Mussels are a marine mollusk that lives throughout the oceans. They have long been included in the cooking of all the coastal countries of the world. Mussel meat is characterized by a delicate taste, high nutritional value and a high content of nutrients. In terms of nutritional value, mussels are equated to chicken eggs, the protein of these mollusks contains all the necessary amino acids, as well as more than 30 different macro and microelements, vitamin E, the whole group of vitamins B and D, and a number of enzymes that help improve digestion. Usually, mussels are canned on the table, however, freshly cooked clams in shells are much healthier and tastier.
It is necessary
-
- For a mussel sauté:
- 1.5 kg of fresh mussels,
- shallot,
- 10 cloves of garlic
- 0.5 cups olive oil
- 2 sprigs of fresh thyme,
- 3-4 tomatoes,
- chopped parsley
- freshly ground black pepper,
- toast.
- For garganelli with seafood and asparagus:
- a bunch of chopped parsley
- 100 ml of dry white wine,
- 300 g dry pasta garganelli or penne
- 16 large Spanish mussels,
- 20 Vongole Shells,
- 8 peeled shrimp
- 4 tiger prawns,
- 10 stalks of green asparagus,
- 100 g black olives
- 200 g cherry tomatoes,
- 2 tbsp. tablespoons of olive oil
- 4 cloves of garlic
- 300 g of fish broth fume (concentrated 1:10 fish broth).
- For mussels in white wine:
- 1, 8 kg of mussels,
- 1 tbsp. a spoonful of olive oil
- 1 onion
- 2 cloves of garlic
- 100 ml dry white wine,
- parsley.
Instructions
Step 1
Saute mussels Wash and peel the vegetables, chop the onion and garlic, chop the tomatoes into large slices. Rinse the mussels thoroughly and remove any build-ups with a hard sponge.
Step 2
Fry the onions and garlic in a large saucepan in olive oil until golden brown, then add the chopped parsley and mussels, stir gently, pepper, but do not salt. Top up with white wine and evaporate for 2 minutes. Add the tomatoes, thyme sprigs, stir and simmer, covered over low heat, until all the shells are open.
Step 3
Remove the thyme, serve in a deep bowl in your own juice. If you wish, you can serve garlic croutons with this dish.
Step 4
Garganelli with seafood and asparagus Peel and chop the garlic, cut off the woody ends of the asparagus, wash the shells thoroughly and clean with a brush. Heat oil in a frying pan, add garlic, lightly fry until golden brown. Add the asparagus and olives and heat the mixture. Then add the shrimp and all the shells, cover and cook until all the shells are open.
Step 5
Pour in the wine, simmer until the smell of alcohol disappears. Add the halved cherry tomatoes and finely chopped parsley. Pour in the hot broth and cook for a maximum of 10 minutes.
Step 6
Boil the pasta in salted boiling water, mix with the sauce, cook everything together for another 3 minutes. Place cooked pasta on a warmed plate, garnish with parsley and cherry tomatoes.
Step 7
Mussels in White Wine Sort the mussels, discard any open shells, rinse and scrub the mussels in the shells with a stiff brush. Crush the garlic with the flat side of a knife or in a crusher, finely chop the onion and parsley.
Step 8
Heat oil in a large saucepan, put onion in it, fry for 5 minutes. until soft, then add the garlic and cook for another 1 minute. Pour in wine and bring to a boil. Pour mussels into a saucepan, cover and cook for 3-4 minutes. over high heat, shaking the pan occasionally until the shells begin to open.
Step 9
Add the parsley, shake the saucepan and transfer the mussels to a serving platter. Serve immediately with crusty bread.
