The mussels stuffed – the recipe which will become the real find for fans of juicy and useful delicacies. Gentle and nutritious meat of mollusks will give to any festive dish, including New Year's, a refinement note. The product is rich with iodine, proteins, contains small amount of fat. Salads with mussels are unusually good, and it is possible to stuff sea inhabitants with tasty mix from nuts, crab meat, cheese, vegetables and greens.
The mussels frozen: right choice and preparation
You will be able to prepare the stuffed mussels really tasty, but it is important to choose a quality product. Recipes with seafood as well as possible will approach by New year and any holiday.
Useful tips:
- The qualitative frozen mussels are on sale under the thin ice glaze keeping taste and value of a product. Mollusks shouldn't freeze together a lump, lie in snow is a sign of refreezing.
- Mussels in sinks have to be whole, without cracks.
- To make juicy and useful seafood, it is important to defreeze it slowly: take in a refrigerating compartment, then to allow ice to thaw completely at the room temperature.
- Carefully wash out mussels as sand can get to food, then cast away on a colander and let's flow down to water.
- You keep mollusks in the boiling water of 4-7 minutes, take out the opening sinks a skimmer. That mussels were more fragrant and tasty, for scalding it is possible to add lemon juice to water.
How to stuff mussels
To prepare the stuffed mussels, you need such set of products:
- large mollusks in sinks - 25-30 pieces;
- crab meat - 30 g;
- hard cheese - 100 g;
- the walnuts peeled - 0.5 glasses;
- garlic - 3 teeth;
- tomatoes - 2 pieces;
- fennel – a thin bunch;
- mayonnaise - 4 tablespoons;
- olive oil - 25 ml;
- fresh lettuce leaves.
Begin preparation of mussels with forcemeat with frying in a dry frying pan of the crushed nuts. On the smallest grater crush cheese of a firm grade, miss garlic via the garlic press. Connect the cooled-down nuts to the cheese and garlic weight and mayonnaise. Chop crab meat small cubes then mix with the crushed fennel.
Now it is possible to stuff mussels. Break off one of shutters of sinks, leave meat in the soulmate. Make an incision each mussel and fill with a stuffing. Mix of crab meat with fennel will be the last layer. Cover a big beautiful dish the washed-out dry leaves of crunchy salad and spread out the stuffed mussels on its center.
Rinse tomatoes, dry and chop circles. Carefully put cutting on the olive oil warmed in a frying pan. Fry tomatoes from each party on one minute then cool and spread out on a dish around the stuffed mussels. Decorate vegetables with chopped fennel and the whole branches of greens. Serve seafood with a dry wine or Brut champagne.
Helpful advice: you will be able to prepare mussels with forcemeat, having replaced crab meat with crabsticks.
The interesting facts about mussels
- Archeologists established that people eat mussels since the Neolithic era.
- World turn of a delicacy in the modern world makes more than 1.5 million tons per year.
- Protein content in mussels bigger, than in fish and veal, at the same time seafood is low-calorie.
- 100 g of mollusks contain 25% standard daily rate of vitamin E.
- The fishing village of Erseke (Netherlands) in which Day of Mussels is celebrated every summer is considered the informal capital of seafood, its world exchange.