Mussels frozen - cooking recipes

In the store you can see several varieties of mussels, namely blue, bluish-black hue, green, and also with bright green shells. All of them are quite tasty, but they should be bought very carefully. Initially, you should pay attention to ensure that their shells are not damaged, but closed tightly.

In addition, if you take large mussels, take and weigh their weight in your hand. Since in too heavy can be sand, and those that are very light or "bullying" can be dead.

The question of how much to cook mussels frozen, perhaps, excites every mistress who previously did not cook them. But there is nothing complicated in this process. Since they cook for 5-7 minutes. Most often the method of preparation is indicated on the packaging of mussels.

If you prefer live mussels, then you need to cook them for two days. In this case, store it in the refrigerator, covered with a towel. Before cooking, you should remove the awn from the sink, but do not recommend it in advance.

And as for frozen, they are stored much longer. As a rule, frozen mussels, recipes of which will be presented below, have a long shelf life, which is indicated on the package.

Next, imagine one of the delicious salad recipes from peeled mussels and chicken. This method of cooking takes you no more than half an hour.

Chicken salad with mussels

Composition:

• Pepper, salt;
• Chicken fillet - 430 g;
• Rice - a half cup;
• Walnut - glass;
• Peas canned - 1 pot;
• Bulgarian pepper - 1 piece;
• Mussels - 340 g;
• Vinegar wine - 2 tablespoons (table);
• basil;
• Garlic - 3-4 wedges;
• Lemon juice - spoons;
• Spinach (leaves are fresh).

First, fry chicken in a pan or grill, then chill and cut into large pieces. For this dish we take frozen mussels, recipes of which are indicated on the packaging, so it is not a problem to boil them. After the mussels are cooked, they must be cooled and finely chopped. Now fry the walnuts and divide into quarters. Then you should mix chicken, rice, mussels, peas and diced Bulgarian pepper. After that, fill with a mixture of lemon juice, vinegar, basil, salt and squeezed garlic. Before serving decorate the leaves with spinach. Bon Appetit!

Fish soup with mussels and crabs

For cooking, you will need:

• Fillet of sea fish (perch or haddock) - 320 g;
• Mussels - 550 g;
• salt;
• bulb;
• Olive oil - 4-5 spoons;
• Chillies or sweet peppers - 260 g;
• Meat broth - 450 ml;
• Black pepper - 9-11 peas;
• Bay leaf;
• White wine - 450 ml;
• Crabs - 170 g;
• Thyme - 3-4 branches.

For this method it is necessary to take mussels frozen, the recipes of which are presented in this article. They must be cleaned and cleaned with a brush. Then boil for 4 minutes in salted water. Shells that are not opened should be discarded, and the remaining ones should be taken out of the meat, leaving 6 pieces in the shell. Now take the sea fish and cut it into slices. Then chop the onion and saute it in olive oil. After that, take the pepper and cut it with strips, then add to the onions and extinguish two minutes. Then pour the broth, add bay leaf, peach pepper and cook for 6 minutes. Then pour the wine and add the fish. After 3-4 minutes add the meat of mussels and crabs. Excellent soup is ready! It is served hot with the addition of thyme twigs and a couple of mussels in the shell.

Mussels in Portuguese

Ingredients for cooking:

• Garlic - 1 head;
• Mussels - one and a half kg;
• shallot;
• Olive oil - 2 tablespoons;
• Water - half a cup;
• Butter - 1-2 tablespoons;
• Wine is dry white and a half glass;
• Parsley, thyme, bay leaf;
• Ground pepper black, salt;
• Cream - 130 ml;
• lemon.

Mussels must be washed in cool water. Then chop the onion and garlic finely, then fry in a pan with the addition of cream and olive oil. Add there water, wine, chopped parsley, bay leaf, pepper, salt, thyme, cream and mussels. Then cover and boil. Boil for 6 minutes over a low heat. When the shells of the mussels opened, it means the dish is ready. Serve hot, decorate with lemon slices and sprinkle with parsley.

Mussels with rice - recipe

Composition:

• Butter - 120 g;
• Onion - a pair of pieces;
• Mussels - 850 g;
• Olisvkovoe oil;
• Pepper, salt;
• greenery.

Mussels should be cleaned and rescued with chopped onion and butter. The remaining onions chop and fry in the cauliflower, then add rice and pour water. Cook for about 9-12 minutes, then add mussels, salt, pepper, chopped greens. Cook for about 19 minutes, until the mussels are opened. Bon Appetit!

As you can see, frozen mussels, recipes of which are very diverse, can be used for salads, soups and other dishes.