You can cook a variety of dishes from mussels: salads, omelets, hot snacks, soups. Clam meat is added to pasta sauces, they are added to pizza toppings. Mussels go well with tomato or cream sauce, as well as with herbs, wine and lemon juice.
It is necessary
- Mussel frittata:
- - 4 eggs;
- - 200 g of mussels;
- - 2 ripe tomatoes;
- - dried oregano and basil;
- - a bunch of greens;
- - 1 small onion;
- - salt;
- - pepper.
- Mussels in wine:
- - 400 g of mussels;
- - 1 small onion;
- - 0.25 lemons;
- - 0.5 glasses of dry white wine;
- - fresh lettuce;
- - a bunch of parsley;
- - salt;
- - pepper.
- Mussel salad:
- - 500 g of mussels;
- - a handful of pitted olives;
- - 2 sweet peppers;
- - 50 g of capers;
- - 0.5 lemons;
- - 0.5 glasses of dry white wine;
- - 1 clove of garlic;
- - olive oil;
- - salt;
- - freshly ground black pepper.
- Mussels in pink sauce;
- - 250 g of pasta;
- - 400 g of mussels;
- - 0.5 cups of tomato slices in their own juice;
- - 0.5 cups of cream;
- - salt;
- - freshly ground black pepper;
- - dried provencal herbs.
Instructions
Step 1
Frittata with mussels.
If you love mussels, be sure to try the Italian-style omelet - frittata. Finely chop the onion and fry in hot olive oil until golden brown. Pour boiling water over the tomatoes, remove the skin, remove the seeds. Chop the pulp of the tomatoes, put it on the onion and simmer for 5-7 minutes, stirring occasionally. Add the freshly frozen mussels and continue braising until some of the liquid has evaporated.
Beat eggs, add dried oregano, basil, salt and pepper. Pour the egg mixture over the mussels and vegetables. When the frittata is browned, remove the pan from the heat, cover with a large flat plate and turn over. Then let the omelet slide back into the pan and fry on the other side. Serve the omelet by rolling it in half and sprinkling with fresh herbs.
Step 2
Mussels in wine.
The mussels can be used to prepare delicious, Mediterranean-style hot snacks. Chop the onion and sauté it in hot olive oil. Rinse the mussels, put in a frying pan, salt, add freshly ground black pepper and wine. Simmer the mixture, stirring occasionally, until all the wine has evaporated. Place the mussels on a plate lined with lettuce, drizzle with lemon juice and sprinkle with chopped parsley.
Step 3
Mussel salad.
Boil water, put mussels in shells in boiling water and wait until the flaps open. This will take about 20 minutes. Rinse the mussels with cold water and remove them from the shells.
Peel the bell peppers from partitions and seeds, then cut it into strips. Grind the garlic in a mortar, cut the olives into rings, chop the capers. Squeeze lemon juice. Mix olives, capers, bell peppers and mussels in a salad bowl, pour with freshly squeezed lemon juice and olive oil, add salt and freshly ground black pepper. Serve the salad with fresh white bread and rosé wine.
Step 4
Mussels in pink sauce
Fresh frozen mussels can be used to quickly make a delicious pasta sauce. Place the mussels in a skillet with olive oil and simmer for 7 minutes. Then add tomatoes in your own juice, pour in cream or milk, salt and pepper. Add dried Provencal herbs and cook the sauce until some of the liquid has evaporated and the mussels are tender. If the sauce is too runny, thicken it by adding a teaspoon of flour.
Boil pasta in salted water. Place them on warmed plates and cover generously with hot sauce. Serve immediately. As a complement to this dish, you can prepare a salad of fresh vegetables.
