Most of you have not tried to cook mussels at home, but you have spent a lot of things. And the plan is not less than gastronomic bliss, like giving stravi with this seafood. On the right, in that unrefined aroma that spreads throughout the kitchen, and then - in the entire house in the process of transforming frozen peeled mussels into the unsound and unsound grass of a restaurant. So, how to cook frozen mussels, so that you don’t just get savored with relish, aroma and juice of mollusks, but also take a lot of coryness out of them? Let's find out!
Why does the melancholy of mussels make you healthy?
Midi is one of the most significant products. Bagatma stink shanovanі and lyubenі. Others are ready to argue for them stovp for a ritual bedroom with the method of chasing demons.
Ale, do not tear for a month at the car'er! Give this marvelous product the opportunity to show all its positive qualities, which, let's face it, chimalo.
Take a look at them from the side of the crust. So, for example, regular inclusion of mussels in the diet is beneficial to your mood. In mollusks, tryptophan is an amino acid that acts as a hormone of joy. At the same time, the whites of mussel will turn over the whites of ribi and meat for a quantity of yoga together. And from fats, it doesn’t matter. Obviously, mussel meat is more relevant for those who are thinner. For 1 kg of the product is less than 100 kcal.
Brown midi will be for people who suffer from brittle nails and hair: mollusks take revenge on rich zinc.
The melancholy of mussels is high. However, korisnі, ale improperly prepared products waste their authority, it is important to know how to prepare frozen mussels.
How to choose yakіsnі frozen medії correctly?
As before, you were cultivating strains of mussels and you didn’t get the stink, I don’t point out to those that you don’t like you. It is not included that the reason for the non-acidic product.
Therefore, it is important to choose the right media.
About those that mollusks can be fresh, do not say warto. Ale є sche kіlka tonkoshіv, on yakі varto turn respect when choosing:
- No snow and cracks in the ice that cover the frozen mussels. Pokrittya may buti rіvnomіrnim and prozorim. If it is a defect, then it is an obvious sign that the product has been frozen, which means that the stench is secondary. In addition, the repeated defrost and freeze dragging behind them the brown authorities.
- We choose only the great molluscs, the stench exudes greater sap.
- Zvertaemo respect for the vilov and virobnitsva. Remember that midi is a kind of natural filter, which absorbs everything that is in nature around them.
- Purified molluscs are due to the mother of the bright breeze.
Tsіkavo know! Buying 1 kg of uncleaned mollusks, you buy more than 100 grams of pure meat.
Rules for defrosting and preparing mussel ice cream
Defrost slid immediately before the cooking process. Saving, as well as re-freezing, mollusks do not freeze.
The process of defrosting is carried out in the cold water poured into the product and in the evacuation. After that, wash it and clean it. Let's follow the next step in the selection of yakish turtles: we ourselves will be guided by them when sorting. Not shkoduyuchi vykidaemo molluscs from poshkogenimi shells.
First, proceed to the preparation of the mussels, clean the middle of the varto. For which one, I omit seafood, I boil water for 2 hvilini. The chairs open up and you can easily see all the rubbish.
Midi, who have gone through all the stages of preparation for the preparation of these joys, can boldly vicorate for the preparation of grasses.
How to cook frozen mussels: Korean recipe
One of the widest ways to bring mussels to readiness is to cook. Cooking mollusks does not mean just throwing them at the okrip. In order for the media to preserve the crooks of power, it is necessary to know how to cook them correctly.
Number of servings - 2.
ingredients
For cooking take:
- midi - 500 g;
- water - 2 bottles;
- sil - 2 tsp;
- rosemary - for relish;
- black chalking pepper - to relish;
- chasnik - 20 g;
- lemon - 1 \ 2 pcs.;
- bay leaf - 1 pc.;
- nutmeg peas - for relish;
- red chalking pepper - to relish;
- carrot in Korean - 100 g;
- qibulya - 1 pc.;
Get respect! Gather spices for the taste of vlasny.
For one serving
- Calories: 229.5 kcal
- Proteins: 25.6 g
- Fat: 8.5 g
- Carbohydrates: 13.5 g
Cooking method
Cook cleared frozen mussels to help you with this Korean recipe.
As a result, we accept sea salad made from cooked mollusks and vegetables, which can be boldly called seafood salad.
Freshly frozen mussels marinated in lemon juice: for a salad or for an appetizer
Mіdії, prepared according to this recipe, vіdminno add sea salad or become a miraculous appetizer.
Cooking hour - 30 minutes.
Number of servings - 3.
ingredients
For cooking take:
- midi - 400 g;
- soy sauce - 100 ml;
- watchmaker - 6 pcs.;
- water - 200 ml;
- sil - 1 tsp;
- zukor - 1 tsp;
- estimate 9% - 1 tbsp. l.;
- lemon - 1/2 pc.;
- bay leaf - 2 pcs.;
- oliya roslinna - 30 ml;
- greens - for relish;
- winter pepper - 1/2 tsp.
You can add a warehouse of spices to your taste, because pickling is important here.
For one serving
- Calories: 246.7 kcal
- Proteins: 13.7 g
- Fat: 11.9 g
- Carbohydrates: 20.9 g
Cooking method
How to prepare a self-help marinated delicacy, follow the best recipe:
Take care of the strain next to the refrigerator. Seafood, served according to the recipe, is refreshed with a piquant fresh relish.
Peeled frozen mussels, rendered in lemon marinade
How to prepare miracle weed with a minimum of products? It’s enough to make enough, like vikoristati fresh-frozen and cleaned mussels. Taste, aroma of mussels will give a sauce based on lemon and cibules. Zhodnoi water, only sik, which is seen with seafood, sik lemon and cibulya.
The hour of preparation is 15 minutes.
Number of servings - 2.
ingredients
For cooking take:
- midi - 500 g;
- water - 1000 ml;
- lemon - 1 pc.;
- qibulya - 1 pc.;
- oliya roslinna - 3 tbsp. l.;
- spices - for relish;
- strength for relish.
Get respect! Before the river, add a little bit to the watchmaker in the grass.
For one serving
- Calories: 312.5 kcal
- Proteins: 19.3 g
- Fat: 17.9 g
- Carbohydrates: 18.3 g
Cooking method
To know how to cook mussels with lemon, follow the recipe from the photo:
Savory!
Video recipes
Crimium of subcutaneous recipes from the photo, it is recommended to learn from the video, as it will help to recognize even more options.
Medії smeared
This recipe is insanely suitable for all lovers of mussels! Lubricated mussels - it's just a miracle appetizer to such strains, like ouzo, retsina, or just more dry wine. Vow that the mussels for lubrication should be chosen large, and, of course, you should take fresh ones - the frozen shards will be troch "humic". Try to cook it even easier that corian grass like French culinary specialists and you won't be fooled.
Media in white wine
The French Day is mainly associated with the chirping of cicadas and lavender fields. Aloe vera th aroma of freshly prepared mussels, which can be lubricated on great pans just on open terraces of French restaurants. If you can’t afford a trip to France, and if you don’t have a giant frying pan - don’t fall into the water, now you can always allow yourself to allow this miraculous seagrass "mussels in white wine."
Mussels with vegetables
Mussels with vegetables - this is a divine dish, as I tried before at the Crimean restaurant, rolled on the birch of the sea. It reproached me with its aroma, simplicity of preparation, uniquely receptive relish, and its so-called small set of products, which is always in the refrigerator. Evaluate such a country as the most famous gourmet!
Medії with bacon
Mussels are marine natural mollusks. Їstіvnoy part of mussels є: m'yaz z mantієyu, і navit їх insides. The stench is already rich in protein, they have enough fat and carbohydrates. Be that as it may, the grass with mussels is so alive, especially the grass under the name "mussels with bacon."
Medії in top sauce
Seafood - miraculously dzherelo protein, mineral salts, saline, phosphorus, vitamins and rich other fertile speeches. The stench is low-calorie, available for sale in celery, and from these appetizing aquatic inhabitants you can cook impersonal savory herbs, for example, like mussels in topping sauce.
Mussels with lemon
Midia is a mollus from the shell family, which lives in dry ocean waters. The stench is wonderful, like a hot appetizer, like a cold appetizer. Well, and mussels with lemon - not only tastier, but also scary. Vzagalі, medії for this recipe, it is easy to prepare that swede. Mabut, navit shvidshe, nizh you spend on thoughtful reading of the recipe.
Lasoschi of the Spanish fishermen
The classic tomato soup with seafood puree will be enjoyed by all seafood lovers. Mesmerizingly savory, light, with a touch of hospitable taste at the meeting with the marine inhabitants, it will pleasantly remind your boat, please you with the aroma of spices and bring unforgettable taste to the malt. Get ready for the best Spanish fishing!
Mussels in batter
Mіdії in batter - tse duzhe savory appetizer. If you take a look at the first glance, that you will have a lot of meat to prepare the squash, then I can sing you in the fact that there is nothing supernatural in the prepared ciєї appetizer. Especially if you buy already a long way cleared mussels. If I want to more love to beat the fresh mussels in the shells, then the meat is still a little tastier, lower in frozen ones, and the grass in the decorated shells looks more effective.
Mіdії іz syrom
Midi with cheese is a miracle low-calorie snack with rich whites and brown tongues. I will try to show you a wonderful recipe for preparing mussels, which you can beat as an appetizer and as a main dish. Wine is ready to finish easily, and as a result, it looks more laborious. Please your relatives and loved ones with marvelous grass.
Medis in Crimean style
Kolis tried herbs at Krimu's for help in one restaurant, where all the visitors went only for mussels. Strava sunk deep into the soul. So, since I didn’t say the recipe to me, I had a chance to experiment for a lot of time and found it, I made a command “formula” for this miraculous strava, as if the sprat of fate didn’t fill me. I want to share my satisfaction with you. To that "midi in krimski" - it is not repeated and unforgettable, and not just an appetizer before beer.
Mіdії in Provence
Mussels in Provençal style – mussel meat is cooked according to a special recipe. The results of midi are not savory, but rather salty. Midi has long been respected by a special life-giving seafood, which helps to build up the m'yazov mass for the mind that you are constantly engaged in sports. The cream of this meat, mussels, is rich in various proteins, vitamins and various microelements. More meat mussels are considered a right delicacy.
Pilaf from mussels
Pilaf with mussels is a sacred herb for people who like to eat tasty food, but don’t always be able to spend a big hour cooking. Tsya is fragrant, rich, one might say enchanting grass is vibrant and will delight you with its relish and splendour!
Lubricated mussels with cibulae
Mіdії - tse even savory and colorful seafood! They have a large number of necessary speeches, as if they could likuvalno power and help keep the body in good shape. The stench is good for a dietary table, to that one who takes revenge on a minimum of fat. Lubricated mussels with a cibulia - just one more salmon, with which you can pamper yourself and take away the satisfaction of the song of the love of passion.
Zavdyaks to their gusto of power and to the high place of strong brown speeches of midi are valued everywhere. Meat with too much richness in vitamins, amino acids and minerals is considered a dietary product. But it’s practical whether it’s grass, cooked with mussels with unforgettable relish and crusty, ready to finish easily and simply.
Be it with a variation of mussels in topping sauce to impress your guests-lovers of seafood. You can find the main ingredient in any supermarket, and in the great hypermarkets, there are more different variations: shells, halves, or fillet preparation.
Obviously, similar grass cannot be taken into account by the budgetary one, but it’s also not varto into the category of elite ones. So, having tried to pamper yourself with a savory seafood herb, boldly go to the store, buy mussels and choose one of the recipes below.
Correct choice
Mіdії - a product that shovidko psuєtsya, vibrating syri medії, obov'yazkovo is necessary to give respect, close the chairs of a turtle, the smell of a mollusk is on the color.
- Frozen midi of good quality due to mother light-yellow color, equal to the surface of the ice.
- The presence of cracks or a change in color indicates those that the mussels were defrosted and re-frozen.
Buying the product from the store, we are convinced that the harvester has worked hard for technology, and the seafood was saved from diligent minds. But all the same, molyusks, like calling sumniv at the freshness, vikoristovuvat not varto.
Medії u vershkovu sauseі - savory and lower recipe
Stew 350 g of frozen mussels in a glass of 20% tops and season everything to your satisfaction with a small number of teahouses - a great idea for a delicious evening.
Crimium for designating products to choose:
- half of rіpchastoy cibulini;
- 4 tbsp. olive oil;
- strength, pepper for relish.
Cooking order:
- Defrost mussels in front. We work in a natural order, and not in a micro-furnace.
- On the olive oil, we smear the cibula, add seafood to it.
- After that, like a mussel with a cibula, smear a couple of quills, pour in the tops of the maximum fat content (to lay the relish of the final sauce).
- Let the sauce boil and simmer for a new mussel about 8 strands. For the whole hour, the tops of the wine boil and the trochs fade.
- Salt and pepper our delicacy, we add it to the chastnik, after a couple of whilins we mimikaemo.
- An ideal garnish for a similar sauce - rice and pasta jams.
Medії in Vershkov's chasnikov sauce.
Don’t be afraid of these mollusks, just cook them. A splash of champagne is chilled by the refrigerator, and we prepare a light snack with seafood.
Your rating:
Cooking hour: 20 whilin
Quantity: 4 servings
ingredients
- Frozen in cooked mussels: 600 g
- Hours: 5 teeth
- Tops: 100 ml
- Parsley: 30-50 g
- Seasoning: for gusto
Cooking instruction
We clean 5 middle teeth in the hour shop. Dribno call a watchmaker. To prepare mussels, we need a frying pan with high sides and a lid. We put the frying pan on a strong flame, heat it up, pour some olive oil or olive oil. At the heated oliya we made a watchmaker. We change the fire and by stretching a few whiffs we lightly lighten the watchmaker. Actively stir, don't burn.
To prepare chives we take frozen mussels without turtles. Such media are most often sold in our supermarkets and specialized stores.
Mіdії razmorozhuєmo, relatively washed, we give a drain of water. We put mussels on a frying pan. Peremіshuєmo with a watchmaker and olієyu. Curve with a lid.
With a stretch of 5 - 7 strands, we extinguish the mussels on the middle fire under the lid, periodically stirring. What an hour to stitch, to bring them to readiness.
It is important not to overdry the mollusks in the frying pan, otherwise the stench will become bitter, humous.
Add tops and spices to the pan. I take two types of seasonings - for ribeye, the seasoning "10 vegetables". Here, on the right, relish, you can flirt and just sill. We mix all the products in a frying pan, crook it with a lid and add it to a sprat of quills.
Medії in top sauce is ready. We mimic the stove and carefully transfer the mussels with the sauce to the deep dishes. Fresh parsley stalks apart and large narcissus. Sippaemo greens, I'm ready to grass. Appetizer from mussels is ready! Serve the mussels on the table as hot as necessary.
How to cook mussels in top sauce?
Mіdії u syrno-vershkovu sausі - marvelous hot appetizer to white dry wine. The stench is just getting ready and fast, and it’s even more difficult to cope with the fight. To prepare the seven great mussels you need:
- 3 art. grated parmesan;
- 40 ml not too fatty sour cream;
- ½ tsp soy sauce;
- a couple of greens;
- silt, pepper, lemon juice - to taste.
Steps of cooking mussel with cheese-top sauce:
- In an okremіy єmnosti syrno-top sauce, sour cream, soy sauce, sir from herbs and spices.
- We add midi in a heat-resistant form, fill it with sauce and add a small amount of syrah.
- We place the form with seafood in a hot oven shafa. Ready delicacy will be already for 10 minutes.
- Cream of freshly made white wine, let's drink, which is in harmony with the grass, it will be homemade lemonade.
Mussels in top sauce, baked in oven.
Are you a gourmet, a kind of virtuoso of malting in the introduction of seafood? Then you just have to taste baked in the oven mussels. You can do it not only with wine, but with champagne, but with not so noble drinks, for example, beer. Cream of the main ingredient - half a kilogram of frozen mussels, you need:
- 1 ripchasta cibulin;
- 0.1 kg of syrup;
- 2 tbsp. inches and olive oils;
- 1.5 bottles of fat tops;
- 2-3 hour teeth;
- Spices, greens that strength for relish.
Steps of preparation:
- We defrost seafood in a natural order, wash them under running water, give them a drink, put mussels on a drushlyak.
- To prepare the sauce, pour a spoonful of olive oil on a tovstistin frying pan, if it gets hot, add such an amount of a pinch of oil. At the boiling oliya, we spit out a finely wound cybula, smearing it to a golden veil.
- When the bow is ready, add tops, mix it up and bring it to a boil, but you can’t let it boil, otherwise the tops will simply burn. I add greenery (parsley, krip), passes through the teaspoon and spices, mix it up and take it out of the fire.
- We put the mussels in a handy heat-resistant form, so that the seafood will be put into one ball, poured with our sauce, and rubbed with cheese.
- We place the form in the oven for 20 quills.
- Zapikati is possible not only for the great form, but also for small portioned mountaineers.
- Fatty tops at the warehouse to finish the sauce are often replaced with sour cream. The fatness of these goods and yogo kіlkіst can also be regulated by the ruling court.
- For a couple of quills until ready, the mussels can be sifted with dried basil or saffron.
- Greens, which miraculously go with seafood - krip, parsley, lemongrass, dried or fresh basil.
- Olive oil for її days can be replaced by roslinna.
- For a thick one, add a few inches with a tablespoon of boroshna.
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Mіdії, prepared according to all the rules, nіzhnі nіzhnі, tart and fresh smell of the sea and the building give a special charm to the zvichaynіsіnkyi strava. Zavdyaki low calorie content and increased quantity of protein is the ideal product for those who care about their healthy figure.
Vishukaniy delicacy for the crust and health
A number of such popular seafood as ribi meat, shrimp and crabs, molluscs are included in the list of the most valuable food products and recognized by dietary fahivtsy for proper and healthy eating in the whole world.
Vinyatkov's value of the gifts of the sea is framed by their high prey, high conquest, as well as the presence in them of a majestic amount of brown macro- and microelements for the body.
Today's nutritionists often win the minds of their comrades for the latest and the worst protein. The product of eating, which avenges the entire set of amino acids, which are indispensable for the human body, is called a complete protein.
The product, which has less than a part of the essential amino acids in the warehouse, is vvazhayut with an incorrect protein. Mіdії i їkhnі sudіdy on sredovishchі vіdnosіtsya to povnobіlkovyh produktіnі. With which molluscs you can get a low calorie content with such jerrels of protein like yalovichin, cock and sea fish, we recommend it as a dietary strategy for those who do not lose weight without shkoda for health.
Por_vnyalna characteristic tsikh produkt_v induced at the table.
Table 1
| Product | Energy value, kcal | Bіlok, gr | Zhiri, gr | Carbohydrates, gr |
|---|---|---|---|---|
| Kurka | 175 | 21,2 | 9,7 | 1,4 |
| Media | 76 | 11,3 | 2,3 | 2,1 |
| Pork | 295 | 16,2 | 25 | 0,73 |
| Yalovychyna | 197 | 20 | 12,9 | 0,45 |
| Sea fish | 142 | 17,5 | 6 | 5,5 |
Cream of vinyatkovoy livestock value, mussel meat includes vitamins of group B, moreover, in addition to vitamin B12 in 100 g of mollusk meat, it exceeds the additional norm of vitamins A, C, E, D3, as well as nicotinic acid PP.
Mіdії rich in sodium, phosphorus and choline, їх vіvannja positively signifies on the functioning of the thyroid gland, and zadviсhenіy kіlkostі selenium and dvuhstulkovі vvazhayutsya natural antioxidant and immunostimulant.
Yak do not have mercy, buying frozen mussels
The “season” for these mollusks is taken into account the period from lime to luty, the most succulent and the most lively are taken by midi, for example, autumn - the ear of winter, the period from birch to worm mussel may be less oily, and, later, in the morning.
Postal countries are Spain, Italy, Canada, France and Africa. In our country, less than the inhabitants of the Far Skhod can boast with fresh seafood. Ale, according to modern methods of deep freezing and the ability to reach the necessary minds during transportation, you can easily eat from the most delicious mussels in a little bit of light at any hour of fate.
As a result of harvesting the mollusks were prepared without crushing, when thawed, the product retains its brown quality, lower relish and fresh sea aroma.
Choose such a delicate product as a medium, even more shrillly, a product of uneven density can sip the relish of the end of the season and bring viklikati otruennya.
When buying a frozen product, carefully look at the packaging - it is not at fault that it will be damaged, as the tightness of the packaging is broken, the quality of the product can no longer be guaranteed, especially if the product is vacuum-packed.
Obov'yazkovo revise the term of applicability, for low temperatures frozen mussels are saved up to a few months, re-freezing is unacceptable.
Surprised to the place of the package, it’s not to blame for the snow, and on the mollusks it’s not the fault of the thorny krizhan shell, only a thin ball of krizhan glaze is allowed, it’s because of the “shock” frost, for example, seafood is used to increase the term of their choice.
If you can buy uncleaned mussels, then pay attention to their shells - the stench can tell a lot about the quality of the product, so, after buying, you can see if there are any cracks or cracks on the shell of a mollusk tse vydbuvaєtsya at the death of її sack such medії can not live in a hedgehog - the risk of torment is already high.
Remember, tіlki yakіsnі produktі bring koristі organіzmu ta embellish your stіl, yakshcho vinikli sumnіvi schodo svіzhostі chi yakostі product - better ask bіsh nadіyny variant.
Defrost it cleanly mussels: robimo is right
Before preparing the mussels, it is necessary to defrost, for which you can go a lot of ways.
First method: put frozen mussels at the bottom drawer of the refrigerator, for chilled meat, and check for natural defrosting. This method is the most gentle for the product, but found in an hour.
Another way: frozen mussels are placed in a saucepan with cold salted water and soaked there for a year, then thoroughly washed in running water and prepared with a recipe.
It is not necessary to go into quick methods such as a micro-furnace oven or sprinkle, so it is not worth it to pick up mollusks at room temperature without adding them to salt water, especially in baking rock.
As if you brought uncleaned mussels, clean them after defrosting. As if there are growths on the shells, whiskers and other insensitivity of them, it is necessary to see them. Then carefully wash the shells in clean water, so that the dog will appear, which may be left in the middle.
Purified and washed mussels are placed near boiling salted water. In all classic recipes for cooked seafood, it is recommended to use vicorist sea strength, judging by the best - in Danina traditions, through її you can take and great kitchen strength. Boil until the shells are opened, ring out, tse borrow from 5 to 8 whilins.
Rakritі shells are laid out on tarіltsі and it is easy to pull the bottom pulp. The shells, as if after cooking, didn’t turn up like that, to be thrown out.
M'yaso midi can be considered for the color: yellow, creamy or bright orange color to talk about the freshness of the product, as well as mollusks with a dark gray color in zhu live not varto, but you get a copy or an old copy.
As your frozen mussels were sold cleaned, if you defrost, you don’t have to diligently wash them in cold water and boil them. For whom it is possible to vicorate like simple salted water, so fragrant broth, which adds to the savory relish of the delicacy.
For the broth, you need 250 ml of dry white wine, half a lemon or lime, fragrant herbs to your liking. The prepared mollusks are lowered into the boiling broth, when they are not finished for five minutes, otherwise the meat becomes zhorstky, consuming its lower consistency.
Midiya is a unique “pearl” of relish. Vishukani recipes
Mіdії mediterranean style
Later, for the cob of knowledge, how tasty it is to cook frozen mussels cleaned. Seafood is traditionally found in the Mediterranean cuisine, which is not surprising, even the very edges of the Mediterranean have long been engaged in the fishing of mollusks and other bags of the sea.
For example, the Spaniards prepare vishukana paella with mussels.
For whom do you need:
- 1 bottle of rice, better take a variety of basmati;
- Frozen mussels - 300 grams;
- Chasnik - a pair of cloves;
- Dry white wine - 150 ml;
- Olive oliya - 2-3 tbsp. spoons;
- Strength - 1 year. a spoon;
- Spices: black pepper chalking, chili pepper, turmeric;
- Syrah, grated on a dry third - 100 gr;
- Water.
Cooking: chop the watchmaker finely, brush a couple of quills on the olive oil, then clean the watchmaker with the olive - you won’t need more wine.
Rice fry in chasnikovy olії until it smells transparent, add strength and spices, sweat a couple of quills on the fire.
Now add water, wine, bring to a boil.
If you remove the rice from the water, add to the new mussel, heat the pan with a lid and simmer on the right fire for 10-15 chills, until ready.
I'm preparing the strain before serving sipati grated sir.
The rest of the Mediterranean - the Italians cook fragrant pizza with mussels.
For whom do you need:
- Frozen midi - 150 - 200 grams;
- Chasnik - 1-2 cloves;
- Tomati - 2 -3 pcs;
- Olives;
- Sir, rubbed on the dribnіy tertsі;
- Quiet for pizza;
- Aromatic herbs: thyme, basil, oregano;
- Olive Oliya.
Ready dough for pizza and put it in a greased with olive olive form for the vipіchka. Frozen mussels can be used to prodovzh five khvilin.
Tomatoes are boiled in the skin, they are seen on the skin, they are cut in pieces, some of the tomatoes are forced in a frying pan with additional broth in the form of mussels until I become tomato paste. Olives are cut into circles. The greenery is shaking.
Thickly smeared with otrimana tomato paste, boiled mussels and olives are put on the beast. Posipati grated hourly. Let's pick up the clumps of tomatoes, add strength, spices and sip the finely chopped greens. At the end, sip the chicken with grated cheese and add it to the oven for about 20 minutes, marveling at the readiness of the dough.
Gotuёmo boiled-frozen midi swidko and savory
A simple and swishy recipe made from boiled-frozen mussels, you don’t need to defrost them!
For whom do you need:
- Boiled-frozen mussels - 300 gr;
- Olive oliya - 3 tbsp. spoons;
- Finely chopped greens (like fragrant herbs: basil, oregano, rosemary, and great parsley);
- Dribno nashatkovan green tsibulya;
- Chasnik - 2-3 cloves;
- Tops - 3-4 tbsp. spoons.
Cooking: at the rose in the frying pan, we add mussels (do not defrost), sip the chibula and rub it with a teapot. Mix, add | add | vershoks. You can add strength for relish. Tomiti in full fire did not last for five khvilin. A meal of dry wine served with kelikh is a wonderful appetizer for a romantic evening.
Mussels with aromatic herbs, baked at the shells
The midi in the mushly look even more effective and at the relish of miracles, but they are ready to finish it simply.
For whom do you need:
- Mollusks unpeeled (in shells);
- Strong pepper;
- Olive Oliya;
- Chasnik, aromatic herbs (rosemary, thyme, basil);
- Sir, third on third.
Molyuskiv next, season the sylla with pepper, add olive oil, finely chop the teaspoon, herbs, sir. Zapikati at the oven 5-10 khvilin.
More trochs about mussels
When preparing, be it like stravi from mussels, remember that mussels, like all seafood, are prepared more quickly, literally for a sprat of khvilin. If you miss a moment, your meat becomes zhorst, like gum, but you can correct it, just continue to cook seafood, and after 30-40 wines, it will become soft and lower again.
A short companion to dishes with mussels is dry white wine, which harmoniously complements the fresh sea taste of mussels and robs it richly, richly and richly.
I wish you a lot of appetite and unforgettable hostility!
Previously, it was important that the midi tse їzha for the bіdnyakіv. It’s not surprising that you can catch mussels in any water. At once, regardless of the availability of the product, mussels are valued in the rich countries with the right delicacy. If you look at such a point of view, then in this article you will find a sprinkling of other recipes, how to cook mussels at home minds.
Mіdії is a unique product, which strikes with special relish and avenges the majesty of brown tongues. Those who, in a fair way, value that understanding are the essence of healthy eating, obov'yazkovo add to their diet of strains of mussels.
Let's try to figure out what is so brown in this product:
- Mіdії retaliate for easily digestible proteins, which retaliate for irreplaceable amino acids. It is necessary for these people to live in the obov'yazykovom order, in order to promote the full work of the internal organs.
- In the guts of mussels, there are brown fatty acids, for example, arachidonic fatty acid, which ensures the complete exchange of speech in the human body.
- Mіdії mіstjat vitamіn A, V ta PP, yakі pokrashchuyt krov, zmіtsnyuyut іmіnіtet і priyatі normalіzії zora.
Media obov'yazkovo can be included in the diet of people who have:
- є oncological disease
- arthritis
- є blood problems
- wrong etching
Do not cook with mussels for those who have gout, for those who have a great amount of protein, who can be found in these mollusks, turn into sechoic acid and look like crystals on the loams of a person.
How to choose yakіsnі medії?
Mіdії is a valuable product, which brought melancholy to people only like fresh stench. How to understand that there are mollusks in front of you:
- they seem to be guilty of only a sea smell, as you can see the unacceptable odor, after all, the product is already zipped;
- the chairs are midi-fold buti are obov'yazkovo shchilno closed, as if you are making a perfect picture, considering the purchase of such mollusks, so that you won't break out;
- Mіdії owennі і mother priєmny zhovtі kolіr, until then, on їх chairs іх іх stools are not guilty of but zhovtny cracks, as you see similar defects, it means that you have a product in front of you, which is already more than once frozen and frozen.
Mіdіі іkalіnі tim, їkh їkh їkh can be served with be-like garnish and cook, like an independent weed. The molluscs have less than 80 calories per 100 g of the product, so you can eat them in non-coarse kіlkostakh - on your figure the stench will not appear in any way.
Golovne - know, yak i skіlki cook mussels, so that the dish was delicious. We share with you wonderful recipes, which you can speed up at once.
How to cook frozen mussels?
Frozen mussels are most often sold already cleaned from shells. First, cook them, you need to defrost the product, and then win for recognition. We offer you a recipe for savory pasta from frozen mussels in top sauce:
- Vіdvarіt zvichnym way be-like macaroni or spaghetti.
- Defrost 200 g of mussels and smear 7 strands in a frying pan, smeared with olive oil in front.
- Add in the midi chasnikovy sik. The quantity of this ingredient can be like that - it should be likened to your savory tastes. As a rule, 2 cloves are enough for a watchmaker.
- When the pasta was cooked, it was put into a frying pan, and the mussels were cooked.
- Pour 200 g of fat and licorice tops over the pasta. Mix everything thoroughly, so that all the ingredients well seeped out with a perfect relish.
- After that, season the dish with thyme and grind black pepper to taste, and also add 1 teaspoon of soy sauce.
- Dock, the docks will start to boil at the dish. As soon as it becomes, mix the pasta with mussels and serve it to the table.
How to cook mussels: recipes
There are still no other cirque recipes, how to prepare purified mussels. Axis sprat of them :
- It's possible, it's possible cook mussels at the oven with topping sauce:
- A bunch of mussels are split. You need 1 kg of product and 5 minutes per hour for the whole process.
- Deco, in the vipіkatimet of mussels, it is necessary to smear with top oil. Put on new mollusks and see them killed. If someone turns up the oven, it heats up to 200 degrees.
- While the oven is heating up, prepare the top sauce: grate 200 g of syrah on a large third (the eggplant will melt melting), add to the new 300 ml of fat tops and 1 zhovtok (we look at the orphan). Dalі vlivaetsya chasnikovy sik, preparations from 2 cloves in the chasny, 20 g of borosna and potato starch. Mix everything thoroughly, so that the sauce has added a uniform thick consistency.
- Pour vershkovy sauce over midi and pravate їх in a prepared oven for 15 quills
- It's possible, it's possible cook meat mussel at the multicooker:
- Prepare 500 g of mussels.
- Water the container of the multicooker with olive oil, and then put it in a freshly cleaned mussel. For once, it is necessary to season the sill and pepper to taste.
- Activate the "Vipichka" mode on the multivartsi. Let 25 strands of midi get ready.
- Benefications іngredієnt waters, sutya for ny sauce z Tomatov і Vershkіv: Slope 200g Svіzhich Pomidoriv, Podpіbnіt ї blender, pierce in Sіk, Scho Viyshov, 200 ml of fat vertex, and Potimm is still straight to change it, the Schob sauce has downloaded one.
- Pour the luscious mussels in the slow cooker with the sauce, which is wiyshov, and let them simmer in the new one with 10 whips. Serve hot.
- It's possible, it's possible cook mussels on bagatti:
- Defrost and prepare 1 kg of peeled mussels until thermal processing.
- Melt 2 tablespoons of butter, and then, in the middle of the day, add 2 cloves of teaspoon to the teapot.
- Pour sauce over mussels, scho wiyshov. Season well with pepper and other spices to taste.
- Pour the juice of one fresh lemon over the mussels and pour them on the pivgodini, so that the clams are well marinated.
- Put the prepared meat on the barbecue grill and smear the yogo on the bagatti from the skin side, 3 quills each.
How to prepare fresh mussels?
Now let's figure it out how to cook mussels correctly, closed in chairs that were not frozen. Experts recommend that you prepare yourself from the same product, as you have bought only, so that the molluscs are more likely to be fried.
What do you need to grow, what cook freshly closed mussels:
- rinse thoroughly all the midi in the air under running water;
- drop the mussels into boiling water literally for a couple of khvilins (which hour is enough for the shells to boil and you can get enough m'yaso);
- meat, like it was taken out of shells, it is necessary to clean it and wash it under water, so that a lot of sand comes out of them;
- if you don’t want to take the meat out of the shells, then just dip the midi into boiling salted water for 10 quills, stretching out such a stink (just like you can see the miraculous sea aroma of mollusks, you can serve it to the table).
Unpeeled mussels aubergine served hot with sauce. We give you the recipe cooking mussels with turtles in sauce with tomatoes:
- Transfer the boiled mollusks to the heated frying pan. It is necessary to smear with top oil and chasnikov juice.
- Add a sprig of canned tomatoes without skins and paprika (literally, a teaspoonful) to the main ingredient.
- After 2 hvilini after that, add to the sauce:
- a bottle of wine
- chalking black pepper (literally 1 pinch)
- Cover the medium with a lid and after 7 strands take them out of the fire. Over the course of an hour, the sauce thickens and seeps with its aroma of mollusks.
How to marinate mussels?
M'yaso mussels can be eaten as a snack. However, for this yoga it is necessary to pickle correctly:
- Prepare a pivkilogram of cleaned mussels.
- To clear 1 head of the watchmaker. Cut a leather clove into straws.
- Add 10 g of dried crop to the details.
- Vіdvarit rozsil:
- boil water at the pot
- add 20 g of salt to it
- 10 black peppercorns
- 75 g tsibuli (better clean 2 heads and throw її near the water)
- 1 pod of chili pepper
- Breed by the water with a stretch of 5 hvilin prepared medii. After that, add 5 ml of rare dimum to the water, cover with a lid of mussels and fill them, so that the stink is boiled for a couple of whilins.
- At the bottom of one jar, it is necessary to sterilize the bag, put a chasnikov-crop bag.
- Spread the notes with rossola mussels.
- Fill the medium with olive so that it covers them all over.
- After that, as the mussels cool down, let them have a refrigerator for 12 years. Potim їх can be served before the table as a cold appetizer.
Outside the cordon, mussels are added to the rice, for example, pilaf with seafood. The Spanish call this grass paella. In Asia, soups are made from mussels. You can show your imagination and come up with your own vishukan grass. Golovnya - do not forget to resolutely process meat of mussels and їх mushli, so as not to harm your health.
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