Mussels are edible shellfish that are rich in vitamins, iodine, calcium, protein, iron, and other nutrients. Plus, they're packed with carbohydrates and fats, making them an extremely nutritious meal. To prevent frozen mussels from losing most of their composition, they must be properly cooked.
Cooking rules
Boiled frozen mussels can be simply reheated or boiled in a little water for 5 minutes. Raw frozen mussels should be cooked for 7 minutes and should not be re-frozen as they are perishable.
To defrost unpeeled mussels, leave them in the air, then rinse thoroughly under cold running water to remove sand and algae residues, and boil them in plenty of water for several minutes. When choosing frozen mussels, it is important to ensure that there are no leaks of liquid inside the package.
Boiled mussels are again dipped in cold water, after which they are brought to a boil again - this allows you to preserve all the vitamins and trace elements contained in the shellfish, and also removes all toxic substances. At the end of cooking, the shells of the mussels will open themselves, and the meat can be easily removed from them with a knife. Frozen peeled mussels are boiled in cold salted water - they reach their readiness after the water boils and is covered with a film. You cannot cook mussels for a long time, otherwise their meat will become tough and lose all its benefits.
Mussels in Korean
One of the easiest and quickest recipes for making frozen mussels is Korean mussels. To do this, you will need 500 grams of mussels, a package of Korean carrots, 3 onions, 50 milligrams of soy sauce, 1 tablespoon of salt, as well as a little nutmeg, coriander, hot red and black pepper. First of all, you need to defrost the mussels and rinse them thoroughly under cold running water, and then boil for 5 minutes and drain into a colander to glass the water.
Ready-made mussels need to be peeled from shells and cut into half rings onions, which are salted, lightly sprinkled with lime juice and left to marinate. While the onion is soaked in marinade, nutmeg (literally on the tip of a knife) and the rest of the spices are added to the soy sauce to taste.
Then the clams, sauce and onions are mixed in a bowl, sprinkled with red pepper, mixed again and refrigerated until completely cooled, since Korean mussels are consumed exclusively cold. The finished dish is served with Korean carrots. You should be aware that a large amount of sauce or seasonings will interrupt or spoil the original taste of the mussels.
