Mussels in shells with garlic sauce. Mussels in creamy garlic sauce

Mussels baked in creamy garlic sauce

If you plan to serve the mussels without a side dish, then this recipe is designed for 1 fairly large serving. Otherwise, it can be shared between two people.

• mussels in shells – 400 g;
• oil – 5 – 10 g;
• garlic – 4 medium cloves;
• cream 10% – 50 ml;
• dill – 4 – 5 sprigs;
• salt – ½ tsp;
• pepper, turmeric - a pinch;
• lemon juice - freshly squeezed from 1 lemon wedge or ready-made 1 tsp.

We will bake seafood like this:

1. Defrost the mussels and scrape out the outside of the shells. Fresh mussels must be completely covered.
2. Boil water and place thoroughly washed shellfish in them until the valves open. 5 – 7 minutes is enough for this.
3. Drain the shells in a colander. Once it has cooled, remove the empty flap, leaving the meat in the other half.
4. Prepare the sauce. Peel the garlic cloves, pass through a press and fry in hot oil for several minutes.
5. Rinse the greens, chop them as finely as possible, mix with cream, spices and juice. Add the resulting mixture to the garlic in oil and simmer for about five minutes.
6. Arrange the mussels in a baking dish, pour in the sauce and bake in a hot oven for 7 - 10 minutes.
7. Turn off the oven and leave the dish in it for another quarter of an hour. After this time, the exotic dish can be served.

With French fries

This recipe is not a light snack, but is suitable for a holiday table.

Composition of ingredients

To cook mussels in creamy garlic sauce with French fries, you need the following ingredients:

• 2 kg of fresh mussels without shells;
• 400 ml dry white wine;
• 100 g sour cream;
• 120 ml cream;
• 1 onion;
• 4 cloves of garlic;
• 50 g butter;
• 10 g parsley;
• 4 branches of thyme;
• 3 laurel leaves;
• 600 g potatoes;
• 1 liter of sunflower oil;
• 1 tsp. table salt.

Step-by-step cooking process

Step-by-step cooking process:

1. The first step is to wash the potatoes in cool water, peel them with a vegetable peeler and cut them into thin long strips.

2. Place the potato strips in a colander and rinse well in water to remove excess starch. Now the potatoes should be dried well with napkins, placed in a plastic bag and placed in the freezer for about 3 hours.
3. In the meantime, you should take a frying pan with high sides, put it on fire, add a piece of butter to it and wait until it melts. The onion and garlic must be peeled and finely chopped both components, put them in a frying pan and fry for about 5 minutes.
4. While the onions and garlic are frying, you can finely chop the parsley and add half to fry. You will also need to pour in white wine, add bay leaves along with thyme branches, mix the ingredients and bring the liquid to a boil.
5. Now you can pour the pre-washed mussels into the frying pan, mix the ingredients again, cover the frying pan with a lid and simmer for about 5 - 10 minutes.
6. Then you need to pour the sauce into another frying pan, and remove the mussels from the heat and set aside. You can add cream, sour cream to the sauce, bring the liquid to a boil and immediately remove from the stove. The remaining greens can be added to the sauce, stir again and pour the prepared sauce over the mussels.
7. Afterwards, you need to remove the frozen potatoes from the freezer, pour 1 liter of sunflower oil into the pan, heat it and carefully add the potato strips. Fry them until golden brown, then place them using a slotted spoon on a plate lined with paper towels to remove excess fat.

With added cheese

For a third kilo of mussels you will need:

• salty hard cheese (or several types) – 100 g;
• onion – 100 g or 1 medium-sized;
• a pair of garlic cloves;
• half a glass of dry white wine;
• the same amount of medium fat cream;
• stick of butter;
• a stack of lean;
• seafood spices and a little salt.

Mussels in creamy garlic sauce with cheese are prepared as follows:

1. Wash defrosted seafood and clean the outside of the shells with a knife.
2. Boil salted water, place the preparations in it and boil for 5 - 6 minutes.
3. Peel the onion and garlic cloves. Finely chop the first one, crush the second one with a press.
4. Prepare the sauce. Melt the butter in a small saucepan, fry the onion in it for 3 - 4 minutes, then add the garlic, and after a couple of minutes pour in the cream. Add wine here, add spices and stir everything well. After 3 - 5 minutes, you can optionally add chopped table greens. Wait for the sauce to boil and turn off the burner.
5. Cooked mussels will open. After this, the upper empty flap should be removed from them, and the lower one with the mollusk should be left. Cover the baking sheet with oil, arrange the seafood, pour in the sauce and cover the dish with a sheet of foil.
6. Preheat the oven to 180ºC and place a baking sheet in it.
7. Grate the cheese as finely as possible, remove the baking sheet, remove the foil and sprinkle everything with cheese shavings. Let the dish bake for another 10 - 12 minutes. Serve hot.

Usually, during consumption, the contents are taken out by the second flap, which is held with tongs. If you don't have them, you can get by with a spoon.

Mussels with cheese in the oven

In addition to the already discussed ways to cook mussels in a creamy sauce, there is another one that involves baking the shellfish in the oven.

To cook seafood in the oven, you will need:

• 300 g mussels in shells;
• 100 g hard cheese;
• 1 medium onion;
• 2 cloves of garlic;
• 2 tablespoons olive oil;
• 40 g butter;
• 100 ml dry white wine;
• 200 ml cream with maximum fat content;
• salt and pepper to taste.

In the oven, the cooking time for shellfish will be 40-50 minutes, taking into account the time for preparing the mussels and preparing the sauce.

The calorie content of the dish is 221.0 kcal/100 g.

Culinary stages:

1. Prepare the shellfish: boil in salted water, remove the unopened ones, and remove one shell at a time from the opened ones;
2. Cook creamy garlic sauce. Fry chopped onions and garlic in a mixture of butter and olive oil, pour wine over them. Wait for the alcohol to evaporate and pour the cream over the vegetables. Let the sauce simmer until thickened and remove from heat;
3. Place the clams on a baking sheet, shells down, and spoon the sauce into each shell. Cover the baking sheet with foil and bake for 10 minutes in the oven at 200 degrees;
4. Then remove the foil, sprinkle each mussel with grated cheese and return to the oven for 5 minutes until the cheese melts.

With tomatoes

For this dish, prepare in advance:

• mussels – 500 g;
• cream – 300 ml;
• tomatoes – 3 – 4 medium-sized fruits;
• bell pepper – 1 large;
• garlic – 2 – 3 cloves;
• salt, pepper - to taste;
• ground chili - a pinch;
• parsley, dill, basil - optional and personal preference.

Description of dish preparation:

1. Peel the garlic, pass through a press and fry in oil until lightly browned. Then add chili, salt and pepper, stir with a spatula and simmer for another couple of minutes.
2. Wash the vegetables. Peel the pepper from seeds, cut into strips, and then into cubes. Add to the garlic and spices and cook, stirring, for a few more minutes.
3. At this time, cut the tomatoes into small cubes and also add to the vegetables and spices. Simmer for another 5 minutes.
4. Mussels, previously defrosted, should be cleaned of external contaminants and rinsed several times under running water. Boil water, immerse the shellfish in it for 3 - 5 minutes, then catch them and immediately add them to the stewing vegetables. Cook covered for about 10 minutes, stirring the ingredients occasionally with a spatula.

Before serving, seafood can be decorated with fresh herbs.

Large mussels in shells in creamy garlic sauce

To complete this recipe you will need the following grocery kit:

• mussels in shells – 500 g;
• garlic cloves – 2 units;
• cream 10 – 15% – 100 ml;
• butter – 30 g;
• ground pepper – 2 – 3 pinches;
• green parsley – 50 g.

The process of preparing seafood is as follows:

1. Defrost the mussels in the refrigerator, then place them in a deep container filled with water and wash the doors thoroughly, removing dirt from them with a metal sponge or a knife blade. Rinse the cleaned mussels in clean water and dry with paper towels.
2. Prepare the ingredients for the sauce: peel and finely chop the garlic cloves, rinse the greens thoroughly and also chop as finely as possible.
3. Heat oil in a saucepan, add garlic and fry for several minutes, stirring. Then add the mussels and cook for another 5 minutes.
4. Mix the cream with herbs and pepper, add salt. Pour the resulting mixture over the clams, cover them with a lid and leave for 10 - 12 minutes. This time will be enough for the shells to open and the mussels inside to stew and be ready to eat.

The shelled mussels are served in deep bowls, generously poured with sauce.

On a note. In order not to accidentally “run into” missing mussels, pay attention to the position of the shells in the water - rotten ones float, and fresh ones sink to the bottom.

Recipe: Mussels in creamy sauce. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Mussels in creamy sauce”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Mussels in creamy sauce is 102 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

A simple recipe in a frying pan

Prepare in advance:

• mussels – 500 g;
• dried garlic – 1 tsp;
• thicker cream – 200 ml;
• salt - to taste;
• dill – 50 g;
• melted butter – 1 ½ tbsp. l.

Cooking mussels in a frying pan:

1. Prepare the mussels by washing and cleaning them as described above.
2. Heat oil in a frying pan, add garlic and salt, stir. Place mussels in the spicy mixture and cook for 5 minutes.
3. Rinse the dill, chop finely and mix with cream. Pour the prepared sauce over the mussels and cook for another 5 - 7 minutes over low heat, covered.

With champignons

The dish can be served with boiled rice.

Mussels in creamy garlic sauce, recipe with mushrooms.

Preparation next.

Composition of ingredients

Step-by-step cooking process

Mussels in creamy garlic sauce in a frying pan with champignons are prepared as follows:

1. First you need to wash the champignons, dry them with a paper towel and cut them into slices. Afterwards you will need to wash the garlic, peel and chop it in any way.
2. Next, you should grease the frying pan with olive oil, put a thyme branch in it and heat it up. Afterwards, you need to put the chopped champignons into it and fry them for 3-4 minutes.
3. Then you will need to add the mussels to the mushrooms, mix thoroughly and fry for about another 3-4 minutes. Pour cream over the ingredients, add chopped garlic, freshly ground pepper, table salt, mix well and simmer over low heat for 15 minutes, covering with a lid.

With Italian herbs

For this dish take:

• mussel carcasses without shells – 600 g;
• cream – 200 ml;
• onion – 150 g or 2 small heads;
• butter – 50 g;
• fresh basil sprigs – 20 g;
• dried Italian herbs – 10 g;
• ground pepper – 3 – 4 pinches;
• garlic – 3 medium cloves;
• salt;
• olive oil - a shot glass.

Preparation of spicy mussels:

1. Defrost the carcasses.
2. Prepare vegetables: peel, rinse, cut into small cubes. Also rinse the greens and finely chop them.
3. Melt the butter in a deep frying pan, pour in the vegetable oil, stir and fry the onion in the resulting mixture until golden brown.
4. Add the garlic to the pan and cook for a couple more minutes. Then reduce the heat intensity, pour in a thin stream of cream, sprinkle with spices, salt and add basil. Mix everything well and cook until it boils.
5. Place the mussels in a deep dish, pour in the sauce and bake at 200ºC under foil for 10 minutes. After this, remove the paper and cook without it for another 5 - 7 minutes.

As a rule, this dish is served with pasta, pouring plenty of sauce over the side dish.

Pasta with mussels in creamy garlic sauce

This aromatic dish is prepared from the following set of products:

• 500 g mussels;
• 350 g spaghetti;
• 250 ml cream 20%;
• 2 medium tomatoes;
• 2 garlic cloves;
• 1 tsp. dried basil;
• 2 tbsp. l. vegetable oil;
• pinches of hot pepper or a couple of pinches of a mixture of peppers;
• 50 – 70 g hard cheese.

Use salt to taste. You will need a little bit to prepare the pasta and to prepare the mussels.

Pasta with mussels is prepared as follows:

1. Prepare the mussels as usual.
2. Boil the spaghetti in salted water and rinse a little in a colander.
3. Heat the oil in a deep saucepan and place the mussels in it. Cook for 7 - 10 minutes covered, so that the shellfish are well steamed, and then for the same amount of time without a cover.
4. Meanwhile, rinse the tomatoes, grate, salt and season with spices. Stir the tomato mass, add to the mussels and cook for another 3 - 5 minutes.
5. Pour in the cream, wait until it boils and cook for a couple more minutes. Add spaghetti to all ingredients, stir and simmer for another 2 - 3 minutes.
6. Finely grate the cheese and sprinkle it over the mussels and spaghetti before serving.

Cooking mussels is not at all difficult, and the dish always turns out tasty, aromatic and very healthy. Serve it with a side dish of rice, funchose, stewed vegetables, spaghetti or as a separate dish. A glass of white wine will be very appropriate in any case.

With spaghetti

The finished dish should be divided into portions, putting some spaghetti on a plate and pouring sauce with mussels on top.

Composition of ingredients

To prepare mussels in creamy garlic sauce with spaghetti, you will need the following ingredients:

• 500 g frozen mussels without shells;
• 300 g spaghetti;
• 250 ml cream 30% fat;
• 2 tomatoes;
• 3 cloves of garlic;
• 1 tsp. dried basil;
• 3 tbsp. l. sunflower oil;
• 50 g butter;
• 1/2 tsp. table salt;
• 1/4 tsp. hot ground pepper.

Step-by-step cooking process

Mussels in creamy garlic sauce in a frying pan with spaghetti are prepared as follows:

1. The first step is to defrost the peeled mussels and rinse them thoroughly under running water. Then they can be placed in a hot frying pan, greased with sunflower oil, and fry on low heat until excess liquid has evaporated from the mussels for 7 minutes.
2. Next, rub the tomatoes through a grater and add them to the mussels, add table salt along with hot ground pepper, add dried basil and mix the ingredients thoroughly.
3. Then the garlic cloves can be peeled and squeezed into the frying pan using a press.

4. The contents of the frying pan need to be mixed well again and continue to simmer over low heat for another 3 - 4 minutes.
5. Now the components can be poured with cream and added salt if necessary. When the cream begins to boil, the ingredients need to simmer for about 2 minutes, then remove the pan from the stove.
6. Afterwards, you need to pour water into the pan, add table salt and put on fire. When the water starts to boil, you can put the spaghetti in it and cook it until tender, about 7 - 10 minutes.

Place the finished spaghetti in a colander and allow the excess water to drain, then return it to the pan and add the butter, stir thoroughly until the piece of butter has dissolved.