How to cook dietary mussels in shells: the best recipes

Mussels are an excellent product for everyone, and for supporters of proper nutrition and a healthy lifestyle, this low-calorie source of protein is simply a godsend! Therefore, I can’t help but share the secrets of preparing this mollusk. Well, another reason for my desire is that not long ago, on vacation, I met a delightful person, Ilona, who told me and showed me how to cook mussels in shells correctly.

We were lucky then - we collected sea mollusks ourselves more than once. Oh, what wonderful gatherings in the evenings these were - mussels, wine (yes, I confess, I deviated a little from the point, but that’s what it’s all about vacation), good company, what else is needed for happiness?

Choosing the freshest shellfish

Let me remind you that we will cook the mussels in the sink, unpeeled.

Yes, naturally, you can also create a lot of delicious delicacies from already peeled ones - soups, salads, etc., but live, in the latter case, frozen shellfish, especially in the shell, are delicious in a special way.

There was no doubt about the freshness of our mussels - here they are, just collected from the sea with our own hands.

But even in this case, you need to look closely - the shell of a good living mussel is constantly closed tightly , you cannot open it with your hands.

You can do an additional test in the water by pouring the raw delicacy in completely - they will sink to the bottom alive, and the empty shells will remain on top.

If you buy, then also pay attention to this sign, even if you buy frozen mussels. It would not be superfluous to smell the product you are purchasing - the smell of seafood is pure and subtle.

How to cook delicious mussels in shells

Before boiling mussels in their shells, frying or baking, it is important to properly prepare the shellfish:

we clean all excess from the doors - limescale, aquatic plants, etc.;
rinse thoroughly under running water;
if there is a “beard” peeking out of the shell, tear it off (if it is inside, then remove it after cooking);
Once again we carefully inspect it to ensure there are no cracks or chips.

It is convenient to clean the shells with steel wool.

Bake over a fire or grill

I’ll start with my favorite option, in other words, the method of cooking fresh mussels in shells over an open fire.

These taste wonderful - with a slight smoky smell and juicy pulp. It turns out that they are easy to prepare.

Calorie content 100 g - 61 kcal, bju - 11 g protein, 2 g fat, 0 g carbohydrates.

What will be useful:

mussels - in any quantity

Process step by step:

Before cooking mussels over a fire, it is necessary not only to thoroughly clean the shells, but also to create the fire itself. It is necessary to fry mussels on the grill over high heat, and not over coals, like kebabs or grilled pita bread.
We place mussels in portions on a grill grate or just any suitable iron sheet - after almost 2-3 minutes they begin to open, releasing excess liquid.
After opening, wait another 2-3 minutes, making sure they don’t burn. You can turn the shell over. During this period of time, the doors should open. Those that remain closed must be thrown away - they are not suitable for food !
We serve the fried mussels over the fire in their shells, cooled, with lemons cut in half - anyone will open it, drip lemon juice onto the tender meat and enjoy the savory delicacy.

You can fry mussels at home in a frying pan over high heat, but then there will be no smoky flavor.

How to cook correctly

The most common cooking method is boiling.

Moreover, there is no difference in how to boil fresh mussels in shells and how to boil frozen ones.

As a last resort, you simply need to either defrost the shellfish earlier, or take into account that it will take more time to cook.

Calorie content 100 g - 61 kcal, bju - 11 g protein, 2 g fat, 0 g carbohydrates.

What is necessary:

fresh mussels - 2 kg
lemon - half
dill - bunch
salt - 1-2 tsp.
spices - to taste.

How to cook:

Pour 3 liters of water into a large saucepan (at least 5 liters), add salt, lemon, spices and dill and boil.
Place the cooked, washed and peeled shellfish in boiling water and wait for it to boil again.
Now about the most important thing - how long to cook the freshest mussels in their shells. Remember: after 5 minutes turn it off and drain the water, the seafood is ready. We throw away the unopened ones.
Serve with lemon or as you like. You can make a sauce, for example, tzatziki, the recipe for which is here.

Recipe for cooking in the oven with cheese

This option is for those who want to create a real, unique masterpiece at home that will be appreciated even by gourmets.

We take already boiled mussels (see previous recipe)

Calorie content 100 g - 190 kcal, bju - 10 g protein, 13 g fat, 6 g carbohydrates.

What will be useful:

shellfish boiled in shells - 2 kg
bran - 4-5 tbsp.
dry spices - to taste
1 clove of garlic
1 tbsp. soy sauce
butter - 50 g
soft tender cheese - suluguni, mozzarella - 200 g
parmesan or other hard cheese - 100 g

How to bake:

We open the boiled mussels, throw away the empty shell, and place the one in which the shellfish remains on a baking sheet.
In a deep bowl, combine softened butter, grated soft cheese, pressed garlic, spices, soy sauce and breadcrumbs. You should get a fairly thick mass.
Place a spoonful of minced cheese into any shell with a clam.
Sprinkle the top of the sash and its contents with grated Parmesan.
Bake in the oven at 200 degrees for 7-10 minutes.

Cook in a frying pan in a spicy tomato or mild creamy sauce

Another method for deliciously cooking mussels is to fry them in a frying pan with tomato sauce and chili pepper.

The hot sauce can be replaced with the most gentle creamy one. The recipe is simple, and the result is no worse than in restaurants

Calorie content 100 g - 110-120 kcal, bju - 11-13 g protein, 7-9 g fat, 10-6 g carbohydrates.

Ingredients:

clams in shells - 1 kg
olive oil - 100 ml

for the chili sauce:

tomatoes - 4-5 pcs.
sweet pepper - 2 pcs.
chili - to taste.
salt, spices - optional

for cream sauce:

cream - 300 ml
garlic - 2 cloves
bunch of dill
soy sauce - 2 tbsp.

How to cook:

Freshly picked sea mussels are well cleaned, washed and dried. Frozen store-bought ones are simply defrosted and washed.
Making chili sauce: cut all the vegetables into medium pieces and puree in a blender, add salt and add any spices. Dried or fresh basil and parsley are perfect.
The creamy version is prepared literally the same way: beat all the ingredients for half a minute in a blender, not counting the soy sauce, otherwise the cream may curdle.
Pour oil into a deep frying pan, heat it and immediately pour in the raw delicacy - the mussels will open right in the hot oil.
After 5 minutes, throw away the shellfish with unopened shells and pour the sauce into the pan. Cook for another 5-6 minutes over high heat.

Advice from the most experienced pp specialists

If you are still just researching the theory of how to cook fresh mussels in their shells, I advise you to start with regular recipes to “get a feel” for the product. You can simply boil it or fry it over a fire. So appreciate the specifics of the preparation and the untainted taste and smell.
Please note that not all recipes contain salt! The meat of the sea mollusk itself can be eaten completely without salt.
Once again about storage. The best space is the freezer, but you can store the freshest mussels in the refrigerator, although not longer than 2 days. Already cooked ones must be eaten immediately - boiled, fried or baked mussels should not be stored.
All these recipes are suitable for preparing not only ordinary Black Sea, but also the most exotic green mussels. Greenish mussels in half shells under cheese look especially beautiful.

How to eat mussels in shells: a useful video with tips

At sea, in the company of friends, etiquette rules are of no use. We ate mussels with our hands and a fork, depending on how comfortable it was. But in a restaurant you will have to use cutlery. In general, there is another option for how to eat mussels correctly. According to the creator of the video, this is exactly how it is customary to eat a dietary delicacy in France:

Mussels

Salad “Midori”

Fresh salad with croutons. It will take up decent space on your desk. My friends always ask me to cook it for my birthday. I called it “Midori” (Japanese greenish) in honor of the cucumber. Just! PS I apologize for the quality of the photo - I took it on a cell phone.

Cauliflower soup with mussels “Kustrakity”

As a child, I really liked the song “Now a birch tree, now a rowan tree, a willow bush over the river. " I had a very vague idea of who the “kustracits” were. Years have passed, and now I dedicate this dish to these mysterious creatures. Moderately ordinary and excessively tasty.

Mussels baked in garlic marinade

Mussel lovers will definitely love this fragrant and special appetizer, which can be eaten both hot and cold.

Tomato soup with rice and mussels

My mother constantly said: “You need to eat right and don’t forget about soups.” So I thought that it had been a while since I made one of my favorite soups. Let's see how it all happened below.

Mussels with cheese and garlic sauce

It’s hard to come up with a more beautiful, savory and savory appetizer than mussels with cheese sauce. This dish is my go-to dish for any feast. And since Doctor Preobrazhensky also said that “Not a person with the slightest bit of self-respect operates with hot appetizers,” then. we will operate)). I recommend this for you with all my heart!

Linden prune mussels

Stuffed prunes with garlic and cheese inside are a very special appetizer! The sweetness of the dried fruit mixes well with the cheese and the spicy note of the garlic. The name comes from its external resemblance to mussels. It is prepared simply and quite quickly.

Mussels in Catalan style

A dish for mussel lovers. Very easy to prepare. healthy. delicious. What else should I add? Need to try!.

Mussels in wine and cream sauce

"Moules-frites." One day in France. although, why “at one fine moment”? When I'm at sea in France, I always order this dish whenever I get the chance. Just imagine a comfortable open cafe on the embankment of the La Grande Motte resort, a holiday around, the sound of the wind and the voices of satisfied vacationers, the smells of fish and seafood mixing with the salty smell of the sea and the freshness of the wind. This year, unfortunately, I won’t be able to go there, but why not invite the south of France to your home?

Mussels “Hastily fried”

The recipe was invented and executed by the beloved husband. And I stole it with his consent.

Mussels “Marinière”

Have a nice day, cooks! Now I have reached level 5 and decided to treat you to a seafood dish, which is very loved in our family, tasty, fragrant, very ordinary and quick to make. Mussels “Marinieres” (French “moules marinieres”) are a common dish at the largest fair in France, which is held every 1st Sunday in September in the town of Lille. I cook these mussels every year!

Mussels . Mussels are marine bivalve mollusks that are eaten. People also call them poor man's oysters or natural Viagra.

It is clear that mussels are found in colonies. They live on stones, to which they stick using special threads. In ancient times, these threads were used to produce fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and sew clothes. Mussels began to be eaten as food back in Old Rome. Archaeological finds testify to this.

Mussels vary in size (can be from 5 to 20 cm), in the color of the shells (colors range from blue-black to golden brown), and in the taste of the meat. Chefs can easily distinguish Black Sea and Mediterranean mussels from Far Eastern mussels by taste. The first ones have tender and soft meat.

You can eat the muscle (this is the meat part of the mussel), the mantle and the liquid inside the shell. Before removing the meat from the shell, the mussels should be boiled.

Mussels can be cooked in snow-white wine and various sauces: tomato, garlic, cream, coconut. In addition, they can be baked, fried, boiled, smoked, salted, pickled. Steaming mussels with the addition of wine, lemon and garlic is common. Mussel meat is often added to salads. You can serve them with vegetables, potatoes, pasta, and various cereals. They even make shish kebab from mussels.

You should keep in mind the basic rule - mussels must be consumed immediately after cooking; they are not allowed to be stored. Mussel meat has the highest content of protein, microelements such as zinc, iodine, copper, manganese, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) .

Secrets of consuming mussels:
* they must be served with snow-white wine;
* when making mussels, it is better to use sea salt;
* traditional sauce for mussels is made from olive oil, lemon, herbs and garlic;
* with similar success, mussels are mixed with virtually all products.

Cook frozen mussels in shells

Find out the intricacies of preparing this seafood! Cooking mussels frozen in their shells is very simple. Apart from the mussels themselves, you need a minimum of ingredients, and cooking takes virtually no time. Mussels in shells are a good option for a gala dinner - on the table they look original, fresh, and sophisticated.

Main
Recipe groups
Cook frozen mussels in shells

Ingredients and how to cook

ingredients for 3 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	21 kcal
Belkov:	3 g
Zhirov:	1 g
Carbohydrates:	1 g
Used:	60 / 20 / 20
H 100 / C 0 / B 0

Cooking time: 8 hours 15 minutes

cooking method

Cooking frozen mussels is absolutely easy. At the moment, this delicacy can be purchased in all large stores, and mussels are sold both in the shell and without it. This recipe outlines the process of preparing mussels in shells. In this form, ready-made mussels look very special and constantly impress guests. Simply a perfect dish for a gala dinner!

To begin with, the mussels need to be thawed, but it’s worth doing it right. Frozen mussels should not be left to defrost at room temperature. It is best to transfer them from the freezer to another compartment of the refrigerator, which will ensure gradual defrosting of the product. This will preserve both the beneficial characteristics of the mussels and the good taste of the seafood.

The mussels will defrost within 6-8 hours, you can leave them for a couple of hours longer. After this, rinse the mussels under cool running water. If you still want to defrost the mussels at room temperature, it is best to place them in salted water so that they are completely covered with liquid. And in this form, throw the shellfish until completely defrosted.

We transfer the thawed mussels into a large saucepan, fill with clean filtered water, completely covering the seafood with liquid. Place the pan over high heat and bring its contents to a boil. Next, drain the water, rinse the mussels, and then fill them with fresh, clean water. Put it back on high heat and bring to a boil, then turn down the heat and cook the mussels for 10 minutes. Add some salt to the water to taste.

We remove the finished mussels from the broth and serve them immediately, arranging them into portioned plates. Be sure to serve mussels with lemon slices; you can decorate the finished dish with the freshest herbs. This high-quality snow-white dry wine goes perfectly with the tender mussel meat.

How to cook mussels in shells

Mussels are relatively cheap, but very healthy shellfish. Despite the fact that they are called “poor man’s oysters,” their dishes turn out to be very tasty. Now you can buy shellfish both peeled and in shells. Almost everyone prefers the 2nd option, because during the process of preparing shellfish in the shells, it is not difficult to find and discard all the stale ones. Obviously, in this case you need to know how to cook mussels in shells correctly. Now the intricacies of this technology are familiar not only to chefs of elite restaurants. Almost all housewives simply manage the task at home.

Individual selection and preparation

In order for a dish of mussels in shells to be tasty, healthy and harmless, you need to know the main rules for their selection and preparation.

When choosing new or frozen mussels in shells, preference should be given to large ones, because small ones will not have much valuable meat at all - about the size of a bean seed.
Take a close look at mussels when purchasing. You can only take shellfish whose shells are intact and closed. Warped shells usually occur if the product has been frozen and thawed more than once. Open shells indicate that the mollusk is sick, dead, or simply very stale. If you buy the freshest mussels, you can try knocking on the shell - if it closes, then everything is in order, the mussel is alive, and you can safely take it and cook it.
If you are going to cook frozen mussels in their shells, you will need to defrost them first. It is best to let them thaw in the refrigerator. This way, the mollusks will better retain their beneficial characteristics.
The mussel shells must be cleaned until smooth before making them. This can be done using a dull knife, which should be used to scrape the shells well.
Before washing, mussels can be immersed in cool water for a couple of hours. In this case, it will be easier to wash them from sand. In addition, this procedure will help to immediately get rid of dead mollusks: the living ones will go to the bottom, and the dead ones will remain on the surface.
Mussels in shells can be boiled, stewed, or baked in the oven. Regardless of the cooking method, it is important to select and discard mussels whose shells have not opened after 5–7 minutes of cooking. This indicates that the product is not fresh, and missing mussels can easily lead to poisoning.
To improve the taste of mussels, you can boil and stew them with the addition of wine, lemon juice, tomatoes, milk, garlic sauce, dill, pepper, and celery. The choice of one or more of these ingredients depends on the recipe.
Serve the mussels with the top part of the shell removed. You can remove the clam from the bottom of the shell using a fork. In some restaurants, when serving mussels, the table is served with tongs. They are necessary in order to grab the removed part of the shell and, with its help, extract the shellfish meat from the remaining part.

Mussel meat harmonizes perfectly with snow-white wine. If you offer these shellfish to your guests, it won’t hurt to put a bottle of snow-white wine on the table.

How to cook boiled mussels in shells

mussels in shells – 2 kg;
water – 1 l;
lemon – 1 pc.;
salt – 20 g;
ground dark pepper - to taste.

Immerse the mussels in cold water for half an hour, remove them, brush them on all sides, scrape them with a knife and wash them in running water.
Rinse the lemon, cut it in half, and squeeze the juice out of it. Remove any seeds that have gotten into the juice. Pour the juice into a thick-walled saucepan.
Pour a liter of cool water into the pan, add salt and pepper, stir.
Place unblemished mussels in their shells into the pan. Place the pan over medium heat, covering it with a lid.
When the water boils, wait 5 minutes and check the mussels. Remove the shellfish whose shells have already opened from the pan.
Check the readiness of the mussels again after 2-3 minutes. Remove any that have opened from the pan, discard any that have not opened.

Serve the boiled mussels immediately after cooking. Among the drinks, besides snow-white wine, beer is suitable for them.

You can cook mussels in water mixed with snow-white dry wine. The best ratio of these components is 1:1. The taste of the finished mussels in this case will be completely different, most tender and unique.

There is no need to worry about ensuring that the liquid completely covers the shellfish during cooking. Mussel shells open when exposed to steam.

You can cook any mussels according to the given recipe: frozen or fresh. They can be eaten right away, but often other dishes are prepared on their basis. Including salads.

How to cook stewed mussels in shells

fresh mussels in shells – 1 kg;
garlic – 5 cloves;
water – 1 l;
lemon – 1 pc.;
fresh parsley – 50 g;
dark ground pepper - to taste;
salt - to taste;
butter – 50 g;
drinking cream – 150 ml.

Clean and wash the mussels thoroughly. Place them in a saucepan.
Fill with water, squeezing the juice of 1 lemon into it earlier, adding a little pepper and salt.
Place the pan over high heat and wait until the mussels begin to open. Take them out when the sink opens. Instances that do not have time to open within 7 minutes will have to be thrown away.
Remove the top portion of the shell from each mussel.
Place the shellfish in a frying pan, having previously melted the butter in it.
Pass a clove of garlic through a press, pour in cream and stir.
Pour the garlic-cream sauce into the pan with the mussels. Place it on medium heat. Simmer the clams for 5 minutes.
Remove the mussels from the sauce and place on a platter.
Wash, dry, finely chop the parsley with a knife, add to the creamy garlic sauce. You can add pepper and salt. Stir.
Pour the prepared sauce over the mussels.

You can serve mussels stewed in creamy garlic sauce in portions.

Fresh mussels baked in shells

fresh mussels in shells – 1 kg;
fresh tomatoes – 0.3 kg;
stale bread – 40 g;
olive oil – 20 ml;
garlic – 2 cloves;
parsley - 1 sprig;
cloves – 1 pc.;
salt, pepper - to taste;
water – 0.5 l.

Pour water into the pan. Place the peeled and washed mussels in their shells into it.
Place the pan over high heat. Wait for the shells to open. Remove the tops by removing the mussels from the pan and letting them cool slightly.
Crush the garlic.
Pour boiling water over the tomatoes and remove the skins. Grate the tomato pulp, chop with a blender or rub through a sieve. Mix with garlic.
Grind salt, pepper and cloves in a mortar.
Grate stale bread and add to tomato puree.
Put the spicy mixture there.
Add olive oil, stir.
Place the mussels, shell side down, on a baking sheet lined with parchment. Place tomato mixture on top of each mussel.
Preheat the oven to 180 degrees and place a baking sheet in it.

After 10 minutes, the mussels baked in tomato sauce are ready. This recipe is most often used to prepare fresh mussels, but it can also be used for frozen shellfish.

Mussels baked in shells with cheese

large frozen or fresh mussels – 1 kg;
hard cheese – 120 g;
mayonnaise or sour cream – 100 ml;
lemon – 0.25 pcs.;
garlic – 2 cloves;
water – 0.5 l.

Rinse thoroughly, clean the mussels, cover with cool water and place on high heat.
Cook for 7–8 minutes. Discard any unopened shells. Cool the others.
Remove the mussel meat and cut each into 3-4 pieces.
Place mussel meat in a bowl. Squeeze lemon juice on them.
Add garlic, sour cream or mayonnaise passed through a press to the mussels, stir.
Fill the shells with the resulting mixture.
Finely grate the cheese and sprinkle it over the shells.
Place the shells on a baking sheet and bake for 5 minutes in an oven preheated to 200 degrees.

A dish prepared according to this recipe can be called unique. It will perfectly decorate a formal table.

Don't be afraid to take mussels in their shells. It's easy to prepare them at home. With all this, the appearance of the finished dish and its taste will almost certainly impress your guests.