From mussels it is possible to cook hot and cold appetizers, to add them to sauces and main courses. To these tasty mollusks there will be a place and on a New Year's table. Mussels are well combined with other seafood, vegetables, fish, various sauces and spicery.
Mussels in wine
This it is possible to serve the tasty and simple dish as snack, having accompanied it with well cooled white wine or champagne.
It is required to you:
- 500 g of the cleaned mussels; - 0.75 glasses of dry white wine; - 4 medium-sized bulbs; - parsley greens bunch; - salt; - fresh ground black pepper;
- olive oil. Wash out mussels and let's water flow down. Small cut onions and fry in the warmed olive oil till golden color. Lay out in a mussel frying pan, add salt and a fresh ground black pepper, pour in wine and mix. You extinguish mix, all liquid won't be evaporated yet. Lay out ready seafood on the warmed-up plates, strew with small cut parsley and give.
Warm salad with mussels
Mussels are irreplaceable in salads. Try option with vegetables and spicy herbs which is given warm. It is required to you: - 250 g of mussels; - 1 white part of leek; - olive oil; - 1 carrots; - 2 branches of a sage; - 0.5 heads of cabbage of the Beijing cabbage; - 2 tablespoons of a soy-bean sauce; - 1 lime; - parsley bunch. Wash out mussels and dry. Thinly chop cabbage and carrots, cut a white part of leek with short bars. Crush parsley and a sage. In a frying pan warm olive oil, lay out carrots and, stirring slowly, fry 5 minutes. Add a mussel and prepare mix 3-4 more minutes. Lay out a leek, the Beijing cabbage and greens in a frying pan. Pour in a soy-bean sauce, carefully mix and prepare 3 more minutes. Remove mix from a plate, water with fresh juice of a lime. Lay out salad on a dish and give.
Risotto with mussels and shrimps
From seafood it is possible to prepare an original dish of Italian cuisine - risotto. It will make a due impression during a festive dinner, especially if you accompany risotto with pink Tuscan wine. It is required to you: - 300 g of ready mussels; - 200 g of the crude shrimps; - 400 g of rice for risotto; - 2 bulbs; - 700 ml of fish broth; - 200 g of dried tomatoes; - 1 glass of dry white wine; - parsley bunch; - salt; - saffron pinch; - svezhemolty black pepper; - olive oil. Shrimps clean, fill in armors with hot broth, add a little saffron. Crush onions. In a pan heat olive oil, lay out onions there and fry to transparency. Drench tomatoes with boiled water, husk, remove kernels. Small cut pulp and lay out to onions. There add carefully washed out rice. Mix mix that rice well became impregnated with oil. Pour in wine, bring pan contents to the boil, and then leave to boil on slow fire until wine completely is absorbed. Filter broth and in the small portions pour in it in rice. Every time wait until the last portion is absorbed. When rice is ready, add to it a mussel and a shrimp, mix and warm up mix. Crush parsley and strew with it risotto. Serve the dish hot.