How to Cook Frozen Peeled Mussels

The content of the article

• Useful properties of mussels
• How to choose quality frozen mussels
• Preparation for cooking
• How to cook frozen peeled mussels: cooking methods
• Fried mussels with onions
• Belgian mussels
• Baked mussels with cream sauce
• Pickled mussels
• Cooking mussels in a slow cooker
• Seafood Pasta with Cream Sauce
• Beer mussel appetizer

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

Useful properties of mussels

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

For lovers of diet mussels – just a godsend. They contain a lot of protein, almost no fat, and those that are – do not carry “bad” cholesterol. Keratin reduces appetite, promotes the production of melanin and reduces fat, it improves the adrenal gland, thyroid gland and pituitary gland. Adhering to various diets, you can eat delicious and delicious dishes with this seafood, completely not recovering. Calorie content – 100 kcal / 1 kg of product.

It is interesting! The average Dutchman eats about 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 for choosing good mussels:

• Frozen seafood should not have snow or ice cracks. If there are such defects, most likely, the product has already thawed, and during the next freezing, its useful properties were lost.
• Peeled frozen clams should be light in color
• Choose the largest mussels – they are considered more juicy and tasty. On the packages with this product, two numbers are always indicated through a fraction, which tell the buyer about the number of pieces of product per kilogram, for example 55/1 or 30/1. Therefore, the smaller the first digit, 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 mollusks are grown in ecologically dirty regions, they can accumulate a lot of toxins. It is better not to use such a product, since there is a high probability of poisoning. When choosing a product, look at the place of production on the packaging or, if you buy by weight, ask the seller for a quality certificate.

It is interesting! About 1 gram of peeled mussels comes from 1 kilogram of unpeeled mussels.

Preparation for cooking

Freshly frozen peeled mollusks must be thawed in a refrigerator. After that, rinse them well in a colander under high pressure, as there may be particles of sand in the meat.

How to cook frozen peeled mussels: cooking methods

Mussels are prepared in various ways: in a slow cooker, microwave, steamed. They are boiled, fried, baked, pickled. Heat them only need 3-5 minutes. This diet seafood is used to make soups, salads, snacks, hot dishes.

Tip: to prevent fish smelling in mussels, sprinkle them with lemon juice.

Fried mussels with onions

A very easy way to cook. Clams need to be blanched for a couple of 15 minutes. Heat olive oil in a pan and fry onions in it. Blanched clams cut into small pieces and mix with fried onions. Salt, pepper. After 5 minutes, the dish is ready.

Look how to fry the mussels in a pan..

Belgian mussels

You need to pour 700 g of white wine into a saucepan and put on low heat, let the wine boil for about one minute. Then add some herbs of Provence and send there 400 grams of mussels. Leave to simmer over low heat, stirring them periodically in a saucepan. Stew for 5-7 minutes.

Sauce. In a small saucepan, heat non-fat cream (500 ml) and add one tablespoon of Dijon mustard. Finely chop the leek and also add to the cream. Along with onions, some cooks add a few capers. We cut approximately 200 g of blue cheese with mold into small cubes and add to our sauce. Season with white pepper and bring the sauce to readiness, to a state of thick sour cream.

We put the mussels on a colander, put them on a plate, pour the sauce and serve.

Baked mussels with cream sauce

Boil the mussels in salted water for 3-5 minutes, then drain the water. For the sauce, mash well 2 processed cheese with a fork, add one chicken yolk, one tablespoon of flour, one tablespoon of starch, squeeze 3 cloves of garlic and mix well until smooth. Add about 300 grams of cream to the resulting mixture, salt, pepper and mix well again..

Lay out the baking dish with foil or grease with butter, and transfer boiled clams into it. Pour the sauce over the dish and sprinkle with grated hard cheese on top. We put all this in preheated to 200? bake and bake until golden brown. When serving, sprinkle with grated cheese again.

Pickled mussels

To cook this seafood, heat treatment is not required, they are simply pickled. For brine, boil 1 liter of water in a pan, throw one peeled onion, one red pepper and salt into boiling water. Boil the brine for 15 minutes. Add one teaspoon of liquid smoke, 0.5 kilograms of thawed peeled mussels and leave to cook for another 3 minutes.

In a separate bowl, mix chopped garlic (1 head) and spices to taste. For example, 2 tablespoons of dry dill and one teaspoon of black pepper peas are suitable.

We take the seafood cooked in brine from the pan. In a half-liter jar, put the garlic with spices at the bottom, put the clams on top. Fill all with 200 milliliters of vegetable oil. After 12 hours, the fragrant pickled mussels are ready! They are served as a snack or used as an ingredient in other dishes..

Cooking mussels in a slow cooker

Setting the “Baking” mode, fry the thawed mussels in olive oil. Cooking in this mode is designed for 25 minutes, but it is necessary to fry – 15. After 15 minutes, add to the seafood two fresh tomatoes chopped in a blender and 200 ml of low-fat cream. We leave the dish in the slow cooker until the end of the “Baking” mode, that is, for another 10 minutes. The excess liquid will evaporate, and the mussels will have a pleasant tomato-creamy taste.
Such mussels are served with any side dish, for example, you can make mashed potatoes from baked celery root with butter.

Seafood Pasta with Cream Sauce

Fans of pasta will definitely appreciate the simplicity of this recipe, and the dish will become one of the most beloved. In the same water we boil alternately: 200 g of mussels, 200 g of shrimp, 200 g of squid. Cooking each seafood – 5 minutes. When all seafood is cooked, do not pour the broth, we need it for the sauce.

In a large frying pan in butter, fry 4 large cloves of garlic. When the garlic gives flavor to the oil, we take it out and discard it. We spread 500 g of pasta for pasta cooked until semi-finished in aromatic oil. There we add boiled seafood, salt, pepper to taste and add 200-300 ml of broth, in which seafood was cooked. All this must be mixed well, cover and bring to readiness for 10 minutes.

Sauce. For the sauce you will need 150 ml of seafood decoction, 150 ml of low-fat cream. All this needs to be salt and thicken over low heat with 1-2 tablespoons of flour.

Serve the pasta in a creamy sauce on a large plate. Before serving, garnish the dish with sprigs of parsley.

Beer mussel appetizer

A great beer snack is fried mussels with cheese. This appetizer is prepared very quickly and easily..

So, we heat 100 grams of butter in a pan, add 3 cloves of grated garlic to it. Garlic should be a little sautéed to transmit the smell to the oil. Next, using a slotted spoon, carefully remove the fried garlic from the pan. Immerse our mollusks in aromatic oil. Salt, pepper and fry everything over high heat for 2-3 minutes, stirring constantly. Add the grated cheese to the pan, mix well and bring the dish to readiness within a minute. Beer snack ready! Bon Appetit!