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 cannot help but share the secrets of making 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 filling the raw delicacy one hundred percent - the alive ones will sink to the bottom, 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 a “beard” looks out of the shell, tear it off (if it is inside, then remove it after manufacturing);
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 production 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 making 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 production 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 making 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:

Cook frozen mussels in shells

Find out the intricacies of making 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

Production time: 8 hours 15 minutes

manufacturing 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 making 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 mussels at room temperature, it is best to place them in salted water so that they are one hundred percent covered with liquid. And in this form, throw the shellfish until completely defrosted.

We transfer the defrosted mussels into a huge saucepan, fill with unstained filtered water, covering the seafood one hundred percent 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.

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.

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 of all, 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 you have to do is wait until the mussels have cooled down a little and they can be served, because they taste best when they are fried under the cheese coat. 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:

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.
We don’t cook the mushrooms, but just wash and dry them, and then grate them on a large grater.
The cheese is ground on a grater.
The cheeses are mixed with champignons, sour cream, salt and pepper, and basil.
The garlic also needs to be crushed into the mass and everything is mixed until smooth.
Preheat the oven to 200 degrees.
Place foil on a baking sheet and mussels on top. Each one must be filled with mushroom sauce.
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:

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

Recipes: Mussels in shells

Mussels in shells baked with cheese

Lemon juice - to taste

Mussels in shells – 10 pieces

Russian cheese – 100 g

Mayonnaise - to taste

Place the mussels on a baking sheet, flap side down.

Sprinkle with lemon juice.

Add 1 tsp. mayonnaise for each mussel.

Mussels in shells.

Seasonings to taste.

Mussels in shells - 10 pcs.

Processed cheese-2 sigmentika.

Take the cream and mix it with a mug of water, add seasonings and put it on the stove. Separate the mussels from the shells. Once the cream boils, put the mussels there and cook for 5-7 minutes. While the mussels are boiling, prepare the sauce. Add seasonings to half a mug of water and put it on the stove As soon as the water boils, throw in the curds and stir until they are completely dissolved. As the curds dissolve.

Mussels in shells in coconut milk with tequila

Coconut milk – 400 ml

Sorrel – 2 bunches

Mussels in shells – 1 kg

Butter – 60 g

Garlic – 2 cloves

Ground red pepper - to taste

Ground dark pepper - to taste

Nutmeg - on the tip of a knife

Green onions – 6 pieces

Onions – 300 g

Olive oil – 3 tablespoons

Finely chop the garlic, herbs and onion.

Pour tequila into coconut milk, add spices and stir well.

Place the saucepan on high heat, pour in olive oil and add butter, add garlic and fry.

Shells with mussels and clams

frozen mussels – 500 g

snow white wine – 1.5 glasses

chili pepper (flakes) - to taste

shell paste – 1 package

broccoli – 500 g

garlic – 3 cloves

parsley – 1 handful

Let the pasta cook. In a large, deep frying pan in 2 tbsp. l. lightly fry the grated garlic and a pinch of pepper in the oil. Place frozen seafood, stir, pour in wine and cover with a lid. Turn up the heat and let it simmer for 5 minutes. Afterwards open the lid and add the peas. Do not turn down the fire. Pour the pasta water into a glass. Add to the pan. .

Mussels with pesto on shells

Snow-white dry wine – 1 glass

Garlic – 8 cloves

Grated Parmesan cheese – 6 tablespoons

Mussels in shells – 40 pieces

Olive oil – 3 tablespoons

White wine vinegar – 2 tablespoons

Basil leaves – 280 g

Mayonnaise – 2 tablespoons

Pour wine, water, vinegar into a saucepan and add finely chopped shallots and 4 crushed cloves of garlic. Bring to a boil and add mussels in batches, cover and simmer for about 4 minutes until the shells open. Using a slotted spoon, transfer the mussels to a large bowl and discard any unopened mussels. Refrigerate.

Strain the broth and reserve 1 cup.

Mussels baked with sweet peppers in shells.

1 sweet pepper

2 tbsp. spoons of snow-white or dry rose wine

300g mussels (unfortunately, I have frozen ones)

salt. pepper to taste

a piece of white bread (stale)

50g butter

several sprigs of dill

1. Heat butter in a saucepan. Finely chop the onion and simmer lightly in oil.

2. Add small diced pepper.

3. Crumble the bread and put it in a saucepan with the vegetables.

5. Add chopped dill, salt and pepper to taste.

Pilav (pilaf with mussels)

2/3 cup long grain rice

10 new mussels with shells

Prepare a pan and a plate that will fit into the pan to press the mussels.

Carefully wash the rice and pour boiling water over it.

Carefully wash the mussel shells and place them in boiling water for 5 minutes until the shells open. We take out the mussel meat, rinse it from sand and remove the leg. We sell only halves of shells with mussel meat, and that’s what I got.

Mussels in shells in the oven

Mayonnaise – 5 tbsp. spoons

Processed cheese – 2 tbsp. spoons

Tomato – 1 piece

Sugar – 1/2 teaspoon

Pepper - To taste

Parmesan cheese – 70 G

Garlic – 2 cloves

Ketchup – 2 tbsp. spoons

Lemon juice – 1-2 tbsp. spoons

Mussels – 500 G

First prepare the sauce for the mussels. To do this, put mayonnaise in a huge bowl, add processed cheese, sugar, ketchup, lemon juice and garlic, which should be previously passed through a press. Lightly pepper to taste. Mix all ingredients thoroughly.

Make cuts on the tomato with a knife so that a typical cross comes out. It will boil.

Seafood in tomato sauce

Peeled shrimp – 300 G

Zucchini – 4 pieces

Dry snow-white wine – 0.25 glasses

Tomato – 900 Gr

Small mussels – 20 pieces

Chili pepper, dry – 3/4 teaspoon

Garlic – 8 cloves

Extra virgin olive oil – 3 tbsp. spoons

Clean all the mussels and scrape them well to remove any dirt. Boil the wine and mussels for 2 minutes, removing any unopened shells. Then boil small mussels in wine. Clean most of the shellfish from shells, and leave a few for decoration.

Wash and peel the zucchini. Make a spiral out of them or cut them into thin slices.

Cut the tomatoes into small pieces and krewe.