or side dishes suitable for them. But in essence this is a myth, because mussels are sometimes found in such dishes, where the combination of goods seems very controversial - and they always look like a win-win in them.

In the material below we will look at three common recipes for baked mussels for those who are just getting acquainted with these seafood. Each of these dishes reveals the shellfish in a different way, so everyone will be able to appreciate the taste versatility of this indescribably healthy delicacy.

With cheese and garlic

One of the best ways to cook mussels is to combine them with cheese and garlic.

Making such a dish will not take more than half an hour if you create everything according to the recipe.
The recipe will certainly be appreciated by those who follow a diet (Diet is a set of rules for human consumption of food) or PP.
You can move on to the manufacturing method. But first you need to tell us which mussels are best to buy in the store:

• It is best to take shellfish in shells - they are sold frozen and in vacuum packaging. Then there is no need to doubt their freshness.
• If mussels are bought in shells and by weight, it is important to inspect each one, and if it is even slightly open, do not take it.
• Boiled, frozen, peeled shellfish are also suitable for making, because the shell is not used in cooking in any way and only has aesthetic benefits. It’s just that if you take mussels in their shells, they will literally be the freshest.

• Mussels 1 kg
• Hard cheese 150 gr
• Garlic 3 cloves
• Butter 45 gr
• Lemon or lime ½ piece
• Salt, pepper, spices to taste

All that remains is to wait until the mussels have cooled slightly and they can be served, because they taste best under the cheese coat when they are hot. An example of serving can be seen in the photo.

Before serving, they can be sprinkled with lemon or lime juice, regardless of the garlic sauce. Especially excellent are mussels baked in the oven with cheese, like all seafood, mixed with snow-white wine.

It is important to note that the question “How long to bake?” it’s just as spicy here as with all other seafood. If you overexpose the clams, they will quickly lose all the water and become “rubbery.”

With mushroom sauce

Mushroom lovers will be delighted here. Not all seafood is mixed with mushrooms, but mussels are not one of them. If you cook them with a special mushroom sauce, even non-mushroom lovers will not be able to resist.

Production time: 45 minutes, excluding defrosting seafood at room temperature. For 6 servings you will need:

• Mussels – 1 kg.
• Champignons – 500 gr.
• Cheese – 150 gr. You can take any one that you like and melts perfectly.
• Parmesan cheese – 50 gr.
• Sour cream – 50 ml. You can add a little mayonnaise.
• Garlic – 3 cloves.
• Dried basil.
• Salt and pepper to taste.
• Foil.

One serving contains about 168 kcal, depending on the choice of cheese; the approximate distribution of proteins, fats and carbohydrates will be 19/10/0.7.

And to cook baked mussels in shells with mushroom sauce, you will need to follow these steps:

1. Seafood is defrosted and washed. As in the previous recipe, the shells must be opened by removing the top flap and freeing the mollusk from the muscles and stomachs.
2. We don’t cook the mushrooms, but just wash and dry them, and then grate them on a large grater.
3. The cheese is ground on a grater.
4. The cheeses are mixed with champignons, sour cream, salt and pepper, and basil.
5. The garlic also needs to be crushed into the mass and everything is mixed until smooth.
6. Preheat the oven to 200 degrees.
7. Place foil on a baking sheet and mussels on top. Each one must be filled with mushroom sauce.
8. Wait for baking for 15 minutes.

With butter sauce

This sauce only decorates these shellfish, so if you are not afraid of oil and its calorie content, this recipe is worth trying at least once. This time will be enough to fall in love with this recipe and mussels forever.

To cook mussels in butter sauce for 6 people, you will need:

• Mussels – 1 kg.
• Butter – 150 gr.
• Olive oil – 3 tbsp. l.
• Any hard cheese, like Parmesan – 50 gr.
• Thyme (it’s hard to find a better spice for shellfish).
• Garlic – 3 cloves.
• Greenery.
• Salt and pepper (preferably white).
• Half a lemon.
• Foil.

Because cheese and butter are used here, the calorie content will be high, 300 kcal per serving. The distribution according to BJU will be 20.5/35.3/0.4 g per serving.

And we will cook like this:

1. The mussels are defrosting.
2. The meat is separated from the shells and washed.
3. The shells are not thrown away, but left half at a time to dry.
4. Olive oil and butter are mixed until smooth.
5. Garlic is crushed, mixed with lemon juice and finely chopped parsley.
6. The greens are mixed with an oily consistency, thyme is added to them and the whole thing is mixed well.
7. The oven is heated to 180 degrees.
8. The cheese is grated on a narrow grater.
9. Line a baking sheet with foil and place the shells on it.
10. Meat is placed in each shell, and butter sauce is poured on top.
11. Bake the mussels for 8 minutes.

It is worth saying that mussels also mix well with oil when frying - the meat can be fried in vegetable oil with onions for 5 minutes, and later eaten with mayonnaise. It’s nutritious, but it’s not worth it.

Conclusion

Mussels are worth trying at least once for everyone. This seafood differs from the rest in its taste, which is difficult to confuse with something else, and its behavior in the kitchen. After all, not all seafood can be combined so freely with anything and give the same scope for imagination that these mollusks provide. And the point is not only that these shellfish can be used in a huge number of dishes, including soups and salads. The main advantage of this seafood, which sets it apart from others, is its unique compatibility. Lemon juice can always be replaced with orange or tangerine juice, and salt with soy sauce. Any cheeses and spices. Mussels will not work only with a combination of goods that is not harmonious {in itself}. Otherwise, this delicacy gives complete freedom of culinary imagination.

Mussels baked with cheese sauce

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• New Year
• Christmas
• Valentine's Day
• February 23
• March 8
• Easter
• Birthday
• quickly
• For diet (Diet is a set of rules for human consumption of food)
• For pregnant and lactating women
• vegetarian

Ingredients

general information

Total production time

30 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Defrost the mussels, wash well, remove the “beard” (protruding tuft of fibers), if not removed.
Pour water into a saucepan, add salt, peppercorns, bay leaf, and bring the water to a boil.
Place the mussels in boiling water, bring the water to a boil again and cook

Remove the mussels from the broth with a slotted spoon and cool slightly.
Separate each mussel from the shell (you can cut the muscle with a knife or simply separate it) and place the mussels back into their shells.

Place mussels in a baking dish.
Place a small piece of butter in each shell.

Prepare cheese sauce .
Wash the dill, dry and finely chop.
Peel the garlic and pass through a garlic squeezer.
In a bowl, combine processed cheese, garlic, dill, add cream (it’s better not all at once, so that it’s easier to choose the right thickness), cognac, quail egg or yolk, and mix the sauce.
If the mixture becomes thick, add a little more cream and mix well.

Cover the mussels with sauce.

Sprinkle with grated Parmesan.
Bake mussels

3-4 minutes at temperature

180-200°C.
Serve the baked mussels immediately, sprinkled with freshly ground pepper and the freshest herbs.

Bon appetit!

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