Mussels are molluscs enclosed in a bivalve shell. These seafood dwellers are low in calories when cooked and are ideal for those looking to secure a healthy meal without gaining excess weight.
It is necessary
-
- For mussels with vegetables and wine:
- mussels;
- onion;
- carrot;
- White wine;
- frying oil;
- salt.
- Mussels in beer:
- mussels;
- beer;
- garlic;
- salt;
- thyme.
- Mussels with lemon:
- mussels;
- water;
- a pair of lemons.
Instructions
Step 1
Cook mussels in wine. Thaw the mussels, rinse each sink in cool water, and scrub with a brush or sponge to remove any dirt. Sinks with open flaps cannot be cooked.
Step 2
Peel the carrots and onions, grate the carrots on a coarse grater, cut the onion into quarters into rings. Optionally, you can add thinly sliced bell peppers.
Step 3
Put a non-stick saucepan over high heat, add a little vegetable oil. Fry vegetables for three minutes, then put mussels in a saucepan and cover with white or red dry wine. For a kilogram of mussels, you need about 250 grams of wine. Season the dish with salt and cover.
Step 4
Keep the mussels on the fire for seven minutes after boiling. After half the time, shake or stir the contents of the saucepan so that the top mussels move downward. During cooking, the flaps of the mussels will open. Serve the mussels right in the saucepan, allowing guests to enjoy the aroma coming out of it.
Step 5
Diversify the taste and aroma of mussels with spices: garlic, parsley, thyme or cloves.
Step 6
Cook mussels in beer. Rinse each sink in water. Peel the garlic and pass it through the garlic press. Mix beer in a saucepan (about half a liter is needed per kilogram of mussels), garlic, seasonings.
Step 7
Dip the mussels in the marinade, simmer over high heat for five to seven minutes after boiling, stirring in the middle of cooking.
Step 8
The easiest way to cook mussels is to rinse and cover them with water, chop a lemon and place in a saucepan. Wait for the water to boil, salt and cook for five minutes. When serving, sprinkle with lemon juice.
