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Mussels with sauce

Mussels with sauce



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Thoroughly clean the mussels under cold running water. I used a wire sponge to better clean them of limescale deposits. If you find open mussels, throw them away. Drain them well and start preparing the sauce.

In a pot, put the oil and butter on the fire. Add the crushed garlic cloves and leave until they start to smell.

Add the mashed tomatoes, spices and bring to a boil. Pour the mussels into the sauce, turn well, cover with a lid and simmer together for 10 minutes.

After the 10 minutes spent on the fire, remove the mussels on a plate and leave the sauce for a few more minutes to decrease a bit.

We throw the mussels that did not open. In my pictures you will notice some mussels with 2 pieces of meat:) ... some left their meat in the sauce and I threw the empty shell so I placed them nicely in other welcoming shells :).

Finally, pour the sauce over the shells. Serve with lemon slices and fresh bread with which you can eat the remaining sauce.


Mussels with butter sauce and mussels in wine

Let's say the right one. The ingredients that make these fantastic mussels are butter and garlic. Wine is a bonus.

And precisely because it's a bonus, I'll give you 2 recipes in one, one with wine, one without. That the only major difference between them is the wine in the sauce. And they are both extremely quick and tasty.

For mussel recipe with butter sauce, we need the following ingredients:

mussels (about a kilogram, fresh)
a butter pack 250g (I only used 200, but for the butter sauce we don't get lost in weight details), 80% fat
a clove of garlic (or as long as you can take, 7-8-10 puppies cleaned and chopped)
the juice of a lemon or 2 (depending on the size and how juicy they are), they are given to taste
1-2 bundles of parsley fresh (assorted, depending on preferences and link size), coarsely chopped
salt pepper, to taste

Then we proceed, as follows:

  1. Put a saucepan (large enough for all mussels) with boiling water.
  2. We wash and clean the mussels well, we remove them, we throw the broken ones, and we throw the whole ones left in the boiling water from step 1
  3. Wait about 4-6 minutes for the mussels to open.
  4. We put the pan on the fire and take the mussels out of the water. Which did not open, in the trash.
  5. In another saucepan (preferably with a double bottom, or saucepan, but large enough for all mussels) we put all the butter to melt (even over high heat, be careful not to burn it, though).
  6. Add the cleaned and coarsely chopped garlic cloves, salt and pepper. Wait a little (20-30 seconds for the garlic to do its job).
  7. Turn the heat to low, add the mussels, squeeze the lemon (s) on top and cover with a lid. From time to time, we shake the pan a little more to move, arrange and smell the mussels. Maximum 5 minutes.
  8. We turn off the heat, we move the mussels on a plate, we pour what is left of the butter, garlic and lemon sauce on top, we rain with chopped parsley, eventually we adjust the salt and pepper, we sprinkle each mussel individually with extra lemon juice if we like and eat . Bon appetit!

The second recipe (with wine) is detailed below.

Any of them you would prefer, just make sure you make enough, so to speak. That once you start, it's hard to stop eating these beauties.

Prep time ingredient

Cooking time

Nr. por & tcedilii

Ingredients

  • 20 mussels
  • 3 pieces of butter
  • 3 cloves of garlic
  • a cup of dry white wine (I used a Muscat Ottonel)
  • green parsley
  • juice of half a lemon

Method

I put the butter and chopped garlic in a pot over low heat. When the butter melted and the garlic started to give flavor to the whole kitchen (without letting it burn), I poured the wine on top and turned the stove a little harder. When the wine started to boil, I put the previously washed and cleaned mussels on top, covered it with a lid and left it on the fire for 6-7 minutes, enough time for the mussels to dissolve.

At the end, I sprinkled everything with lemon juice and a lot of fresh parsley, I gave it one last boil and put it on the plate with the rest of the sauce. I spread in the mixture of butter and wine (nom, nom) with dry bread and everything went greased with a glass of the same Muscat next to it. Have fun!


Recipes from readers: Mussels with tomato and garlic sauce - Violeta Postolache

Ingredients: 1 kg mussels, 400 g whole tomatoes in Naturelo sauce, 3 cloves garlic, 2-3 tablespoons olive oil, 100 ml white wine, 1 bunch green parsley.
Method of preparation: We clean the mustache mussels and clean them with an abrasive sponge. We throw away the open ones because they are not good.
Put the olive oil and crushed garlic in a wok. We leave it only until the garlic releases its flavor, we do not let it burn because it will become bitter.
Pass the canned tomatoes either in a blender or with a fork.
Add the tomato sauce and wine over the garlic. Add sea salt, pepper and Italian greens
Bring to a boil until the sauce is well bound and add the mussels. Put the lid on and leave on the fire for about 3 minutes.
The mussels will begin to open. We will throw away the ones that remain closed. After everything has opened and the meat of the mussels will acquire a slightly orange color, we put the bowl aside from the fire and we add the finely chopped green parsley.


Mussels in wine sauce

Mussels are among my favorites & # 8230 are not expensive, 10 lei / kg, where you say they are made immediately. The downside is that it takes a long time to clean. So one evening in early spring, they cooked for me not one but two men, mussels in wine sauce. Believe me, I'm posting proof that they cooked just to let them watch the match :)
I just posed and filled in (wine glasses :)). I'm writing you a recipe.

  • 1 kg mussels
  • 1 suitable onion or 2 smaller ones
  • 2-3 cloves of garlic
  • a little olive oil
  • 500-750ml white wine
  • 1 lemon

We wash and clean the mussels. They must be washed in cold water, if you wash them in hot water they open.
You have to wash them well with sand and you have to break them & # 8222mustats & # 8221 (I think they are algae). Those that are open or broken must be discarded because they are dead. We put the others in a strainer. You can use a washing brush.

In a larger pan (I used a wok), put a little oil and when hot add finely chopped onion and garlic. Let them fry a little and then add the wine.
The amount of wine varies depending on how many shells you use. They should be roughly covered with wine and be careful not to put too much to allow them to fall apart. Eventually you can do them in several rounds. When the wine is about to boil, lower the heat and add the shells.
You will see that this immediately unfolds, meaning that I am ready.
We take them out with a foam paddle in a bowl.
Serve with lemon, chopped green parsley and wine sauce.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


The base is the mussel sauce. Here are some recipes with mussels: https://bonfood.ro/midii-in-sos-de-unt-si-vin-alb or https://bonfood.ro/midii-la-ceaun-cu-usturoi and recipes with clams, which are even better: https://bonfood.ro/vongole-cu-usturoi or https://bonfood.ro/reteta-vongole-cu-patrunjel-si-vin-alb

So, you have the sauce left over from the shells. If you don't have it (you haven't had a mussel snack), you can prepare some mussels or clams especially for this dish and put more shells on the plate, in addition to the fish.

Cut the fish fillets on the skin side and season the fillets with salt, pepper and olive oil. Heat a non-stick pan over medium heat over high heat, add a tablespoon of butter, a tablespoon of oil and crushed garlic cloves. Fry the fish, skin down, until the meat is white. Remove the fillets and keep warm.

Pour the shell sauce into the pan. Bring to the boil, add sour cream, cook for two, three minutes over medium heat, stirring often. Season with salt and pepper. Put the sauce on the plates carefully (keep the pan tilted and watch out for possible sand or shell fragments from the bottom), ideally strain through a tea sieve. Above, the fish fillets, decorated with something fresh, chili flakes and spicy oil.


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Tagliatelle with mussels, tomatoes, simple and tasty garlic

Pasta, one of the ingredients with which you can make what you want and what your heart wants, from sweet pasta, with meat, vegetables, fish, almost anything.
Today I decided to bring to your attention tagliatelle with mussels, tomatoes, garlic, simple and tasty.
You don't need to be a prominent gastronomic character to make a portion of tasty pasta and why not look good.

If you follow a few steps, they can't help but come out, boil them for a minute less and be sure to finish them in the sauce.

It is enough to put your imagination to the test and give free rein to your chosen taste or try this Italian pasta recipe with a rich, aromatic taste and ideal for any guest.

Ingredients

  • 250 g fresh tagliatelle or 200 g dry
  • 300 g of mussel meat
  • 350 g tomatoes in broth
  • 2-3 cloves of garlic
  • 2-3 tablespoons olive oil
  • 50 ml dry white wine
  • 50 g grated Parmesan cheese
  • A handful of basil
  • Salt and pepper to taste

Step by step method

To start, we start the sauce and put the oil in a pan with the garlic, let it harden a little, add the diced tomatoes, mussels, wine, salt and pepper and let it simmer for 7 minutes. -8 minutes.

While the sauce is boiling, put a pot of water and salt on the fire to boil the pasta. We boil them for a minute less than it says on the package, because we will finish them in the sauce.

Strain the pasta and add it to the sauce, add the basil and parmesan and cook for another minute.

Simple and tasty, isn't it? Now I let you work and I wish you good appetite in advance.


Mussels in spicy tomato sauce

One of the resolutions at the beginning of the year in the food category was to eat more mussels this year. We really like them and they are made quite easily. They go very well in all sorts of combinations of sauces and dishes. In addition to the fact that we set out to eat more, we set out to try even more recipes, so after last year's recipe for moules marinière, I'm telling you tonight about mussels in spicy tomato sauce. A simple, quick and tasty recipe. And if you don't like spicy sauce, you can skip the hot peppers and chilli, they'll still be good!


  1. 1 kg mussels
  2. 40 gr butter
  3. 1 tablespoon olive oil
  4. 2 shallots (french onion, hashish, shallot)
  5. 5-6 cloves of garlic
  6. 1/2 hot pepper (not too hot)
  7. chilli flakes
  8. 600 gr diced tomatoes in tomato sauce
  9. 150 ml dry white wine
  10. salt pepper
  11. 1 bunch parsley

When it comes to mussels, the hardest part is cleaning them, in my opinion. In order not to get too tired / bored and especially not to freeze our hands at all, we do half each. I put the mussels in a large bowl of cold water and took each one by hand. I tore off their "beards" and rubbed them with a sponge. At least the mussels we find here aren't too dirty. I threw away the open ones because they were already dead and so they were no longer good to eat.

I'm the one who cleaned the first half of the quantity, then Cip went to work, so that I could take care of the rest. I chopped the shallots, garlic and hot pepper. Because the hot pepper wasn't too hot, I added some chilli flakes.

I put a large pot on the fire and melted the butter in the olive oil. I added onions, garlic, hot peppers, chilli flakes, salt and freshly ground pepper. I put the lid on and let it simmer on the right heat.

After they softened, I added the wine and tomatoes with the sauce. I let it cool down a bit and the alcohol evaporated from the wine, then I added the well drained mussels and mixed.

I put the lid on and let the mussels cook for about 3 minutes. From time to time I stirred the pot to mix the mussels in the sauce.

After 3 minutes, the vast majority of mussels were open. I took out the open ones and gave the others a chance to open as well. I mashed them well with sauce, put the lid on the pot again and left them for another minute. To our great joy, they all opened and we took them out of the pot.

I let the sauce simmer for another 2-3 minutes, then I poured it over the mussels.

I coarsely chopped the parsley and put it in the bowl.

While I was cooking the mussels, Cip took care of the wand slices. He put them on a tray and put them in the oven, on the grill, to brown. When he took them out of the oven and they were still hot, he rubbed them with a clove of garlic on one side.

You can replace shallots with white onions.

Before long we would have eaten all the mussels at a table without problems, or maybe we would have had some small problems of conscience when we would have held our hands on our bellies too full. But now, some people with minds in their heads, or rather smaller bellies, we are a bit more rational and we didn't eat them all at once, even though we liked them so much.

This one with less and more head eating I put into practice last year already (even if only from the middle of it) and it gave a lot of results in our case, some lusts with too big bellies.


Longing for Greece: Mussels in white wine sauce

As if the longing for holidays and the sunny beaches of Greece was not enough, I also discovered in the library a book with authentic Greek recipes & # 8230 300 Greek recipes, but all sounding delicious!

I chose, and I'm not kidding, the first dim book recipe: Mussels in white wine sauce or Mussels Atmou me Aspro Krasi. The book starts with the entrees and from there I took the very first recipe.

I think on a subconscious level it was the recipe I was looking for. I had bought mussels on my last shopping trip and I also had some retsina (a traditional Greek white wine with a specific fir aroma), so things settled down perfectly and naturally.

Mussel recipe in white wine sauce / Midia Atmou me Aspro Krasi

Put in a pan finely chopped onion, mussels well pre-cleaned, parsley, oregano and wine. Cover and leave on the fire for 6-8 minutes. Season with salt and pepper at the end.

I chose a rice garnish with a little olive oil, salt and oregano. And, obviously, a glass of the remaining retsina.

Speaking of retsina, the Greeks usually drink it in combination with Sprite or Seven Up (cold) and I really like the taste of this mixture. It's like a slightly more fragrant spritz!