Cleaned mussels recipes. How long to cook mussels: cooking time, culinary tricks

Not everyone knows how to cook frozen and peeled mussels. Recipes for dishes with shellfish are easy to find in books and on the Internet, but if you are preparing them for the first time, you may spoil the delicacy. Without knowing the nuances, in inept hands, beautiful juicy and aromatic mussels turn into foul-smelling and tough pieces of meat. How to surprise your guests with a healthy seafood dish prepared according to all the rules? Health Popular will share some interesting frozen food recipes, so stay tuned.

Product selection

So, you have decided to treat your loved ones to seafood. First, listen to advice about choosing frozen shellfish at the store.

1. Buy large mussels. To do this, pay attention to the labeling, which indicates the ratio of the number of shellfish per kilogram of product. On the package it looks something like this - 42/1 or 54/1. The first number is the number of mussels per kilogram. The smaller it is, the larger the mollusks.

3. A quality product should not be defrosted multiple times. If the clams are a lump of ice, choose a different package.

Defrosting

Since mussels are sold frozen, they need to be thawed before cooking. How to do this correctly? Clams should melt slowly, so they should not be placed in warm water to speed up the process. The product is transferred from the freezer to the refrigerator and kept there until completely defrosted. Now we will introduce you to the rules for cooking mussels, the observance of which will help you end up with soft, juicy and tasty shellfish meat.

How to cook peeled mussels at home?

Cooking tips

Please note - peeled frozen mussels are those that have been removed from their shells, but their meat may still have “beards”. This part of the mollusk serves to attach to the shell; it is inedible. Before preparing seafood dishes, make sure that the beards are removed. The shellfish must be thoroughly washed by placing them in a colander and turning on high water pressure. This measure will get rid of grains of sand that sometimes remain in the meat. The most important thing to know about cooking mussels is that the longer they are cooked, the tougher they become. Like squid, these creatures are made of protein, which becomes tough when cooked or stewed for a long time. To maintain softness and juiciness, it is recommended to cook the mussels for no more than 3 minutes. To eliminate the unpleasant odor of shellfish, treat them with lemon juice before cooking. Once you get to know this product better, you will probably want to know the recipes for its preparation.

Homemade mussel recipes

Mussels are prepared in different ways - they are fried, boiled, stewed, baked, pickled. We will share with you recipes that do not have complex technology, but you will undoubtedly like the ready-made dishes.

Let's prepare peeled fried mussels with onions and spices

Let's prepare a set of products - 800 grams of peeled frozen shellfish, a large onion, 3 cloves of garlic, ground red pepper (a pinch), ground black pepper, salt, 60 grams of butter.

Thaw seafood, wash, dry, mix with lemon juice. After 5 minutes, dry the meat again with a napkin. Cut the onion into rings, preferably thinly. Heat the oil in a frying pan and add the onion there for frying. As soon as the rings change color to golden, add the mussels. Fry them, stirring occasionally, over high heat for 5 minutes. At the end, add garlic, passed through a press, spices, and salt. You can serve this nutritious and tasty dish with any vegetables or just like that.

Homemade marinated mussels

Do you want to surprise your guests with marinated seafood? Nothing could be simpler. And you won’t waste much time! Prepare 400 grams of shellfish (peeled), 3 tablespoons of soy sauce and vegetable oil, and a spoonful of vinegar. For spices, take garlic (3-4 cloves), a spoonful of a mixture of peppers, 3 bay leaves, half a teaspoon of salt, a spoonful of sugar and a few sprigs of fresh aromatic parsley.

After defrosting and washing the seafood, place them in boiling water for a minute and drain in a colander. Let's prepare the marinade. In a small enamel pan we put everything according to the list, except vinegar. Cut the garlic into slices. Pour 150 ml of water into a saucepan and bring to a boil. Let the marinade cool. When it becomes warm, add vinegar and stir. Pour the aromatic liquid over the clams and leave in the refrigerator for an hour. Before serving, chop the parsley and add to the marinade.

Baked mussels in cheese sauce

Seafood goes great with cheese. Let's cook them in the oven in a fragrant creamy cheese filling. You will need 500 grams of mussels, an onion, 2 processed cheese, a glass of heavy cream, 2 tablespoons of flour, the yolk of one egg, 100 grams of hard cheese, 2 garlic cloves, a mixture of peppers, salt.

Boil the clams for 1 minute and let drain. Mash the processed cheese in a bowl, pour in the cream, stir, add the yolk, spices, salt, and flour. Beat the mixture thoroughly with a whisk or blender. Cut the onion into rings and crush the garlic. Place seafood in a pan on greased baking paper, onion on top, pour sauce over everything, add garlic, add hard cheese on top, bake the dish until golden brown at 200 degrees.

Now you know recipes for how to cook mussels at home. How exactly you will do this is up to your taste. Guests and family members will appreciate your culinary talent, thanks to our selection.

1 year ago

Mussels are an extremely healthy product: they are a source of easily digestible protein, polyunsaturated fatty acids, especially important for women’s health, and improve brain and thyroid function. At the same time, mussels are considered a dietary product, therefore they are loved by those who watch their figure, and among other seafood they are considered a delicacy. But all their beneficial qualities can be revealed only by knowing how and how much to cook mussels, what to serve with and in what quantity to consume.

You can’t buy this product fresh in Russia: all the mussels that go on store shelves have been frozen, but in reality this does not depend on how long they will have to be cooked. Here the preparatory stage will most likely simply lengthen. Much more important is whether they are in the sashes or have already been cleaned, whether they have undergone primary heat treatment or are offered to the consumer raw.

• How long to cook boiled-frozen mussels? They only need 2-3 minutes after boiling, since they are already prepared and often already cleaned.
• How long to cook frozen raw mussels? They need about 7 minutes, since their meat is more difficult to heat-treat than the meat of squid or shrimp. This is especially important for mollusks in shells.

Unlike shrimp, there are only two types of mussels: large “kiwi” and ordinary, the most common, smaller ones. Of course, the larger ones will take longer to cook. But their main advantage is that while squid and shrimp should never be kept in boiling water, mussels are not so affected by the increased cooking time (although this should not be done anyway).

Additionally, keep in mind that the cooking time for mussels may depend on the method you chose for this: they can be cooked in the microwave, on the stove, or in a slow cooker. The second option will be the fastest, and the last one will be less troublesome and reliable.

To begin with, it is worth clarifying in what form the shellfish are used. If they are peeled and frozen, you should first keep them for a while on the bottom shelf of the refrigerator (remove the ice), and then carefully rinse them under running water to get rid of sand. Next, their “intestines” are cut off - a bag of waste that is not removed by the manufacturer and can negatively affect the taste of the dish.

For mussels in shells, the situation is a little different - they need to clean the sink with a brush, and then put it in a container with salted water for an hour: this way you will get rid of the sand. After this, all mollusks whose valve integrity is compromised are removed. You can cook mussels either in shells or without - this will only affect the duration of the process. The general principle of action is this:

1. Bring 1 liter of water to a boil (if there are less than 300 g of shellfish).
2. Add salt and throw in the prepared mussels.
3. Wait for it to boil again and cook for 3 minutes if the shellfish have already been heat-treated (boiled-frozen), or 7 minutes (10 for large ones) if they are raw and also in the shells. The burner power is at 90% of maximum, the lid is not lowered.
4. Use a slotted spoon to catch the clams. The readiness of those in the sinks is determined by the opening of the valves: when this happens, the pan can be removed from the stove.

Mussels whose valves have not opened should be thrown away as they are hazardous to health. There is no such problem with peeled ones, especially if they have already been heat-treated in advance.

It is noteworthy that this scheme for cooking mussels on the stove can be carried out not only in water: you can completely replace it with dry white wine, which will give the shellfish meat an exquisite taste. It is recommended to serve the dish with cream cheese. In addition, they can be boiled in beer or milk. In this case, the cooking time does not change in any way.

One of the quite popular options for cooking shellfish is boiling them in the microwave: it’s quick and not too troublesome, only for each device you need to individually determine how long to cook frozen mussels (peeled or in shells). This figure depends on the power. The operating algorithm is simple:

1. Pour cold water over the prepared mussels and cover the glass pan with a lid. It is important that the water level only reaches half the height of the container.
2. Having chosen the maximum power (or 800 W, if the microwave is more powerful), cook the shelled mussels for 10 minutes, and the peeled mussels for 4 minutes.

When you cook them in this way for the first time, monitor the process: it is important here that the water does not boil away during the process, so the power must be controlled. If necessary, make short stops every 2-3 minutes to allow the boil to calm down.

As for cooking mussels in a multicooker, the algorithm of actions is the same as on the stove, only they are placed in cold water and cooked in the “Cooking” mode under the lid for 5-12 minutes. Then you can leave them for a while under the lid in the switched off device. The advantage of this method is that there is no need to control water and the key product.

How to deliciously cook frozen mussels? Seafood is boiled peeled and in shells, fried in a frying pan, baked in the oven, cooked in a slow cooker, and marinated. Following culinary technologies, adding spices, seasonings and additional ingredients allows you to obtain delicious dishes.

Boiled peeled frozen mussels

Cooking peeled frozen mussels is quick and easy. They are usually sold boiled and frozen.

General rules for selecting, preprocessing and preparing seafood:

• shellfish meat should be light in color, the ice glaze should be transparent, the contents of the package should not stick together in a lump, an ice conglomerate of the product indicates improper storage;
• The defrosting procedure is carried out in the refrigerator, water, or microwave in the “defrost” mode;
• rinsing to remove grains of sand is mandatory;
• Cook frozen mussels for 3 to 5 minutes.

You will need:

• mussels – 400 g;
• olive oil – 20 g;
• ½ onion;
• ½ tomato;
• 3 cloves of garlic;
• butter – 30 g;
• glass of water;
• dry white wine Sauvignon – 50 ml;
• French baguette;
• parsley, dill.

Step-by-step instruction:

Boiled mussels are served with croutons and a glass of Sauvignon wine. This dish is prepared quickly and will help out the hostess when unexpected guests arrive, as an original treat.

Fried seafood in a frying pan

Mussels can be fried in a frying pan with vegetables. This dish will be delicious; with a side dish, it will provide a feeling of fullness and give a boost of energy. Preparing such a dinner will delight the household and will not require much trouble from the housewife.

You will need:

• mussels – 400 g;
• olive oil – 20 g;
• shallot;
• green onion stems;
• chili pepper;
• celery stalk;
• one bay leaf;
• sprig of thyme;
• garlic clove;
• Vermouth wine – 50 ml;
• dry white wine – 150 ml;
• sour cream – 50 g;
• parsley.

Step-by-step instruction:

Fried mussels with wine sauce can be served as a separate dish or as a main course with boiled rice.

How to cook in shells

Frozen mussels in shells are prepared in different ways: in a saucepan, in a frying pan, in a slow cooker according to simple and delicious recipes. Preliminary preparation includes cleaning the shells with a brush from sand, growths and algae. Shells with slightly open valves before cooking and those that did not open during heat treatment are discarded.

You will need:

• mussels in shells – 450 g;
• olive oil – 20 g;
• leek;
• carrot;
• celery stalk;
• one bay leaf;
• sprig of thyme;
• garlic clove;
• dry white wine – 300 ml;
• curry, salt, saffron;
• heavy cream – 100 ml;
• coriander greens.

Step-by-step instruction:

The sauce for this recipe can be made thick or thin to suit the hostess’ taste and depending on the side dish. Mussels go well with fried white fish.

Baked in creamy sauce

Mussels can be baked in the oven with cream sauce and cheese. Peeled shellfish are served with a side dish, placed in shells directly on portioned plates, garnished with herbs and lemon slices.

You will need:

• half-shell mussels – 1 kg;
• blue cheese dor blue (you can use Adyghe, cream cheese) – 50 g;
• butter – 30 g;
• garlic clove;
• heavy cream – 350 ml;
• salt, pepper, Provençal herbs;
• a teaspoon of flour;
• lemon;
• basil greens.

Step-by-step instruction:

Sprinkle the finished shells with lemon juice and sprinkle with parsley. This dish will decorate the holiday table and delight you with its taste.

Marinated mussels for beer

Marinated mussels for beer are prepared with affordable seasonings that are routinely available in every housewife’s kitchen. Spices enhance the heat.

You will need:

• mussels – 500 g;
• olive oil – 20 g;
• 2 cloves of garlic;
• soy sauce – 100 ml;
• a level tablespoon of salt;
• a level tablespoon of sugar;
• cloves, black and allspice, coriander grains to taste;
• Bay leaf;
• ½ lemon (you can use table vinegar);
• 2 glasses of water;
• basil greens.

Step-by-step instruction:

Marinated mussels are a wonderful appetizer for cold beer in a friendly company. They can be used to prepare various salads.

Delicious sauce for pasta

A delicious creamy sauce with mussels goes very well with pasta and is a worthy competitor to Russian naval pasta.

You will need:

• mussels – 500 g;
• olive oil – 20 g;
• pasta – 400 g;
• 2 onions;
• 2 cloves of garlic;
• dry white wine – 100 ml;
• salt, pepper, nutmeg;
• heavy cream – 300 ml;
• basil greens.

Step-by-step instruction:

Pasta with mussel sauce will satisfy your family. Alternating meat and seafood diversifies the home menu. To reduce the calorie content of the dish, exclude cream from the recipe, stew the mussels with vegetables (tomatoes, zucchini), and at the end you can add a little yogurt.

Cooking in a slow cooker

Multifunctional household appliances have become a part of everyday life. Cooking mussels in a multicooker allows you to prepare a dish without the usual hassle (controlling time, temperature, food readiness), the device will perform all functions automatically.

You will need:

• mussels – 400 g;
• rice noodles – 400 g;
• olive oil – 20 g;
• leek;
• tomato;
• one bay leaf;
• garlic clove;
• salt pepper;
• heavy cream – 100 ml;
• parsley.

Step-by-step instruction:

Delicious rice noodles with seafood and creamy tomato seasoning will feed the family. As a dietary dish or if you are overweight, replace the cream with low-fat yogurt and reduce the olive oil content.

Seafood dishes will help diversify your daily home diet and provide the body with vital substances and vitamins.

Seafood is very healthy and nutritious. By eating them 2-3 times a week, a person maintains the necessary balance of iodine in the body, which is so necessary in the winter season. Among other edible inhabitants of the sea, one can highlight mussels, which in terms of protein and vitamin content are in no way inferior to expensive shellfish. They also contain a minimal amount of calories (50kl per 100g of product), which will greatly please people watching their weight. You can prepare a wide variety of dishes from mussels, from simple appetizers to complex dishes.

If you do not live near the sea, you will most often find mussels on sale in the supermarket, where they will be frozen. Frozen mussels can be peeled or in the shell, and they are sold either in packages or by weight.

When purchasing, be sure to consider the contents and the packaging itself if you are purchasing a packaged product. There should be no excess snow or ice inside, and the mussels themselves should be crumbly. If the shellfish are stuck together inside the package, this indicates that the product has already been subjected to the thawing-freezing process, possibly more than once. It is not considered fit for consumption.

Peeled frozen mussels are often sold lightly cooked, so pay attention to the color. If it is earthy gray, avoid such mussels.

Buying unpeeled shellfish is always a risky business, since you cannot guess the freshness of the product. When choosing, focus on the quality of the sinks; they should not have chips or cracks.

Defrosting rules

Another option: immerse frozen mussels in cold salted water. This method will help reduce time.

Under no circumstances use a microwave or hot water to thaw shellfish; this will only worsen their taste and beneficial properties.

Also, do not leave the product in direct sunlight for a long time, especially in the summer. Due to the high protein content and high temperature, the product can quickly deteriorate and acquire an unpleasant odor.

Cooking methods

Cooking mussels

Mussels, which were sold peeled by weight, do not need to be defrosted beforehand, but boiled immediately. To do this you will need a pan of water and salt. You should not take too much water; for 1 kilogram of mussels, 3-4 glasses of water and 2 tablespoons of salt are enough.

We set the water to boil and rinse the mussels under running cool water. After the water has boiled, add the shellfish and cook for no longer than 5 minutes to maintain softness.

If you think that water and salt are too boring and want to give the mussels a special taste, remove some of the water and instead add dry white wine or soy sauce. You can also add aromatic herbs to the broth and add half a lemon or lime.

Boiled mussels are used in various dishes, but most often in cold appetizers, canapés or salads. And from the broth you can cook an interesting soup or evaporate and thicken to obtain a sauce that can be used as a dressing for a salad or a main fish dish.

Delicious recipe: appetizer of boiled mussels

• mussels - 300 gr;
• onion - 1 large head;
• salt, red and black pepper and 1 teaspoon of sugar;
• odorless vegetable oil - 1 dl;
• lemon juice or wine vinegar.

Cut the onion into thin half rings and marinate in a mixture of salt, sugar, black pepper and lemon juice or vinegar. First we take 2 tablespoons, if vinegar, then 2 teaspoons. Leave for one and a half hours.

Mix boiled and cooled mussels with pickled onions, season with red pepper or thinly sliced ​​fresh chili. Add salt to taste and vegetable oil. Stir and seal in a container with a lid. Place in the refrigerator for 6-8 hours.

Fried and stewed mussels

Fried or stewed mussels are typically used in warm salads or hot main courses. They are fried in vegetable oil or vegetable-butter, adding flavor to it with the help of sliced ​​garlic.

Mussels are fried and stewed with vegetables, cereals and sauces. The clams in the shell are cooked in a pan with water and wine. They should open under the influence of steam. Those shells that do not open will have to be thrown away.

For stewing in the sauce, you can use any dressing, broth, wine, water, cream or tomato juice. Depending on the sauce, do not forget to add spices that will improve the taste of the dish.

A simple and delicious recipe for fried mussels

• mussels – 500 grams;
• green beans – 300 grams;
• carrots – 1 pc.;
• sweet large paprika - 1-2 pcs.;
• salt, pepper, vegetable oil, soy or oyster sauce and honey.

1. Cut the peppers and carrots into strips and fry in vegetable oil, add green beans.
2. When the vegetables are half cooked, you can add mussels, peeled or peeled.
3. Pour in the dressing, which consists of soy sauce (5 tablespoons) and honey (0.5 tablespoon).
4. Cover with a lid and simmer for 7 minutes.
5. Add salt and pepper to taste.
6. Serve as a separate dish or with a side dish of rice.

Baked mussels

Baked mussels in shells can rightfully be considered a gourmet dish. It looks presentable, the taste is no less bright, and the guests who come will appreciate it. Peeled clams are also very tasty baked as a julienne or topping for pizza, casserole or pie.

Baked mussels are usually already pre-boiled. You can sprinkle the shells with cheese and be sure to add a drop of lemon juice. Almost any sauce will go with baked mussels.

Julienne of shellfish

• mussels - 500 grams;
• onions - 2 heads;
• cream or sour cream 20%;
• hard cheese.

1. Finely chop the onion and fry until transparent.
2. Add boiled mussels and pour in a glass of cream or half a glass of sour cream.
3. Salt and pepper to taste.
4. Simmer the mussels over low heat for no more than 3 minutes.
5. Place the mixture in cocotte bowls or in one large mold. Sprinkle thickly with grated hard cheese and place in an oven preheated to 160-180 degrees.
6. Bake until the cheese is golden brown.
7. Serve hot.

Be sure to include mussels in your diet and make it even tastier, more varied and healthier!

Peeled mussels without shells and shells are often sold frozen and do not need to be peeled. Learn to cook them deliciously, and then your loved ones will not argue that life is good without this mollusk.

Mussels, as one of the most popular seafood, are famous for their nutritional value and beneficial properties. However, having tried the inhabitants of exotic mollusks in shells, not many remain fans of their taste. This is because this shellfish is not always prepared correctly. There are certain rules that are followed when cooking so that the shellfish becomes truly tasty. Let's figure out how to cook frozen peeled mussels so that their taste is delicious and unforgettable.

Useful properties of mussels

These amazing mollusks contain a large amount of amino acids necessary for humans. For example, the amino acid tryptophan, which promotes the production of the joy hormone. Mussel protein is superior in tryptophan, methionine, and keratin content to fish and meat proteins. Obtaining methionine from food is necessary for humans, since this amino acid is not synthesized in our body. These shellfish contain a lot of zinc, they have a beneficial effect on the health of our skin, nails and hair.

For diet lovers, mussels are just a godsend. They contain a lot of protein, practically no fat, and those that do contain do not contain “bad” cholesterol. Keratin reduces appetite, promotes the production of melanin and the reduction of fat, it improves the functioning of the adrenal glands, thyroid gland and pituitary gland. By adhering to various diets, you can eat delicious and delicious dishes with this seafood without gaining weight at all. Calorie content – ​​100 kcal/1 kg of product.

This is interesting! The average Dutch person eats approximately 10 kg of mussel meat per year.

How to choose quality frozen mussels

In order for the dish to be tasty and healthy, the ingredients must be fresh and of high quality. Here are some tips on how to choose good mussels:

• Frozen seafood should be free of snow and cracks in the glaze of the ice. If such defects exist, most likely the product has already been defrosted, and during the next freezing its beneficial properties were lost.
• Cleaned frozen shellfish should be light in color
• Choose the largest mussels - they are considered more juicy and tasty. On packages with this product there are always two numbers separated by a fraction, which tell the buyer the number of pieces of the product per kilogram, for example 55/1 or 30/1. Therefore, the lower the first number, the larger the mollusks will be.
• Mussels are a natural filter of the aquatic environment. They filter up to 700 liters of water per day. If shellfish are grown in environmentally polluted regions, they can accumulate a lot of toxins. It is better not to use such a product, as there is a high risk of poisoning. When choosing a product, look at the place of production on the packaging or, if you buy in bulk, ask the seller for a quality certificate.

This is interesting! From 1 kilogram of unpeeled mussels, approximately 100 grams of peeled mussels come out.

Preparing to cook

Freshly frozen peeled shellfish need to be thawed in the refrigerator. After this, rinse them well in a colander under strong water pressure, since there may be sand particles in the meat.

How to cook frozen mussels? How to cook peeled frozen mussels: recipes, photos

Not everyone knows how to cook frozen mussels. Moreover, after trying such a product, few remain its eternal fans. This is due, first of all, to the fact that the mentioned shellfish is not always prepared correctly. After all, in order to amaze your guests with a delicious exotic dish, it needs to be subjected to special heat treatment.

So, let's figure out together how to cook frozen mussels so that their taste becomes delicious and unforgettable.

Choosing the right product

Before you cook peeled frozen mussels, you need to find out how to choose them correctly:

• There should be no frost on the frozen product, as well as cracks in the glaze of the ice. If such defects do exist, then, most likely, the shellfish have already been thawed, and during the next thawing they will almost completely lose their beneficial properties.
• Frozen peeled mussels should be light in color.
• It is recommended to purchase only the largest shellfish. After all, they are considered the most delicious and juicy. As a rule, on packages with this product two numbers are always indicated, which indicate the number of pieces per kilogram (55/1 or 40/1). Thus, the lower the first number, the larger the mussels will be.
• Mussels are a natural filter of the aquatic environment. According to experts, they filter about 700 liters of liquid per day. And if shellfish are grown in an ecologically polluted region, they can accumulate a lot of harmful substances. It is better not to eat such a product, as there is a high risk of poisoning.
• It should be noted that from 1 kg of unpeeled mussels, about 100 g of peeled mussels come out.

Defrosting the product and cleaning it properly

Before cooking frozen mussels, they must be thawed. To do this, the glazed clams must be removed from the bag, and then placed in a deep bowl and placed in the refrigerator. After the ice has completely melted, the product must be placed in a colander and then rinsed thoroughly under strong pressure of cool water. This procedure will help you get rid of sand, which often remains in shellfish after they are cleaned.

In order to save time and money, we recommend that you purchase already peeled mussels. After all, you often find spoiled shellfish in shells that are unsuitable for consumption.

Frozen peeled mussels: recipes for preparing various dishes

Mussels can be cooked in completely different ways: in a slow cooker, steamed, in the microwave, and on the stove. Thawed shellfish are fried, boiled, baked and even pickled. This seafood is used to prepare not only soups and salads, but also appetizers and hot dishes. It should be thermally treated for only about 3-5 minutes.

Before cooking peeled frozen mussels, you should remember that such shellfish can have a rather strong aroma and taste of fish or mud. In order to get rid of them, experts recommend sprinkling the thawed and clean product with freshly squeezed lemon juice.

Fried mussels with onions and garlic

How to cook frozen mussels in a frying pan? For this savory dish we will need:

• large onions – 2 pcs.;
• fresh butter – 70 g;
• salt and black pepper - to taste;
• frozen large mussels – 800 g;
• fresh garlic - a couple of cloves.

Cooking process

This dish turns out very tasty and nutritious. It can be consumed just like that, or served at the table along with some side dish.

So, before you deliciously cook frozen mussels, they should be thoroughly thawed, washed, and then completely dried by shaking vigorously in a colander or keeping them on paper towels. Next, you need to place the shellfish in a saucepan, add butter there and heat everything up as much as possible. After this, place finely chopped onions in the same bowl and mix everything thoroughly. As a result of this processing, you should get tasty and very juicy mussel meat. After they are well fried, add allspice, grated garlic and salt. After mixing the ingredients well, they need to be removed from the heat, covered with a lid and kept in this position for about three minutes.

Cooking shellfish in Belgian style

Only experienced cooks know how to boil frozen mussels in wine. But so that you can surprise your guests with such an exotic dish, we will reveal this secret right now.

So, to prepare mussels in Belgian style we will need:

• semi-sweet white wine – 700 ml;
• frozen mussel meat – 400 g;
• low-fat cream (it is better to take 10 or 20%) - approximately 600 ml;
• Dijon mustard - large spoon;
• Provençal herbs – add as desired;
• leeks - several arrows;
• blue cheese with mold – about 200 g;
• salt and white pepper – add as desired.

Process of preparing shellfish

How to cook frozen mussels in white semi-sweet wine? To do this, you need to pour the alcoholic drink into the pan, and then put it on low heat and let it boil for about one minute. Next, add some Provençal herbs to the wine and add 400 grams of thawed mussels. It is recommended to simmer the shellfish over low heat for 5-6 minutes, stirring regularly with a large spoon.

Making creamy sauce

To make a delicious and aromatic sauce for mussels, you should take a small saucepan, pour low-fat cream into it, and then add a large spoonful of Dijon mustard and finely chopped leeks. Sometimes some cooks add a small amount of capers along with the herbs. Finally, add blue cheese, pre-cut into small cubes, to the cream. Next, the sauce must be seasoned with white pepper and brought to the state of thick sour cream.

How to serve it at the dinner table?

After the mussels are boiled in wine, they should be drained in a colander, shaken thoroughly, and then placed on a plate and poured with creamy sauce. In addition to this dish, you can serve some vegetables.

Baked clams in the oven

Surprisingly, this product turns out very tasty not only when boiled or fried, but also when baked. For this we need:

• filtered drinking water – approximately 1 liter;
• ground pepper and fine salt - to taste;
• thawed, peeled mussels – 500 g;
• processed cheese – 2 packs;
• chicken yolk – 1 pc.;
• wheat flour - a tablespoon;
• hard cheese “Dutch” – 210 g;
• potato starch - tablespoon;
• fresh garlic – 3 cloves;
• heavy cream (it is better to take 40%) – 300 ml.

Preparing the shellfish

How should you bake frozen mussel meat? We will tell you how to prepare such a dish right now. To do this, you need to take a saucepan, pour water into it, add salt and bring to a boil. Next, you need to pour the thawed mussels into the dishes and boil them for about 3 minutes. After this, the products must be discarded in a colander and the liquid should be allowed to drain as much as possible.

Preparing a flavorful sauce for a dish

What needs to be done to ensure that you get very tasty frozen mussel meat? We will tell you how to prepare a creamy sauce for such a baked dish right now. To do this, you need to mash two processed cheeses with a fork, add chicken yolk, wheat flour, potato starch and squeezed garlic cloves. All ingredients should be mixed well. Next, you need to add about 300 ml of heavy cream to the resulting mass. After salting and peppering all the ingredients, mix them thoroughly again.

Forming and baking dishes in the oven

After the mussels are boiled and the sauce is completely ready, you can safely start baking the dish. To do this, you need to take a deep mold, line its surface with cooking foil or grease it with butter. Next, you need to place all the boiled shellfish in the bowl, and then pour in the creamy sauce and sprinkle with grated hard cheese.

Finally, the formed dish should be placed in an oven preheated to 200 degrees and baked until a golden brown and appetizing crust appears. Before serving, shellfish need to be sprinkled with grated cheese again.

Tasty and quick marinating of mussels in oil

How to marinate frozen mussels so you can enjoy them for several weeks? To do this, you need to prepare the following:

• drinking water – 1 l;
• sweet onion – 1 pc.;
• hot red pepper – 1 pc.;
• medium-sized table salt – ½ tablespoon;
• liquid smoke - dessert spoon;
• peeled and thawed mussels – 500 g;
• garlic – 1 head;
• any spices (dry dill, potted pepper, etc.) – add to taste;
• vegetable oil – 200 ml.

Preparing Ingredients

In order to marinate such a product, you should boil it in advance. To do this, you need to pour 1 liter of water into a saucepan, boil it, and then throw in the peeled onion, red hot pepper and add salt. It is recommended to cook the broth for about a quarter of an hour. Next, add a dessert spoon of liquid smoke and 500 g of peeled and thawed mussels. It is advisable to cook the ingredients in this composition for about three minutes.

In a separate bowl, mix the chopped head of garlic and spices to taste (for example, dry dill, black peppercorns, etc.).

Forming the workpiece

After the mussels are ready, you should prepare the jars and lids, and then put the garlic with spices and boiled shellfish in them. All ingredients should be poured with vegetable oil, tightly closed and stored in a cool room. After about 12 hours, the marinated mussels will be completely ready to eat. It is recommended to store them in the refrigerator for no more than 2-3 weeks. This aromatic preparation should be served at the holiday table as an appetizer, or you can use it to prepare other dishes.

Cooking mussels in a slow cooker

You already know how to cook mussel dishes (frozen, peeled) on the stove and in the oven. That is why now we want to tell you how you can make delicious goulash from shellfish in a kitchen device such as a slow cooker. For this we need:

• peeled mussels – 500 g;
• olive oil – 100 ml;
• ripe tomatoes – 2 large pieces;
• low-fat cream – 200 ml;
• salt, pepper, spices, garlic, herbs - add to taste.

Cooking process

Frozen mussels, the preparation of which involves the use of a multicooker, turn out especially tasty if you add aromatic spices and garlic to them. But first things first.

Cleaned and melted shellfish should be placed in the bowl of the device, pour in olive oil and fry in baking mode for 10 minutes. Next, you need to add fresh tomatoes chopped in a blender and low-fat cream to the product. Having seasoned the dish with aromatic spices, salt and herbs, it should be cooked on the same program for about 10 minutes. After the excess liquid has evaporated and the shellfish have acquired a pleasant creamy tomato taste, add grated garlic to them and immediately distribute among plates. It should be noted that this dish is served only with a side dish.

Delicious and satisfying pasta with shellfish

Spaghetti and pasta lovers will definitely appreciate this simple recipe. Moreover, such a dish has every chance of becoming one of the most beloved. To prepare it we will need:

• peeled and thawed mussels – 200 g;
• peeled shrimp – 200 g;
• peeled squid – 200 g;
• butter – 90 g;
• garlic cloves – 4 pcs.;
• pasta or spaghetti – 500 g;
• pepper and salt - add to taste;
• low-fat cream – 150 ml;
• wheat flour – 2 large spoons;
• fresh parsley sprigs - to decorate the finished dish.

Cooking process

To prepare a tasty and satisfying pasta with mussels, you must follow the following sequence of actions:

1. Pour drinking water into the pan, and then boil the cleaned and thawed seafood in it one by one for no more than 5 minutes. After this, the broth should not be poured out, as we will still need it to prepare the sauce.
2. In a saucepan, fry 4 cloves of garlic in butter. After the product has released its aroma to the cooking oil, it should be removed and discarded.
3. You need to add pasta or spaghetti boiled until half cooked into the aromatic oil. You also need to add prepared seafood there. They should be peppered and salted, and then mixed well, covered with a lid and brought to full readiness (about 5-7 minutes).
4. To prepare the sauce, you need to take 150 ml of seafood broth, as well as a similar amount of low-fat cream. All this needs to be well salted and thickened over low heat, adding a couple of tablespoons of wheat flour.

Proper serving of food at the dinner table

Place the finished seafood pasta on a large plate and then generously pour the creamy sauce over it. It is advisable to serve this dish hot for lunch, garnishing it with several sprigs of fresh parsley. Bon appetit!

How to cook frozen peeled mussels

Mussels are valuable food products; they contain almost a record amount of essential amino acids and have high nutritional value and low calorie content. In addition, shellfish meat is considered a delicacy in many countries. Moreover, gourmets value them not for their benefits, but for their unique taste. However, many of our compatriots do not pay attention to this “overseas” delicacy, although on store shelves you can find mussels already taken out of their shells and frozen, so that they do not even need to be cut, but only baked, fried or stewed. The thing is that not all housewives know how to cook frozen peeled mussels so as not to be poisoned by them, but to get great pleasure from the dish. It's actually not difficult to do. The main thing is to know a few secrets.

Cooking features

People living near the ocean know well what quality mussels should look like and how to cook them correctly. However, in our country this is not known to everyone, although mollusks are no longer rare in our country. Housewives who have not yet dared to cook frozen peeled mussels at home, but are planning to do so, will benefit from the advice of experienced chefs.

• Large mussels are considered more tender and juicier than small ones. Usually on the packaging of these seafood they indicate how many shellfish are included in one kilogram (30/1, 55/1, and so on). The lower the first number, the better.
• If mussels are thawed and re-frozen, they not only become less tasty, but can also pose a danger to the body. You can determine whether the product has been defrosted by the state of the ice glaze. If it lies unevenly, is cracked, or there is water in the package, then it is better to refrain from purchasing it.
• High-quality fresh mussels have a light color. The presence of unpleasant, toxic colored stains may indicate that the product has been stored for too long. This is not worth eating.
• In order to fight off the fishy smell, it is a good idea to sprinkle frozen peeled mussels with lemon juice before cooking.
• Before cooking, mussels must be defrosted and rinsed well under strong running water, as they may contain sand.
• You cannot cook frozen peeled mussels for too long, otherwise they will become tough. You need to focus on the time specified in the recipe.

You can serve mussels as an independent appetizer or as a hot dish with a side dish. At the same time, they should be eaten immediately after cooking, since it will not be possible to reheat them afterwards.

How to fry frozen peeled mussels

• onions – 0.2 kg;
• salt, black pepper, dill - to taste;
• vegetable oil - how much will be needed.

• Thaw the mussels, rinse well and steam for 15 minutes.
• Cool the mussels and cut into small pieces.
• Peel the onion and cut into small cubes.
• Finely chop the dill.
• Heat the oil in a frying pan and fry the onion in it until golden brown.
• Add the mussels to the onion and fry them with the onion for 3-4 minutes.
• Sprinkle with dill and stir.

After this, the dish can already be laid out on plates and served.

How to stew mussels with vegetables in beer

• frozen peeled mussels – 1 kg;
• carrots – 0.2 kg;
• stem celery – 0.2 kg;
• shallots – 50 g;
• butter – 60 g;
• sour cream – 70 ml;
• dried parsley – 10 g;
• tarragon – 10 g;
• bay leaf – 1 pc.;
• salt, ground black pepper - to taste;
• dark beer – 150 ml.

• Wash the celery well and cut it into small pieces.
• Peel the carrots, cut them into strips or grate them on a Korean salad grater.
• Finely chop the onion.
• Melt the butter in a frying pan. Add vegetables and saute them in oil for 10 minutes.
• Add parsley, tarragon, bay leaf, salt and pepper, pour in the beer, and simmer the vegetables for a couple of minutes.
• Add defrosted and washed mussels to the vegetables. Cover the pan with a lid. Simmer the mussels for 5 minutes.
• Add sour cream, stir. Simmer the dish for another minute and remove from heat.

This appetizer must be served with a sufficient amount of wheat or rye-wheat bread, which is a good idea to pre-dry in a toaster.

Mussels in white wine with cheese sauce

• frozen peeled mussels – 0.4 kg;
• dry white wine – 0.7 l;
• cream 15–20% fat – 0.5 l;
• blue cheese – 0.2 kg;
• Dijon mustard – 20 ml;
• leek – 50 g;
• Provençal herbs – 20 g;
• salt, white pepper - to taste.

• Rinse thawed mussels.
• Pour wine into a saucepan and bring it to a boil over low heat.
• Dip mussels into wine, add Provençal herbs, white pepper and salt.
• Simmer the mussels over low heat in white wine for 5 minutes.
• In another saucepan, heat the cream.
• Cut the cheese into small cubes.
• Finely chop the onion.
• When the cream begins to boil, reduce the heat and mix it with mustard.
• Add onion and cheese. Stirring, cook until the sauce reaches a uniform consistency.
• Place mussels on a plate and cover with sauce.

This recipe is a gift from Belgian cuisine to all seafood lovers.

Mussels baked in cream sauce

• frozen peeled mussels – 0.8–1 kg;
• processed cheese – 0.2 kg;
• cream – 0.3 l;
• garlic – 3 cloves;
• butter – 50 g;
• egg yolk (raw) – 1 pc.;
• wheat flour – 20 g;
• hard cheese – 100 g;
• potato starch – 20 g.

• Coarsely grate the processed cheese.
• Heat the cream and dissolve the cheese in it. Let the cream mixture cool to room temperature.
• Beat the egg yolk with flour and starch. When the mass becomes homogeneous, combine it with the creamy sauce.
• Add garlic, passed through a press, to the sauce, stir.
• Defrost the mussels, rinse and boil in salted water for 3-4 minutes. Remove from the water and let it drain.
• Grease the mold with butter and place the mussels in it.
• Pour cream sauce over clams.
• Place in an oven preheated to 200 degrees for 15 minutes.
• Finely grate the hard cheese and sprinkle the dish with it. After 5 minutes after this, it can be removed from the oven and placed on plates.

You can prepare this dish from frozen and already peeled mussels in portioned molds.

How to cook marinated mussels

• frozen peeled mussels – 0.5 kg;
• garlic – 1 head;
• dried dill – 10 g;
• black peppercorns – 10 pcs.;
• hot pepper – 1 pc.;
• onion – 75 g;
• liquid smoke – 5 ml;
• salt – 20 g;
• vegetable oil – 0.2 l.

• Thaw and rinse the shellfish meat thoroughly.
• Peel the garlic and cut into thin slices.
• Mix garlic with dill.
• Boil water, add salt, peppercorns, a whole peeled onion and a whole intact pepper pod.
• After the salt has dissolved and the brine has boiled for a few minutes, put the mussels in it and boil them in the brine for 3 minutes.
• Add liquid smoke and cook the mussels in the brine for another 2 minutes.
• Place a mixture of garlic and dill at the bottom of a sterilized glass jar.
• Place the mussels in a jar. Pour vegetable oil over them until they are completely covered.
• When the mussels have cooled a little, put them in the refrigerator.

You can eat mussels marinated according to this recipe after 12 hours. During this time, they will already have time to become saturated with the aromas of spices and acquire a unique taste.

How to cook mussels in a slow cooker

• mussels – 0.5 kg;
• drinking cream – 0.2 l;
• fresh tomatoes – 0.2 kg;
• olive oil – 50 ml;
• salt, ground black pepper - to taste.

• Thaw the mussels. Place them in a colander and wash under strong running water. Dry with paper towels.
• Pour oil into the multicooker bowl. Place mussels in it, pepper and salt them.
• Start the “Baking” program for 25 minutes and fry the mussels for 15 minutes in the selected mode.
• While the mussels are frying, you can prepare the sauce. To do this, pour boiling water over the tomatoes, remove the skin, grind the pulp in a blender, and mix with cream.
• 15 minutes after the program starts, pour the sauce over the mussels and continue cooking them in the same mode for another 10 minutes.

Mussels stewed in a slow cooker in tomato cream sauce require a side dish. Vegetable puree goes well with them.

Paella with mussels

• rice – 0.2 kg;
• frozen peeled mussels – 0.3 kg;
• garlic – 2 cloves;
• dry white wine – 150 ml;
• olive oil – 50 ml;
• salt, seasonings - to taste;
• hard cheese – 100 g.

• Cut the garlic cloves in half and fry them for 5 minutes in olive oil to release their flavor. Remove the no longer needed garlic cloves from the oil.
• Place washed and dried rice in garlic oil, heat it in it, stirring, for 5 minutes.
• Pour 0.3 liters of water and wine over the rice.
• Add salt, add spices and start cooking over low heat.
• When the rice has absorbed all the liquid, add the thawed and washed mussels and stir. Simmer them together with rice, covered, over low heat for 10 minutes.
• Sprinkle with grated cheese and continue to simmer covered for another 5 minutes.

Paella with mussels is a dish of Mediterranean cuisine. It does not require a side dish. But a glass of wine wouldn't be superfluous.

Whichever of the above recipes you decide to cook frozen peeled mussels with, the result will please you. You don't have to be upset because you purchased an unfamiliar product. Moreover, this healthy delicacy will become a frequent guest on your table.

Not everyone knows how to cook frozen mussels. Moreover, after trying such a product, few remain its eternal fans. This is due, first of all, to the fact that the mentioned shellfish is not always prepared correctly. After all, in order to amaze your guests with a delicious exotic dish, it needs to be subjected to special heat treatment.

So, let's figure out together how to cook frozen mussels so that their taste becomes delicious and unforgettable.

Choosing the right product

Before you cook peeled frozen mussels, you need to find out how to choose them correctly:

• There should be no frost on the frozen product, as well as cracks in the glaze of the ice. If such defects do exist, then, most likely, the shellfish have already been thawed, and during the next thawing they will almost completely lose their beneficial properties.
• Frozen peeled mussels should be light in color.
• It is recommended to purchase only the largest shellfish. After all, they are considered the most delicious and juicy. As a rule, on packages with this product two numbers are always indicated, which indicate the number of pieces per kilogram (55/1 or 40/1). Thus, the lower the first number, the larger the mussels will be.
• Mussels are a natural filter of the aquatic environment. According to experts, they filter about 700 liters of liquid per day. And if shellfish are grown in an ecologically polluted region, they can accumulate a lot of harmful substances. It is better not to eat such a product, as there is a high risk of poisoning.
• It should be noted that from 1 kg of unpeeled mussels, about 100 g of peeled mussels come out.

Defrosting the product and cleaning it properly

Before cooking frozen mussels, they must be thawed. To do this, the glazed clams must be removed from the bag, and then placed in a deep bowl and placed in the refrigerator. After the ice has completely melted, the product must be placed in a colander and then rinsed thoroughly under strong pressure of cool water. This procedure will help you get rid of sand, which often remains in shellfish after they are cleaned.

It should be noted that very often housewives purchase such a product in shells. And here the question arises not only about cooking this ingredient, but also about how to clean frozen mussels. This is quite easy to do. It is necessary to defrost the product by placing it in cold water, and then wash it thoroughly with a brush. Next, the shells need to be boiled (for 15-17 minutes), cooled and the shellfish removed from the opened shells.

In order to save time and money, we recommend that you purchase already peeled mussels. After all, you often find spoiled shellfish in shells that are unsuitable for consumption.

Frozen peeled mussels: recipes for preparing various dishes

Mussels can be cooked in completely different ways: in a slow cooker, steamed, in the microwave, and on the stove. Thawed shellfish are fried, boiled, baked and even pickled. This seafood is used to prepare not only soups and salads, but also appetizers and hot dishes. It should be thermally treated for only about 3-5 minutes.

Before cooking peeled frozen mussels, you should remember that such shellfish can have a rather strong aroma and taste of fish or mud. In order to get rid of them, experts recommend sprinkling the thawed and clean product with freshly squeezed lemon juice.

Fried mussels with onions and garlic

How to cook frozen mussels in a frying pan? For this savory dish we will need:

• large onions - 2 pcs.;
• fresh butter - 70 g;
• salt and black pepper - to taste;
• frozen large mussels - 800 g;
• fresh garlic - a couple of cloves.

Cooking process

This dish turns out very tasty and nutritious. It can be consumed just like that, or served at the table along with some side dish.

So, before you deliciously cook frozen mussels, they should be thoroughly thawed, washed, and then completely dried by shaking vigorously in a colander or keeping them on paper towels. Next, you need to place the shellfish in a saucepan, add butter there and heat everything up as much as possible. After this, place finely chopped onions in the same bowl and mix everything thoroughly. As a result of this processing, you should get tasty and very juicy mussel meat. After they are well fried, add allspice, grated garlic and salt. After mixing the ingredients well, they need to be removed from the heat, covered with a lid and kept in this position for about three minutes.

Cooking shellfish in Belgian style

Only experienced cooks know how to boil frozen mussels in wine. But so that you can surprise your guests with such an exotic dish, we will reveal this secret right now.

So, to prepare mussels in Belgian style we will need:

Process of preparing shellfish

How to cook frozen mussels in white semi-sweet wine? To do this, you need to pour the alcoholic drink into the pan, and then put it on low heat and let it boil for about one minute. Next, add some Provençal herbs to the wine and add 400 grams of thawed mussels. It is recommended to simmer the shellfish over low heat for 5-6 minutes, stirring regularly with a large spoon.

Making creamy sauce

To make a delicious and aromatic sauce for mussels, you should take a small saucepan, pour low-fat cream into it, and then add a large spoonful of Dijon mustard and finely chopped leeks. Sometimes some cooks add a small amount of capers along with the herbs. Finally, add blue cheese, pre-cut into small cubes, to the cream. Next, the sauce must be seasoned with white pepper and brought to the state of thick sour cream.

How to serve it at the dinner table?

After the mussels are boiled in wine, they should be drained in a colander, shaken thoroughly, and then placed on a plate and poured with creamy sauce. In addition to this dish, you can serve some vegetables.

Baked clams in the oven

Surprisingly, this product turns out very tasty not only when boiled or fried, but also when baked. For this we need:

Preparing the shellfish

How should you bake frozen mussel meat? We will tell you how to prepare such a dish right now. To do this, you need to take a saucepan, pour water into it, add salt and bring to a boil. Next, you need to pour the thawed mussels into the dishes and boil them for about 3 minutes. After this, the products must be discarded in a colander and the liquid should be allowed to drain as much as possible.

Preparing a flavorful sauce for a dish

What needs to be done to ensure that you get very tasty frozen mussel meat? We will tell you how to prepare a creamy sauce for such a baked dish right now. To do this, you need to mash two processed cheeses with a fork, add chicken yolk, wheat flour, potato starch and squeezed garlic cloves. All ingredients should be mixed well. Next, you need to add about 300 ml of heavy cream to the resulting mass. After salting and peppering all the ingredients, mix them thoroughly again.

Forming and baking dishes in the oven

After the mussels are boiled and the sauce is completely ready, you can safely start baking the dish. To do this, you need to take a deep mold, line its surface with cooking foil or grease it with butter. Next, you need to place all the boiled shellfish in the bowl, and then pour in the creamy sauce and sprinkle with grated hard cheese.

Finally, the formed dish should be placed in an oven preheated to 200 degrees and baked until a golden brown and appetizing crust appears. Before serving, shellfish need to be sprinkled with grated cheese again.

Tasty and quick marinating of mussels in oil

How to marinate frozen mussels so you can enjoy them for several weeks? To do this, you need to prepare the following:

• drinking water - 1 l;
• sweet onion - 1 pc.;
• hot red pepper - 1 pc.;
• medium-sized table salt - ½ tablespoon;
• liquid smoke - dessert spoon;
• peeled and thawed mussels - 500 g;
• garlic - 1 head;
• any spices (dry dill, potted pepper, etc.) - add to taste;
• vegetable oil - 200 ml.

Preparing Ingredients

In order to marinate such a product, you should boil it in advance. To do this, you need to pour 1 liter of water into a saucepan, boil it, and then throw in the peeled onion, red hot pepper and add salt. It is recommended to cook the broth for about a quarter of an hour. Next, add a dessert spoon of liquid smoke and 500 g of peeled and thawed mussels. It is advisable to cook the ingredients in this composition for about three minutes.

In a separate bowl, mix the chopped head of garlic and spices to taste (for example, dry dill, black peppercorns, etc.).

Forming the workpiece

After the mussels are ready, you should prepare the jars and lids, and then put the garlic with spices and boiled shellfish in them. All ingredients should be poured with vegetable oil, tightly closed and stored in a cool room. After about 12 hours, the marinated mussels will be completely ready to eat. It is recommended to store them in the refrigerator for no more than 2-3 weeks. This aromatic preparation should be served at the holiday table as an appetizer, or you can use it to prepare other dishes.

Cooking mussels in a slow cooker

You already know how to cook mussel dishes (frozen, peeled) on the stove and in the oven. That is why now we want to tell you how you can make delicious goulash from shellfish in a kitchen device such as a slow cooker. For this we need:

Cooking process

Frozen mussels, the preparation of which involves the use of a multicooker, turn out especially tasty if you add aromatic spices and garlic to them. But first things first.

Cleaned and melted shellfish should be placed in the bowl of the device, pour in olive oil and fry in baking mode for 10 minutes. Next, you need to add fresh tomatoes chopped in a blender and low-fat cream to the product. Having seasoned the dish with aromatic spices, salt and herbs, it should be cooked on the same program for about 10 minutes. After the excess liquid has evaporated and the shellfish have acquired a pleasant creamy tomato taste, add grated garlic to them and immediately distribute among plates. It should be noted that this dish is served only with a side dish.

Delicious and satisfying pasta with shellfish

Spaghetti and pasta lovers will definitely appreciate this simple recipe. Moreover, such a dish has every chance of becoming one of the most beloved. To prepare it we will need:

• peeled and thawed mussels - 200 g;
• peeled shrimp - 200 g;
• peeled squid - 200 g;
• butter - 90 g;
• garlic cloves - 4 pcs.;
• pasta or spaghetti - 500 g;
• pepper and salt - add to taste;
• low-fat cream - 150 ml;
• wheat flour - 2 large spoons;
• fresh parsley sprigs - to decorate the finished dish.

Cooking process

To prepare a tasty and satisfying pasta with mussels, you must follow the following sequence of actions:

Proper serving of food at the dinner table

Place the finished seafood pasta on a large plate and then generously pour the creamy sauce over it. It is advisable to serve this dish hot for lunch, garnishing it with several sprigs of fresh parsley. Bon appetit!