Mussels with sour cream and garlic sauce

Mussels with sour cream and garlic sauce

I really love seafood and salads with them. And this sauce is the most favorite dressing for them.

Ingredients for “Mussels with sour cream and garlic sauce”:

• Mussels (boiled) - 300 g
• Sour cream - 2 tbsp. l.
• Garlic (to taste)
• Seasoning (“Herbes de Provence”, to taste)
• Salt (to taste)
• Dark pepper (ground, to taste)

Production time: 15 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for “Mussels with sour cream and garlic sauce”:

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December 12, 2009 Madwoman # (recipe creator)

December 12, 2009 Madwoman # (recipe creator)

December 12, 2009 Madwoman # (recipe creator)

December 12, 2009 Madwoman # (recipe creator)

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Mussels in sour cream sauce: recipe and production method

Mussels are one of the most accessible and fairly cheap types of shellfish. On the shelves of hypermarkets and shops you can purchase these products both with a shell and already cleaned. In some cases, ready-made shellfish are sold, which need to be thawed and boiled for 5 minutes.

In this article, we will look at how to quickly and easily cook mussels in sour cream sauce, what side dish to choose and how to decorate the finished dish. In addition, you will learn all aspects of the recipes and their secrets.

Pasta with seafood

• spaghetti – 300 g;
• water – 2.5 liters;
• frozen and peeled mussels – 300 g;
• shrimp – 100 g;
• garlic – 2–3 cloves;
• sour cream – 250 g;
• tomato paste – 25 g;
• salt;
• dark ground pepper;
• oregano;
• hard cheese “Dutch” – 125 g;
• fresh herbs - 1 bunch.

If desired, sour cream can be replaced with heavy cream.

Step by step process

Cooking mussels in sour cream sauce:

1. First, place the pasta in boiling water. Then they need to be discarded in a colander and washed under cool water.
2. Now defrost the mussels and wash them in warm water. Clean the shrimp.
3. Grind the garlic cloves under pressure.
4. Heat a frying pan, add a little oil and fry the garlic.
5. Pour the mussels and shrimp into the frying pan and simmer until all the liquid released from the seafood has evaporated.
6. Now add sour cream, tomato paste and spices with salt.
7. Mix the resulting mass and simmer until cooked.
8. Finely chop the freshest greens.

Place spaghetti on plates, then add a little seafood and sauce, and sprinkle grated cheese and herbs on top.

Recipe for mussels in sour cream sauce

• frozen seafood – 400 g;
• garlic - a couple of cloves;
• cream 20% – 50 g;
• butter – 50 g;
• salt;
• paprika;
• dried herbs.

It is best to use already peeled mussels so as not to waste time.

Manufacturing method

How to get mussels in sour cream sauce:

1. Cut the garlic into small pieces.
2. Defrost the mussels and rinse them under running water, dry them with a cardboard towel and set them aside.
3. Heat the butter in a saucepan, add the garlic cloves.
4. Stir the resulting mixture and pour in the dried mussels.
5. Fry for 5 minutes.
6. Pour in the cream, add spices and dried herbs.
7. Cover the saucepan with a lid and simmer for about 10–15 minutes.

We serve the finished dish on the table in combination with pasta, mashed potatoes or boiled rice. If you prefer the lightest side dishes, we recommend preparing a vegetable salad dressed with olive oil and a splash of wine vinegar.

Mussels in sour cream sauce: recipe with photos

• champignons – 350 gr;
• frozen peeled seafood – 300 g;
• ground pepper;
• salt;
• a pinch of cloves;
• cream or sour cream – 175 g;
• garlic – 1 small head;
• a bunch of green onions – 1 pc.;
• margarine or spread – 50 g;
• olive oil – 25 g.

At your discretion, you can add onions and several vegetables, for example, tomatoes or bell peppers. Thanks to such an abundance of goods, the finished dish will become more spicy and will have a pronounced taste and smell.

Step-by-step production

Our next actions are as follows:

1. Heat margarine and olive oil in a frying pan with high sides.
2. Pour warm water over the mussels and remove ice.
3. Finely chop the garlic cloves, first removing the film from them.
4. Now pour the garlic into the frying pan and fry for a couple of minutes.
5. Wash and cut the champignons into quarters.
6. Add them to the garlic and fry until half cooked.
7. Add mussels and simmer until the water evaporates.
8. Then pour in the cream, add salt and seasonings.
9. Cover the pan with a lid and simmer for another couple of minutes.

Cut a bunch of green onions into small rings and sprinkle them on the finished dish.

Mussels in sour cream sauce can be eaten either alone or in combination with other side dishes.

Mussels in sour cream sauce: recipe

Very playful, tasty, and most importantly, a very ordinary recipe for making mussels. I use large raw frozen mussels. Before making them, they need to be slightly defrosted, but not completely. If you do not like the bitterness that the middle of the mussels can give, then it is better to clean them well. But I don't do this, because... The process is labor-intensive and time-consuming. As a side dish, you can prepare mashed potatoes or spaghetti.

Ingredients

medium, 1 onion

20 g butter

100 ml sour cream 25%

200 ml snow white wine

to taste cloves, garlic

salt, pepper to taste

greens if desired

Mussels stewed in sour cream (step 1)

Fry the onion in a perfectly heated frying pan.

How to cook Mussels in sour cream sauce

Delicate mussels in wine and sour cream sauce...
You will need:
mussels, 1.5 kg
medium onion, 1
butter, 20 g sour
cream 15-25%, 100 ml
snow-white wine, 200 ml
cloves, garlic,
salt, pepper, herbs

Mussels stewed in sour cream (step 2)

Add carrots grated on a large grater to the onion. And we do the frying.

Step by step recipe

I used the freshest mussels, so at first I soaked them in salt water all night (that is, in the dark) . Then I cooked them in ordinary water for 5 minutes.

In a separate saucepan, melt the butter, fry the onion in advance, add the garlic and fry for 3 minutes. Add wine later.

At the end of cooking, add sour cream and season with salt and pepper. If someone wants and loves it, you can add a little fresh parsley.

Mussels need to be discarded in a colander and allowed to drain excess water.

Then pour the sauce over the mussels. Stir and serve, ideally with crusty bread. Bon appetit!

Mussels stewed in sour cream (step 3)

Add mussels and a little water to the purchased frying and let it simmer for 10 minutes.

Mussels stewed in sour cream (step 4)

And finally sour cream. If you like the most watery thickness, you can add 250g of sour cream. I added 200g - it seemed enough to me. Simmer the resulting mixture until cooked, about another 10-15 minutes.

Mussels in sour cream sauce: recipe and photo

Mussels are one of the most accessible and fairly cheap types of shellfish. On the shelves of hypermarkets and shops you can purchase these products both with a shell and already cleaned. In some cases, ready-made shellfish are sold, which need to be thawed and boiled for 5 minutes.

Mussels stewed in sour cream (step 1)

Fry the onion in a perfectly heated frying pan.

Pasta with seafood

You may be interested in: Breast with potatoes in a slow cooker: recipe with photo and choice of cooking mode

• spaghetti – 300 g;
• water – 2.5 liters;
• frozen and peeled mussels – 300 g;
• shrimp – 100 g;
• garlic – 2–3 cloves;
• sour cream – 250 g;
• tomato paste – 25 g;
• salt;
• dark ground pepper;
• oregano;
• hard cheese “Dutch” – 125 g;
• fresh herbs - 1 bunch.

If desired, sour cream can be replaced with heavy cream.

Ingredients

medium, 1 onion

20 g butter

100 ml sour cream 25%

200 ml snow white wine

to taste cloves, garlic

salt, pepper to taste

greens if desired

Mussels stewed in sour cream (step 2)

Add carrots grated on a large grater to the onion. And we do the frying.

Step by step process

Cooking mussels in sour cream sauce:

Mussels stewed in sour cream (step 4)

And finally sour cream. If you like the most watery thickness, you can add 250g of sour cream. I added 200g - it seemed enough to me. Simmer the resulting mixture until cooked, about another 10-15 minutes.

Mussels in sour cream sauce: recipe with photos

• champignons – 350 gr;
• frozen peeled seafood – 300 g;
• ground pepper;
• salt;
• a pinch of cloves;
• cream or sour cream – 175 g;
• garlic – 1 small head;
• a bunch of green onions – 1 pc.;
• margarine or spread – 50 g;
• olive oil – 25 g.

At your discretion, you can add onions and several vegetables, for example, tomatoes or bell peppers. Thanks to such an abundance of goods, the finished dish will become more spicy and will have a pronounced taste and smell.