Recipes for the best sauces for mussels. Mussels in garlic sauce With bechamel sauce

- an original and delicious dish that will amaze you with its spicy taste and pleasant aroma. Let's try to cook it together and plunge into the delights of exotic cuisine.

Recipe for mussels in garlic sauce

Ingredients:

• mussels - 25 pcs.;
• lemon - for decoration;
• spices.

For sauce:

• butter - 50 g;
• olive oil - to taste;
• onion - 1 pc.;
• dry white wine - 100 ml;
• garlic - 5 cloves;
• cream - 200 ml;
• spices.

Cooking

First, let's prepare the sauce with you. So, put a small piece of butter in a frying pan and melt it over low heat. Then pour in some olive oil. We clean the onion from the husk, chop and sauté until golden brown in a pan. Now pour in white wine, simmer for a few minutes, and then add cream and cook for 3 minutes until thickened. We clean the garlic, squeeze it through a press and put it in a pan. Season the sauce with spices, mix everything, cover with a lid and turn off the heat.

After that, let's take care of the mussels: rinse thoroughly and put on a towel to remove all excess moisture. Next, we shift the seafood to a baking sheet and put a little sauce in each shell. Sprinkle the mussels with grated cheese, cover with foil and send to the oven, heated to 200 degrees, for 10 minutes. Then carefully remove the foil and bake for another 5 minutes. That's all, mussels with garlic sauce are ready! Put them on a plate and decorate with lemon slices.

Mussels in a creamy garlic sauce

Ingredients:

• frozen mussels - 500 g;
• cream - 200 ml;
• butter - 30 g;
• Provence herbs - to taste;
• garlic - to taste.

Cooking

We clean the garlic from the husk and finely chop with a knife. Melt the butter in a frying pan, throw in the finely chopped garlic, reduce the heat and simmer for exactly 1 minute. We wash the thawed mussels, dry them and add to the pan. We season everything with spices, throw in a mixture of Provence herbs, mix and after 10 minutes carefully pour in the cream. Stew seafood further, until the sauce thickens, adding a little flour if necessary.

Mussels in sour cream and garlic sauce

Ingredients:

• mussels - 500 g;
• sour cream - 200 ml;
• vegetable oil - 1 teaspoon;
• garlic - 2 cloves;
• spices.

Cooking

Throw salt, chopped dill and mussels into a pot of boiling water. Boil the seafood for about 3 minutes, and then carefully drain into a colander and leave to drain. Then fry the mussels over high heat for a couple of minutes, transfer them to a baking dish and pour them with the ones prepared in advance. To do this, combine sour cream with chopped garlic, spices and herbs. We send the dish to a well-heated oven and detect for about 15 minutes, setting the temperature to about 200 degrees.

Mussels in tomato-garlic sauce

Ingredients:

Cooking

So, for starters, let's prepare the slow cooker and all the ingredients. To do this, peel and chop the garlic. Pour a little oil into the bowl and heat it on the “Frying” mode. Then throw in the garlic and fry for exactly 1 minute. After that, spread the tomato pulp, pour in wine vinegar, mix and cook for another 10 minutes on the same program. Next, add hot pepper, ground cumin and salt to taste. At the very end, put mussels and chopped sage into the sauce, close the lid of the appliance and simmer in the “Steaming” mode for 15 minutes, until tender.

Mussels are very popular all over the world due to their high taste and high content of nutrients. The dietary meat of these seafood is filled with vitamins, microelements and essential amino acids. In addition, tasty, healthy dishes from them, for example, mussels in a creamy garlic sauce with cheese, are also quite easy to prepare.

Shellfish preparation

Before you start cooking the dish, you need to prepare the seafood. Regardless of the form in which the mollusk will be prepared, it must be thoroughly washed. It is necessary to clean the shells of sand, algae and growths before cooking. It is best to use a stiff brush. After that, the mussels are placed in boiling salted water, covered with a lid and boiled for about 5 minutes, shaking occasionally. The shells should open. If this does not happen with any mollusk, it is better to throw it away.

After cooking, the meat is easily removed from the shells. If you are using boiled-frozen mussels, you do not need to peel and pre-cook them.

cooking mussels

There are many recipes for cooking mussels, because they can be boiled, baked, marinated. This shellfish goes well with any food. And, perhaps, the most delicious mussels are obtained in combination with a variety of sauces. These gourmet dishes will brighten up any menu.

Tender mussel meat soaked in cream or sour cream has an amazing taste. This simple recipe involves roasting clams in the oven along with shells.

Ingredients:

• mussels (do not remove from shells) - 300 g;
• cheese (any hard variety) - 100 g.
• For sauce:
• onion - 1 pc.;
• garlic - 2 cloves;
• wine (dry white) - 100 ml;
• oil (preferably olive oil) - 1 tbsp. l.;
• butter;
• dill or parsley;
• salt, pepper - at your discretion.

Cooking:

First you need to do the creamy garlic sauce. The recipe is pretty simple.

1. Heat the butter in a frying pan, mix with olive oil.
2. Finely chop the onion and fry until the vegetable acquires a light golden hue.
3. Pour the wine into the pan and simmer for about 2 minutes until it evaporates.
4. Add cream and bring to a boil, stirring constantly.
5. At the end, salt, add black pepper to taste, herbs and squeezed garlic. Stir, cover and remove from heat.

Fragrant creamy garlic sauce is ready!

Let's start preparing the main dish.

1. Rinse the clam shells and pat dry with paper towels.
2. Put the shells on a baking sheet, pour each prepared sauce. Bake for 10 minutes in the oven at t 200°C, covered with foil. Then sprinkle with grated cheese and put back in the oven for 5 minutes - this time without foil, so that a crispy cheese crust forms.

Put the finished snack on a large flat dish. You can additionally decorate it with lettuce leaves. Mussels in a creamy garlic sauce with cheese go well with white wine.

The recipe can be simplified by using frozen clams without shells.

Cream can be replaced with sour cream, and the mussels themselves can be fried in a pan.

Ingredients:

• mussels - 300-400 g (frozen);
• onion - 1 pc.;
• sour cream - 150 g;
• vegetable oil, salt, pepper.

Cooking:

Mussels prepared in this way are best served with spaghetti.

No less tasty mussels are obtained in combination with tomatoes.

Ingredients:

• mussels - 300 g;
• garlic - 1 clove;
• oil (preferably olive oil) - 1 tbsp. l.;
• wine (dry white) - 100 ml;
• tomato - 3 pcs.;
• thyme, rosemary - 1 sprig each;
• salt, ground pepper - at your discretion.

Cooking:

1. Cut the tomatoes and chop them with a blender.
2. Transfer the tomato puree to a small saucepan and boil.
3. Grind the cooked pasta through a sieve, add salt and spices.
4. In a frying pan, heat the oil with sprigs of herbs, add the garlic chopped into slices.
5. Pour wine into the pan. Slow down a bit.
6. Pour the mussels, fry for several minutes until the alcohol has completely evaporated.
7. Pour the tomato sauce into the pan, simmer for about 5 minutes.

Serve alone as a hot appetizer or with spaghetti.

Note: the choice of mussels

To make the dish really tasty, you need to know how to choose the right shellfish. In stores, you can now find mussels in a wide variety of forms: live, frozen and boiled-frozen, peeled and in shells. The choice must be made depending on how exactly you want to cook them. It is most preferable to take live mussels, however, it must be remembered that the product is perishable. You should pay attention to the integrity of the sink, its smell. In addition, the clam should not be too heavy. If you don’t want to bother with cleaning mussels, take boiled-frozen ones.

Such a savory dish, like mussels in a creamy or tomato sauce, does not require special culinary skills and a long time to cook. But it will definitely please with its refined, delicate taste and will give a special - exotic and at the same time elegant - charm to any meal.

According to this recipe, we have been preparing mussels for four years now. I really like the unique combination of mussels and sour cream. Prepares easily and quickly. Ingredients available.

We always buy mussels frozen or boiled-frozen peeled, can be in a pack, or by weight. This time they took it by weight.

In addition to mussels, onions and sour cream are needed, these are the main ingredients, the rest is to taste.

For 0.5 kg of mussels, take 250 gr. sour cream and 2-3 medium-sized onions.

But, if you want more sauce, then take 360 ​​gr of sour cream. Sometimes the husband adds a little water to make the sauce thinner. But I like it less, it tastes better without water.

If you like onions, then you can add more onions, as we do.

So, first we will defrost the mussels a little, because sometimes there is a lot of ice on them, and the ice gives extra water. You don't need to completely defrost.

While the mussels are defrosting, chop the onion. Then pour odorless vegetable oil into the pan, and fry the onion a little.

Then put the mussels in a pan and simmer for 7-10 minutes from the moment of boiling (if the mussels are boiled-frozen, then 3-5 minutes is enough).

Then pour the sour cream, mix everything and simmer for another 3-5 minutes.

Don't forget to salt and pepper to taste.

For a side dish, you can boil the horns or spaghetti.

If desired, you can add a clove of garlic, parsley or sprinkle with cheese.

This time the sauce turned out to be liquid, as a little water was added.

Bon appetit!