What to cook from frozen mussels recipe. How to cook peeled mussels. Mussels baked with cream sauce

Date of writing: 03.05.2022

Reading time: 35 minutes

Everyone knows about the benefits and delicious taste of sea delicacies. And mussels are the most popular and affordable seafood. But not everyone understands how to cook them correctly. Especially shellfish. After all, the taste, aroma and appearance of an exotic dish depends on the quality of their heat treatment.

What are useful?

Mussel meat is a valuable source of trace elements and vitamins. Muscles with a mantle and the insides of a mollusk are edible.

They contain large amounts of amino acids such as tryptophan and methionine. The first element is responsible for the production of serotonin - the “happiness hormone”. And the second helps to cleanse the body of heavy metals and toxins. These amino acids are not synthesized in the human body, they must be obtained from outside.

Of the micro and macro elements in mussels, a large amount of calcium, iron, magnesium, phosphorus, potassium, magnesium, selenium and others was noted. And from vitamins - A, group B (B1, B2, B3, B5, B6, B9, B12), C.

All this makes seafood an indispensable ingredient in a healthy diet line. And due to the low calorie content, shellfish are included in the program of various diets.

How to choose?

It is more convenient to buy shellfish without shells. They are faster and easier to prepare. They do not need to be shelled, and the risk of buying a low-quality delicacy is reduced.

There should be no frost, ice fragments and no cracks in the ice shell on the seafood. The presence of these defects suggests that they have already been defrosted. So, they lost some of the useful qualities.

The color of the product is also very important. Quality clams have light shades.

It is believed that the larger the delicacies, the juicier they are. Therefore, when buying, you need to study the numbers on the package. For example: 30/1 and 55/1. They mean the number of seafood per kilogram. Therefore, you need to choose packages with lower numbers.

It is desirable to know where the shellfish are grown. After all, they, like a natural filter, pass through themselves about 700 liters of water per day. If the water is from an ecologically dangerous area, then the inhabitants of the sea accumulate all these toxins in themselves.

Defrosting

Before cooking, the clams must be thawed. To preserve the beneficial qualities, seafood should be thawed gradually. To do this, they must be freed from packaging and placed in the refrigerator.

After the ice shell disappears, the seafood should be thoroughly washed. And it is better to do this under a strong stream of cold water so that the last remnants of sand come out of them.

Recipes

Mussels are baked, boiled, fried, pickled. They are used to prepare main dishes, soups, salads, canapes, sauces. And even julienne and pie fillings.

Heat treatment depends on where the dish will be cooked. In the oven, slow cooker, microwave or double boiler. But no more than 5 minutes so that the clam meat remains soft.

It must be remembered that when cooked, seafood exudes a strong smell of fish. To avoid this, it is recommended to sprinkle raw mussels with lemon juice, and put fragrant spices in the broth.

fried mussels

This savory dish is prepared in a pan. Required products:

mussels - 800 g;
green beans - 400 g;
onion - 2 pcs.;
carrots - 1-2 pcs.;
garlic - 2-3 cloves;
butter - 80 g;
salt and white pepper.

Vegetables need to be finely chopped and fried until half cooked. Then put the washed seafood. Simmer this mixture for several minutes. Next add garlic, salt and pepper. Remove the pan from the heat, mix everything and let it brew a little.

Clams in Belgian

The main secret of this cooking recipe is semi-sweet white wine. Other products:

mussels without shell - 400 g;
blue cheese with mold - 200 g;
low-fat cream - 600 ml;
leek - 3-4 arrows;
wine - 600-700 ml;
Dijon mustard - 1 tbsp. l.;
Provence herbs, salt, pepper.

Wine must be boiled over low heat. Then add Provencal herbs, salt, pepper and clam meat to it. Cook the resulting composition should be 5-6 minutes.

The sauce is prepared separately. In the cream heated over low heat, put finely chopped leek and Dijon mustard. Then send blue cheese there, cut into small pieces. At the end, the sauce must be seasoned with pepper and cooked until creamy.

Ready mussels should be poured with a creamy sauce and served with any side dish.

Baked mussels

To prepare this delicious dish you need:

500 g of thawed seafood;
hard cheese - 200 g;
processed cheese - 2 packs;
fat cream or sour cream - 300 ml;
garlic - 3 cloves;
chicken yolk - 1 pc.;
potato starch - 1 tbsp. l.;
flour - 1 tbsp. l.;
water - 800 ml;
pepper and salt.

Mussels need to be thawed, boiled and dried with napkins.

In the meantime, you should knead the cream cheeses well with a fork, gradually adding chicken yolk, starch and flour there. And then garlic squeezed through a press.

Next, you need to form a dish for baking. The form should be covered with food foil, greased with butter. Lay a layer of boiled clams, and pour a layer of cream sauce. Finish off with grated hard cheese.

Marinated mussels in oil

A special place in cooking is occupied by marinated seafood at home. This process requires the following ingredients:

mussels - 500 g;
onion - 1-2 pcs.;
hot pepper - 1 pc.;
garlic - 5-6 teeth;
vegetable or olive oil - 250 ml;
liquid smoke - 1 tsp;
any spices and salt.

First you need to prepare the broth, which will be used to prepare a delicious sauce. To do this, throw onions into boiled water, season with pepper, salt and keep on fire for about 15 minutes. Then add liquid smoke and shellfish. After that, it is recommended to cook for a few more minutes.

In pre-prepared jars, you must first lay out a layer of garlic and seasonings, and boiled mussels on top. The mixture should be poured with olive or vegetable oil, the dishes should be tightly closed and left in a cool place. After 10-12 hours, the sea delicacy is ready.

Simple mussel appetizer

For cooking, you need the following products:

mussel meat - 300 g;
onion - 2-3 pcs.;
vegetable or olive oil - 1-2 tbsp. l.;
sugar - 1 tsp;
wine vinegar - 2 tsp. (or lemon juice - 2 tablespoons);
salt, red and black pepper.

First you need to make a marinade. Sugar, salt, pepper and lemon juice (or vinegar) must be mixed together. Then put the onion there, and leave the mixture to infuse for 1-2 hours.

Next, boiled seafood should be combined with pickled onions. Add oil, season everything with red pepper and salt. Store the resulting mixture in a well-sealed container in the refrigerator for 7-8 hours.

Mussel appetizer for beer

Mussels can also be cooked with cheese. It will turn out a light, tasty and unpretentious snack for beer.

Required products:

butter - 80-100 g;
garlic - 3 cloves;
hard cheese - 70-100 g;
salt and pepper.

First you need to fry the garlic in butter. Next, put the clams there, add salt and spices. After 3-4 minutes of stewing, add grated cheese. And that's it. The long-awaited dish is ready!

See the next video for how to cook peeled mussels deliciously.

Mussels are a unique cocktail of substances beneficial to human health. This is a delicacy that is ideal for those who want to keep their figure without harm to health, and for those who want to regain their lost shape.

Mussels: cooking recipe

Mussels are edible shellfish. True, they do not eat them completely, but only muscles with a mantle and entrails. They are rich in protein, iron, phosphorus, calcium, zinc, iodine, vitamins, and they also have enough fat and carbohydrates, so mussel dishes are considered very nutritious.

If you purchased raw mussel meat, then first you need to rinse it so that there is no sand left, after which the meat should be boiled or fried. Keep in mind that adding a lot of spices or sauce can spoil, or rather, interrupt the excellent taste of the shellfish.

Mussels in shells are cooked in water, white table wine or broth for several minutes until the shells of the clams open in the pan. Those shells that have not opened should be thrown away. Before you start cooking mussels, the shells should be thoroughly cleaned of algae, and then put in a bowl of cold water and rinsed several times to get rid of any remaining sand. Ready mussels should be eaten immediately after cooking.

How to cook frozen mussels?

In order to properly cook frozen mussels, you need to clearly know in what form they were creolized. If they are boiled-frozen, then they can simply be reheated or boiled in a small amount of water for 5 minutes. If the mussels are raw-frozen, then they are supposed to be cooked for up to 7 minutes.
Defrost them no more than 1 time, because it is a perishable product. Even when choosing mussels, make sure that no liquid leaks are visible in the package.
Leave frozen unpeeled clams to thaw in the air, then place under cold running water and rinse well. Next, heat treat - boil for 2 minutes in plenty of water. Dip the boiled mussels in cold water, then bring to a boil again. This method of cooking allows you to save all the minerals and vitamins contained in the delicacy, and at the same time get rid of toxic substances. After cooking, the mussels will open themselves, and it will not be difficult to remove the meat with a knife from the shells.
It is also easy to cook peeled mussels. They need to be poured into a pot of cold, salted water and wait until it boils and the surface is covered with foam.
Do not cook mussel meat for a long time, it becomes tough and loses all its useful substances.

Do you want to cook deliciously peeled mussels without spending a lot of time? Easily!

Compound:

mussels - 400 g
garlic - 2 cloves
table wine - 250 ml
butter - 30 g
shallots - 2 g
high fat cream - 50 ml
parsley - 15 g
a pinch of curry - 15 g

Cooking:

Finely chop the shallot, garlic and parsley. Transfer this mixture to the heated skillet. After a while, add the washed, peeled mussels. Pour in the wine slowly, stirring all the time. Then cover the pan with a lid and simmer for a few more minutes.
Wait for the mussels to open and transfer them to a saucepan. Remove the ones that don't open. Fill the dish with cream. Add some curry, pepper, salt and butter. Mix well and let cook for another 5 minutes. Pour the finished dish with the resulting sauce and serve.

Mussels in Korean - an unusual recipe, not at all difficult to perform.

Compound:

mussels - 500 g
onions - 3 heads
honey - 1 tbsp
hot red pepper
nutmeg
coriander
black pepper

Cooking

Defrost the mussels and rinse them thoroughly under cold water. Boil for five minutes, drain in a colander. Leave the water to drain.
Peel the clams, then the onions. Cut it into half rings, salt, sprinkle with a few drops of lime and leave to marinate. While the onion is cooking, add the nutmeg with the tip of a knife to the soy sauce.
Other spices - to taste. Mix lime juice and honey and heat well. Then combine the clams, onion and sauce. Sprinkle everything with red pepper, mix - and refrigerate. Mussels in Korean are eaten only cold.

Before cooking, mussels should be thawed, preferably in the microwave, to speed up the process. But often they are laid out in dishes for cooking and frozen.

Unusually delicious are clams fried in olive oil with the addition of garlic, onions and celery. In this case, only vegetables need to be fried, and mussels are stewed with them only after the vegetables become golden in color and sour cream and white wine are added to them.

Mussels stewed in this way can be added to various dishes. For example, you can make a salad of squid and asparagus with the addition of mussels, use them as a savory pizza topping.

You can diversify the family's daily menu by preparing mussels in batter. To do this, mix milk, sugar, flour and egg yolk. The protein is whipped into a thick foam and added to the dough. Peeled mussels are dipped in batter and fried in a large amount of vegetable oil. Put the finished dish on the wings of mussels, decorating it with herbs and lemon slices.

Mussel dishes: original recipes

You can cook a lot from mussels. But even the most ordinary and familiar with the addition of shellfish will acquire a unique taste.

Compound:

rice - 1 cup
butter - 40 g
carrots - 1 pc.
onion - 1 pc.
tomato paste - 1 tsp
bay leaf, salt and pepper - to taste

Cooking

Boil the clams in salted water. Do not throw away the water in which they were boiled, it will come in handy! Dip peeled and grated carrots, peeled and finely chopped onions into the oil.
The secret of the dish is that rice should also be in the pan, fry it along with vegetables. When the onion turns golden, add 2 cups of water in which the mussels were boiled to the pot, put the tomato paste and bay leaf, salt and pepper. The fire must be small.
When the rice is almost done, add the mussels. Serve the dish hot, pre-garnishing it with herbs.

Compound:

mussels - 600 g
fillet of sea bass and haddock - 150 g each
crab meat - 150 g
white wine - 500 ml
onion - 2 heads
olive oil - 5 tbsp. l.
red and yellow sweet pepper - 150 g each
meat broth - 500 ml
black pepper
Bay leaf
thyme

Cooking

Wash the mussels with a brush. Boil for 4 minutes in a small amount of salted water and drain in a colander. Throw away unopened shells, remove the meat from the remaining ones, with the exception of 6 pieces.
Cut the fish into slices, onion into cubes and stew in olive oil. Chop sweet pepper into strips. Add it to the onion and simmer for 2 minutes. Pour in the broth, put the peppercorns, bay leaf and cook for 5 minutes.
Pour in the wine and boil. Add fish and cook for 3 minutes. Put the mussel and crab meat, reheat and season. Divide soup among bowls, garnish with shellfish and thyme.

Seafood is not only delicious, but also very healthy products. Today, supermarkets offer a wide range of similar products and mussels are among the available options. It is almost impossible to find them fresh, but frozen ones can be found in almost any grocery store.

Before freezing, manufacturers clean and boil the product, but despite this, it is recommended to carry out additional processing at home.

Bouillabaisse
Reviews and comments

How to choose frozen mussels?

In order not to be disappointed in the taste of purchased seafood, you need to choose them correctly.

It is not recommended to buy goods in bulk, since there is no way to check how long it is stored and when exactly it was produced. Choose options in a separate package, where you can read the full information about the manufacturer;

Pay attention to the state of the ice glaze. It should not be much, since you will pay for water. The presence of snow or some other abnormality indicates that the product has been thawed and refrozen. The ideal option is a thin solid layer of glaze without any flaws;
Smell the goods. Ideally, no aroma should be present, or a pleasant fishy smell is allowed.

How to cook peeled and frozen mussels?

I would like to say right away that you need to defrost the product only once, since repeated freezing will not only spoil the appearance, but also worsen the taste and benefits. You must first leave the clams in the refrigerator for several hours, and then hold at room temperature. Once defrosted in the refrigerator, seafood can be stored for up to 36 hours before it goes bad.

Cooking can be done in water, milk, wine, oil and other liquids. It is important to know how long to cook frozen mussels in time, because with prolonged heat treatment they simply become rubbery.

In order not to spoil the taste, it is necessary to follow the rules of heat treatment, which we will discuss below.

Option number 1 - how to cook boiled-frozen mussels in wine. For this heat treatment option, you should use Chardonnay or a similar other drink. Pour the wine into a saucepan, add salt and seafood spices. Put on a minimum fire and put the boiled-frozen mussels. After boiling, boil for 5 minutes. It remains only to get it, cool a little and you can serve. Lemon will perfectly complement the taste of the dish. They can be served as a separate dish or used in salads, appetizers, etc.;
Option number 2 - how to properly boil peeled and frozen mussels in milk. Many prefer this method, as milk makes seafood tender and gives it a creamy taste. Pour milk into a saucepan and bring it to a boil. After that, put the main product there, boil and cook for 5 minutes. It is recommended to stir constantly. At the end, add salt to taste. The product prepared according to this recipe is ideal for rice, pasta and mashed potatoes. It will diversify and improve the taste of salads;
Option number 3 - how to cook in oil. Take a saucepan, pour some olive oil into it and add spices. Mix well and boil, and then put in the seafood. Now let's figure out how much to cook frozen and peeled mussels in oil. The duration of heat treatment in this case is 7 minutes. Place on paper towels folded in several layers to remove excess oil. Seafood will turn out very tasty, soft and juicy.

How to cook frozen mussels in shells?

In stores, you can purchase the product along with shells, and in this case, the process has its own characteristics. First you need to thoroughly wash and clean the shells, removing growths. If the shells have cracks or are open, it is better to throw them away, as the clam is spoiled. Put them in a saucepan and fill with water in such an amount that the shells are above the liquid level. Add salt and spices to taste and put the pan on the fire.

After boiling, reduce the heat so that the liquid boils slowly. Now we will find out how much to cook clams in shells. The duration of heat treatment is 7-10 minutes. During this time, the shells will open and the seafood will cook. After that, put everything in a colander and cool a little. The next step is to remove the shell and hard fiber bundles. The product can be eaten or you can cook it further in different recipes.

Cooking delicious dishes from frozen shellfish

Now let's figure out what dishes can be prepared from seafood that will delight both adults and children. They can be prepared not only for home meals, but also for meeting guests and for holidays.

Peeled mussels with creamy sauce

Let's start with the simplest, but at the same time very popular snack, which can be served on the table for guests or at a buffet table.

Take these products: 1 kg of clams in shells, laurel, peppercorns, lemon, 0.5 l of cream 33%, 125 g of Parmesan, 2 yolks, a clove of garlic and basil.

Step-by-step instruction:

Pour water into a saucepan and boil it. Add bay leaf, 7 peppercorns and after a couple of minutes put the peeled mussels in shells. After boiling again, cook everything for 10 minutes;

To make the sauce, mix cream with grated cheese, egg yolks, and add garlic and chopped basil, passed through a press. Mix everything thoroughly with a whisk until smooth;
Remove the mussels, separate the shells and remove the clams. This is easy to do, because the shell should open up. Take a baking sheet, lay out the halves of the shells and place the clams in them. Add a few teaspoons of prepared sauce to each. Put the baking sheet in the oven and bake at 200 degrees for 10 minutes.

Bouillabaisse

World famous French soup served in many restaurants. Now you will learn how to cook it at home. Ingredients are for 6 servings.

Take these products: onion, 3 cloves of garlic, a couple of sprigs of thyme, 3 tbsp. tablespoons of olive oil, tomato, laurel, salt, pepper, 1 teaspoon of saffron, 325 g of frozen mussels in shell and shrimp and 1 kg of fish fillet.

To properly cook the soup, you should prepare the products. Finely chop the peeled onion and garlic, and then put in a saucepan with a thick bottom, where you need to preheat a couple of tablespoons of oil. Put thyme there;
Peel the tomatoes, cut into small cubes and add to the onion. Send laurel and saffron there. Pour in a couple of glasses of water and boil. Put salt, pepper and cook for 25 minutes;

Peel the shrimp, wash the mussels thoroughly with a brush, and cut the fillet into small pieces. Send the fish to the soup and cook for 5 minutes. After that, put the seafood and cook for another 10 minutes. After the time has elapsed, take out the fish with seafood and put them on a plate;
What is left in the pan should be rubbed through a sieve, and return the resulting mass back and pour in the remaining oil. Boil, add fish with seafood, and also salt and pepper. Turn off the heat and leave the soup under the lid to infuse for a while.

Now you know all the possible ways how to cook frozen mussels by boiling. Choose the most suitable option for yourself and use it to prepare a delicious snack.

Seafood is a food that is famous for its high nutritional value. A variety of delicious dishes are prepared from the useful inhabitants of the sea. Mussels have a slightly sweet taste and soft tender meat. This product also has a pleasant aroma. A logical question arises: frozen without a shell? There are many answers. So, you can cook salads, nutritious soups, pilaf and even stews from them. It is important to know how to use this product correctly so that it fully reveals its taste.

Pickled mussels

An ordinary marinade will make frozen (peeled) mussels simply delicious. A delicious dish, prepared in just five minutes, will cost less than bought in a store. For cooking, we take half a kilogram of mussels, three tablespoons of vegetable oil, juice of one lemon (adjustable acid to taste), 150 milliliters of white wine, one small spoonful of mustard and honey, salt, peeled garlic clove, bay leaf, cilantro and garlic.

Before cooking frozen mussels without a shell, they should be thawed and washed very thoroughly. We put a pot or saucepan on the fire and pour the wine. When it boils, add garlic and a little pepper. Cook the mussels for about 4 minutes and then drain them in a colander. We cut the greens separately and add lemon juice, honey, salt, pepper, vegetable oil and mustard to it. Put the warm mussels in the marinade along with the bay leaf. We put them in the refrigerator and after five minutes enjoy the wonderful taste of pickled mussels.

Baked mussels

To prepare this dish, take 500 grams of frozen mussels, a few peppercorns, 100 grams of hard cheese. For the sauce you will need 150 grams of processed cheese, 200 milliliters of cream, 25 grams of butter, flour, one yolk, three peeled garlic cloves. frozen are distinguished by their simplicity. These products do not need to be cleaned, but only need to be thawed. At the same time, the package must be cut so that the seafood does not suffocate.

Next, boil them for about 3 minutes in lightly salted water with peppercorns. Prepare the sauce separately. Mix the minced garlic with the rest of the ingredients. Mix everything with a blender or whisk. The mass should be homogeneous. Lay the mussels on a baking sheet and pour over the sauce. Sprinkle grated cheese on top. Bake in the oven for about 25 minutes. The oven must be heated to 200 degrees.

Mussel salad

How to cook frozen mussels without shell tasty and fast? We take 300 grams of seafood, one onion, five eggs, a can of canned peas, 300 grams of Chinese salad, salt, pepper and mayonnaise for dressing. We cut the onion very finely and add peas to it. Chop boiled eggs and add to salad.

wash, cut and put in a bowl. We send the thawed mussels to the pan, cover with a lid and turn on medium heat. When the liquid in the pan boils, turn off the stove. Drain the liquid and put the mussels in the salad. Mix everything well, salt, pepper and season with mayonnaise. Here's how to cook frozen mussels without shells.

Mussels in Spanish

For cooking, take 2 kilograms of thawed mussels, 250 milliliters of dry white wine, two ripe tomatoes, one onion, 100 milliliters of two peeled garlic cloves, salt and pepper to taste. Chop the onion very finely. Remove the skin from the tomato and also cut into cubes. Fry chopped garlic, onion and tomatoes in a pan. Cover with a lid and simmer until the tomatoes are tender. Then add the thawed and washed mussels. Add wine, salt, pepper and simmer until tender. Dishes from frozen mussels are distinguished by their simplicity and speed of preparation, combined with an exquisite taste.

The sea feeds man for more than one millennium. It is a storehouse of food stocks, which is famous for its nutritional value - rare trace elements, vitamins, amino acids, high-quality protein. In addition to fish, octopuses, crabs, squids, scallops and a lot of healthy seafood that are suitable for food, including mussels, live in the seas and oceans. Which have tender soft meat with a sweetish aftertaste. When it is boiled, it gives off a pleasant aroma. Pilaf, soups, salads, stews are prepared from mussel meat. It is salted, marinated, smoked, baked, fried. Mussels are served with pasta, cereals, potatoes, vegetables. It should be remembered that it is advisable to use cooked clams immediately, do not store them for more than twelve hours, otherwise poisoning is possible.

Mussels - food preparation

Before eating, shellfish require some preparation. If you do not want to chew sand during meals, frozen mussels, after defrosting, must be washed very thoroughly.

If you are going to cook mussels in shells, a longer preparation will be required. First of all, it is necessary to visually inspect them and remove mollusks with damaged shells; they are not eaten. To open the doors, the mussels must be placed in a hot pan or dipped in boiling water for two minutes. Then the meat is removed from the shell, the outgrowth is pulled out (a bunch of algae, with which the mollusks are attached to the stones), and thoroughly washed from sand and pebbles.

Mussels - the best recipes

Recipe 1: Pickled Mussels

One of the most delicious dishes that can be prepared from mussels is to simply marinate them. They turn out very tasty and cheaper than store-bought ones. You can add them to a salad, and put them on a piece of toast, and just eat like that. We offer two cooking options. In the first case, a marinade without the addition of vinegar is indicated - with spices, white wine and lemon, in the second - with vinegar. And so delicious.

Ingredients (1 option). 0.5 kg of mussels, vegetable oil 2-3 table. lies. lemon (juice), 150 ml dry wine (white), 1 clove of garlic, 1 tsp. lies. honey and ready-made mustard, salt, pepper, 1 parsley, a few sprigs of fresh dill and cilantro.

If using frozen mussels, defrost.
Prepare a sauce with spices in which mussels will be boiled. To do this, boil the wine, put garlic in it (no need to chop), bay leaf, pepper, omit the mussels and boil for about four minutes (time to detect from the moment of boiling). Throw away in a colander.
Make a marinade. Finely chop the greens, add lemon juice, oil, pepper, mustard, salt. You can take any mustard, for example, French or spicy.

Transfer the still warm mussels, along with a lavrushka leaf and a clove of garlic, into the marinade and let it brew in the refrigerator for five hours. It is more convenient to marinate in a glass jar or a deep bowl. By the way, you can pickle shrimp in the same way.

Ingredients (Option 2). 0.5 kg of mussels, incomplete glass of water, 1 table. lodges of table vinegar (9%), 1.5-2 table. lies. sugar, salt to taste.

Defrost shellfish. Salt the water, boil and boil the mussels in it for three to four minutes.
Make a marinade. It should taste sweet and sour. In boiled water, dissolve salt, sugar, pour in vinegar. Place the mussels in the hot marinade. In an hour they will be ready to use. You can put them in jars, where to add a little vegetable oil.

Recipe 2: Baked Mussels

Baked mussels are not only tasty, but also look beautiful, especially if they are baked and served directly in the shells. This dish is suitable for a festive table and for a romantic evening. We offer two cooking options: in the first option, seafood is baked in shells under a cheese crust, in the second, in the usual form with sauce.

Ingredients (1 option). 0.5 kg of mussels in shells, 2 tomatoes, 2 cloves of garlic, 50 g of butter, spices, 150 g of hard cheese.

Rinse the mussels well, clean the wings and boil for ten to fifteen minutes. You can add bay leaf, spices if desired, salt to the water. During cooking, all doors should open. Those that remain closed should not be eaten. Divide the cooled clams into halves and carefully separate the meat, which should be put back into the shells.

Grind the garlic with tomatoes not in a grater or blender. Put a piece of butter, a spoonful of tomato mixture into each half of the meat, rub the cheese on top and bake for 20 minutes (180C).

Ingredients (Option 2). 0.5 kg mussels, peppercorns, hard cheese 100g. Sauce: soft processed cheese 100-150g, 200ml cream, 25g butter, 1 egg yolk, 1 table. spoons of flour, 3 cloves of garlic.

Defrost mussels, boil for three minutes in salted water, adding peppercorns (5-6 pcs.).

Prepare the sauce. Chop the garlic and add the rest of the ingredients for the sauce. Mix better with a whisk or a blender so that there are no lumps.

Put the mussels in a pan or dish, pour over the sauce. Sprinkle with chopped cheese and bake for 20-25 minutes (200C).

Recipe 3: Fried Mussels

Fried mussels is a dish that is easy to prepare, but delicious in taste. For frying, both vegetable oil and ghee will go. Nutritionists recommend creamy, which contains at least 25% vegetable fats. But it must be melted first. Otherwise, harmful carcinogens may form in the pan when burned.

Ingredients. 0.5 kg of mussels, vegetable oil, 2 onions, salt, hot ground pepper, seasoning for seafood (or Provence herbs).

Chop the onion into cubes, fry until golden. Add mussels and fry with constant stirring for five to seven minutes over medium heat. Salt, sprinkle with pepper, seasoning and remove from heat. Let it brew a little under the lid. Can be served with rice, potatoes or as a standalone dish.

Shellfish caught between June and February should be eaten. in the spring they are not so tasty and greasy.

Mussels should not be cooked for a long time, otherwise they will be dry and tasteless. The rule of cooking squid for no more than three to five minutes applies to them.

Fresh mussels should not have an unpleasant odor and be with tightly closed doors that cannot be opened by hand.

Hello dear readers of our culinary blog: site. Today you will learn amazing and delicious mussel recipe, which is prepared quickly, tasty and beautiful. Mussels can be served for a variety of holidays or simply tasted with family or friends.

How to cook mussels - cooking recipe

To cook mussels correctly, quickly and beautifully, you need:

In order to cook mussels and benefit from food, they must be chosen correctly. Mussels must be either freshly caught, or must be frozen within three hours, otherwise serious poisoning cannot be avoided. If, however, there is even the slightest suspicion that the mussels were defrosted or not stored correctly, do not take risks, refuse to cook a deliberately dangerous dish.

How to cook mussels at home?

It is not difficult - the main thing is not to overcook, they are boiled for about five minutes, do not get carried away with strong seasonings and sauces, all this should emphasize the delicate taste of the sea that mussels have, and not kill it.

How to cook frozen mussels?

Frozen mussels. Frozen mussels are the sales leader in our country. Fresh mussels in shells are much more expensive, as they are very difficult to store, and the shelf life is scanty, up to several hours. So. Oddly enough, it is better to buy frozen mussels.

Cooking frozen mussels is just as easy as fresh ones, only the readiness of such mussels is determined not by the opening of the shell, but by the cooking time. Frozen mussels must go through several stages before being made into an excellent dish.

To begin with, the mussels must be thawed, if we got frozen mussels in the shells, they must be thoroughly washed, cleaned, sorted out, if open shells come across, they are not edible, not suitable for cooking, those mussels that will not open in the process will also be inedible cooking.

How to cook frozen peeled mussels? Everything is much simpler here, it is enough to defrost them and rinse them under water, they are ready for further cooking.

How to cook mussels on a fire?

Cooking mussels on the fire . There are several ways to cook mussels over a fire. For the simplest way to cook mussels on a fire, you need freshly picked or freshly frozen mussels, any iron surface, no rust marks, a fire and a good mood.

On a heated metal surface, which can be anything from a sheet of iron to a frying pan, you need to lay out the mussels, wait 3-5 minutes, the finished mussels themselves will begin to open, that's all the cooking. The smell of the sea and the pure taste of mussels, mixed with good mood, make this elementary recipe ingenious. At the same time, you don’t have to think a lot about how to cook mussels on a fire, because it’s as easy as shelling pears.

There is another amazing way to cook mussels on the fire- barbecue. Useful: fresh-frozen mussels, you can use onion, garlic, white wine, lemon juice, butter and olive oil for marinade. For example, make a bag out of foil, to do this, fold the foil several times, wrap the sides, you get a bag, select the size of the foil depending on the number of mussels.

Put thawed mussels in a bag, add chopped onion, garlic, splash a little white wine, add a spoonful of butter, wrap the edge of the bag so that the wine does not leak out. Cook mussels on a fire, on coals for up to 12 minutes, when the shells begin to open - consider the mussels ready.

How to cook mussels in Korean?

Korean-style mussels are prepared as simply as any other dish that includes this seafood. Nowadays, Korean-style foods are very popular, mussels are no exception, with a mild, neutral taste, they are ideal for Korean cuisine.

In order for this European product to acquire a Korean sound, we need: freshly frozen mussels, without shells, ground coriander, soy sauce, salt, onion, lemon, and necessarily nutmeg. Defrost mussels, boil in salted water, no more than three minutes. We discard them in a colander. Marinate the onion, cut into half rings, in a small amount of lemon juice.

Now to bring cooking mussels in Korean to the end, mix the products needed to prepare the marinade: soy sauce 50-60 grams, squeeze the juice from the lemon, grate the nutmeg, coriander, salt and add the rest of the spices. We heat the resulting mixture, then mix all the ingredients, marinate for 3 hours in the refrigerator. After 3 hours, the mussels are ready in Korean.

How to cook mussels for beer?

Beer is a national product of many states, it is consumed both in its pure form and with all kinds of products, from the usual dried fish to sauerkraut. Sea delicacies are leaders in the list of snacks for an intoxicating drink. How to cook mussels to harmonize with beer? They can be baked in the oven with cheese or bacon slices added to them, boiled with dill and bay leaves, dried, garlic and melted butter are added.

Boil mussels in dark beer with salt and herbs of your choice. But there are people who believe that combining beer with mussels is a sign of bad taste. But tastes are different, and you should think about how to cook mussels for beer deliciously.

How to cook mussels with vegetables?

Mussels with vegetables. how cook mussels with vegetables ? Where to start, how to embrace the immensity? How many recipes can be prepared by combining mussels with vegetables. Mussels with vegetable sauce is a wonderful dish, and pasta with mussels sauce with vegetables sounds just delicious!

There are several nuances of cooking mussels with vegetables: the cooking time of mussels should not exceed 3-5 minutes - this is the main rule, all further manipulations are carried out with an eye on it. That is, if you need to fry mussels with vegetables, you must first fry all the vegetables, remove them, and use the oil in which they were fried to fry the mussels, then the components are mixed.

For cooking mussels with vegetables, you need 300-400 grams of mussels, 3 bell peppers, onions, carrots, three tomatoes, seasonings for taste, olive oil. Fry chopped onions and carrots, cut into strips, until half cooked. Add chopped peppers to them. To fried vegetables, add peeled tomatoes, cut into slices, season with salt, not forgetting about the rest of the spices, simmer everything until tender. 3 minutes before the end of cooking, add the mussels to the vegetables. It is a good appetizer, as well as a great sauce for pasta and rice.

Pasta with mussels and vegetables

And here is an Italian recipe on how to cook pasta with mussels and vegetables. It is necessary to take at the rate of one serving: any pasta resembling noodles - 100 grams, mussels - 150 grams, large tomato, garlic clove, parmesan 25 grams, basil, spices, olive oil for frying. Boil the pasta.

Fry the garlic in olive oil, after pressing it with the flat side of the knife, add the peeled and diced tomato to the garlic, heat well, add the pasta and mussels to the tomatoes, cook everything together for 3 minutes. Sprinkle pasta with grated parmesan, nutmeg and chopped basil leaves.

How to cook mussels at home?

To cook mussels at home , a lot of effort is not needed, because it is done simply. We are often fascinated by restaurant food, even though a restaurant is just a place where food makes money. It doesn’t cost anything to take a restaurant recipe and cook some mussel dish at home. You can give examples of the most successful restaurant recipes with mussels, which can easily be transferred to home cooking.

Clam Chowder - a soup of various seafood with vegetables. You can prepare such a soup only from mussels, as well as from a sea cocktail. For this soup for 4 people you will need: potatoes - 4 things, carrots - 1 thing, leek, celery - 1 petiole, ripe tomatoes - 8 pieces, mussels - 240 grams, bacon - 120 grams, fish broth - 1 l.

Parsley, garlic, thyme, bay leaf. From tomatoes it is necessary to prepare mashed potatoes, carrots, onions, chop celery. Cut the bacon into thin slices, put on a baking sheet, put in the oven for 10-20 minutes at maximum temperature, depending on the thickness of the slices, to get chips.

Put the finished bacon chips on a paper napkin, and drain the fat that has stacked from the bacon into a pan, fry the carrots, onions, celery, garlic on it, add tomato puree to the vegetables, bring to a boil.

Bake potatoes in the oven. Boil mussels in fish broth for 3 minutes, drain half of the broth. In the broth with mussels, add stewed vegetables, potatoes, peeled and diced. Add spices to taste. If the soup is too thick, thin with broth to desired consistency.

Pour soup into bowls, garnish with chopped parsley, thyme sprig and bacon chips. It is very simple to prepare such mussel soup at home, and the result will surprise those for whom it is prepared. Cooking mussels takes little time, while giving an excellent result.

How to cook mussels in sour cream?

Mussels go very well with sour cream and cream, the delicate milky taste of these products emphasizes the light taste of mussels, while cooking mussels in sour cream takes 20 minutes and 4 main ingredients.

So, for cooking mussels in sour cream, you will need: mussels, onions, sour cream, frying oil. Choose spices at your discretion, any herbs, garlic, seasonings, but everything should be in moderation. Cut the onion into cubes or half rings, as you like. Heat the oil in a frying pan and add the onion. So that the onion does not have an unpleasant odor, it should be sautéed over moderate heat, the calmer this process goes, the better the end result will be.

Saute the onion until golden brown, add the mussels to it. If the mussels were frozen and did not have time to thaw - it does not matter, increase the cooking time for mussels in sour cream by 2 minutes. Mussels are cooked for 3 minutes, add sour cream. Cooking, mussels in sour cream, a couple more minutes, after that the dish is ready. Serve mussels in sour cream, sprinkled with chopped herbs and white pepper.

mussels can be cooked in batter, it is very tasty, and when served, mussels in batter look very unusual. Mussels must be thawed, washed under water, dried. Make batter from milk, eggs, flour. To do this, the protein is separated from the yolk, the yolk is mixed with milk and flour, and the protein is beaten separately. Whipped protein is carefully introduced into the dough.

Mussels are dipped in batter and cooked in a large amount of oil. Ready mussels are laid out on a paper napkin so that excess fat is gone. Serve mussels cooked in batter with cream sauce, in baskets of vegetables, with fried bacon, they can be added to a salad.

There are a great many types of mussel salad: with chicken and pickled vegetables, fresh vegetables, apples, seaweed, nuts, fish and, finally, seafood.

To prepare a salad, mussels are almost always prepared in the same way, they are boiled with spices, and then marinated if necessary. As a marinade for mussels, lemon juice, vinegar, soy sauce, and sometimes even beer are usually used. Sauces for salads - a kaleidoscope of flavors, playing with ingredients, you can easily create a culinary masterpiece.

Bon appetit!

Visit our website more often: in order not to miss new, interesting and tasty, beautiful culinary recipes for a variety of snacks, salads, desserts and much more. Thank you for your attention!

How to cook frozen mussels. Useful properties of mussels

How to cook frozen mussels in order to create delicious salads for the festive table from them and at the same time preserve their useful and gustatory qualities, we will tell you just in this article. The beneficial properties of mussels have long been known and lie in the fact that mussel meat is rich in complete proteins and contains a completely insignificant amount of fat and carbohydrates.

This is what Black Sea mussels look like

The taste of mussel meat resembles the meat of delicious marine fish or, or even boiled, but it depends on how you cook them ..

They eat almost everything in mussels, muscle, mantle and entrails. But, before using both fresh and frozen mussels, they must be thoroughly cleaned of sea mud, algae and sand.

How to cook frozen mussels. Video

Mussels contain a large amount of amino acids necessary for our body. Such as tryptophan, from which our body synthesizes serotonin and melotanin, which we need for a happy life without fears, anxieties and depressions.

Mussel meat also contains the essential amino acid methionine. It is not produced by our body, but we need it to lower blood cholesterol, promotes liver function and, like tryptophan, helps fight stress.

In addition, methionine is a good medicine for gastric and duodenal ulcers.

This is how the meat (muscle), mantle and insides of mussels look like. Quite edible and appetizing.

In addition, mussel meat contains tyrosine - an amino acid that is most loved by lovely ladies who want to lose weight, as it suppresses appetite and reduces the deposition of fat in the body.

Mussel meat contains B vitamins - B1, B2, B6, PP. This group of vitamins also contributes to a calmer measured life without neuroses and related diseases of the cardiovascular and gastrointestinal systems.

How to cook frozen mussels. How to choose mussels

Mussels frozen Black Sea, packed. Caught in the Black Sea and frozen in Ukraine and bought in the Far East

When buying frozen mussels, you should pay attention to the following:

First of all, they should be covered with a thin layer of ice glaze without snow slush. This suggests that most likely they were not thawed and not frozen again. And under the ice glaze, they do not oxidize. That is, their pleasant taste does not become the taste of a “rusty” herring.
Frozen mussels should have no smell or they should smell like a pleasant fishy smell.
If the mussels are vacuum-packed, then you can make sure that they are not expired by the date of manufacture and storage on the package. Through the packaging, you can see and appreciate the appearance of the mussels.
It is better to take packaged mussels than by weight, as vacuum packaging allows you to keep their taste and edible properties longer.

How to cook frozen mussels. Primary processing stage

We defrost the mussels by moving them from the freezer to the refrigerator with a temperature of +2 - +5 degrees, where they slowly thaw right in the package.
Thoroughly wash thawed mussels in a colander under running cold water, after selecting seaweed, sand, shell fragments and other inedible particles of the sea from the insides.
In mussels, especially large ones, we remove the intestines. It is easier to remove all the insides including the gills, intestines, stomach, gonads, leaving only the mantle and two muscles connecting the valves. In Southeast Asia, they eat everything, and that's all, it's good for the human body.
Let the water drain.

We do steam blanching of mussels, and not in boiling water, since steam blanching allows us to preserve all the valuable properties of mussels and in this case the mussel meat is less saturated with water, which preserves the taste of mussels. To do this, pour a small amount of water into the pan, bring to a boil, add half an average onion head, sweet peas, two medium bay leaves to the boiling water. Let the marinade simmer for 5 minutes.

Put the prepared mussels in a single layer on the device for steaming food and lower them into the pan and close the lid. Blanch for 15-20 minutes.
Take the blanched mussels out of the pan. Cool down at room temperature.

How to cook frozen mussels. Preparing mussels for salads

We cut the cooled mussels into medium pieces for frying in sunflower oil with onions.
While chopping mussels, to improve their taste, and so that the grains of sand do not crunch on your teeth, you can once again thoroughly clean their insides from sand, silt, mud and other particles with tweezers and rinse the already chopped ones thoroughly under running cold water. Although in Japan, China and Korea, for the treatment of intestinal dysbacteriosis, the insides of mussels are used, subjected to spontaneous enzymatic processing due to the enzymes they contain (Professor L. L. Logunov).

Pour sunflower oil into a heated frying pan and heat it.
Put finely chopped onion into boiling oil. Bring it to a transparent state, stirring occasionally.
Put the chopped mussel meat on the pan. Lightly fry it for 7-8 minutes, stirring constantly with a wooden spatula.
Remove the pan from the stove and cool directly in the pan.

We use cooked mussel meat for preparing various salads and other delicious and healthy dishes.

Mussel salad recipes:
Salad with mussels recipe from Petr de Cril'on "Boat of Peter I"

Mussels are a healthy and low-calorie delicacy. They can be served as an appetizer or added to appetizers and main courses. How to cook mussels correctly and how much to make them tender and juicy?

Cooking preparation

Whether to clean seafood beforehand depends on their type and method of harvesting. Boiled-frozen mussels are sold without shell. Rinse them, if necessary, remove algae, fragments of shells and other debris.

Prepare fresh and frozen seafood in a closed shell as follows:

Sort out the mussels. Discard pieces with cracks and chips.
Place the clams in a bowl and cover with water.
Clean the shells thoroughly with a washcloth or brush.
Rinse under the tap or change the water several times.

in a saucepan

The easiest way to cook mussels is on the stove.

Ingredients:

300 g boiled-frozen mussels;
250 ml of water;
1 tsp salt.

Cooking steps:

Defrost the peeled mussels in the refrigerator, drain the excess liquid.
Pour water into a saucepan, bring to a boil.
Add salt to boiling water and carefully send the clams.
After the recommended cooking time has elapsed, remove the finished product from the broth.
Before serving, sprinkle the dish with lemon juice, olive oil and garnish with herbs.

Instead of water, you can use white wine, milk or beer. This will give the clams a special taste and aroma.

How to cook frozen mussels

Seafood does not need to be thawed before cooking.

Ingredients:

1 kg mussels in shell;
1 liter of water;
2 tsp salt;
Bay leaf;
herbs to taste;
1 clove of garlic.

Pour water into a saucepan and place over high heat.
Add salt, bay leaf, herbs, garlic and prepared mussels to the boiling liquid.
Boil the seafood long enough: all the shells should open.
Throw the finished product in a colander, use as directed.

in the microwave

You can quickly and easily cook mussels using a microwave oven.

Ingredients:

500 g boiled-frozen mussels;
100 ml of water;
1 tsp salt;
1 st. l. white wine or lemon juice;
spices - to taste.

Cooking steps:

Pour frozen seafood with cold water, leave for 1-2 hours.
Rinse them, put them in a colander to drain excess liquid.
Put the clams in a special microwave-safe dish, add water, juice or wine and spices to taste.
Cover the container with a lid, send it to the oven.
Select the maximum power of the appliance and set the timer for 10 minutes.
After the signal, drain the remaining liquid, serve the dish to the table.

You can cook mussels in the microwave in 10 minutes.

In a double boiler

With this method of cooking, all the useful substances of the product are preserved.

Ingredients:

300 g of boiled and frozen seafood;
500 ml of water;
vegetable or butter;
salt and spices - to taste.

Cooking:

Pour hot water into the bowl of the appliance.
Grease a special grate with oil, put the clams in 1 layer.
Close the lid and set the timer.
After the signal, put the finished product on a plate.

How much time to cook

The following factors affect the cooking time:

cooking method;
product preparation;
shellfish size.

How to choose

Criterias of choice:

Appearance. Frozen mussels should be light yellow in color. Make sure that the ice glaze is intact, without cracks. Such defects indicate repeated defrosting, due to which seafood loses its beneficial properties.
Aroma. In high-quality fresh mussels, it is light marine. Sharp specific notes, especially the smell of fish, indicate the staleness of the product.
Shell condition. Shell doors must be tightly closed.
The size. Choose large clams: they are juicier and tastier.

You need to know:

Do not overcook the mussels or they will become tough and tasteless.
Cooking requires a small amount of salted water or other liquid. Thanks to this, seafood retains its juice.
Mussels that do not open during the cooking process should be discarded.
Serve seafood with potatoes, rice, pasta, vegetables, meat or fish. Some gourmets prefer to eat mussels with fruits.
Boil fresh clams on the day of purchase. Once prepared, they can be stored for up to 2 days in the refrigerator.
Prepare the dish before serving. It is not recommended to reheat it.
To prepare a delicious sauce, mix lemon juice, white wine, chopped garlic, herbs.

Knowing how and how much to cook mussels, you can cook a delicious delicacy for the whole family in a matter of minutes. This appetizer goes well with main courses, beer and white wine.

Seafood is very healthy and nutritious. By eating them 2-3 times a week, a person maintains the desired balance of iodine in the body, which is so necessary in the winter season. Among other edible inhabitants of the sea, mussels can be distinguished, which are in no way inferior to expensive mollusks in terms of protein and vitamins. And they also contain a minimum amount of calories (50kkl per 100g of product), which will indescribably please people who are watching their weight. From mussels, you can cook a lot of different dishes from simple snacks to complex dishes.

How to choose frozen mussels

If you do not live near the sea, then most often you will find mussels for sale in a supermarket, where they will be frozen. Frozen mussels are either peeled or in the shell, they are sold either in a package or by weight.

When buying, be sure to consider the contents and the packaging itself if you take a packaged product. There should be no excess snow or ice inside, and the mussels themselves should be crumbly. If the clams stick together inside the package, this indicates that the product has already been subjected to the defrosting-freezing process, and possibly more than once. It is not considered usable.

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

Buying unpeeled clams is always a risky business, as you cannot guess the freshness of the product. When choosing, be guided by the quality of the shells, they should not have chips and cracks.

Defrost Rules

Another option is to dip frozen mussels in cold salted water. This method will help save time.

In no case do not use a microwave oven or hot water to thaw clams, this will only worsen their taste and beneficial properties.

Also, do not leave the product in direct sunlight for a long time, especially in 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 in a purified form by weight, can not be thawed first, but boiled immediately. To do this, you will need a pot of water and salt. You should not take too much water, 3-4 glasses of water and 2 tablespoons of salt are enough for 1 kilogram of mussels.

We put the water to boil, and wash the mussels under running cool water. After the water boils, throw in the clams and cook for no longer than 5 minutes to maintain softness.

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

Boiled mussels are used in various dishes, but most often in cold appetizers, canapes or salads. And the broth can be boiled into an interesting soup, or boiled down and thickened to make a sauce that can be used as a salad dressing or 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 black pepper sugar salt and lemon juice or vinegar. First we take 2 tablespoons, if vinegar, then 2 teaspoons. We leave for an hour and a half.

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

Fried and stewed mussels

Warm salads or hot main courses usually use fried or stewed mussels. They are fried in vegetable oil or vegetable-creamy oil, giving it flavor with garlic sliced into slices.

Mussels are fried and stewed with vegetables, cereals and sauces. Clams in the sink are cooked in a pan with water and wine. Under the influence of steam, they should open. Those shells that have not opened 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.

Peppers and carrots cut into strips and fry in vegetable oil, add green beans.
When the vegetables are half cooked, you can add the mussels, peeled or in their skins.
Pour in the dressing, which consists of soy sauce (5 tablespoons) and honey (0.5 tablespoons).
Cover and simmer for 7 minutes.
Add salt and pepper to taste.
Serve as an independent dish or with rice garnish.

Baked mussels

Baked mussels in shells can rightly be considered a gourmet dish. It looks presentable, has no less bright taste, and guests who come will appreciate it. Shelled clams are also delicious baked as a julienne or topping on pizza, casserole or pie.

Mussels are baked, as a rule, already pre-boiled. Shells can be sprinkled with cheese and be sure to pour a drop of lemon juice. Almost any sauce is suitable for baked mussels.

Clam julienne

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

Finely chop the onion and fry until translucent.
Add boiled mussels and pour in a glass of cream or half a glass of sour cream.
Salt and pepper to taste.
Simmer the mussels over low heat for no more than 3 minutes.
Divide the mixture between cocotte makers or into one large tin. Sprinkle thickly with grated hard cheese and send to an oven preheated to 160-180 degrees.
Bake until cheese is golden brown.
Serve hot.

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