Several ways to cook mussels in tomato sauce

Mussels in tomato sauce

A classic version of mussels in tomato sauce without complications or tricks. The dish is prepared in a frying pan. You can use a spacious saucepan with a high side.

What will be needed:

• mussels - 550 g;
• garlic - 25 g;
• tomato sauce - 250 ml;
• parsley - 25 g;
• fresh lemon juice - 20 ml;
• white pepper;
• salt;
• olive oil - 60 ml.

How to cook:

• Cooking mussels in tomato sauce according to this recipe is quite easy.
• To do this you will need mussels sold in shells.
• They need to be washed two or three times.
• Peel the garlic. Cut into thin slices or crush with a press.
• Rinse the greens thoroughly. Dry. Chop finely with a knife.
• Combine tomato juice with a quarter of lemon juice.
• The frying pan needs some olive oil. Add garlic. You can optionally add fish spices or chopped anchovies.
• Fry the garlic until golden brown. You need to make sure it doesn't burn.
• Add tomato sauce and parsley to it. Mix everything well
• Add lemon juice. Season, season.
• Place the prepared mussels into the boiling sauce. Cover the frying pan with a lid. Cook the dish over moderate heat for 5-7 minutes.

• Before serving, while still in the pan, stir the mussels in the tomato sauce until they are saturated with the sauce.
• It is recommended to serve with any pasta, preferably tagliatelle.

How to cook “Mussels in tomato sauce”

1. The cooking process should begin by preparing the main ingredients. The mussels need to be washed thoroughly, it is best to do this several times. Peel the garlic and cut into thin slices (you can squeeze it through a press). Wash the greens, dry and chop. If you don’t have tomato juice on hand, you can take a little tomato paste, first diluting it in water. Squeeze juice from about a quarter of a lemon.

2. Now the recipe for cooking mussels in tomato sauce enters the active phase. First you need to heat a little olive oil in a frying pan and add the garlic there. If desired, you can add some fish spices or chopped anchovies.

3. The garlic should be slightly browned, but not burnt. Then you can add tomato sauce and parsley to it and mix thoroughly. Pour in lemon juice, salt and pepper to taste. If desired, you can add hot chili pepper.

4. When the sauce has boiled, you can add the mussels to it. Cover the frying pan or saucepan with a lid and simmer the seafood over medium heat for about 5 minutes.

5. For piquancy, you can also add a little dry white wine to the sauce. When the mussels are ready, stir them gently to coat them evenly with the sauce. That's all, mussels in tomato sauce at home can be served with your favorite side dish.

Spicy mussels in garlic-tomato sauce

This option is highly recommended for lovers of spicy dishes. The amount of garlic can be varied at your discretion. The recipe contains a moderate amount. In garlic and tomato sauce, the mussels dish acquires an extraordinary taste.

What will be needed:

• fresh tomatoes - 800 g;
• sweet pepper - 170 g;
• garlic - 15 g;
• mussels without shells - 600 g;
• vegetable oil - 60 ml;
• wine vinegar - 50 ml;
• salt;
• pepper;
• dry basil.

How to cook:

• This recipe for mussels is one of the most interesting in garlic and tomato sauce.
• Immerse fresh tomatoes in boiling water for half a minute. Then remove with a slotted spoon. Cut the skin and remove it.
• Cut the resulting pulp into small cubes. It is permissible to puree the pulp in a blender.
• Cut the processed sweet pepper into thin half-straws.
• Chop the garlic with a knife.
• Quickly fry it in vegetable oil heated in a frying pan. Add sweet peppers and chopped tomatoes. Pour in wine vinegar. Cook for a quarter of an hour.
• Add some salt and pepper. Add dry basil. Then add the mussels. Cook for another 5 minutes, covered.
• Recommended to serve with pasta or rice.

Preliminary preparation of shellfish

Before you start cooking, you need to prepare the seafood. Regardless of the form in which the shellfish will be prepared, it must be washed thoroughly. You need to clean the shells of sand, algae and growths before cooking. It is best to use a stiff brush. After this, the mussels are placed in boiling salted water, covered with a lid and cooked for about 5 minutes, shaking occasionally. The shells should open. If this does not happen with any shellfish, it is better to throw it away.

After cooking, the meat is easily removed from the shells. If you are using boiled-frozen mussels, there is no need to peel or pre-cook them.

Mussels in wings with cheese, baked in the oven

Another version of mussels cooked in shells, using a different method. These are mussel shells, filled with delicious minced meat, baked in the oven with cheese. This dish is convenient to eat and very tasty.

What will be needed:

• mussels - 600 g;
• butter - 125 g;
• olive oil - 90 g;
• garlic - 20 g;
• thyme;
• parsley;
• hard cheese - 70 g;
• salt;
• white pepper;
• lime - 1 pc.

How to cook:

• Mussels cooked in shells with cheese in the oven are a dish worthy of a restaurant. In many restaurants it is on the menu and is very popular.
• To begin, remove the mussels from their shells. The knife needs to be sharp.
• When all the mussels are removed, they need to be washed. Then you need to rinse the sinks clean. This must be done carefully - the shells are very fragile.
• Then they need to be placed on a kitchen napkin and dried.
• Combine both types of oil in a small container. The content must be uniform.
• Squeeze lime juice into a cup.
• Wash the parsley and dry. Finely chop. Add along with the lime juice to the butter. Add some salt and pepper.
• Add chopped thyme leaves. Stir again.
• Accelerate the oven to 180°Ϲ. Arrange the mussels among the shells.
• Place the resulting butter sauce into each of them. Gently level it out.
• Place the prepared shells on a baking sheet.
• Grind the cheese with a coarse grater.
• Sprinkle cheese on each shell.

• Place a few sprigs of thyme on a baking sheet. And put the mussels in the oven.
• Cook the mussels in the oven for about 8 minutes.
• Take it out. Let cool slightly. Place on a plate. Serve.

It is not customary to garnish the dish, but if desired, you can use pasta or rice. But a glass of white wine is considered a classic option when serving.

Cooking with rice

It will take 50 minutes to prepare.

How many calories - 98.

How to cook:

1. Pour oil into a small saucepan and remove it over low heat.
2. Peel the onion and cut off the roots, wash it in cold water.
3. After this, chop finely with a knife.
4. Peel the garlic too and cut into slices.
5. Add the onion and garlic to the heated oil and fry them, stirring, until golden brown.
6. At this time, rinse the rice until the water is clear.
7. Next, pour it into a saucepan and fry a little.
8. Pour the specified amount of broth and add bay leaves.
9. Bring to a boil and cook for about twenty minutes until fully cooked. In this case, it is better not to stir the rice so that it does not stick together.
10. When time has passed and the grains are ready, pour in the opened tomatoes.
11. Let it boil and pour out the mussels and pour in the cream.
12. Cook for another five minutes, then finish to taste and serve.
13. Before serving, we recommend sprinkling the dish with grated parsley.

Fried mussels with sour cream and tomato

Mussels are delicious fried with sour cream. Almost everyone loves sour cream, but not everyone knows what to cook this type of seafood with it.

What will be needed:

• frozen mussels - 450 g;
• onion - 120 g;
• lemon juice - 60 ml;
• fish seasoning;
• salt;
• garlic - 15 g;
• sour cream - 80 g;
• tomato paste - 60 g;
• vegetable oil;
• dill greens.

How to cook:

• Before cooking mussels with sour cream, they must be thawed. Then rinse thoroughly and cook in boiling water for 5 minutes.
• Process the onion. Wash. Grind.
• Pour oil into the frying pan. Heat well. Add onion. Cook until golden brown.
• Dip each mussel in the seasoning on each side. Place on a plate. Sprinkle with lemon juice. Let sit for a minute and add to the pan with the onions.
• Cook mussels for 4 minutes. Add chopped garlic. Add sour cream and tomato paste. Stir the contents well. Close the lid.
• Fry the mussels for a quarter of an hour, stirring occasionally.
• Any side dish can be served with the dish.
• Serve, decorated with greens.

In the oven

It is not necessary to simmer the mussels for them to open; they will open just fine in the oven. We present another recipe for cooking seafood in tomato-garlic sauce only in the oven.

Number of servings: 4

Cooking time: 10 min

Cooking time: 15 min

Energy value: 268 kcal.

Ingredients for the recipe:

• 2 kg of fresh mussels;
• half a kilo of tomatoes;
• half a kilo of spinach;
• 4 cloves of garlic;
• half a glass of white wine;
• 3 bunches of parsley;
• 3 tbsp. Olive oil;
• black and red pepper, salt.

Recipe for cooking seafood in tomato and garlic sauce:

1. Preheat the oven to 180 degrees.
2. Rinse and scrub the mussel shells with a sponge, place them all in one bowl and rinse under running water.
3. Chop the garlic, chop the tomatoes.
4. Stir in tomatoes, garlic, olive oil, chopped parsley, red pepper and white wine.
5. Add the clams to the sauce and place in the refrigerator for 15 minutes.
6. Place the clams on a baking sheet and cook until the shells open.
7. Boil the spinach and add salt, fry in a frying pan without adding oil. Place on a plate and sprinkle with pepper.
8. Place the mussels on a plate with the spinach.
9. Pour the sauce from the baking sheet onto the dish, sprinkle with chopped parsley and serve.

Mussels with white wine, cream and leeks

You can cook this type of seafood with white wine, which will give it an aristocratic taste and aroma. And there is absolutely no need to go to an expensive restaurant to try this dish.

What will be needed:

• fresh mussels - 1 kg;
• heavy cream - 250 ml;
• broth (fish) - 200 ml;
• dry white wine - 220 ml;
• bacon - 6 strips;
• garlic - 15 g;
• butter - 25 g;
• parsley - 50 g;
• onion - chives - 50 g;
• leek - 1 pc.

How to cook:

• Heat oil in a saucepan. Sauté leeks in it, after washing them and cutting off the green part. The white part needs to be cut in half, then across into thin rings. Immediately add finely chopped bacon to the pan. Cook for 6 minutes. At the very end, add processed and chopped garlic.
• Then add wine. Boil a little. Add cream and broth. Mix everything well. Wait until it boils. After this, cook for 6 minutes. No lid needed.
• Wash the mussels. Pour them into a saucepan. Add some salt and pepper. Cooks in 7 minutes. Add chopped parsley and chives. Cook the mussels in the white wine sauce for another minute. Remove from stove.

Serve immediately with French baguette and French fries.

Spaghetti with mussels in tomato sauce

It will take 25 minutes to prepare.

How many calories - 173.

How to cook:

1. Peel and chop the onion.
2. Peel the garlic and press the cloves through a crusher.
3. Heat the oil in a frying pan, add both ingredients and simmer, stirring, until soft.
4. Add tomato paste, tomato juice, basil, allspice and paprika.
5. Mix all this, bring to a boil and cook for five minutes.
6. After this, beat everything until smooth using an immersion blender. You can use a sieve for the same purpose.
7. Next, return the mixture to the heat and add the mussels.
8. Cook a little longer, no more than five minutes.
9. At this time, also boil the spaghetti until tender according to the instructions on the package.
10. Combine them with mussels and serve.

Pasta with mussels in tomato sauce

Cooking pasta with mussels in tomato sauce is always convenient. There is a full lunch on the table. You don’t need to think about what side dish to come up with

What will be needed:

• pasta - 450 g;
• mussels - 450g (frozen);
• tomatoes in juice - 450 g;
• garlic - 10 g;
• refined oil;
• spices as desired.

How to cook:

• Heat refined oil in a frying pan. Add thawed mussels. Add chopped garlic. Cook together.
• After 3 minutes, add the tomatoes in their own juice. Reduce heat. Wait until it boils. Add spices. Switch off.
• Cover the sauce with a lid and set aside to let it steep.
• During this time you need to cook the pasta. Do as it says on the package.
• Place the prepared pasta with mussels in tomato sauce into plates. Pour sauce on top. Serve.

Operational process for preparing mussels in tomato sauce

1. We will prepare all the necessary products. First, let's prepare the products that we will need to prepare this dish.
2. The cooking process is very fast, so you will enjoy the taste of the dish in 15-20 minutes, if you remember to defrost the mussels in advance!
   To do this, you just need to move the frozen mussels from the freezer to the refrigerator in the evening and by the morning they will no longer be frozen, but chilled. First of all, we bring water to a boil in a saucepan or small saucepan in order to remove the peel from the tomatoes. You shouldn’t do two things at once and fry the garlic at the same time - it will just burn. It’s better to get started with the tomatoes right away. We cut their bases crosswise - this will make it easier for us to clean them. Make a cross-shaped cut on each tomato.
3. As soon as the water boils, turn off the heat and immerse the cut tomatoes in it for a few minutes, not forgetting to turn them over so that the boiling water warms them up evenly.
   Now place the tomatoes in a bowl and pour boiling water over them so that you can easily peel them afterwards.
4. Then we take out the tomatoes and easily peel them.
   Cut into quarters and remove the seeds - we only need the juicy pulp. Peel the tomatoes, cut them and remove seeds
5. We cut the pulp into proportional cubes, and the size of the cubes depends only on your desire.
   Peel the garlic clove and cut it into slices. Cut the tomato pulp into cups, peel the garlic and chop into slices
6. Now you can fry it.
   Place a saucepan or frying pan on the fire and pour vegetable or olive oil into it. As soon as it warms up, you can add garlic slices to it. Fry garlic in a frying pan with vegetable oil
7. Fry them for about a minute so that they give up all their piquant aroma to the oil, and add chopped pieces of tomato pulp to them.
   About a minute after the garlic, add the chopped tomatoes to the pan.
8. Simmer for about two more minutes so that the tomatoes are stewed and add thoroughly washed mussels to the saucepan.
   If you use mussels with shells in the recipe, be sure to wash literally all their corners with a brush, cleaning out sand and dirt. After about 2-3 minutes, add thoroughly washed mussels
9. When adding mussels, you should remember that they are subjected to heat treatment in just a few minutes, so immediately add salt.
   Mussels do not tolerate long-term heat treatment, so add salt immediately
10. After salt, add granulated sugar.
    Afterwards, mix everything carefully and keep it on the fire for a few more minutes. Add sugar and simmer for a couple more minutes
11. We add a handful of herbs when we turn off the heat.
    Then stir and let the dish brew for about 2-3 minutes. During this time, the sauce will absorb all the necessary flavors and become perfect! After the fire has already been extinguished, add some dried herbs to taste and let the dish brew for at least 3 minutes.
12. Place the stewed mussels on a serving plate and pour tomato sauce on top.
    Place the mussels on a plate and pour plenty of tomato sauce over them.
13. When served with red sauces, any greenery looks advantageous, but dill is ideal for seafood, since the aroma of parsley is too strong and can overpower the subtle taste of shellfish. If desired, add a couple of lemon slices and croutons. That's all! You can start tasting!

Mussels in shells in tomato sauce

Components:

• mussels in shells – 0.5 kg
• white wine – 2 tables. spoons
• garlic – 3 cloves
• rosemary – 1 sprig
• tomato juice – 1 glass
• tomato paste – 1 tbsp. spoon
• basil – 5 g
• parsley – 5 g
• thyme – 5 g
• olive oil – 40 ml
• lemon – 2 pieces
• chili pepper – 3 pinches

Place slices of garlic, thyme and rosemary on heated olive oil. After a few seconds, place the mussels in their shells and fry for 1 minute. Pour in white wine and after a minute - tomato juice diluted with tomato paste. Season the mussels with chili pepper, sprinkle with olive oil and lemon juice. Sprinkle with parsley.

Mussels in tomato sauce are an exquisite delicacy that can be prepared at home without much effort. If you have not discovered this type of seafood, then the proposed recipes will help correct the situation. A sea of ​​pleasure and benefits – that’s what awaits you as a result.

Mussels in tomato sauce with vegetables

Components:

• mussels – 300 g
• onion – 1 pc.
• chili pepper – 0.5 pcs.
• carrots – 1 pc.
• tomatoes – 4 pcs.
• oregano – 3 g
• thyme – 3 g
• garlic – 2 cloves
• lemon juice – 1 teaspoon
• flour – 15 g
• brown sugar – 1 pinch
• salt and pepper - to taste
• olive oil – 2 tbsp. spoons
• basil – 1 sprig

Fry the onion, previously cut into small cubes, in olive oil, after 2 minutes add grated carrots to it. Fry the vegetable mixture for 3-4 minutes, add chopped garlic. Meanwhile, while the vegetables are cooking, let's make the tomato sauce. To do this, grind the tomato pulp in a blender, add flour, thyme, chopped chili, brown sugar and oregano. Add the sauce to the onion-carrot mixture and bring to a boil. Fry the mussels in oil for 1 minute. It is better to defrost them first under running water. Then pour them with spicy sauce and simmer for 5 minutes. Sprinkle the finished dish with finely chopped fresh basil.

Mussels in delicious tomato sauce

Ingredients:

• mussels – 500 g
• tomatoes – 1 kg
• basil – 1 sprig
• sage – 2 g
• garlic – 4 cloves
• white wine vinegar – 20 ml
• olive oil – 50 ml
• cumin and salt - 2 pinch each

Finely chop the pulp of the peeled tomatoes, fry the chopped garlic in oil. Add tomatoes to the aromatic oil, cook for 5-7 minutes, add salt and cumin. Literally a few seconds after this, add the main ingredient to the sauce, season with chopped herbs - basil and sage, cook for another 3-4 minutes under the lid.

Quick mussels in tomato sauce

Fast, tasty and beautiful - these are the main advantages of this recipe.

Required Products:

• mussels – 200 g
• olive oil – 2 tbsp. spoons
• brown sugar and salt - 5 g each
• tomato paste – 2 tbsp. spoons
• lemon juice – 1 tbsp. spoon
• dill and parsley – 10 g

Fry mussels in hot oil. When they release the juice, pour it out and add a little more oil. Then season the clams with salt and brown sugar until they are a beautiful golden color. We dilute the tomato paste with 150 ml of water, pour it into the mussels and simmer for 10 minutes. At the end, pour in lemon juice and serve with chopped dill and parsley.