How to cook the mussels out of the freezer - video recipes at home

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Mussels - this is quite an exotic product, so not all housewives know exactly how to make them believe it is a complex matter and prefer to feast on them in restaurants or cafes. However, to make easy and original dish of the seafood is not too difficult.

Mussels - this is one of the most affordable seafood, they can be found in almost every supermarket par with shrimp and squid. However, they are commonly found in frozen form, so caught a rumor among some housewives that such mussel after cooking becomes tasteless and tough. In fact, the secret is in the proper handling of this whimsical product.

Its taste reminiscent of mussels excellent variety of marine fish, natural crabs and octopuses. They are best served with various sauces, herbs, or as part of other dishes. Especially tasty are combinations of these with creamy seafood, cheese, soy sauce or tomato, with basil, Provence herbs, vegetables or pasta salads. Mussels are versatile, they can be eaten as part of salads and original dishes, they are the perfect snack for beer.

When you select frozen mussels, should pay attention to some points. To begin with, in a pack, they should not be covered by snow coat, for example a thin layer of ice. This will show that the mussels were frozen once, did not have time to oxidize, and thus maintain a pleasant taste after thawing and heat treatment. Be sure to note the time of manufacture and storage, evaluate appearance of the product through the packaging. It is recommended to get the mussels in the package and best of all in a vacuum, as it allows you to permanently save them helpful and taste.

Boiled and fried mussels

Ingredients:

packaging mussels

onion half

Bay leaf

some peppercorns

onions frying

wine

spice

tomatoes

cheese

How to cook boiled mussels:

1. Before cooking mussels, they are best to defrost. For this Transfer package from the freezer to the refrigerator and wait until the thaw seafood.
2. Rinse the mussels under running water to remove traces of algae, sand, sea water, if necessary. In large mussels can remove the intestines and all the unattractive parts of the clam body, leaving only his body.
3. Cooking mussels can be in boiling water or steamed, in the latter case, more than trace elements of stored in them, which makes this product so useful. In addition, during the preparation of steamed mussels less saturated with water, thus preserving their taste and softness.
4. Pour into the pan a little water, bring to a boil, you can put back the onion, bay leaf and pepper.
5. Place the mussels in a single layer on the steamer or add them to the water. Cooking in boiling water does not last more than 5 minutes, if the product has been frozen - it is no more than 8 minutes, a couple of the dish will have to hold for longer - about 15 minutes.
6. Then they need to get and cool. Such mussels are suitable for snacks with sauces or adding them to salads and other dishes.
7. However, even tastier they will be after frying. For this purpose boiled mussels chopped on heated pan, add the chopped onion and fry until golden brown.
8. Put into the mix shredded pieces and let fry on all sides for 5-7 minutes, stirring constantly.
9. During frying mussels can be added to white wine, Provence herbs, basil, tomatoes and soft cheese. Then, remove the mussels from the heat and place them in the form of the original filling for pasta, rice or vegetables.