You can prepare hot and cold appetizers from mussels, add them to sauces and main dishes. These delicious mollusks will find a place on the New Year's table. Mussels go well with other seafood, vegetables, fish, a variety of sauces and spices.
Mussels in wine
This tasty and simple dish can be served as an appetizer, accompanied by well-chilled white wine or champagne.
You will need:
- 500 g of peeled mussels;
- 0.75 glasses of dry white wine;
- 4 medium-sized onions;
- a bunch of parsley;
- salt;
- freshly ground black pepper;
- olive oil.
Rinse the mussels and let the water drain. Finely chop the onion and fry in hot olive oil until golden brown. Put the mussels in a frying pan, add salt and freshly ground black pepper, pour in the wine and stir. Simmer the mixture until all liquid has evaporated. Put ready-made seafood on warmed plates, sprinkle with finely chopped parsley and serve.
Warm salad with mussels
Mussels are irreplaceable in salads. Try the vegetable and herb version served warm.
You will need:
- 250 g of mussels;
- 1 white part of leek;
- olive oil;
- 1 carrot;
- 2 sprigs of sage;
- 0.5 heads of Chinese cabbage;
- 2 tbsp. spoons of soy sauce;
- 1 lime;
- a bunch of parsley.
Rinse and dry the mussels. Finely chop the cabbage and carrots, cut the white part of the leek into short cubes. Chop the parsley and sage. Heat the olive oil in a skillet, add the carrots and fry for 5 minutes, stirring occasionally. Add the mussels and cook for another 3-4 minutes.
Place the leeks, Chinese cabbage, and herbs in a skillet. Pour in the soy sauce, mix thoroughly and cook for another 3 minutes. Remove the mixture from the stove and top with freshly squeezed lime juice. Place the salad on a platter and serve.
Risotto with mussels and shrimps
Seafood can be used to prepare an original dish of Italian cuisine - risotto. It will make the right impression on a gala dinner, especially if you accompany the risotto with rose Tuscan wine.
You will need:
- 300 g of ready-made mussels;
- 200 g of unpeeled shrimp;
- 400 g of rice for risotto;
- 2 onions;
- 700 ml of fish broth;
- 200 g sun-dried tomatoes;
- 1 glass of dry white wine;
- a bunch of parsley;
- salt;
- a pinch of saffron;
- freshly ground black pepper;
- olive oil.
Peel the shrimps, cover the shells with hot broth, add a little saffron. Chop the onion. Heat the olive oil in a saucepan, add the onion and fry until transparent. Pour boiling water over the tomatoes, remove the skin, remove the grains. Finely chop the pulp and put on the onion. Add thoroughly washed rice to it. Stir the mixture until the rice is well saturated with oil. Pour in the wine, bring the contents of the saucepan to a boil, and then simmer until the wine is completely absorbed.
Strain the broth and pour it in small portions into the rice. Wait until the previous portion is absorbed each time. When the rice is ready, add the mussels and shrimp to it, stir and heat the mixture. Chop the parsley and sprinkle with the risotto. Serve hot.
