Fried mussels with garlic

I have always been wary of mussels. The fastest way is that I tried them marinated in a jar for a long time, but the idea of frying them in a frying pan with garlic turned out to be a bomb. Perfect with pasta and naturally delicious with beer.

Ingredients for “Mussels fried with garlic”:

Mussels (Frozen mussels, 300 g serving) - 300 g
Garlic - 3 teeth.
Soy sauce - 2 tbsp. l.
Dark pepper - .5 tsp.
Vegetable oil - 1 tbsp. l.
Salt - 1 tsp.
Lemon juice - 1 tsp.

Production time: 10 minutes

Nutritional and energy value:

Ready meals
kcal 445.9 kcal	proteins 40.6 g	fat 16.4 g	carbohydrates 35.5 g
100 g dish
kcal 101.3 kcal	proteins 9.2 g	fat 3.7 g	carbohydrates 8.1 g

Recipe for “Fried Mussels with Garlic”:

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Mussels in creamy garlic sauce: a very tasty and easy-to-make dish

Mussels in creamy garlic sauce are a tasty and not difficult to prepare dish. A good option for a party. Suitable for both beer and excellent wine.

Mussels in creamy garlic sauce: ingredients
Mussels in creamy garlic sauce: recipe
Mussels in creamy garlic sauce are ready!

Mussels in creamy garlic sauce: ingredients

500 (500) gr – mussels in shells
50 (50) g – butter
2 (two) tbsp. spoons – olive oil
4 (four) cloves – garlic
200 (two hundred) ml – cream (I take 20%)
Half a bunch of parsley
Pepper and salt to taste

Mussels in creamy garlic sauce: recipe

Heat butter and olive oil in a frying pan
Chop the garlic and add to the pan. Fry a little
Then put the mussels
Then pour in the cream and simmer for 5 minutes.
Finely chop the parsley and add to the mussels
Salt and pepper to taste
Transfer the dish to a bowl and serve!

Mussels in creamy garlic sauce are ready!

This restaurant dish is so simple and easy to prepare. Seafood lovers will appreciate it. I also assure you that those who are not ecstatic about such exotic cuisine will also like it. Because such a sauce adds piquancy to the dish.

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:

Thaw the mussels ahead of time. We do it naturally, not in the microwave.
Fry the onion in olive oil and add seafood to it.
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).
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.
Salt and pepper our delicacy, sprinkle with chopped garlic, and turn it off after a few minutes.
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:

In a separate container, prepare the cream cheese sauce by combining sour cream, soy sauce, cheese with herbs and spices.
Place the mussels in a heat-resistant dish, pour in the prepared sauce and sprinkle with a small amount of cheese.
Place the dish with seafood in a hot oven. The delicacy will be ready in 10 minutes.
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:

We defrost the seafood naturally, rinse it under running water, let the excess water drain, discarding the mussels in a colander.
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.
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.
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.
Place the pan in the preheated oven for 20 minutes.
You can bake not only in a large form, but also in small portioned pots.

Tips and advice

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.
A few minutes before the mussels are ready, you can sprinkle them with ground dried basil or saffron.
Greens that go well with seafood - dill, parsley, lemongrass, dried or fresh basil.
Olive oil, if it is unavailable, can be replaced with vegetable oil.
For the thickest gravy, mix the cream with a tablespoon of flour.

Mussels in creamy garlic sauce - 6 delicious recipes

Mussels in creamy garlic sauce is a unique dish that can be included in the menu, both everyday and festive. Experienced cooks recommend using this particular sauce for serving shellfish, which gives them a great smell and emphasizes their taste.

Mussels baked in the oven in creamy garlic sauce

Among all types of shellfish, mussels are the most accessible. Despite their low cost, their usefulness is no less than that of the most unique seafood. Therefore, if you want to prepare a tasty delicacy at low cost, then pay attention specifically to mussels.

Ingredients:

350 g mussels (peeled);
215 ml cream;
three garlic cloves;
spices;
15 cherry fruits.

Manufacturing method:

Mussels can be taken in shells or already peeled. Shelled mussels require some prep work on your part, but it will give you the freshness of the product.
Place the mussels along with the cherry halves in a greased form. Place in the oven for 5 minutes (temperature 230°C).
Using any convenient method, chop the cloves of the spicy vegetable and mix them with cream, add salt and pepper to taste, and if desired, you can add basil.
We take out the mold with the contents, fill everything with cream and bake the dish for another 10 minutes. Serve the finished mussels to the table immediately.

When purchasing peeled shellfish, it is important to examine their appearance; if you see a suspicious-colored spot, it means the product is not fresh.

Mussels in shells in garlic cream sauce with cheese

If you decide to bake unpeeled mussels, then when choosing a product, immediately discard the slightly open and split shells. We also do not recommend taking small shells. Large sinks of a similar size are a good choice.

Ingredients:

365 g shells;
110 g cheese (hard);
onion;
two cloves of garlic;
115 ml cream;
55 g ghee;
25 ml olive oil;
spices.

Manufacturing method:

We wash the mussels, peel the shells with a knife and put them in boiling water for 5 minutes. We take out those shells that have not opened and throw them away. Place the opened shells into a mold greased with olive oil.
Melt the butter in a frying pan and fry the onion cubes in it until transparent. Then add the compressed cloves of the spicy vegetable, also pour in the milk product and add seasonings to taste.
Once the sauce boils, pour it over the mussels, cover with foil and put in the oven for 15 minutes (temperature 180°C). After removing the paper, sprinkle the seafood with small shavings of cheese and bake for another 10 minutes.

In bleu cheese sauce

Another fascinating recipe for making mussels with cream involves the use of Dorway Blue cheese. This is a variety of blue cheese that has a distinctive smell and a uniformly spicy, pungent and salty taste.

Ingredients:

1 kg {live} shellfish;
three cloves of garlic;
a bunch of different greens;
45 g Doorway Blue cheese;
155 ml heavy cream;
155 ml snow-white wine (dry);
110 ml broth (vegetable, fish);
olive oil, spices.

Manufacturing method:

First, the mussels must be washed and the beard removed. If the mollusk is grown artificially, then it does not have a beard, but if you see a viscous coffee-colored tuft between the two shells, then take it with your hand and pull it.
Now pour olive oil into a saucepan and sauté the crushed cloves of the spicy vegetable in it for 2 minutes. Then add the mussels, pour in the wine, cover and let the seafood sit for two minutes. The fire must be strong for the shells to open.
We throw away the unopened mussels, and pour the others with cream, broth, add seasonings and crumbled Dro Blue cheese. Simmer for a couple of minutes and serve the mussels with sauce and chopped herbs.

Delicious recipe in creamy garlic sauce in a frying pan

Mussels are considered valuable products, because the composition of such seafood includes more than 35 types of minerals, they also contain protein, amino acids and trace elements.

Ingredients:

620 g seafood;
5 cloves of garlic;
110 ml cream;
parsley, seasonings.

Manufacturing method:

In a frying pan with high sides, heat the olive oil and lightly fry the finely chopped garlic in it.
Now we take the already peeled shellfish and add them to the spicy vegetable, turn the heat to medium and simmer for 5-7 minutes.
Then pour in the creamy product and add spices, you can get by with just salt, you can use a mixture of vegetables and seasoning for fish.
Let the seafood soak in the sauce for a few minutes and turn off the heat. Serve with chopped parsley leaves.

The main thing is not to overcook the shellfish on the fire, otherwise they will taste rubbery.

Fragrant dish with Italian herbs

Mussels with fragrant herbs and cream are perfect for pasta, so you can prepare real Italian pasta with seafood.

Ingredients:

620 g shellfish;
215 ml cream;
onion;
three garlic cloves;
salt pepper;
55 ml each of olive and ghee oil;
16 g herbs;
25 g basil leaves.

Manufacturing method:

Melt snow-white butter in a saucepan, add not enough olives to it and first fry the chopped onion until golden.
Then pour in the milk product, boil for a couple of minutes and remove from heat. Add finely chopped slices of spicy vegetables, fragrant herbs, crushed basil and seasonings.
Place the shellfish in a mold, pour over the creamy dressing, cover with foil and place in the oven for 10 minutes (temperature 200°C).
Afterwards, remove the paper and bake in the oven under cream sauce for another 5 minutes.

In the sink with cream sauce and snow-white wine

The creamy sauce brings out the rich flavor of the shellfish. At the same time, cream gives the seafood a soft and gentle taste, which is why this sauce most often serves as the basis for serving mussels.

Ingredients:

1 kg of mussels in shells;
110 ml cream;
110 ml snow-white wine;
onion;
fennel;
parsley leaves;
one lemon;
seasonings

Manufacturing method:

We wash and peel the mussels in the shell, finely chop the parsley, onion and fennel.
We remove the zest from the lemon with a small grater, squeeze the juice out of half the citrus and combine it with olive oil and spices.
Saute the onion in a saucepan, then add fennel and parsley to it.
Once the ingredients become soft, add the mussels, pour in the wine, cover, and cook for 10-15 minutes. During this period of time, you can shake the saucepan with its contents a couple of times, but it is better not to remove the lid.
If the shells open, it’s time to add the cream along with the lemon zest. Simmer the clams for a few more minutes and turn off the heat. When serving, sprinkle the mussels with a dressing of citrus juice and olive oil, and decorate with green leaves.

This is how quickly and at low cost you can prepare a real, unique delicacy.

Fried mussels with garlic