Mussels themselves are a delicacy, but still it is better to cook them properly and tasty. The ideal addition to clams is a creamy garlic sauce. It perfectly complements seafood, emphasizes their taste, gives a stunning aroma, but at the same time cooks simply and quickly.
Mussels in a creamy garlic sauce - general principles of cooking
The main feature of high-quality mussels - closed sash. If they suddenly opened, the clam was worthless. It happens that live mussels also open, in this case, you can just knock on the sink, the sash should close. Another way to check is to dip it in cold water. Quality clams are sure to drown. If a part remains on the surface, then they are not the first freshness.
Mussel pretreatment is thorough washing, then blanching or steaming. These procedures need to be carried out to remove microbes from the surface, as well as open the sink. Next, the mussels need to be removed, but sometimes the dish is prepared with the flaps, it all depends on the recipe. On average, mussels prepare from 7 to 10 minutes, depending on their size. For the sauce take natural cream of medium or high fat content from 15 to 30%.
What else is added:
• greenery;
• vegetables;
• cheese;
• butter;
• other seafood and shellfish.
Do not forget about garlic, which is ideal for both sauce and clams. Fresh slices are commonly used. If the recipe does not indicate the weight, but the things, then it means the average size. Although this garlic dish certainly does not spoil.
Mussels in a creamy garlic sauce quickly
For this dish, peeled fresh or frozen clams are used. That is why cooking mussels in a creamy garlic sauce does not take much time.
Ingredients
• 300 g mussels;
• 5 cloves of garlic;
• 30 g cl. oils;
• 350 g of cream;
• dill, salt and pepper.
Cooking
1. Put the butter in a frying pan, put on the stove. 2. Add fresh or frozen peeled mussels. Cook on the stove for about three minutes, stirring constantly.
3. Fill the cream, cover the pan. Cook the dish for three more minutes, do not forget to salt it at the very end of the clams.
4. Peel and chop the garlic, combine with the chopped dill, sprinkle the dish and immediately turn off the stove.
5. Re-set the pan, let the mussels brew for about five minutes, put them on the plates, immediately send to the table and enjoy the taste.
Mussels in a creamy garlic sauce with onions
One of the most common mussel recipes in a creamy garlic sauce. Onions used white onions. Peeled clams are used again.
Ingredients
• 300 g mussels;
• 100 g onions;
• 20 g garlic;
• 1 tsp. flour;
• 220 g of cream;
• 10 g butter;
• two spoons of vegetable oil;
• spices, greens.
Cooking
1. If the mussels are frozen, then we thaw them in advance, we remove the accumulated liquid.
2. Peel the onion, cut into small pieces. We spread the butter in a frying pan, pour onions and cook it until soft on a small fire. As soon as the pieces become transparent, the fire needs to be added, pour in vegetable oil.
3. Thawed, washed mussels are added to the pan to the onions. We continue to cook the dish on high heat for another two minutes.
4. Add flour, just lightly sprinkle on top, stir.
5. It's time to pour the cream, which we do. Salt the dish, pepper, season with minced garlic. Stir, warm up for another minute and turn it off.
6. Give the clams a little soak in the sauce, literally crumple five, quickly shift to a plate, sprinkle with greens.
Mussels in a creamy garlic sauce in the oven with cheese
The recipe for making stunning mussels in cheese sauce. Here mollusks are used with shells, it is better to take large species, for example, royal giants. Cheese is used hard, which will melt well.
Ingredients
• 25 mussels;
• 2 cloves of garlic;
• 70 grams of cheese;
• salt, oil, pepper; • 190 g cream;
• 3 sprigs of dill;
• 1 tsp. flour.
Cooking
1. Rinse the mollusks thoroughly with a brush until they are clean and smooth.
2. Mussels decomposed on a pan double boiler or dipped in boiling water. Cook until fully uncovered.
3. Carefully remove the clams, leave for a few minutes so that they cool down a bit. While quickly cooked garlic sauce.
4. Melt a little bit of any butter, cream or vegetable, add flour to it, fry for a few seconds, pour in the cream and boil until thickened. Remove the sauce from the heat.
5. Chop the garlic, chop the dill, put it in the prepared sauce, pepper and salt it, stir it.
6. Warm up the oven to 230 degrees in advance.
7. Carefully remove one shell flap to leave the substrate with the filling. We spread in one layer on a baking sheet.
8. In each mussel put a little cooked garlic sauce, distribute the whole evenly.
9. Grate cheese, and also spread out on a pinch in each clam.
10. Send the clams to the oven for a few minutes to melt the cheese.
Boiled mussels in creamy garlic sauce with cheese
Even the smallest mussels can be used for this recipe. They do not need to be cleaned, the dish is prepared together with the doors.
Ingredients
• 300 ml of cream;
• 800 g mussels;
• 1 laurel;
• 4 peppercorns;
• 50 g of hard cheese;
• 120 g soft cream cheese;
• 3 cloves of garlic;
• 20 g butter;
• 1 tsp. flour;
• greens, spices.
Cooking
1. Wash the mussels. Boil some water in a saucepan, add salt, add bay leaf and a few peas of pepper, lay the clams and boil for about eight minutes until cooked. Take out a skimmer in a deep bowl, cover with something warm so that they do not get cold.
2. Melt the butter, pour out the flour, fry it a little, add cream.
3. Next, lay out the cheese soft. Stir.
4. Rub hard cheese, not waiting for the sauce to boil, lay it in the total mass.
5. Peel the garlic, chop, fall asleep after. 6. Do not forget to salt and pepper, put other seasonings for mussels to your taste, stir. Cook until all the cheese is dissolved.
7. Open the bowl with mussels. If necessary, then divide into several portions.
8. Fill on top of the boiled clams with fragrant cheese sauce with garlic, sprinkle with fresh herbs, serve to the table.
Mussels in a creamy garlic sauce with tomatoes in the oven
Another recipe of mussels in the oven in an aromatic sauce. Again, the dish is cooked in the oven, but with small cherry tomatoes.
Ingredients
• 300 g of peeled mollusks;
• A glass of cream;
• 15 cherry tomatoes;
• 100 grams of cheese;
• three cloves of garlic;
• spices, salt, basil.
Cooking
1. Grease a baking sheet with butter, take a small form, in which the cream will almost completely cover the clams.
2. We wash tomatoes, we cut them in half.
3. Wash mussels, mix with tomatoes, lay out in the previously prepared form.
4. Put it all in the oven, heated to 230 degrees, for five minutes, so that the dish starts to bake slightly.
5. We clean the garlic cloves, chop it in any convenient way, combine it with the prepared cream, add salt and basil, put the pepper to taste, stir well until dissolved.
6. We rub cheese. Approximately one third immediately add to the cream sauce, stir well.
7. We take out the form from the oven, pour the dish with cream of garlic on top, try to distribute evenly, as in pouring spices.
8. Making a layer of grated cheese.
9. Re-put the dish in the oven, cook for about ten minutes. Then take out and immediately send the mussels to the table.
Mussels in a creamy garlic sauce with gorgonzola and pasta
Another famous mussel recipe, which uses only blue gorgonzola cheese. It is distinguished by a very soft texture, blue or greenish streaks, which set aside the original aftertaste. In its natural form, this cheese is not very popular, but it is a frequent ingredient in delicious dishes. Ingredients
• 300 g of cream;
• 600 g of peeled mussels;
• 3 cloves of garlic;
• 120 g of gorgonzola;
• 250 g of dry pasta;
• salt, greens;
• a spoonful of flour, a little butter;
• pepper as desired.
Cooking
1. Fry a tablespoon of flour in butter.
2. Gently trickle into the cream. Since the recipe uses fatty cheese, 10% is enough for them.
3. Next run the gorgonzola, stir, bring the sauce almost to a boil, remove from heat, salt and pepper.
4. Add chopped garlic to cream, put any greens, but not much. You can pour a little dry basil, it will be enough.
5. We pour out the washed mussels into the form, distribute by hand so that the layer is even.
6. Fill the top with sauce, put in the oven for 12 minutes. The temperature below 200 degrees do not.
7. Boil the paste. But this dish also goes well with rice.
8. Arrange pasta on the plates, pour mussels with sauce, immediately send the dish to the table.
Mussels in a creamy garlic sauce - useful tips and tricks
• It is advisable to buy mussels of the same size so that there are no problems with cooking.
• If you are afraid that sand gets into the dish, pour live mollusks for 4-6 hours with cold water.
• It is advisable to thaw frozen mussels in a package in the refrigerator in order to preserve the aroma and beneficial properties as much as possible.
• If you managed to buy fresh mussels, then it is advisable to cook them immediately, as this is a perishable product.
• If the shells are chipped and cracked, then there is a risk to get spoiled product.
• It is not necessary to cook mussels a lot and for the future, the dish is tasty, healthy and safe only while it is fresh.
