Sauce for baking mussels in shells. Mussels in the oven with cheese and garlic: delicious recipes. How to bake mussels

Mussels baked in the oven in creamy garlic sauce

Among all types of shellfish, mussels are the most accessible. Despite their low cost, their benefits are no less than those of more refined seafood. Therefore, if you want to prepare a delicious delicacy at minimal cost, then pay attention to mussels.

Ingredients:

• 350 g mussels (peeled);
• 215 ml cream;
• three garlic cloves;
• spices;
• 15 cherry fruits.

Cooking method:

1. Mussels can be purchased in shells or already peeled. Shelled mussels will require some preliminary preparation, but this will help determine the freshness of the product.
2. Place the mussels along with the cherry halves in a greased form. Place in the oven for five minutes (temperature 230°C).
3. Grind the cloves of the spicy vegetable in any convenient way and mix them with cream, add salt and pepper to taste, and add basil if desired.
4. We take out the mold with the contents, fill everything with cream and bake the dish for another ten minutes. Serve the finished mussels to the table immediately.

When purchasing peeled shellfish, it is important to examine their appearance; if you notice a suspicious-colored spot, the product is not fresh.

Mussels in the oven with cheese and garlic: delicious recipes

Seafood has ceased to seem like an exotic product and now appears even on the everyday table of most Russians quite often. Such a simple dish as mussels in the oven with cheese and garlic is worth learning how to cook for everyone, as it can help out in a situation where you urgently need to feed guests or come up with an interesting lunch in a hurry.

Snack mussels in the oven with cheese and garlic

In restaurants, mussels are served mainly in the wings, so if you want to surprise guests or family, you should first master this method of preparing them. It is labor-intensive, but the result is worth all the effort. It is very important not to bake the mussels for too long, and also to make the sauce correctly, which is based on lime or lemon juice and olive oil. Take hard cheese, since it should not melt to a fluid, fatty state.

This dish has both beneficial and harmful sides, we recommend that you learn about them.

Ingredients:2

• mussels (in wings) – 10 pcs.;
• butter – 80 g;
• garlic cloves – 3 pcs.;
• lime;
• dried thyme – 1/2 tsp. spoons;
• olive oil - 2 tablespoons. spoons;
• hard cheese – 50 g;
• salt.

Cooking method:

1. Using a sharp long knife, pry the shellfish meat, separating it from the shell - this will make it easier to eat the finished snack afterwards.
2. Rinse the mussels thoroughly to remove sand and algae.
3. Place them on a paper towel to remove excess moisture.
4. Combine soft butter with olive oil and beat with a fork.
5. Add lime juice, ground thyme and grated garlic. If desired, you can add finely chopped fresh herbs here.
6. Place the mussels in their shells on a baking sheet or ovenproof dish and spoon a little sauce into each shell.
7. Grate the hard cheese finely and sprinkle the mussels in a thin layer.
8. Place in an oven preheated to 190 degrees for 7 minutes. Serve the appetizer cold.

A simple recipe for mussels with cheese and garlic for lunch

It is easier to work with this dish, primarily because you do not need to monitor whether all the flaps will open or not: you immediately buy a peeled and boiled product, so all that remains is to defrost it and bring it to full readiness. In addition, this recipe for mussels baked with cheese and garlic can be called quite budget-friendly, because peeled shellfish are much cheaper, so it is perfect for frequent lunches or dinners.

The most important thing is to cook mussels correctly, find out the optimal cooking time for fresh and frozen mussels .

Ingredients:

• mussels – 350 g;
• cream 20% – 200 ml;
• egg 1 cat.;
• butter – 25 g;
• garlic cloves – 3 pcs.;
• processed cheese – 50 g;
• semi-hard cheese – 100 g;
• wheat flour - 1 table. spoon;
• salt.

Cooking method:

1. Let the mussels defrost at room temperature by pouring them into a colander.
2. Rinse thoroughly under running cold water.
3. Boil water in a small saucepan, add mussels and add salt. If you purchased a boiled-frozen product, boil for only 2 minutes. If raw-frozen - about 10 minutes.
4. Melt butter in a frying pan, add flour and add melted cheese.
5. Add salt, add chopped garlic and cream, passed through a press. Remove the pan from the stove.
6. Break the egg, add only the yolk into the sauce and mix well again.
7. Place the boiled mussels in a baking dish (you can use small cocotte bowls in portions) and pour in the garlic and cream sauce. Sprinkle generously with grated semi-hard cheese on top.
8. Bake in an oven preheated to 200 degrees for a quarter of an hour.

Baked kiwi mussels with cheese and garlic

A variety of mussels called “kiwi” deserves special attention - these are very large mollusks with large shells that are used for stuffing. Of course, you can work with them according to the recipes discussed above, but it is better to choose something special. For example, add shrimp and cream cheese with basil.

Ingredients:

• kiwi mussels – 1 kg;
• peeled salad shrimp – 200 g;
• hard cheese – 150 g;
• cream cheese – 100 g;
• basil leaves – 5 pcs.;
• garlic (cloves) – 3 pcs.;
• breadcrumbs - 2 table. spoons;
• salt.

Cooking method:

1. Place the mussels from the package in a colander, rinse under running cold water, removing any remaining sand and defrosting them at the same time.
2. Using a sharp knife, remove the stems and algae bag.
3. Pour the shrimp into boiling water, add salt and boil for literally 2 minutes: as soon as they begin to float, immediately catch them with a slotted spoon.
4. Chop the shrimp finely, mix with cream cheese and breadcrumbs.
5. Chop the basil leaves and mix in.
6. Pass the garlic through a press and add it to the stuffing mixture.
7. Place the mussels in their shells on a baking sheet and cover each clam with the filling.
8. Grate the hard cheese and make a fluffy cap on top.
9. Bake the stuffed kiwi mussels at 200 degrees for 15 minutes.

Mussels in shells in garlic cream sauce with cheese

If you decide to bake unpeeled mussels, then when choosing a product, immediately discard any slightly open or cracked shells. We also do not recommend buying small shells. A good choice is large sinks of the same size.

Ingredients:

• 365 g shells;
• 110 g cheese (hard);
• bulb;
• two cloves of garlic;
• 115 ml cream;
• 55 g ghee;
• 25 ml olive oil;
• spices.

Cooking method:

1. We wash the mussels, peel the shells with a knife and lower them into boiling water for five minutes. We take out those shells that have not opened and throw them away. Place the opened shells into a mold greased with olive oil.
2. Melt the butter in a frying pan and fry the onion cubes in it until transparent. Then add the pressed cloves of the spicy vegetable, as well as pour in the dairy product and add seasonings to taste.
3. As soon as the sauce boils, pour it over the mussels, cover with foil and place in the oven for 15 minutes (temperature 180°C). Afterwards, remove the paper, sprinkle the seafood with fine shavings of cheese and bake for another 10 minutes.

Recipe 2: Baked mussels

Baked mussels are not only delicious, but also look beautiful, especially if they are baked and served directly in their shells. This dish is suitable for both a festive table and a romantic evening. We offer two cooking options: in the first option, seafood is baked in shells under a cheese crust, in the second - in a regular form with sauce.

Ingredients (1 option)

: 0.5 kg of mussels in shells, 2 tomatoes, 2 cloves of garlic, 50 g of butter, spices, 150 g of hard cheese.

Cooking method

Rinse the mussels well, peel the shells and boil for ten to fifteen minutes. You can add bay leaf, spices if desired, and salt to the water. During cooking, all the doors should open. Those that remain closed should not be eaten. Divide the cooled clams into halves and carefully separate the meat, which should be put back into the shells.

Grind the garlic and tomatoes using a grater or blender. Place a piece of butter and a spoonful of tomato mixture into each half of the meat, grate the cheese on top and bake for 20 minutes (180C).

Ingredients (Option 2)

: 0.5 kg of mussels, peppercorns, hard cheese - 100g. Sauce: soft processed cheese - 100-150g, 200ml cream, 25g butter, 1 yolk, 1 table. spoon of flour, 3 cloves of garlic.

Cooking method

Defrost the mussels, boil for three minutes in salted water, adding peppercorns (5-6 pcs.).

Prepare the sauce. Chop the garlic and add the remaining ingredients for the sauce. It is better to mix with a whisk or blender so that there are no lumps.

Place the mussels in a frying pan or mold, pour over the sauce. Sprinkle with shredded cheese and bake for 20-25 minutes (200C).

In bleu cheese sauce

Another interesting recipe for preparing mussels with cream involves the use of Dor Blue cheese. This is a variety of blue cheese that has a bright aroma and a moderately spicy, pungent and salty taste.

Ingredients:

• 1 kg of live shellfish;
• three cloves of garlic;
• a bunch of different greens;
• 45 g Dor Blue cheese;
• 155 ml heavy cream;
• 155 ml white wine (dry);
• 110 ml broth (vegetable, fish);
• olive oil, spices.

Cooking method:

1. The first step is to wash the mussels and remove the beard. If the mollusk is grown artificially, then it does not have a beard, but if you notice a viscous brown tuft between the two shells, then take it with your hand and pull it.
2. Now pour olive oil into a saucepan and sauté the crushed cloves of the spicy vegetable in it for two minutes. Then add the mussels, pour in the wine, cover and let the seafood sit for two minutes. The fire must be high for the shells to open.
3. We throw away the unopened mussels, and pour the rest with cream, broth, add seasonings and crumbled Dro Blue cheese. Simmer for a few minutes and serve the mussels with sauce and chopped herbs.

Delicious recipe in creamy garlic sauce in a frying pan

Mussels are considered valuable products, because the composition of such seafood includes more than 35 types of minerals, and they also contain protein, amino acids and trace elements.

Ingredients:

• 620 g seafood;
• five cloves of garlic;
• 110 ml cream;
• parsley, seasonings.

Cooking method:

1. In a frying pan with high sides, heat the olive oil and lightly fry the finely chopped garlic in it.
2. Now we take the already peeled shellfish and add them to the spicy vegetable, turn the heat to medium and simmer for 5-7 minutes.
3. Then pour in the creamy product and add spices, you can get by with just salt, you can use a mixture of vegetables and seasoning for fish.
4. Let the seafood soak in the sauce for a couple of minutes and turn off the heat. Serve with chopped parsley leaves.

The main thing is not to overcook the shellfish on the fire, otherwise they will taste rubbery.

How to cook stewed mussels in shells

• garlic – 5 cloves;
• water – 1 l;
• lemon – 1 pc.;
• fresh parsley – 50 g;
• ground black pepper - to taste;
• salt - to taste;
• butter – 50 g;
• drinking cream – 150 ml.

• Clean and rinse the mussels well. Place them in a saucepan.
• Fill with water, first squeezing the juice of one lemon into it, adding a little pepper and salt.
• Place the pan over high heat and wait until the mussels begin to open. Take them out as soon as the shell opens. Instances that do not have time to open within 7 minutes will have to be thrown away.
• Remove the top of the shell from each mussel.
• Place the shellfish in a frying pan after melting the butter in it.
• Pass a clove of garlic through a press, pour in cream and stir.
• Pour the garlic-cream sauce into the pan with the mussels. Place it on medium heat. Simmer the clams for 5 minutes.
• Remove the mussels from the sauce and place on a platter.
• Wash, dry, finely chop the parsley with a knife, add to the creamy garlic sauce. You can add pepper and salt. Stir.
• Pour the prepared sauce over the mussels.

You can serve mussels stewed in creamy garlic sauce in portions.

Aromatic dish with Italian herbs

Mussels with aromatic herbs and cream are perfect for pasta, so you can create authentic Italian pasta with seafood.

Ingredients:

• 620 g shellfish;
• 215 ml cream;
• bulb;
• three garlic cloves;
• salt pepper;
• 55 ml each of olive and ghee oil;
• 16 g herbs;
• 25 g basil leaves.

Cooking method:

1. Melt white butter in a saucepan, add a few olives to it and first fry the chopped onion until golden.
2. Then pour in the milk product, boil for a few minutes and remove from heat. Add finely chopped slices of spicy vegetables, aromatic herbs, chopped basil and seasonings.
3. Place the shellfish in a mold, pour over the creamy dressing, cover with foil and place in the oven for ten minutes (temperature 200°C).
4. Afterwards, remove the paper and bake in the oven under cream sauce for another five minutes.

In the shell with cream sauce and white wine

It is the creamy sauce that can highlight the rich taste of shellfish. At the same time, cream gives the seafood a soft and delicate taste, so this sauce most often serves as the basis for serving mussels.

Ingredients:

• 1 kg of mussels in shells;
• 110 ml cream;
• 110 ml white wine;
• bulb;
• fennel;
• parsley leaves;
• one lemon;
• seasonings

Cooking method:

1. We wash and peel the mussels in the shell, finely chop the parsley, onion and fennel.
2. Finely zest the lemon, squeeze the juice out of half the citrus and combine it with olive oil and spices.
3. Saute the onion in a saucepan, then add fennel and parsley to it.
4. As soon as the ingredients become soft, add the mussels, pour in the wine, cover, and cook for 10-15 minutes. During this time, you can shake the saucepan with its contents several times, but it is advisable not to remove the lid.
5. If the shells open, then it’s time to add the cream along with the lemon zest. Simmer the clams for a couple more minutes and turn off the heat. When serving, sprinkle the mussels with a dressing of citrus juice and olive oil, and decorate with green leaves.

This is how you can quickly and at low cost prepare a real gourmet delicacy.

And bring something completely unusual to the table. But not everyone has the opportunity to get some exotic items in local markets and supermarkets.

Shellfish dishes on the festive table

In such cases, baked mussels can be a real find; fortunately, they can easily be found on the shelves of most fish stores. The variety of recipes can please the most demanding housewife, because these mollusks are prepared in the form of fillets, in half shells, and whole. In addition, mussels come with a huge number of sauces, which you can also prepare yourself.

The cost of mussels is quite high, but quite comparable to the price of exquisite varieties of fish and shrimp. Of course, dishes made from these seafood cannot be classified as everyday cuisine, but why not treat yourself to such a delicious dish on a holiday? Those who decide to serve baked mussels may find the following recipes useful. They are different and different from each other, but each of them is able to satisfy the most demanding taste.

Mussels in shells with Mediterranean sauce

To prepare one kilogram of shellfish you will need:

• garlic - 3 cloves;
• olive oil - 5 tbsp;
• lemon - 0.5 (for juice);
• salt;
• bay leaf - 1 pc.;
• Italian herbs seasoning mixture.

The shells should be soaked in cold water beforehand, allowing the sand to rinse out. Now boil water, add bay leaves and pepper, add mussels. After boiling again, wait exactly one minute and turn off. Place the shells on a plate to cool.

Meanwhile, preheat the oven to 180 degrees. While it is heating, chop the garlic, pour in lemon juice, add oil and aromatic herb seasoning. Using a knife, open the wings, pour garlic sauce over the pulp, place on a baking sheet and bake for 7 minutes.

Ready! Mussels baked in shells can be served.

Mussels baked with cheese sauce

Compound:

• half a kilogram of mussels;
• allspice peas no more than eight pieces;
• two bay leaves;
• salt;
• black pepper.

Cheese sauce

• processed cream cheese - one standard package;
• heavy cream - 5 tbsp. spoon;
• quail egg - 2 pcs;
• butter - 30 g;
• 2 tbsp. spoons of cognac;
• 1 z. garlic;
• 100 g dill;
• 50 grams of hard cheese of any brand.

Preparation

• Immediately place the prepared mussels in a pan of water, adding all the above seasonings to taste.
• Bring to a boil.
• Cook for exactly one minute.
• We remove the mussel meat from the shells, after which, after clearing of excess partitions, we return it back.
• Place them on a baking sheet and add a piece of butter.
• Prepare cheese sauce.

Combine dill with garlic and melted cheese, mix with cream, cognac and yolk. Mix everything thoroughly. The sauce should not be very liquid. You can check the required consistency by adding it to the tip of a knife; if it does not spread, the sauce is ready. If you find that it is too steep, don’t be afraid to add more cream. They will fix the situation. And the sauce will take on a decent appearance.

Cover the mussels with sauce. Bake and serve after three minutes.

Enjoy your meal!

Mussels with garlic sauce

This dish is often served in restaurants. It is probably known to everyone who loves baked mussels. The recipe is designed for a kilogram of shellfish in shells. In addition, you will need:

• garlic - 5 cloves;
• yolk - 1 pc.;
• olive oil - 2 tbsp;
• wheat flour - 2 tbsp;
• lemon juice;
• parsley;
• salt.

Before that, they need to be soaked in water. However, it is advisable to always do this, even if they appear clean.

The next step is immersion in boiling water. This will make it possible to easily open the valves (unless, of course, we have solid shells rather than halves). Then place the shells on a baking sheet lined with foil and begin preparing the sauce. Saute the flour, add butter and 1 cup of broth. You can use the one in which the mussels were boiled. When the sauce becomes homogeneous, squeeze in the garlic and remove from heat. Break the yolk with a fork, add a couple of spoons of sauce to it, stir gently so as not to curdle, pour into the pan with the rest of the sauce. Sprinkle with lemon juice. How much it should be is up to everyone to decide for themselves, depending on their culinary preferences.

Pour the resulting gravy over each flap with pulp and sprinkle with herbs. In a preheated oven, bake this dish until fully cooked in just 5 minutes. Mussels baked in the oven are served immediately while still warm.

High-level dish - baked mussels in the oven

High-level dish - baked mussels in the oven

An exquisite appetizer, baked mussels, is often served in prestigious restaurants with beer or white wine. However, this dish can be easily prepared by yourself, spending very little time. In addition, it looks impressive on the festive table, attracting the attention of dear guests.

Clams in wine sauce

Frozen clams are also suitable for preparing this dish. However, before cooking mussels, they need to be thawed. To prepare a serving of a kilogram of shellfish, prepare:

• broth (fish, vegetable) - 400 ml;
• dry white wine - glass;
• onions - 3 pcs. medium size;
• sweet pepper - 2 pcs.;
• flour - 2 tbsp;
• garlic - 2 cloves;
• paprika, sugar, salt - a pinch;
• olive oil.

Baked mussels, the recipe for which contains wine, do not cause alcoholic intoxication. This dish can be eaten by everyone. The fact is that under the influence of high temperature the “degree” simply evaporates, leaving only a sour taste and aroma.

We'll make the sauce like this. Fry the onion and pepper, add flour and wine, stir. Boil for 5 minutes and season with chopped garlic. Dissolve spices and sugar in water or broth, dilute the sauce with this mixture and let it boil again.

We will bake the mussels in the oven, on a baking sheet lined with foil, for no more than 10 minutes. Season each with sauce and sprinkle with chopped herbs.

How to cook boiled mussels in shells

• mussels in shells – 2 kg;
• water – 1 l;
• lemon – 1 pc.;
• salt – 20 g;
• ground black pepper - to taste.

• Immerse the mussels in cool water for half an hour, remove, brush on all sides with a brush, scrape with a knife and rinse in running water.
• Wash the lemon, cut it in half, squeeze the juice out of it. Remove any seeds that have gotten into the juice. Pour the juice into a thick-walled saucepan.
• Pour a liter of cold water into the pan, add salt and pepper, stir.
• Place clean mussels in their shells into the pan. Place the pan over medium heat, covering it with a lid.
• When the water boils, wait 5 minutes and check the mussels. Remove the shellfish whose shells have already opened from the pan.
• Check the readiness of the mussels again after 2-3 minutes. Remove the opened ones from the pan, discard the unopened ones.

Serve boiled mussels immediately after cooking. Apart from white wine, beer will be a good choice for drinks.

You can cook mussels in water mixed with dry white wine. The optimal ratio of these components is 1: 1. The taste of the finished mussels in this case will be completely different, more delicate and refined.

There is no need to ensure that the liquid completely covers the shellfish during cooking. Mussel shells open when exposed to steam.

You can cook any mussels according to the given recipe: frozen or fresh. They can be eaten immediately, but other dishes are often prepared using them. Including salads.

Baked mussels in cream and cheese sauce

For this dish, it is also advisable to buy mussels with one shell. If whole ones are used, they need to be opened, leaving the fillet on one of the shells, and the second one removed. Products required for cooking:

• mussels in one shell - 400 g,
• cream 33% - 200 ml;
• semi-dry white wine - 150 g;
• Dorblu cheese - 50 g;
• leeks, a couple of cloves of garlic.

Blanch the mussels in boiling water along with the shells. In a cast iron wok, fry onion and garlic (finely chopped). Next, you need to pour in the wine, simmer a little and add finely chopped Dorblu. Simmer the sauce until thick. Place the shells on a baking sheet lined with parchment or foil, pour over the sauce, and bake in the oven for about 10 minutes at 160°C.

This dish is served hot, right along with the wings.

Mussels in cheese and caviar sauce

This delicious dish is served in the best restaurants in the world. Tender clam flesh, crispy caviar and viscous melted cheese create a divine combination. But in order to enjoy this luxurious dish, you don’t have to go to a restaurant. You can cook mussels baked with cheese and caviar yourself. To do this, we will stock up on the following set of ingredients:

• mussels in halves - 1 kg,
• Philadelphia cheese - 0.5 kg;
• mayonnaise “Provencal” - 0.2 kg;
• soy sauce - to taste;
• flying fish caviar - 3 tbsp;
• lemon juice - 1 tbsp;
• wasabi paste - 1 tsp.

Boil the washed and soaked mussels in boiling water for a couple of minutes and let the water drain. Meanwhile, grate the cheese on a fine grater and mix with mayonnaise. Add Japanese horseradish. How much of this spicy seasoning to add to a dish is up to everyone to decide for themselves. It all depends on the culinary habits of the family or company. Pour over soy sauce and lemon juice. Now add the caviar and mix thoroughly so that it is distributed evenly throughout the sauce. Place the mussels on a baking sheet and add the sauce. It should completely fill the shells.

Then we send the dish to bake in a very hot oven. It will take about 10 minutes for the baked mussels to cook.

Healthy shellfish delicacy

Many housewives, wanting to diversify their family's diet, prepare various delicacies. They buy frozen mussels in supermarkets, which make excellent snacks. Most often, shellfish are sold directly in their shells, so the dish looks very beautiful and does not need advertising. There are many recipes for how to cook mussels baked in the oven in your home kitchen. Let's look at some of them.

Clams in butter sauce

For an exquisite delicacy you will need the following components:

• mussels (up to 12 pieces);
• butter (half a stick);
• olive oil (3 tablespoons);
• hard cheese (50 g);
• garlic (3 small cloves);
• lemon;
• thyme;
• parsley
• white pepper;
• salt.

A sprig of thyme gives shellfish a unique smell that evokes appetite and pleasant sensations.

Steps for making baked mussels with your own hands:

Place frozen clams on a plate to allow them to thaw completely.

Using a sharp knife, separate the mussel meat from the shell. It is then carefully washed to remove any remaining dirt, algae and sand. After this, the shells are laid out on a towel or napkin, where they should dry completely.

In a small container, mix olive oil and butter to obtain a homogeneous mass.

Squeeze the juice out of the lemon, finely chop the parsley and pass the garlic through a press.

The prepared ingredients are added to the oil mixture, then salt and pepper. Add chopped thyme for flavor. Mix well.

The oven is heated to a temperature of 180° C. Shells are placed on a baking sheet and carefully filled with meat. Place a teaspoon of butter sauce on top of each clam.

Sprinkle the entire surface of the mussels with pre-grated cheese, and then place the pieces in the oven for 8 minutes.

Baked mussels in butter sauce are served with boiled rice and fresh vegetables.

To prevent shellfish meat from looking like rubber, cooks advise not to keep it in the oven for longer than the prescribed time.

Awesome addition - hard cheese

A gourmet snack, no worse than in a restaurant, is prepared from a simple set of products:

• two dozen frozen mussels;
• semi-hard cheese (“Tilsiter”);
• "Parmesan" (100 g);
• bulb;
• medium sized lemon;
• black pepper (4 peas);
• laurel;
• dill;
• salt.

To create excellent mussels baked with cheese with your own hands, follow several simple processes:

Thawed clams are washed thoroughly under running water.

Place a pan of water on the fire. Throw a bay leaf, a few peppercorns, an onion, and salt into it. Boil for 5 minutes.

The mussels are dipped into the hot liquid. After boiling, cook for no more than 3 minutes.

Semi-hard Tilsiter cheese is cut into small cubes. Parmesan is cut into strips. Some of the cheese is left for sprinkling.

Drain the mussels and leave to cool. Then they are placed on a baking sheet and pieces of cheese are placed in each shell. Sprinkle lemon juice on top.

Place a baking sheet with shellfish in a preheated oven at 200°C. As soon as the cheese begins to melt, remove it immediately.

Sprinkle the pieces with Parmesan cheese and put them back into the oven to form a golden brown crust.

According to this recipe, baked mussels with cheese are served hot.

To ensure that the clams lie flat on the baking dish, you can place a few toothpicks around them.

Amazing snack in miniature boats

Fans of exotic dishes can surprise their friends with an overseas delicacy. Baked mussels in their shells resemble small boats with a delicious filling. They fit wonderfully into a holiday meal and will leave even the most uncompromising gourmets satisfied.

And for the dish you only need a few ingredients:

The secret to cooking is to follow simple steps:

Thawed mussels are placed on a baking dish.

Mix mayonnaise and Ketchup sauce, adding salt and pepper.

Each clam is carefully spread with the mixture. The mold with the blanks is sent to an oven heated to 200°C. Bake for 8 minutes.

The parsley is finely chopped with a knife and then sprinkled over the mussels.

• Lemon juice is dripped over the sauce.

• Stunning boats are placed on beautiful dishes and served to guests.

Serving mussel appetizers to the table

As a rule, if these shellfish were cooked in the shells, then they are served in them. Usually they are laid out on one large dish, although serving them in portions is also quite acceptable. Baked mussels, like most seafood, go well with many types of white wine.

Etiquette rules state that you can eat mussels with a special oyster fork. But if pieces of shellfish are served in shells, it is quite acceptable not to use cutlery at all - just take the shell, bring it to your mouth and drink the contents. This must be done very carefully so that the juice does not splash.

If the valves are difficult to open even after boiling, then the shellfish are most likely stale. In this case, you should not eat them, because it is very easy to get poisoned by missing mussels.

Do not increase the time specified in the recipe too much, otherwise the meat will be tough. But you shouldn’t be afraid to experiment with ingredients: change one type of cheese for another, add your favorite seasonings to sauces, use other citrus juices instead of lemon juice, creating delicious dishes in your own kitchen.

Regardless of how you plan to cook the mussels, they will turn out delicious if you choose them fresh at the market. Baked ones with cheese are especially popular in Italy, because in this version the seafood turns out amazingly tasty and tender. It is prepared not only in restaurants, but also at home, so any housewife can easily learn how to bake seafood in her kitchen.

Calorie content of mussels baked with cheese. Chemical composition and nutritional value.

Nutritional value and chemical composition of “mussels baked with cheese.”

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

The energy value of mussels baked with cheese is 159 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.

health-diet.ru

How is it prepared?

The easiest way, of course, is to steam the mussels and boil them, but then they have an ordinary taste. Garlic goes well with this seafood, but white wine, which is often used as an additional ingredient, can be replaced with natural apple juice.

In Belgium, where mussels are extremely popular, they are traditionally served baked with French fries. A loaf of fresh, crusty bread is an equally excellent accompaniment to such a snack, since the product is used to absorb the juice.

Sometimes, mussels are stuffed with fillings, including cheese, and in this form they are sent to the oven, thrown into hot oil, however, the calorie content of such a dish increases significantly.

The grill is also great for baking seafood with cheese; the main thing is to open the shell, add the filling and distribute the mussels over the grill. The shell will be a kind of frying pan in which the meat is cooked with spices, herbs and other ingredients.

How to prepare the product?

If you buy mussels, then only fresh ones; unfortunately, not all cities have the opportunity to purchase an unfrozen product. In this case, you should rely on the responsibility of the manufacturer, although the taste of fresh and frozen varies greatly. If possible, you need to look at the condition of the seafood inside. If you have damaged shells, set this product aside and do not pick it up because the mussels were already dead before they were frozen.

Be sure to wash the sinks under running water and scrub them with a wire brush to remove algae.

Lastly, the “beard” in the doors is removed; to do this, you just need to hook it with two fingers and pull. Of course, it will not cause any harm to health, but it does not taste very good.