Mussels, as one of the most delicious shellfish, are known for their beneficial properties and nutritional value. These seafood contains amino acids, proteins that contribute to the production of melanin, reduce fat, which has a beneficial effect on the adrenal glands, thyroid gland and pituitary gland. Mussels can be added to salads, soups, boiled, fried and baked with any ingredients.
Mussels will turn out to be tasty, aromatic and healthy, but for this you need to choose the right seafood. Frozen shellfish should not have cracks or other defects, which indicate that the product has already been thawed. Mussels should be light in color. The dish turns out to be juicy and tasty if it is prepared from large mussels.
People have been eating mussels for about 70 thousand years, as evidenced by archaeological finds. Until the middle of the XIX century. the French considered mussels as food for the poor.
Mussels are an excellent filter of natural water, so when using shellfish grown in ecologically polluted regions, you can get poisoned.
Defrost frozen peeled mussels, and then rinse under running water, because shellfish may contain sand. Fried mussels go well with dry white wine or ouzo. You will need:
- 300 g of peeled mussels;
- 100 ml of white wine;
- chicken egg - 1 pc.;
- 3 tbsp. l. wheat flour of the highest grade;
- 100 ml of sunflower oil;
- lemon - 1 pc.;
- edible salt, black pepper (to taste).
Rinse the mussels well under running cold water, pat dry on a paper towel and lay out on a cutting board. Sprinkle some wheat flour on top of the seafood, then turn over and sprinkle again. The mussels need to be sprinkled with flour so that they can then be easily breaded.
Prepare the clam batter. In a deep bowl, whisk the chicken egg together to form a foam. Do not forget to salt the egg mass and add black pepper to your taste. Pour white dry wine into a bowl and beat again, then add 1 tsp. flour. The result is a batter that looks like a batter.
In the future, you can evenly pour the mussels with batter or put the mollusks in the batter and mix well. Then let the batter drain from the mussels.
Pour refined refined vegetable oil into a saucepan and put on high heat. At the moment when the oil starts to crackle, you can put the mussels. Separate the mussels immediately with a fork to keep them from sticking together. Reduce heat to low and continue sautéing for 4-5 minutes, then turn over and sauté on the other side for another 5 minutes.
Mussels should be fried until dark golden brown and served hot and crispy. From the saucepan, transfer the seafood to plates and top with the juice of squeezed lemon. Fried mussels go well with scordaglia pasta or walnut sauce, and are also served with cold beer or white wine.
Mussel risotto turns out to be original and tasty, for the preparation of which you will need:
- 200 g of mussels;
- 200 g of rice;
- 2 tbsp. l. olive oil;
- onions - 1 pc.;
- garlic - 1 clove;
- 500 ml of chicken broth;
- 100 g of champignons;
- 30 g of hard cheese;
- edible salt, black pepper (to taste);
- basil - 1 bunch.
Thaw the mussels, rinse, dip in boiling salted water and cook for about 2 minutes, then cover with cold water and bring to a boil again. The best indicator that the mussels are cooked is the foam that covers the entire surface. Remove the clams.
Risotto, which translates as "small rice", began to be prepared by Italian peasants in the 15th century. Instead of meat, they used broth, added butter, cheese and pieces of fish.
Heat olive oil in a skillet and fry the mussels for 4-5 minutes.
Cut the champignons into slices, boil until tender in salted water, remove and transfer to the mussels, then fry for another 7 minutes. Don't forget to add salt and pepper.
Heat oil in a frying pan for risotto, put garlic crushed in a garlic press, which needs to be fried for 2-3 minutes. Pour the washed rice into the pan and stir until the oil is completely enveloped in the rice. Heat the rice until transparent, then pour in the wine.
Steam the risotto until the alcohol has evaporated. Now you can gradually pour in the hot chicken broth.
It takes about 25-30 minutes to cook the risotto. The rice should not be overcooked.
Add mushrooms and mussels 5 minutes before cooking. Remove the finished dish from heat and leave for a while to infuse.
Sprinkle the risotto with grated cheese and finely chopped basil.
