Mussels in creamy sauce

Mussels in creamy sauce

Due to their taste properties and the highest content of all necessary substances, mussels are valued everywhere. Their meat is abundantly rich in vitamins, amino acids and minerals and is considered a dietary product. But in fact, any dish made from mussels with unforgettable taste and healthiness is prepared quite simply and simply.

No matter which option, mussels in creamy sauce will impress your seafood-loving guests. You can find the main ingredient in any hypermarket, and in large supermarkets you can also find various versions of it: whole shells, halves or cooked fillets.

Naturally, such a dish cannot be considered economical, and it should not be elevated to the elite category either. Therefore, if you decide to treat yourself to a delicious seafood dish, feel free to go to the store, buy mussels and choose one of the recipes below.

The right choice

Mussels are a perishable product; when choosing raw mussels, it is imperative to pay attention to whether the shells are closed, to the color and smell of the shellfish.

• Frozen mussels of good quality must be yellow in color and have a smooth ice surface.
• The presence of cracks or a change in color indicates that the mussels have been thawed and re-frozen.

When purchasing a product in a store, we hope that the manufacturer has done everything according to technology and that the seafood has been stored in appropriate conditions. But still, shellfish that cause fluctuations in freshness should not be consumed.

Mussels in creamy sauce - a tasty and tender recipe

Stew 350 g of defrosted mussels in a glass of 20% cream and season all this delight with a small amount of garlic - a luxurious idea for a savory dinner.

In addition to the indicated goods, take:

• half an onion;
• 4 tbsp olive oil;
• salt, pepper to taste.

Manufacturing procedure:

1. Thaw the mussels ahead of time. We do it naturally, not in the microwave.
2. Fry the onion in olive oil and add seafood to it.
3. After the mussels and onions have been fried for several minutes, pour in the cream with the highest fat content (the taste of the final sauce depends on this).
4. Let the sauce boil and simmer the mussels in it for about 8 minutes. During this period of time the cream should evaporate and thicken slightly.
5. Salt and pepper our delicacy, sprinkle with chopped garlic, and turn it off after a few minutes.
6. The perfect side dish for such a dish is boiled rice or pasta.

Mussels in creamy garlic sauce - step by step photo recipe

I would like to share a recipe for making a frisky, exciting and satisfying dish. We will cook mussels in creamy garlic sauce. Mussels contain amino acids, more than 30 types of minerals and trace elements, and are a source of protein and unsaturated fats. This is a necessary and very tasty product. Some say that mussels are an aphrodisiac.

Don't be afraid of these shellfish; they are very easy to prepare. A bottle of champagne is chilled in the refrigerator, and we prepare a light seafood appetizer.

Ingredients

• Frozen boiled mussels: 600 g
• Garlic: 5 cloves
• Cream: 100 ml
• Parsley: 30-50 g
• Seasonings: to taste

{Instructions} manufacturing

Peel 5 medium cloves of garlic. Finely chop the garlic. To make mussels, we need a frying pan with high sides and a lid. Place the frying pan on high heat, heat it up, pour in a little olive or sunflower oil. Place garlic in heated oil. Reduce heat and lightly fry the garlic for a couple of minutes. Stir vigorously so as not to burn.

To make this dish, we take boiled frozen mussels without shells. Such mussels are most often sold in our hypermarkets and specialty stores.

Defrost the mussels, thoroughly wash them, and let the water drain. Place the mussels in a frying pan. Mix with garlic and oil. Cover with a lid.

Simmer the mussels over medium heat under the lid for 5 - 7 minutes, stirring occasionally. There is still enough time to get them ready.

It is important not to overcook the shellfish in the pan, otherwise they will become hard and rubbery.

Add cream and seasonings to the pan. I take two types of seasonings - for fish and “10 vegetables” seasoning. It's a matter of taste, you can limit yourself to just salt. Mix all the ingredients in the pan, cover with a lid and leave for another couple of minutes.

Mussels in cream sauce are ready. Turn off the stove and carefully transfer the mussels and sauce into a deep bowl. Wash the freshest parsley sprigs and chop them coarsely. Sprinkle the finished dish with herbs. The mussel appetizer is ready! Mussels must be served hot.

How to cook mussels in creamy sauce with cheese?

Mussels in cheese and cream sauce are an amazing, fiery appetizer for snow-white dry wine. They are prepared simply and quickly, and create a very worthy memory. To make 7 large mussels you will need:

• 3 tbsp. grated parmesan;
• 40 ml of low-fat sour cream;
• ½ tsp. soy sauce;
• a couple of branches of greenery;
• salt, pepper, lemon juice - to taste.

Stages of making mussels with cream cheese sauce:

1. In a separate container, prepare the cream cheese sauce by combining sour cream, soy sauce, cheese with herbs and spices.
2. Place the mussels in a heat-resistant dish, pour in the prepared sauce and sprinkle with a small amount of cheese.
3. Place the dish with seafood in a hot oven. The delicacy will be ready in 10 minutes.
4. Apart from the already mentioned snow-white wine, the drink that harmonizes with this dish would be homemade lemonade.

Mussels in creamy sauce baked in the oven

Are you a gourmet who enjoys eating seafood? Then you simply must try oven-baked mussels. You can eat them not only with wine or champagne, but also with not so generous drinks, for example, beer. Apart from the main ingredient - half a kilogram of frozen mussels, you will need:

• 1 onion;
• 0.1 kg cheese;
• 2 tbsp each butter and olive oils;
• 1.5 cups heavy cream;
• 2-3 garlic cloves;
• Spices, herbs and salt to taste.

Cooking steps:

1. We defrost the seafood naturally, rinse it under running water, let the excess water drain, discarding the mussels in a colander.
2. To make the sauce, pour a few tablespoons of olive oil into a thick-walled frying pan; when it is heated, add the same amount of butter. Place finely chopped onion in bubbling oil and fry until golden brown.
3. Add cream to the prepared onion, mix and bring to a boil, but it is not allowed to let it boil, otherwise the cream will simply curdle. Add chopped herbs (parsley, dill), pressed garlic and spices, mix and remove from heat.
4. Place the mussels in a comfortable heat-resistant form, so that the seafood is laid out in one layer, pour in our sauce, and sprinkle with grated cheese.
5. Place the pan in the preheated oven for 20 minutes.
6. You can bake not only in a large form, but also in small portioned pots.

Tips and advice

1. Heavy cream in the sauce is often replaced with sour cream. The fat content of these products and their quantity can also be adjusted at your own discretion.
2. A few minutes before the mussels are ready, you can sprinkle them with ground dried basil or saffron.
3. Greens that go well with seafood - dill, parsley, lemongrass, dried or fresh basil.
4. Olive oil, if it is unavailable, can be replaced with vegetable oil.
5. For the thickest gravy, mix the cream with a tablespoon of flour.

Frozen mussels in cream sauce

Not just a soup, but a real culinary masterpiece! Even a novice cook can cook frozen mussels in creamy sauce – it’s easy. The main thing is to follow the instructions given in this recipe. With all this, the dish comes out restaurant-quality, unique, and impressive. If guests are expected, this would be a good dinner option. Cooked mussels in this way mix well with snow-white wine.

1. Main
2. Recipe groups
3. Frozen mussels in cream sauce

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 30 min

manufacturing method

Because for this dish the mussels are used frozen, they must first be taken out of the freezer and transferred to the refrigerator compartment. This way the mussels will defrost slowly and won’t lose their flavor. You can throw them in the refrigerator overnight (that is, in the dark) (or, on the contrary, for a day if you plan to cook mussels for dinner).

And now let’s start actually cooking. Wash the mussels under cool water and leave in a colander to drain excess moisture. Peel the onions and garlic. Finely chop the onion into cubes, and chop the garlic - also using a knife, chopping the garlic finely and finely.

Place the frying pan over medium heat, add the butter and wait for it to melt and the frying pan to heat up. Add chopped garlic and onion to the oil, fry for 2-3 minutes, stirring, until the vegetables soften.

Next, add thyme sprigs and bay leaves to the pan, which must be washed and dried with cardboard towels. Pour in the snow-white dry wine, mix everything well. Turn up the heat to high.

Now we lay out the defrosted mussels, stir everything again, then cover with a lid and cook everything together for 5-6 minutes. While the mussels are being prepared, wash them dry and finely chop the parsley.

When the designated time has passed, remove the lid and remove the thyme sprigs and bay leaf from the pan. Pour cream into the pan and add chopped parsley. Add salt, dark ground pepper (preferably freshly ground), mix everything, be sure to taste it and adjust the amount of salt as necessary.

All is ready! Serve the mussels on serving plates. You can decorate the finished dish with the freshest herbs. It would also be good to serve mussels with crispy, fresh white bread. You can also serve lemon slices and fresh vegetables with the mussels.

Mussels in creamy sauce

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Do you understand what the making of mussels in shells and doctoral practice have in common? Both a good cook and a good doctor are guided by the same rule: do no harm. Mussels are delicious based on both taste and their own usefulness, so the main thing when making them is not to spoil this excellent product. And the recipe for mussels in creamy sauce follows this rule one hundred percent. It is a variation of another traditional moules marinières recipe, and the addition of cream makes the sauce thicker and richer, preserving the main thing - the unique taste of mussels and the smell of the sea breeze.

Recipe for mussels in shells in creamy sauce

This recipe for mussels in a creamy sauce follows one hundred percent the basic rule for making mussels in their shells - cook them delicately to preserve the delicate taste.
Alexey Onegin

If you are dealing with frozen mussels, I recommend thawing them by collecting and straining any liquid that will be released during the process. Usually on the packaging of such mussels it is recommended to cook them without defrosting, but iced mussels will need a lot of time to warm up one hundred percent, and since they have already been cooked before freezing, some of them may become hard during this period of time. In addition, if desired, this dish can also be prepared from frozen mussel meat: first make the sauce, and then heat the mussel meat in it.

So, take a large, thick-walled saucepan, place it over medium heat and add a couple of tablespoons of olive oil. Allowing it to heat up, fry finely chopped garlic, onion and leek in it (you can add stalked celery to this trio if you have it in the refrigerator), stirring the vegetables constantly so that they do not burn. When the vegetables have softened, pour in the wine and bring it to a boil (if you are cooking from defrosted mussels, add the liquid that was released during defrosting to the pan along with the wine).

When the contents of the pan come to a boil, add the mussels, cover the pan and increase the heat. After a minute, shake the pan, and after another minute add the cream, stir the sauce, cook the mussels in the cream sauce for another 1-2 minutes and remove the pan from the heat. Don't let the sauce boil after you've added the cream, otherwise it may curdle into unappetizing flakes. At the end, add finely chopped parsley, shake the pan again so that the mussels are mixed with the creamy sauce, then serve them immediately. Your dinner will turn out perfect if you prepare fries as a side dish for mussels and serve them with a fresh baguette, which you can use for dipping the sauce. And if you adhere to some tricky carbohydrate-free diet (Diet is a set of rules for human consumption of food) , do not forget about spoons - this creamy sauce is very good!

How to cook mussels in creamy sauce

Bivalve mollusks, mussels, are loved by gourmets and nutritionists for their taste, low calorie content, virtually complete absence of fats and carbohydrates, and also a huge content of amino acids and animal protein.

The main thing in making these shellfish is to do no harm, so they will turn out great in a creamy sauce with the least amount of ingredients that will not overwhelm their taste.

How to cook mussels in creamy sauce:

1. Frozen mussel meat must be thawed and thoroughly washed under running water before cooking. It is better to defrost shellfish at room temperature, without using a microwave or hot water. This way they will be able to better preserve their own taste;
2. In a frying pan (saucepan or saucepan) with a double or thick bottom, fry the onion, cut into half rings, in olive oil until soft;
3. Add mussel meat to it and fry everything together for 2-4 minutes. After this, pour the contents of the pan with cream. And the higher the percentage of their fat content, the tastier the final taste of the dish will be;
4. After the cream boils, the mussels should simmer for 8-10 minutes. During this period of time, a little water will evaporate, and the sauce will have time to thicken;
5. The thickened creamy sauce must be salted, seasoned with spices and allowed to simmer for another 1-2 minutes. Dark ground pepper is perfect for this dish as a seasoning, but you can experiment with other spices.

How to cook mussels in creamy sauce in their shells

You can cook not only mussel meat, but also whole shellfish. This will give the dish not only an exciting taste, but also make the presentation of the dish extraordinary.

For mussels in creamy sauce in shells, you need the following products:

• 350 g new mussels in shells;
• 150 ml heavy cream (33% and above);
• 80 ml drinking water;
• 60 g butter;
• 4 cloves of garlic;
• salt and ground dark pepper to taste;
• a few sprigs of parsley and lemon wedges for serving.

Since the dish is prepared from new shellfish and you will have to tinker with their shells, you will need to work magic on this dish in the kitchen for 30-40 minutes.

Calorie content of 100 grams of bivalve - 169.3 kilocalories.

1. Carefully wash the sinks to remove sand and dirt. For these purposes, you can use a brush;
2. Place the mussels in a saucepan, pour cool water on top and send over medium heat so that they warm up evenly and the shells begin to open;
3. Take out all the opened specimens and remove one flap from them. Shellfish whose shells have not opened will have to be thrown away, since it is not allowed to cook or eat them;
4. Melt a piece of butter in a deep frying pan, then pour in water and place the mussels on the bottom with the remaining shell flaps facing down;
5. Season the cooked seafood with salt, pepper, crushed garlic using a press and simmer for almost one minute;
6. Then pour cream over them and simmer for about 1-2 minutes. You can add more salt or pepper as needed;
7. Just before serving, garnish the finished dish with parsley sprigs and lemon slices.

Pink salmon soup is a noteworthy recipe for fish dishes that you can find in our articles.

How to cook manti without a double boiler, read our article.

Read our article on how to cook cauliflower with eggs.

Recipe for mussels in creamy garlic sauce

To make mussels in creamy garlic sauce, the following ingredients are used:

• 500 g mussels in shells (new or frozen);
• 150 ml heavy cream;
• 100 ml of snow-white dry wine;
• 60 g leek;
• 1 shallot;
• 3-4 tablespoons olive oil;
• 2 cloves of garlic.

It will take only a quarter of an hour to prepare this dish, provided that the mussels have been thawed in advance.

The calorie content of seafood prepared according to this recipe will be 129.3 kcal/100g.

1. Fry chopped shallots, leeks and chopped garlic in heated olive oil until soft;
2. When the vegetables become soft, you need to pour the wine into them, let it boil and add the mussels to the wine with the vegetables. Simmer seafood in a saucepan covered with a lid for about 2 minutes;
3. Then add cream to the pan and simmer for another 2-4 minutes. Remove from heat, you can add finely chopped parsley and stir.
4. The dish is ready.

Mussels with cheese in the oven

In addition to the methods already discussed on how to cook mussels in a creamy sauce, there is another one, which involves baking the shellfish in the oven.

To cook seafood in the oven, you will need:

• 300 g mussels in shells;
• 100 g hard cheese;
• 1 medium onion;
• 2 cloves of garlic;
• 2 tablespoons olive oil;
• 40 g butter;
• 100 ml dry snow-white wine;
• 200 ml cream with the highest fat content;
• salt and pepper to taste.

In the oven, the cooking time for shellfish will be 40-50 minutes, taking into account the time for preparing the mussels and making the sauce.

The calorie content of the dish is 221.0 kcal/100 g.

1. Prepare the shellfish: boil in salted water, remove the unopened ones, and remove one shell at a time from the opened ones;
2. Cook creamy garlic sauce. Fry chopped onions and garlic in a mixture of butter and olive oil, pour wine over them. Wait for the alcohol to evaporate and pour the cream over the vegetables. Let the sauce simmer until thickened and remove from heat;
3. Place the clams on a baking sheet, shells down, and spoon the sauce into each shell. Cover the baking sheet with foil and bake for 10 minutes in the oven at 200 degrees;
4. Then remove the foil, sprinkle each mussel with grated cheese and put it back in the oven for 5 minutes so that the cheese melts.

Advice from experienced chefs

Before preparing {live} mussels, they must be thoroughly washed to remove sand, dirt, aquatic plants and growths. You need to wash and peel shellfish before cooking.

Also, experienced cooks recommend soaking them for several hours in cool water, in which 1-2 tablespoons of flour are diluted. In their opinion, this will help cleanse the digestive system of mollusks from the inside.

If seafood is overcooked, it becomes hard. Therefore, defrosted shellfish that were previously boiled are only heated for a couple of minutes in the sauce.

For a creamy sauce you need to use very heavy cream or sour cream. This will not only improve the taste of the dish, but will also prevent the cream from curdling and the sauce from forming ugly flakes.

Mussels in a creamy sauce go well with a side dish such as pasta or boiled rice.