Marinated mussels: 5 recipe options from professionals

When all the most delicious recipes for salads and mussel appetizers have been tried, you want something unusual, special, new tastes and sensations. And since mussels are a product that provides an extremely large field for imagination, there are no difficulties with something new. This is how marinated mussels appeared, the beauty of which can be appreciated from the picture.
Do you like mussels?

Yes 89%, 2265 votes
2265 votes 89%
2265 votes - 89% of all votes
No 6%, 154 votes
154 votes 6%
154 votes - 6% of all votes
I don't eat seafood 5%, 139 votes
139 votes 5%
Read also: Lyutenitsa in Bulgarian. Recipes with eggplant, tomato paste, carrots
139 votes - 5% of all votes

Total votes: 2558

08.10.2019

Yes 89%, 2265 votes
2265 votes 89%
2265 votes - 89% of all votes
No 6%, 154 votes
154 votes 6%
154 votes - 6% of all votes
I don't eat seafood 5%, 139 votes
139 votes 5%
139 votes - 5% of all votes

Total votes: 2558

08.10.2019

You or from your IP have already voted.

There are a lot of marinades for this mollusk; here another space has opened up for the imagination of culinary specialists. This article will introduce you to both the simplest and most complex recipes for marinated mussels. This is the only way to appreciate how varied the recipes for marinades for these seafood are.

Marinate mussels in lemon juice

Seafood is always tasty, healthy, interesting and unusual! Ready-made meals are rich in micro- and macroelements that are beneficial for the whole body, and the most important thing is to prepare them correctly. Therefore, now we will share with you an original recipe for marinated mussels!

In order to deliciously marinate seafood, we will do the following: place boiled frozen mussels (sold in any supermarket) in boiling, slightly salted water for 4-5 minutes until they are defrosted. Then salt the water and cool the mussels, and then clean them of the growth that attaches them to the shell. Now let's start dressing: start with the onion - cut it into thin half rings, add a little salt (literally a couple of pinches), add 1 pinch of sugar and a teaspoon of lemon juice. Chop the coriander and black peppercorns thoroughly (you can grind them in a mortar), mix with paprika and add to the mussels. Then add finely chopped garlic, parsley, our already pickled onions, lemon juice and vegetable oil, mix well and put in the refrigerator. In 30-40 minutes, you will be able to please yourself with the amazing taste of mussels prepared by yourself, and plunge into a piece of summer! Bon appetit!

Secret from the Chef: if you cook fresh mussels, you need to wash them thoroughly in cold running water, clean them of algae and inspect the shells for damage - mussels with cracked shells are not suitable for cooking!

500gr. boiled frozen mussels
2 onions
2 cloves garlic
1 lemon
1 bunch of parsley
5 gr. coriander seeds
10 gr. black pepper
5g. dry paprika
½ teaspoon salt
1 pinch of sugar
5 tbsp. tablespoons vegetable oil

Marinate mussels in lemon juice Seafood is always tasty, healthy, interesting and unusual! Ready-made meals are rich in micro- and macroelements, which are beneficial for the whole body, and most

Step 1: cook the mussels.

For this recipe we buy frozen mussels. don't defrost them.

, and immediately put it in a pan, then pour cold water into the pan so that the water covers all our mussels.
Then add salt and put on high heat. When the water boils, cook the mussels for another 1-2 minutes
and drain in a colander.

Step 2: Lemon mode.

We take our lemon, wash it under cold running water, then cut it into two halves on a cutting board with a sharp knife, and then divide one half into quarters.

Step 3: marinate the mussels.

Now put all the mussels from the colander into any container convenient for you, for example, a bowl or a saucepan, generously pour half a lemon over everything, salt, add spices, mix everything well. Here we also add a couple of tablespoons of dry parsley (you can dry it yourself in advance, or simply use a specially purchased seasoning in any supermarket) to the bowl with mussels, add vegetable oil and add quarters of previously cut lemon. Mix everything again and let it brew for at least 2 hours.

. The longer we marinate the mussels with lemon, the tastier our dish will be.

Step 5: .

After the mussels have steeped well, they can be placed in portioned serving plates and served. Bon appetit! Hot, these mussels go perfectly with Italian pasta or regular boiled rice. Cold - can be an excellent and slightly savory snack.

You can serve mussels with a special broth. To make this very tasty broth, which is served with mussels in a separate bowl, you should add a little dry white wine or dry cider to the water and additionally some flavorings, for example, shallots, finely chopped garlic, finely chopped lemon and not large chopped parsley.

This dish is high in calories, but also contains a lot of animal proteins, which will have a good effect on your body and will lead to increased muscle growth, especially when playing sports. In general, this dish should be included in a weight loss diet.

The sea always leaves behind an indelible impression. With particular trepidation, tourists remember the local cuisine, which is famous for its abundance of seafood dishes. One of these is marinated mussels, the recipe for which is not as complicated as it might seem at first glance.

Preparation

1. Frozen mussels are almost always sold pre-heat-treated, so they do not need to be cooked for a long time. Pour them into a deep container and pour in hot water, leave for 2-3 minutes to defrost.

2. Add salt, sugar, black peppercorns, peeled and chopped garlic into a saucepan or saucepan. Add bay leaf as desired, but remember that it must be removed after the water boils, otherwise it will add bitterness to the marinade.

3. Pour in hot water and boil the marinade on the stove. Turn off the heat and pour in the vinegar, stir everything carefully. Remember that vinegar is poured only when the heat is off, otherwise it will form a lot of foam!

4. Add mussels and vegetable oil, return the container to the stove and turn on the heat.

5. Bring the contents of the container to a boil, but do not boil so that the mussels do not become “rubbery”. Turn off the heat and place the container in a cool place for 2-3 hours to allow the seafood to cool in the marinade.

Step 1: defrost the mussels.

Place frozen mussels directly with the bag in a deep bowl with cold running water
and defrost them in this way for
30 - 35 minutes.
Afterwards, drain the thawed mussels in a colander and rinse them thoroughly under cold running water to remove sand and any other contaminants. Then transfer the seafood to a clean deep bowl.

Step 2: cook the mussels.

Place a deep saucepan with 1 liter of clean distilled water on the stove, turned on to medium level. Using a knife, peel the onion without cutting off the tail, rinse the vegetable along with the red pepper under running water and add the ingredients to the pan. Add salt to taste, not forgetting that you will be combining seafood with soy sauce, which also tastes salty. Bring the water to a boil and cook the vegetables for 8 - 10 minutes
so that they release their aroma.
Then throw the prepared mussels into the water and cook them for 3 - 4 minutes.
Then, using a slotted spoon, remove the mussels, transfer them from the pan to a deep bowl, and let them cool. You no longer need the water in the pan; you can drain it.

Step 3: marinate the mussels.

Add balsamic vinegar, soy sauce to the bowl with mussels and stir the ingredients with a tablespoon until smooth. Take a clean, sterilized liter jar and place bay leaf, dried coriander seeds and black peppercorns in it. Then peel the garlic and squeeze it through a garlic press directly into the jar with all the spices. Place seafood in a jar with spices and fill it with olive or vegetable oil so that the fat completely covers the mussels and reaches almost to the level of the neck of the jar. Mix the ingredients with a tablespoon, close the jar with a clean plastic lid and shake a couple of times. Then put the mussels in the refrigerator for 10 - 12 hours,
or better yet, even longer, since the more time they marinate, the more aromatic and richer their taste will be.

Step 4: Serve the marinated mussels.

Marinated mussels are served cold, placed on special plates or bowls designed for serving seafood.
Before serving this dish, you can garnish the marinated mussels with fresh chopped dill, parsley or green onions. The ideal aperitif for this food is white or pink semi-dry wine. Enjoy and have fun! Bon appetit! Sometimes mussels are marinated with fresh herbs (dill, parsley, basil), or lemongrass and savory are added.

The set of spices in this recipe is not important; you can add any spices that are suitable for seafood dishes.

If you bought mussels with shells, rinse them thoroughly under running water, then soak them in cold running water with salt and lemon juice to open the shells. Then place the opened shells into boiling water and cook for 3 to 4 minutes. Then remove the mussels from the water, let cool and separate the meat from the shells. Then use seafood as directed in the recipe.

Before using a liter jar with a plastic lid, make sure they are clean and dry!

Hi all! If you love mussels, but in the store they are only sold frozen, then I will show you how to marinate frozen mussels deliciously at home. Believe me, such a delicacy will not leave you indifferent, and the preparation is quite simple.

Cooking features

The main feature of preparing this dish is not only well-chosen seafood, but also wine. Be sure to buy dry white wine, and it is better to give preference to Riesling, Chardonnay, and Pinot Gris varieties. Before pouring the wine into the pan with the rest of the ingredients, open it and let it sit for a while. To prevent the taste of the finished dish from being too garlicky, determine the degree of spiciness of the garlic in advance. If it is too intrusive, then you should get by with one slice. Conversely, if the garlic is not too rich, then increase the amount to 3 cloves for the entire dish.

Snack

Mussel meat is a light and dietary product that has a healthy composition. One of the options for a light and unusual snack for the holiday table can be pickled mussels. The recipe for this dish is not as complicated as it might seem at first glance. The main thing is to properly prepare the brine in which the shellfish will simmer. Housewives should pay attention to the fact that pickled mussels can serve as a main dish, or they can be an excellent dietary side dish or a light snack to go with sparkling wine.

Of course, in any supermarket you can find marinated mussels, the recipe for which remains a mystery, since the manufacturer is in no hurry to share the secrets of the technological process with customers. But many will agree that these shellfish do not have a rich taste - you just want to add a little lemon juice or soy sauce. Therefore, it is best to buy frozen mussels and prepare a delicious appetizer from them yourself.

Cooking features

They usually marinate mussels that have already been peeled and boiled until ready, so they can be eaten immediately after they are soaked in the marinade, that is, after a couple of hours, which allows you to make this appetizer in a hurry.
If the mussels are in the shell or have not yet been thermally processed, they will have to be boiled before marinating. The shellfish are boiled in shells for 10-15 minutes. If the doors of some specimens do not open during this time, they are thrown away because they are damaged. It is enough to cook the peeled mussels for 5 minutes. If you have boiled-frozen seafood, then they do not need pre-boiling.
Even peeled mussels should be washed before cooking, as they may contain sand and pieces of shell. They need to be defrosted before doing this. It is better to allow seafood to thaw in natural conditions. An attempt to speed up the process of defrosting mussels using a microwave can lead to a deterioration in their organoleptic qualities.
Mussels turn out more tasty if they are marinated with the addition of oil and spices.

Marinated mussels can be served as an independent snack or used to make salads.

Marinated mussels: recipe with garlic

This delicacy successfully combines the tenderness of shellfish and Korean piquancy. The dish will be an excellent decoration for the holiday table and an excellent snack for light alcoholic drinks. Required ingredients:

0.5 kg frozen mussels;
0.25 kg carrots;
2 small onions;
3 tablespoons lemon juice.

The onion must be cut into thin half rings and pour in lemon juice. It remains in this form for half an hour. At this time, you can peel the carrots and cut them into thin slices (Korean style). After 30 minutes, you can put the onions and carrots in a separate container. You can also send boiled mussels there.

Cooking an exotic dish

First of all, you need to heat a small amount of vegetable oil in a frying pan and put the mussels in it. The fire should be kept at medium level. Once the clam meat has released its juices, you can add lemon juice, salt and spices. After a few minutes, the juice should evaporate - all that remains is to brown the mussels and remove them from the heat.

While the shellfish are cooling, you can peel the garlic and pass it through a press. How to further marinate mussels? The recipe involves the following: chop the cilantro, pour lemon juice over the meat that has not yet cooled down and add chopped garlic along with the herbs.

Mussels in creamy sauce - delicious and tender recipe

Stew 350 g of defrosted mussels in a glass of 20% cream and season all this pleasure with a little garlic - a great idea for a delicious dinner.

In addition to these products, take:

half an onion;
4 tbsp olive oil;
salt, pepper to taste.

Preparation procedure:

Pre-defrost the mussels. We do it naturally, not in the microwave.
Fry the onion in olive oil and add seafood to it.
After the mussels and onions are fried for a couple of minutes, pour in the cream of maximum fat content (the taste of the final sauce depends on this).
Let the sauce boil and simmer the mussels in it for about 8 minutes. During this time the cream should evaporate and thicken a little.
Salt and pepper our delicacy, sprinkle with chopped garlic, and turn it off after a couple of minutes.
The ideal side dish for this dish is boiled rice or pasta.

Mussels marinated in olive oil and wine vinegar

Compound:

boiled peeled mussels – 0.3-0.35 kg;
water – 120 ml;
salt – 5 g;
sugar – 5 g;
wine vinegar (6 percent) – 30 ml;
soy sauce – 40 ml;
olive oil – 40 ml.

Cooking method:

Pour water into a saucepan, add soy sauce, butter, salt and sugar. Bring the mixture to a boil and cook for 2-3 minutes.
Pour in vinegar and stir.
Place prepared mussels in the marinade. Cook them for 30-60 seconds after the marinade comes to a boil.

After the marinade has cooled, transfer the mussels to a container, pour over the marinade and put in the refrigerator. Let them sit for at least a couple more hours, after which they can be served.

Choosing the right one

Before you move on to learning recipes for cooking mussels in wine, it is important to learn how to choose them correctly

So, it’s worth paying attention to a few nuances

Since live seafood is rare in many regions, it appears on store shelves exclusively in frozen form, and therefore the quality of the shellfish itself is difficult to determine. However, it's not all bad. Professionals say that the check can be done by taking a closer look at the shells. They must be tightly closed. If the doors are even slightly open, this means that this product cannot be used.
Frozen mussels completely covered with ice are also undesirable for purchase. If the layer of ice is large, then this is a sure sign that the seafood has been frozen more than once. Ideal for purchase are shells with a minimal layer of ice that is barely noticeable, as well as products with a complete absence of whitish frost. She also talks about improper storage of seafood.

You can also determine the quality by the weight of the shells. If they are too light, the product is gone. If the shells are very heavy, then this indicates that there is water inside, which is also a sign of poor quality

Weight should be average. If you still have the opportunity to purchase live mussels, then it is very important to knock on their shells. They should move a little

If there is no effect, then most likely the shellfish inside have already died due to improper storage. Fresh mussels that have been stored under all conditions should smell like the sea or algae. They should not have any residue on them, and there should be no foreign odors at all.

Of course, it is quite difficult to purchase high-quality mussels in our country, since many suppliers of seafood products are negligent in supply and storage, and therefore customers also suffer. When purchasing, preference should be given only to trusted, licensed places.

How to choose the right mussels?

Don’t be too deluded when you see fresh shellfish. First of all, you need to carefully examine them - mussel shells deserve the utmost attention. They must be tightly closed. If the clam shell is slightly open, the buyer most likely has dead mussels.

To be more sure, you can lightly tap the surface of the sink. In a good situation, the occupant of the “house” will hasten to close the doors tightly in order to prevent uninvited guests from entering. If this does not happen, it means that the seller is offering a low-quality product that should not be used for preparing marinated mussels. The recipe calls for the use of frozen shellfish or live organisms.

There is one more nuance that is worth paying attention to - the smell. It must be marine, without foreign impurities.

How to marinate frozen mussels: photo recipe at home

Marinated mussels are a delicacy that seafood lovers will appreciate. Mussels are a light, but at the same time quite nutritious product, so they will be a suitable appetizer for any festive table.

How to marinate frozen mussels: a recipe at home

The only point is that this delicacy cannot be classified as budget. But at the same time, preservatives, dyes and other harmful “chemicals” can easily be found in store-bought pickled shellfish. Therefore, it will be much more useful to marinate mussels yourself, using a frozen semi-finished product. It won’t take you a lot of time and effort, but at the same time you will get a natural and tasty snack.

Products for cooking

What is necessary:

300 grams of raw frozen mussels;
a pinch of allspice and black peppercorns;
1 clove;
1 clove of garlic;
a pinch of ground coriander;
1 teaspoon sugar;
1 teaspoon of salt (without a slide);
a bunch of greenery;
1.2 glasses of water;
1.5 teaspoons vinegar;
2 tablespoons soy sauce;
2 dessert spoons of refined oil.

How to cook marinated mussels: homemade recipe

Step-by-step recipe for marinated mussels:

Place the frozen mussels in one lump in a colander. After holding them for literally half a minute under running water, they will instantly thaw from the ice, so you won’t have to defrost them for a long time. Be sure to leave them in a colander for a while to let the excess moisture drain out. When purchasing, make sure that the mussels are raw and not boiled.

Peel the garlic clove, crush it under a special press, and place it in a spacious frying pan placed on the burner. Next, pour in 1 tablespoon of oil, fry for literally half a minute so that the oil absorbs the smell of garlic, while constantly stirring it with a spatula. In no case should you fry the garlic for a long time, otherwise it will burn and have an unpleasant smell.

Next, pour in the indicated portions of soy sauce and vinegar. If you like a more sour taste of pickled mussels, you can increase the amount of vinegar to 2 teaspoons. At this stage, you can immediately add bulk ingredients - sugar and salt, stir to dissolve them as quickly as possible.

Then pour enough hot water into the pan and bring to a boil.

At this time, throw in two types of pepper, cloves, coriander and bay leaf. Be sure to taste the marinade and add the missing spices if necessary.

Next, immerse the mussels in the brine. Cook them in a liquid base for no more than 1 minute over high heat, then remove from the stove.

As soon as the clams have cooled a little, transfer them to a small glass jar and pour the marinade on top. It is better to remove the bay leaf so that it does not cause bitterness in the future.

Rinse the greens, chop finely, add to the jar with the mussels, also pour in 1 tablespoon of vegetable oil, it won’t be too much.

Close the jar with the contents, cool to room temperature, then refrigerate overnight. The next day, you can safely taste the marinated mussels.

Bon appetit!

This dish is quite simple, you just need to follow the instructions and you will succeed. Marinated mussels are very relevant for the holiday table.

Calorie content of foods possible in the dish

Lemon – 16 kcal/100g
Lemon zest – 47 kcal/100g
Cloves – 323 kcal/100g
Bay leaf – 313 kcal/100g
Parsley – 45 kcal/100g
Soy sauce – 51 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Vegetable oil – 873 kcal/100g
Black peppercorns – 255 kcal/100g
Salt – 0 kcal/100g
Water – 0 kcal/100g
Table vinegar – 11 kcal/100g
Frozen mussels – 82 kcal/100g

Calorie content of foods: Frozen mussels, Water, Salt, Sugar, Vinegar, Soy sauce, Vegetable oil, Peppercorns, Cloves, Bay leaves, Lemons, Parsley

Interesting recipes

Let's look at a couple of recipes for cooking mussels in wine, which may appeal to modern housewives.

In shells with white wine

The ingredients you should prepare are:

mussels – about 1 kg;
white wine – 1-1.5 glasses;
several sprigs of celery;
lemon juice – 1.5 tbsp. l;
parsley, dill, basil (you can use both fresh and dried herbs), as well as other spices - to taste;
salt and pepper - to taste;
onions – 2 pcs.

Let's look at the preparation step by step.

First, you need to wear special gloves that will be convenient for cleaning sinks. You need to remove all excess from the mussels. Each shell should be cleaned as thoroughly as possible. It is advisable to wash seafood under running water for several minutes. If the shells suddenly open, this means that they are unsuitable for food. Such products should be discarded.
Then you need to peel and finely chop the onion. The same should be done with greens (if fresh and not dry are used).
The next step is to prepare a container into which you need to pour the wine in the required volume. Then add greens, chopped onions and all herbs. The resulting wine mixture must be stirred and brought to a boil. After this, it should be cooked for no more than five minutes.
Place mussels in boiling wine with herbs. The container should be tightly closed. With boiling wine, the cooking process should take 10-15 minutes. Stir the shells as they cook to ensure the ingredients cook evenly. At this stage, the dish should be salted.
After removing from the stove, the clams should stand under the lid for a couple of minutes until fully cooked. After this, they can be placed on a beautiful dish and sprinkled with lemon juice. You can use sprigs of fresh herbs as decoration.

With vegetables in wine

You will need the following ingredients:

peeled mussels without shells - about 500 g;
fresh onions, carrots - 2 pcs each;
white or red wine – 250 ml (it is advisable to choose dry);
salt, pepper, garlic - to taste;
a couple of tablespoons of olive oil;
dry cilantro and parsley - 1-2 tbsp. l.

Let's look at the recipe step by step.

Frozen mussels should thaw on their own; do not reheat them. After thawing, food should be rinsed well under warm running water.
Then chop the carrots and onions and lightly fry them in regular oil. Vegetables should be simmered for about ten minutes.
In another frying pan, fry the mussels in white wine. The process should take about 10-15 minutes. Then you need to add vegetables to the seafood. The resulting mixture must be salted.
You should also add dry parsley, cilantro, olive oil and lemon juice to the seafood.
This dish is best served in its own juice. A great option would be to add delicious bread croutons to the mussels.

Preparing Ingredients

A simple recipe for pickled mussels does not require complex gastronomic studies. Frozen, peeled shellfish can simply be placed in a container of cold water, and then rinsed in a colander.

If you are lucky enough to purchase fresh shellfish, you need to put them in cool water. No matter what the recipe for marinated mussels is, a little salt and lemon juice won't hurt. This solution will help open the shells faster.

After this, the shellfish should be boiled. And here, again, it does not matter how the marinated mussels will be prepared in the future. The recipe with the photo, by the way, speaks volumes about how appetizing this dish looks.

The heat treatment time should not exceed 4 minutes. Cook mussels in slightly salted water. After this, cool and get ready for the main cooking step.

Frozen mussels

They are sold in almost every supermarket or large grocery store. Frozen shellfish are also suitable for marinating. But there are also subtleties of choice that must be taken into account in the cooking process.

So, first of all, you need to pay attention to the layer of ice that covers the mollusks. It shouldn't be too thick

The presence of a thick coat indicates that the seafood has been repeatedly re-frozen.

The absence of yellow stains is another indicator of the freshness of the product. The shellfish themselves must be clean and beautiful. The presence of dark inclusions indicates that the buyer is holding old mussels that should not be used for cooking.

Beneficial and harmful properties of mussels

The calorie content of mussels largely depends on the method of their preparation and the composition of the marinade. On average, the energy value is 67 kcal per 100 grams. They contain 7.2 g of carbohydrates, 7 g of protein and 1.1 g of fat.

This product is rich in:

vitamins A, B, E and K;
magnesium, calcium, a lot of iron and phosphorus;
saturated fatty acids, etc.

Due to the presence of polyunsaturated acids, mussels are considered an excellent prophylactic agent that prevents the development of brain disease. Among such pathologies is Alzheimer's disease. Regular consumption of shellfish also reduces the risk of developing cancer.

Mussels are good for the blood and the heart. In addition, they improve vision and help cope with arthritis.

Despite the valuable properties of shellfish, those with low blood clotting should not eat them. But the most dangerous thing is that shellfish meat may contain a paralytic toxin. It is practically absent from wild mussels. But in those grown in artificial reservoirs, its level is much higher. A low percentage of this substance is present in shellfish shipped from Japan or Turkey.

How to cook delicious mussels

It is known that seafood, including mussels, are... There are many ways to easily prepare mussels for dinner. Here are a few recipes that will make your partner go crazy, and you yourself will not remain indifferent. You can cook fresh mussels or frozen ones.

Mussels in creamy sauce

What you will need:

a pair of garlic cloves;
3-4 spoons of heavy cream;
greens, parsley, dill, ;
400 g frozen mussels;
a couple of spoons of olive oil.

How to cook:

Pour oil into a saucepan, put on high heat, add unthawed peeled mussels.
Finely chop the herbs and garlic and add to the saucepan.
Stirring gently, cook for a couple of minutes, then pour in the cream.
Reduce heat to low and simmer seafood in sauce for 5-10 minutes.
If desired, you can add salt and grated cheese.

Seafood in batter

Ingredients:

3 spoons of flour;
400 g of frozen mussels, or a kilogram with shells;
100 ml white;
egg;
230 ml vegetable oil;
half a lemon;
half a spoon of salt;
ground black pepper.

How to cook:

Thaw frozen seafood at room temperature and dry with a napkin.
Place the defrosted food on a plate and sprinkle flour on all sides.
Beat a chicken egg, pour in alcohol, salt and pepper.
Add flour and knead into a thin batter.
Dip seafood into the dough and place on a hot, greased surface.
Fry for 4-8 minutes, stirring gently.
Place on a napkin; when excess fat is absorbed, transfer to a plate.

Marinated mussels

Components:

glass of water;
350 g mussels;
half a spoon of vinegar;
1.5 spoons of granulated sugar;
lavrushka;
sunflower oil;
peas;
half a spoon of salt.

How to cook:

Thaw seafood. Bring the water to a boil.
Pour boiling water over the mussels for 12 minutes, then drain the liquid.
Marinade - boil a glass of water, adding salt, bay leaf, 3 peppercorns, granulated sugar. After removing from the stove, add vinegar.
Place the shellfish in a container, pour in the marinade, and pour oil on top. Close the container until the mussels have cooled completely.

Pasta with mussels

What you will need:

300 g fresh tomatoes;
3 spoons of olive oil;
salt, ground pepper;
350 g mussels;
350 g short;
a couple of cloves of garlic;
fresh greens.

How to cook:

Boil the mussels.
Boil pasta in salted water until fully cooked.
Pour oil into a saucepan, heat and add chopped herbs and garlic. Fry for 4 minutes.
Add chopped tomatoes, salt, pepper and simmer for 7 minutes.
Then add the mussels and mix thoroughly.
Place the prepared pasta on a plate and place the mussels in the sauce on top.

How to cook in a frying pan

Carefully transfer the blanched mussels to the boiling marinade.

Reducing the heat on the stove to a minimum, boil the mussels in the aromatic marinade for 2 minutes. Add finely chopped parsley to the seafood and leave the mussels to cool to room temperature.

Place the finished snack in a glass bowl, cover with a lid and store in the refrigerator. After 3-4 hours, the mussels will be ready to eat.

Bon appetit!

Salad with mussels in red wine - recipe

Ingredients needed to prepare mussel salad in red wine.

First, let's make the salad dressing. For this you will need a small container. Pour in refined olive oil and immediately squeeze out a clove of garlic using a press. It can also be crushed in a mortar or simply crushed with the flat part of a wide knife and then finely chopped.

Squeeze the juice from fresh lemon and add to salad dressing. Stir and set aside for now.

Next, defrost the mussels. This is best done in the following way: fill them with warm water; under no circumstances should you pour boiling water, because the protein, which is contained in large quantities in seafood, will curdle; wait 2-3 minutes; drain the water; repeat the procedure again. After 10 minutes we get defrosted seafood in the best possible way. Or pour the mussels onto a sieve and keep them under running warm water for 5-7 minutes (this way they will be washed immediately and thoroughly). Now remove the remaining algae and rinse again.

Place the frying pan on the fire and pour in olive oil. While the pan is heating up, quickly peel the onion. Then cut it first in half, and then into half rings and pour it into the frying pan. Pass for 1 minute.

Pour the mussels into the frying pan, mix with the onion and sauté for another 3-4 minutes, stirring all the time.

While the mussels and onions are sautéing, add pine nuts and salt.

Now pour out any red, but always dry, wine. I had some homemade so I used that.

Reduce the heat and cook for another 6-8 minutes, remembering to stir so that the food does not burn.

Pour the ingredients into a sieve to drain the oil and wine. Set the mussels aside for a while to cool.

During this time we will prepare other products. First, we cut the Boston lettuce into not too large pieces, although here, as they say: “the master is the master” (some people like large leaves in salad so that they can feel them well when eating, and others not so much).

Next, add the olives. When choosing olives, you should be guided by the fact that olives with pits have a richer and brighter taste than without them, and the marinade in which they are located is not so strongly felt, i.e. again to choose from.

Cut small cherry tomatoes into four parts and add to the salad.

Boil quail eggs and cut in half. You need to cook quail eggs for about 5 minutes.

Now add the fried mussels with onions and pine nuts to the rest of the products.

Finely chop the parsley and sprinkle on top.

Pour the garlic oil dressing into the salad.

Gently stir the salad so that all the ingredients are mixed together. Salad with mussels in red wine

ready! Before serving, sprinkle with additional pine nuts. Bon appetit everyone! You can also prepare rice salad with mussels and quail eggs.

How to cook mussels in wine

Before proceeding directly to cooking, the mussels must be defrosted. This works best at room temperature: just remove the seafood from the bag, place it on a plate and wait 2-3 hours. Drain off excess moisture; you will not need it. Rinse seafood with plain water.

It is most convenient to prepare the dish in a deep frying pan with thick walls or in a saucepan

Please note that shelled mussels take up much more space than semi-finished products, so choose cooking utensils so that all ingredients fit and can be mixed comfortably

Description

If you are looking for a simple way to cook mussels, then mussels with vegetables in white wine is the dish for you. Delicious, but very simple - perfect for those new to preparing this product. Description of preparation: This dish is for those who want to learn how to cook mussels. Actually, the first time I cooked mussels, I prepared them according to this recipe. Mussels with vegetables in white wine turn out very tasty and tender - just as they should be. So if you're looking for an easy and foolproof way to cook mussels, get this one! Number of servings: 3-4

Mussels with lemon

In this recipe, all the ingredients are chosen very harmoniously, so the dish turns out incredibly tasty and nutritious:

500 grams of mussels;
1/2 part lemon;
3-4 cloves of garlic;
a little vegetable oil;
spices and salt (to taste).

The result should be incredibly tasty marinated mussels. The recipe in oil is quite common among modern housewives who are trying in every possible way to satisfy the gastronomic cravings of their household members.

Pork fillet stewed with mussels

At first glance, it may seem that such a dish cannot be tasty. It is unusual and is rarely found on tables. But as soon as any taster tries it, he will definitely ask for more.

You will need:

800 grams – mussels
800 grams – pork fillet
2 tablespoons – sweet pepper
300 milliliters – white wine
1 PC. - Bay leaf
1 sprig – coriander
Salt and pepper - to taste
2 tablespoons – olive oil
1 onion
2 cloves – garlic

For the sweet pepper dressing:

3-4 pieces – red sweet pepper

How to cook:

1. Place the pork fillet in a bowl. Peel the garlic and squeeze it through a garlic press. Stir in white wine and sweet red pepper dressing. The marinade is poured onto the meat. Add bay leaf and coriander. Marinate the dish for 24 hours in the refrigerator. Turn the meat once.

2. Now remove the pork fillet from the marinade. The liquid must be allowed to drain. The fillets are wiped with a paper towel and rubbed with salt and pepper. No need to pour out the marinade! It will also be needed in further cooking.

3. Heat olive oil in a cauldron and finely chop the onion. Fry the fillet for 2 minutes on each side. Add onion, simmer for 3-4 minutes.

4. The ingredients are poured with marinade. Cover the cauldron with a lid and simmer for 60 minutes. 30 minutes before the end of stewing, the shellfish are added to the meat.

5. It is better to choose rice as a side dish.

The sweet pepper dressing (sauce) is made as follows:

1. Wash 3-4 sweet peppers, remove stems and seeds, and cut into strips. They are sprinkled with salt and left in the refrigerator for 24 hours.

2. After this, preheat the oven to 250 degrees. The pepper pieces are washed with water. Dry with a kitchen towel. Place skin side up on a baking sheet. You need to fry using the top fire.

3. Fry the vegetable until the skin begins to turn black and bubble. Remove the pepper and peel the skin. Place the pepper pulp in a mixer bowl and add 2 finely chopped cloves of garlic.

4. Grind everything with a hand mixer and add 6 tablespoons of olive oil, as well as a tablespoon of fresh coriander.

Bon appetit!

How to use?

Recipes for making marinated mussels are incredibly varied. And it is the components of the marinade that determine what the accompaniment to the main dish will be. Thus, mussels go well with vegetables, which is why pickled shellfish are often used as the main ingredient in incredibly tasty and healthy salads. Here, for example, is a recipe for salad with marinated mussels:

0.25 kg marinated shellfish;
150 grams of Chinese cabbage;
1 can of canned peas;
2 chicken eggs (you can boil them in advance);
mustard;
bulb onions;
sour cream;
a pinch of salt and fresh herbs.

The cabbage needs to be chopped. Drain liquid from peas. Cut the onion and eggs into small half rings. Mix all ingredients and season with sour cream and mustard. You can remove the eggs and replace the sour cream with vegetable oil - in this case you will get an excellent lean dish.

To all of the above, all that remains to be added is that pickled mussels are a unique product that is becoming increasingly popular and in demand among modern housewives. Shellfish have a healthy composition. This is a nutritious product that should be included in the holiday menu.

Mussels are wonderful in any form: fried, boiled or baked. Today we will tell you how shellfish can be marinated and offer several variations of this appetizer.

Marinated mussels - recipe

Ingredients:

boiled frozen mussels – 420 g;
soy sauce – 70 ml;
filtered water – 240 ml;
granulated sugar and coarse sea salt - 1 teaspoon each;
table vinegar (9%) – 15 ml;
Unscented sunflower or olive oil – 40 ml;
garlic cloves – 5-6 pcs.;
bay leaves – 1 pc.;
allspice (peas) – 5 pcs.;
fresh greens (mix) – 1 small bunch;
lemon – 75 g.

Preparation

To prepare the marinade, pour soy sauce, refined oil and vinegar into a ladle or saucepan, add salt, sugar, allspice peas and bay leaves. Mix everything well, add frozen mussels to the spicy mixture, fill everything with water heated to a boil and put it on the stove. Boil the seafood for a minute from the moment it comes to a full boil and remove from the stove. Immediately add finely chopped herbs and garlic to the pan, pour in the juice squeezed from the lemon, stir and leave until completely cooled, covering the container with the appetizer with a lid. Once the clams have cooled, you can taste and enjoy them.

Korean marinated mussels with carrots, onions and lemon

Ingredients:

frozen mussels – 520 g;
carrots – 240 g;
white salad onion – 120 g;
– 45 ml;
– 45 ml;
dried garlic – 2 pinches;
Refined sunflower or olive oil – 40 ml;
coriander and red hot ground pepper – 5 g each;
granulated sugar – 10 g;
sea salt - to taste.

Preparation

Mussels for pickling can be taken either fresh or boiled-frozen. Fresh ones must first be boiled for four minutes. Let the boiled ice cream thaw on the bottom shelf of the refrigerator, after which we keep it in boiling water for a minute.

While the clams are cooling, prepare the vegetables. We clean and grate the carrots on a special grater to prepare the vegetable in Korean, and remove the peel from the salad onion and chop it into half rings. Pour the onion mixture into a bowl with a tablespoon of lemon juice and leave to marinate for a while.

In a suitable bowl, combine the carrots, cooled mussels and onions. To prepare the marinade, combine vegetable oil, remaining lemon juice and soy sauce in a saucepan. We also add ground coriander, dried garlic, red pepper and sugar, sea salt and heat the spicy mixture, but do not let it boil. Pour the still hot marinade over the mussels and vegetables, mix thoroughly and knead the mass a little with your hands, cover the dish with a lid and place it on the refrigerator shelf for six hours to marinate.

Mussels marinated in soy sauce with dill, garlic and lemon

Compound:

boiled frozen mussels – 0.4 kg;
soy sauce – 100 ml;
sugar – 5 g;
salt – 5 g;
garlic – 5 cloves;
lemon – 0.5 pcs.;
table vinegar (9 percent) – 20 ml;
water – 0.2 l;
laurel leaf – 1 pc.;
allspice peas – 5 pcs.;
fresh dill – 20 g;
refined vegetable oil – 40 ml.

Cooking method:

Rinse the defrosted mussels, place in a saucepan, add allspice peas and bay leaves.
Dissolve vinegar, sugar and salt in water. Pour marinade over mussels. Place the pan with them on the stove. Bring the marinade to a boil, cook the mussels in it for a minute.
Add finely chopped dill and sliced garlic into the pan. Squeeze the juice from half a lemon into the marinade, pour in the oil and soy sauce.
Boil the marinade with mussels for another minute, remove the pan from the heat.

Once the mussels have cooled, they are ready to serve. If you do not plan to eat them right away, then transfer the shellfish to a container, cover with marinade and put in the refrigerator.