Today mussels is a refined sea treat since have a delicate flavor, they low-calorie and contain many proteins, gland, phosphorus, mineral salts and vitamins A, B1, B2, B6 and C.
How it is correct to choose mussels? As mussels a perishable product, if they were frozen not at once, in several hours they are unsuitable in food and can cause serious poisoning. Therefore if you buy mussels, then surely look whether they stuck together among themselves and whether the ice crust covers them. Also you shouldn't get mussels if you see liquid smudges in packing. Before preparing mussels, they need to be cleaned surely from residues of sand. And if mussels crude, then them it is necessary to wash a baking plate with cold flowing water, at first to clear of seaweed, silt and sand, and then to remove the sticking-out short moustaches. Mussels or have to be densely closed, or be closed when on them you knock. It is necessary to throw out all damaged sinks and those which aren't closed. Besides, it will be necessary to throw out also those mussels which didn't open after thermal treatment. It is necessary to prepare mussels in day of purchase, it is necessary to cook them until sinks don't open and you don't feel their refined aroma.
It is possible to prepare mussels differently: make pilaf, paste, various salads, spaghetti with mussels. They can be pickled with different spices in beer, in wine and with vinegar. Or to bake in an oven, previously having greased with a spice mixture and having sprayed the kindled oil. Here, for example, recipe of a mussel to Pomor. Simple products are used, and it turns out very tasty.
It will be required to you: Onions – 1 piece A celery – 1 palochkachesnok – the 5th zubchikovolivkovy oil – 1 tablespoon. White dry wine – 600 ml. Sour cream – 4 table lozhkimidiya – 2 kg. black ground peretspetrushka1. small to chop a bulb, a celery and garlic. 2. heat olive oil in a deep frying pan, add there the prepared mix and fry 2 minute.3. There to add 600 ml of wine, to bring to the boil and to extinguish a little minut4. Then to increase fire and to add sour cream, to bring to the boil. To put the cleaned mussels in the boiling sauce, to cover and prepare 4-5 more minutes until mussels don't open. 6. Spread out a ready-to-eat meal on plates together with sauce, strew with a black pepper and parsley.7. Give at once with cold white wine and a fresh crisp bread.