Mussel meat has first-class taste and nutritional value can be compared with meat of farm animals. The soft tissues of mussels contain a number of vitamins of groups B and D. The proteins of mussel meat are well absorbed, 90-95% relative to the digestibility of raw chicken eggs.
Recipes of dishes from mussels, mussels fried, fishing, sailor, boiled with rice, pilaf with mussels.
Mussel meat contains natural antioxidants and immunostimulants. Over 30 different trace elements in proportions favorable for assimilation by the human body. In addition, mussel meat:
It has healing properties.
It has a positive effect on metabolism and an increase in body tone..
However, it must be remembered that mussels by the method of nutrition are filtrators and can accumulate a certain amount of various microorganisms.
2 kg of mussels, 100 g of oil, lemon juice. For broth: 1 glass of white wine, 1 onion; parsley, bay leaf, pepper and salt to taste. For the test: 2 tbsp. tablespoons of wheat flour, 2 tbsp. tablespoons of milk, 1 egg; salt to taste.
Remove peeled and cooked mussels from the sinks. Add milk, pepper, salt to the flour and knead the batter. Take the mussels with a fork and dip in the dough and fry in butter or vegetable oil in a hot frying pan. Serve with lemon juice on the table.
2 kg of mussels, 1 cup of white wine, 1 onion, 50 g of butter, 2 tbsp. tablespoons crushed crackers, 1 tbsp. a spoonful of finely chopped parsley, 1 teaspoon of lemon juice; bay leaf, salt, pepper – to taste.
Cook peeled mussels, remove from shells and keep warm, but not on fire. Pour white wine into the pan, put finely chopped onions, put on a strong fire and let the wine boil off. Add the broth and bring to a boil 2-3 times. Set aside on the edge of the plate, put butter in small pieces. Then, gradually, so that there are no lumps, pour crushed crackers, add parsley and lemon juice. In the resulting sauce, put the mussels and warm over low heat, not boiling. Serve hot on the table.
3.5 kg of crude or 750 g of peeled mussels, 1/3 cup oil (preferably olive), 3 tbsp. flour, 1/2 cup white wine, 1 lemon, 2 eggs, 1 teaspoon chopped parsley; pepper and salt to taste.
Peel and boil the mussels in a small amount of water with bay leaf and finely chopped onions. Separately fry flour in butter. Pour in white wine, a decoction of mussels, lemon juice and boil for 10-15 minutes, stirring with a broom. Remove from heat, season with raw egg yolk, salt, pepper, then put the mussels and mix. Fill the well-washed mussel shells with the mixture, sprinkle with herbs and serve hot.
Recipe for boiled mussels with rice.
3.5 kg of crude or 750 g of peeled mussels, 4 tbsp. tablespoons butter, 2 onions, 1 cup rice, 1 tbsp. a spoon of mashed tomato, 1 parsley root; pepper, salt – to taste.
Fold the thoroughly washed, peeled mussels in a pan, put a bay leaf, salt, pour water and boil. There, boil rice until half cooked, then combine it with fried onions and tomato. Add salt, pepper and mix well..
Fry the mussel meat in butter with onions and combine with rice. Fill the shells with the prepared mixture. Put the filled shells in the pan, pour in a little decoction, close the lid and cook for 25-30 minutes. Serve on the table without removing from the sinks.
Pilaf with mussels.
3.5 kg of crude or 750 g of peeled mussels, 4 tbsp. tablespoons butter, 2 onions, 1 cup rice, 2 cups broth; pepper, salt – to taste.
Fry the peeled and cooked mussel meat in oil with a small amount of finely chopped onion. Separately, fry previously boiled rice and onion in oil, salt to taste, pour in broth or water. Cover the pan and put in the oven for 15-20 minutes, add the mussel meat and mix well. Sprinkle with parsley before serving..