Mussels are a decent seafood for your table. These bivalve molluscs have an excellent salty-sweet taste. In addition, it is a whole storehouse of vitamins of groups B and D, proteins, mineral salts, natural amino acids and a number of other microelements necessary for the human body. Mussels have a positive effect on metabolism, improve complexion and hair structure, and also increase tone. The delicate taste has made this low-calorie seafood very popular.
It is necessary
- - 40-50 mussels;
- - 2 tbsp. spoons of oil;
- - 1 tbsp. a spoonful of flour;
- - 1/2 lemon;
- - 1/2 head of onion;
- - 1 parsley root;
- - salt, sugar, ground pepper to taste.
Instructions
Step 1
For cooking, both live unpeeled and frozen mussels will do. When buying live shellfish, pay attention to the shell. Shells with slightly open valves, cracks or covered with silt are inedible. Do not go for heavy shells, most likely they have accumulated a lot of sand. The mussels that are suitable for consumption exude a scent of sea freshness.
Step 2
Unpeeled mussels must be processed before cooking. Rinse them thoroughly under a stream of cold running water, use a knife or a brush to scrape off the growths, dirt and "beard" along the edges of the flaps.
Step 3
Place the washed mussel shells in a saucepan and cover with two glasses of hot water. Add chopped onions and parsley root. Boil (cooking time for fresh mussels 7-10 minutes, ice cream - 5-7 minutes). When preparing mussels in any form, it is better to use sea salt rather than regular salt. And be careful not to oversalt, because this seafood already contains some salt. You can cook mussels in fish broth or white wine. Sort the finished mussels immediately, shells that have not opened after heat treatment cannot be eaten.
Step 4
Prepare the sauce. Mash the butter with flour, dilute with the strained broth in which the mussels were cooked. Boil the resulting mixture for 10 minutes. Season the sauce to taste with lemon juice, salt, sugar, and ground pepper.
Step 5
Open the mussels, discard the top flap. Carefully cut off the leg holding the clam to the bottom shell. Boiled mussel meat can be used with a classic sauce. It contains olive oil, lemon juice, garlic and herbs.
Step 6
Mix the sauce with the boiled mussel meat. Fill the resulting mass of the shell. Place them on a baking sheet and bake in the oven for 5 minutes, sprinkled with oil.
Step 7
Eat mussel meals immediately after cooking. They cannot be stored and heated for a long time, otherwise you will be poisoned.
