Mussels in sour cream sauce: cook in a frying pan, it's easy

If you love mussels, but think it takes a long time to cook them, then this is not so. There are simple recipes that won't take much time and won't require much effort. And now we will prepare frozen and peeled mussels in sour cream.

peeled mussels – 300 pcs.;

onions (medium) – 1 pc.;

carrots (medium) – 1 pc.;

sour cream – 100 gr.;

salt, spices to taste.

First, wash our mussels and defrost them a little. It’s better to take large ones - they turn out juicier. You can clean out the middle of the mussels if you don’t want the dish to be bitter. But it takes a lot of time. It’s better not to cut them, so their taste will be more intense.

Next, to prepare frozen and peeled mussels with sour cream, we fry them: lightly add chopped onions and add grated carrots. Then we add our shellfish here, salt, add seasonings, pour 3-4 tbsp of water. l. and simmer for 8-10 minutes.

And at the very end, add sour cream to the stewed mussels with vegetables. If you wish, to make the dish more liquid, add more sour cream. Simmer our mixture, stirring, for another 15 minutes over low heat. And as a side dish for mussels, mashed potatoes or spaghetti are quite suitable.

If you decide to cook seafood for dinner, then take a closer look at the recipe for mussels in sour cream sauce. Using this option, you will get a delicious dish that everyone in your household will enjoy.

Recipe for mussels in sour cream sauce

• frozen seafood – 400 grams;
• garlic - a couple of cloves;
• cream 20% – 50 grams;
• butter – 50 g;
• salt;
• paprika;
• dried herbs.

It is best to use already peeled mussels to save time.

How to get mussels in sour cream sauce:

1. Cut the garlic into small pieces.
2. Defrost the mussels and rinse them under running water, dry them with a paper towel and set them aside.
3. Heat the butter in a saucepan, add the garlic cloves.
4. Stir the resulting mixture and pour in the dried mussels.
5. Fry for five minutes.
6. Pour in the cream, add spices and dried herbs.
7. Cover the saucepan with a lid and simmer for about 10–15 minutes.

We serve the finished dish on the table in combination with pasta, mashed potatoes or boiled rice. If you prefer lighter side dishes, we recommend preparing a vegetable salad dressed with olive oil and a splash of wine vinegar.

Fried mussels in sour cream

• mussels - 500 gr.
• onion - 1 pc.
• garlic - 4 cloves
• sour cream - 5 tbsp.
• salt
• black pepper - a pinch
• dill and parsley

Step-by-step cooking recipe

1. Place mussels in a well-heated frying pan, add onions, fry, add sour cream, salt and pepper, fry for another 15 minutes. At the end of cooking, add garlic and herbs.
2. Mussels prepared in this way can be eaten as a separate dish, or, for example, used as an addition to spaghetti or other side dish.

Ingredients

Pasta with seafood

• spaghetti – 300 g;
• water – 2.5 liters;
• frozen and peeled mussels – 300 g;
• shrimp – 100 g;
• garlic – 2–3 cloves;
• sour cream – 250 g;
• tomato paste – 25 g;
• salt;
• ground black pepper;
• oregano;
• hard cheese “Dutch” – 125 g;
• fresh herbs - 1 bunch.

If desired, sour cream can be replaced with heavy cream.

Cooking mussels in sour cream sauce:

1. First of all, put the pasta into boiling water. Then they should be drained in a colander and rinsed under cold water.
2. Now defrost the mussels and wash them in warm water. Clean the shrimp.
3. Grind the garlic cloves under pressure.
4. Heat a frying pan, add a little oil and fry the garlic.
5. Pour the mussels and shrimp into the frying pan and simmer until all the liquid released from the seafood has evaporated.
6. Now add sour cream, tomato paste and spices with salt.
7. Mix the resulting mass and simmer until cooked.
8. Finely chop fresh herbs.

How to choose and prepare seafood?

Since mussels themselves are self-sufficient, most often the process of preparing them is simple and the same. But what you can experiment with are dressings and sauces. Thanks to them, you can change the taste or add a “zest” to a dish. First you need to figure out which mussels are best to buy and what the basic cooking methods are.

Although this product is available in abundance on the market, not all people know how to choose it correctly. In fact, this issue is easy to understand. Mussels can be sold peeled or in shells. There is not much difference which one to buy. The peculiarity lies in the cooking time. The shells take longer to cook. But untreated mussels are easier to check for freshness.

When cooking, the shell should open within 4-6 minutes. Otherwise, the product is expired and is not recommended to be consumed.

Peeled mussels cook much faster. They only require rinsing under cold water and are ready to go into a pan of boiling water. You can find out how fresh mussels without shell are by carefully examining them. Unpleasant odor and gray or green spots that differ from the main color of the meat are unacceptable.

There are a few more important points.

It is always better to give preference to fresh mussels, but if this is not possible, then, following the recommendations, you can always find a good frozen product.

Mussels in sour cream sauce in 5 minutes

• frozen mussels 250 gr,
• 1 onion,
• 100 grams of sour cream,
• dried basil (1/4 teaspoon)
• 1 tbsp. a spoonful of vegetable oil for frying onions,
• salt, red pepper.

Cooking sequence:

• Fry the onion, cut into half rings, in oil until golden brown.
• Sprinkle lightly with sugar (on the tip of a knife)
• Then, add the mussels and fry until the mussels are completely thawed from the ice (no more than 2 minutes)
• Then sprinkle with basil and add a drop of red pepper
• Pour in sour cream, add salt and simmer for 3 minutes

Serve with rice.

For spaghetti, it is better to cook mussels in a creamy sauce with tomatoes (more sauce).

Mussels in sour cream and garlic sauce

• frozen mussels - 500 gr.
• onions - 1 pc.
• garlic - 2 cloves
• salt, ground black pepper to taste
• flour - 1 tbsp. lie
• fat sour cream (at least 20%) - 3 tbsp. lie
• boiling water - 100 ml

1. Fry finely chopped onions in heated vegetable oil. Then add frozen mussels. Salt and pepper. Mix.
2. Fry everything with the lid slightly open for about 10 minutes, evaporate the released liquid. Then add finely chopped garlic. Sprinkle a spoonful of flour on top of everything, mix... Pour in boiling water. Add the rich sour cream, mix and let it boil for two minutes. All!
3. You can sprinkle chopped parsley on top. But this is optional... I didn’t do it, my middle son doesn’t like parsley. It turned out very tasty! Even my husband approved, but he doesn’t like seafood.

How to cook Mussels baked with cheese and garlic in sour cream in the oven recipe step by step

1.

Mix everything, you can leave a little cheese to crumble on top, but if you have another cheese, that's even better!

2. Any, sprinkle a little grated cheese on top and bake for 20 minutes at 200.

NatalyaAuthor: @tasty_sveta

Similar Recipes

MUSSELS IN SOUR CREAM SAUCE

This is a very tasty and easy to prepare dish. Using the recipe for mussels in sour cream sauce, you can prepare dinner very quickly. This dish is light, healthy and very nutritious. It contains a sufficient amount of microelements. It is known that mussels contain a lot of iodine. And the sauce resulting from cooking is very tasty to dip with bread. When the mussels are infused in this sauce, they become even tastier. It's not surprising that you like them even more in the morning.

• Mussels – 500 grams
• Onion – 1 piece
• Garlic - To taste
• Sour cream - 4 tbsp. spoons
• Dill – 1 bunch
• Salt - To taste
• Pepper - To taste
• Spices - To taste

Number of servings: 4

HOW TO COOK “MUSSELS IN SOURCREAM SAUCE”

1. Before cooking mussels in sour cream sauce, prepare the onions. Peel it and cut into cubes. Thaw the mussels (if they are frozen). Peel the garlic. Wash and chop the dill. Place the onion in a frying pan with heated vegetable oil. Fry it until golden brown.

2. Place mussels in a frying pan with the fried onions. Stir and cook for no more than 5 minutes. Then top with sour cream. Once warmed through, add salt and pepper to taste. After 1-2 minutes, add the garlic passed through a garlic press. Sprinkle with half the chopped dill. After a minute, remove from heat.

3. Transfer the finished dish to a tall bowl (salad bowl). When serving, stir and sprinkle the second part of the chopped dill on top. The dish can be served warm or completely cooled.

Mussels are one of the seafood delicacies, and they are affordable. They can be deliciously prepared with a sauce made from cream, tomatoes, and sour cream. Mussels stewed in sour cream sauce have a pleasant sourness and creamy notes. They can be supplemented with vegetables and cheese, resulting in a snack with new organoleptic qualities.

Cooking features

• In our country, mussels are sold frozen. Boiled-frozen and already peeled shellfish are more common, less often - in shells. If you purchased mussels in shells, you need to boil them for 10-15 minutes before cooking. If the shells of some specimens do not open during this time, they will have to be thrown away as they are spoiled. Boiled frozen shellfish are stewed in sour cream without prior boiling.
• Before cooking, mussels need to be thawed and washed well. Seafood should be defrosted in natural conditions, without exposing it to sudden temperature changes. Trying to speed up the thawing process using a microwave can result in them becoming too dense and tasteless. Even boiled-frozen shellfish need to be washed, as sand and pieces of shell may remain on them.
• Mussels are usually cooked in a frying pan for only 10-15 minutes, sometimes they are simply heated in the sauce for 5 minutes. You cannot exceed the cooking time for shellfish specified in the recipe, as this may negatively affect their organoleptic qualities.

Mussels stewed in sour cream sauce can be served as an independent snack or with a side dish of rice, pasta, or stewed vegetables.

Note: selection of mussels

To make the dish really tasty, you need to know how to choose the right shellfish. In stores you can now find mussels in a wide variety of forms: live, frozen and boiled-frozen, peeled and in shells. The choice must be made depending on how exactly you want to cook them. It is most preferable to take live mussels, but you must remember that the product is perishable. You should pay attention to the integrity of the sink and its smell. In addition, the clam should not be too heavy. If you don’t want to bother with cleaning mussels, take boiled and frozen ones.

Such a savory dish as mussels in creamy or tomato sauce does not require special culinary skills or a long time to prepare. But it will certainly delight you with its exquisite, subtle taste and add a special – exotic and at the same time elegant – charm to any meal.

Mussels in garlic-sour cream sauce with onions

• boiled frozen mussels – 0.5 pcs.;
• onions – 100 g;
• garlic – 2-3 cloves;
• wheat flour – 15-20 g;
• sour cream – 100 ml;
• water – 100 ml;
• refined vegetable oil – 40 ml;
• salt, ground black pepper - to taste.

• Thaw the mussels, rinse and dry with a kitchen towel.
• Heat the oil in a frying pan, add finely chopped onion and garlic, fry them for 2-3 minutes.
• Add mussels to sautéed vegetables. Fry everything together, stirring with a spatula, for 7-8 minutes.
• Sprinkle the ingredients with flour and stir. Season with salt and pepper, pour in sour cream diluted with boiling water and simmer for 5 minutes over low heat under the lid.

Step-by-step recipe with photos

Fry the onion in olive oil.

Add mussel meat to the onion and let the juice evaporate.

Add sour cream to the mussels.

Squeeze garlic and salt into the pan. Mix.

Add cream. Simmer covered for 10 minutes.

Add Parmesan cheese and let it melt.

Mussels in sour cream sauce with wine

• peeled and boiled mussels (or boiled and frozen) – 1 kg;
• onions – 100 g;
• butter – 20-30 g;
• sour cream – 100 ml;
• dry white wine – 0.2 l;
• cloves – 2 pcs.;
• garlic powder, pepper mixture, salt - to taste.

• Remove the peel and finely chop the onion. Fry the onion in melted butter until translucent.
• Add ground spices and wine, simmer the onion for 1-2 minutes. Add sour cream, mix products. Wait for the sauce to boil.
• Add cooked mussels to the sauce and simmer for 3-4 minutes. Remove the pan from the heat.

Wine makes the mussel appetizer especially delicious and aromatic. It is recommended to serve this dish separately with toasted bread.

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Basic

Mussels in sour cream and cheese sauce

Compound:

• boiled frozen mussels – 0.4-0.5 kg;
• butter – 20 g;
• low-fat sour cream – 80-100 ml;
• hard cheese – 100 g;
• salt, ground black pepper, garlic powder - to taste.

• Melt the butter in a deep frying pan, add mussels, previously defrosted, washed and dried with a kitchen towel.
• Fry the mussels for 8-10 minutes, add sour cream, salt and seasonings to them. Stew the shellfish in sour cream for 4-5 minutes.
• Pour grated cheese into the frying pan with shellfish and mix the ingredients.
• After a minute, remove the pan with seafood from the heat.

This dish should be served hot. It's a good idea to spoon this appetizer over freshly cooked pasta.

Creamy soup with mussels and shrimp

To prepare four servings of aromatic seafood soup, we will use the following ingredients:

• Mussel meat – 0.4 kg
• Shrimp – 0.2 kg
• Potatoes – 5 pieces
• Processed cheese – 200 g
• Spices to taste

We thoroughly clean and rinse the seafood.

Place potatoes cut into small cubes in a saucepan with 1.5 liters of hot salted water, after 5 minutes add chopped cheese.

Stir occasionally until the cheese is completely dissolved.

When the potatoes are almost ready, add our seafood ingredients to the pan.

Cook over low heat for 8 – 10 minutes.

Turn off, add herbs and spices.

This soup is best served with white bread croutons with garlic.

Mussels with champignons in sour cream sauce

Compound:

• boiled frozen mussels – 0.3 kg;
• fresh champignons – 0.3 kg;
• sour cream – 180 g;
• garlic – 4 cloves;
• butter or margarine – 50 g;
• olive oil – 20-30 ml;
• green onions – 50 g;
• ground cloves - a pinch;
• salt, ground black pepper - to taste.

• Prepare the mussels by thawing and rinsing. Wash the mushrooms, pat them dry with a napkin, and cut into slices.
• Fry the sliced ​​garlic in melted butter. After 3-4 minutes, remove the garlic, add the mushrooms to the aromatic oil and fry them for 5 minutes.
• Add seafood to mushrooms. Cook them until the excess liquid has evaporated. Mix sour cream with salt and seasonings, place in a frying pan with champignons and shellfish, stir.
• Simmer the food for another couple of minutes, arrange on plates, sprinkle with finely chopped green onions and serve.

Not everyone knows that mushrooms go just as well with seafood as they do with meat. The appetizer prepared according to this recipe has a harmonious taste.