Mussels is appreciated the delicate sweetish flavor and usefulness. These mollusks it is possible to fry, cook, bake, pickle, to use for preparation of salads, soups, pilaf, potatoes and many other dishes.
Mussels with cream and cheese
For preparation of this dish it is necessary to take 0.5 kg of the frozen mussels, 200 ml of cream, 100 g of any hard cheese, 1 processed cheese, 25 g of a desi, 3 garlic gloves, allspice (6-7 peas), 1 tablespoon of flour and 1 yolk. Mussels need to be defrozen, cleaned and to wash out carefully then to take out from sinks, to put meat in the added some salt water together with allspice and to boil thoroughly for 3-4 minutes. Upon purchase of mussels it is necessary to pay attention to their smell – it shouldn't be unpleasant.
Then it is necessary to make sauce, having passed garlic through a press and to mix it in the blender with cream, processed cheese, a yolk, flour and oil to homogeneous mass. The welded mussels should be laid out in a form for roasting, to fill in with sauce, to strew with a grated hard cheese and to put in the oven warmed up to 200 degrees for 20-25 minutes.
Try to prepare mussels in sinks – 0.5 kg of mussels in sinks, 2 tomatoes, 50 g of a desi, 200 g of a hard cheese, spices and 2 garlic gloves for this purpose are required. Boil well washed out mussels in the added some salt water of 10-15 minutes and select only open sinks, leaving one shutter. Accurately separate meat of each mussel from a shutter and put back. Crush tomatoes and garlic in the blender and fill in with this mix of a mussel, putting a desi piece in each sink. Then strew meat with a grated cheese and bake in an oven for 20 minutes. Serve the dish with white wine which as much as possible discloses taste of mussels. The prepared mussels are recommended to be used to destination in day of acquisition as they quickly spoil.
Marinated mussels
For preparation of marinated mussels it is necessary to take 0.5 kg of the mussels cleaned from sinks, 1 tablespoon of vinegar, a half-glass of water, 1.5-2 tablespoons of sugar, allspice, not ground coriander, a bunch of fresh fennel, salt and a red paprika. Defreeze mussels, wash out, remove sinks and carefully clean gills from dirt, seaweed and sand. Mix all other ingredients in a saucepan and heat on fire, without reaching boiling. Lay the prepared mussels in a high can, fill in with the turned-out sweet-sour sauce and place in the fridge for 2 hours. After this term mussels can be used, giving it to porridges, puree, salads, sandwiches and a set of other dishes. It is desirable to use snack as soon as possible, without leaving it for a long time in the fridge.