Mussels themselves are a delicacy, but it’s better to cook them properly and tasty. The ideal addition to shellfish is creamy garlic sauce. It perfectly complements seafood, emphasizes their taste, gives an amazing aroma, but at the same time it is prepared simply and quickly.
Mussels in creamy garlic sauce - general principles of preparation
The main sign of quality mussels is closed leaves. If they suddenly opened, then the mollusk is worthless. It happens that live mussels also open, in this case you can simply tap on the sink, the wings should close. Another way to check is to dip in cold water. Quality mollusks will surely drown. If part remains on the surface, then they are not the first freshness.
Preliminary preparation of mussels is a thorough washing, then blanching or steaming. These procedures need to be carried out to remove microbes from the surface, as well as open the sinks. Next, the mussels need to be removed, but sometimes the dish is prepared along with the leaves, it all depends on the recipe. On average, mussels cook 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 sauce and clams. Commonly used fresh wedges. If the recipe does not indicate weight, but gadgets, then this means the average size. Although, this dish certainly does not spoil the garlic.
Mussels in creamy garlic sauce quick
For this dish, peeled fresh or frozen clams are used. That is why the preparation of mussels in a creamy garlic sauce does not take much time.
Ingredients
• 300 g mussels;
• 5 cloves of garlic;
• 30 g of cl. oils;
• 350 g cream;
• dill, salt and pepper.
Cooking
1. Put butter in a frying pan, put melt on the stove.
2. Add fresh or frozen peeled mussels. Cook on the stove for about three minutes, stir constantly.
3. Fill the cream, cover the pan. We cook the dish for another three minutes, do not forget to salt at the very end of the clams.
4. Peel, chop, combine the garlic with chopped dill, sprinkle the dish and immediately turn off the stove.
5. Re-cover the pan, let the mussels brew for five minutes, transfer to plates, immediately send them to the table and enjoy the taste.
Mussels in creamy garlic sauce with onions
One of the most common recipes for mussels in a creamy garlic sauce. Onions used white onions. Here again, peeled mollusks are used.
Ingredients
• 300 g mussels;
• 100 g of onion;
• 20 g of garlic;
• 1 tsp flour;
• 220 g cream;
• 10 g butter;
• two tablespoons of oil;
• spices, herbs.
Cooking
1. If the mussels are frozen, then thaw them in advance, remove the accumulated liquid.
2. Peel the onion, cut into small pieces. We spread the butter in a pan, pour the onion and cook it until soft on a small fire. As soon as the pieces become transparent, the fire must be added, pour in vegetable oil.
3. Thawed, washed mussels are added to the pan to the onion. We continue to cook the dish over high heat for another two minutes.
4. Add the flour, just lightly sprinkle on top, stir.
5. It's time to pour the cream, which we do. The dish is salted, pepper, season with chopped garlic. Stir, warm for another minute and turn it off.
6. Give the mollusks a little soak in the sauce, literally crumple five, quickly transfer to a plate, sprinkle with herbs.
Mussels in a creamy garlic sauce in the oven with cheese
The recipe for stunning mussels in cheese sauce. Here, mollusks are used with shells, it is better to take large species, for example, royal giants. The cheese is used hard, which will melt well.
Ingredients
• 25 mussels;
• 2 cloves of garlic;
• 70 g of cheese;
• salt, oil, pepper;
• 190 g cream;
• 3 branches of dill;
• 1 tsp flour.
Cooking
1. Rinse the clams thoroughly with a brush until they become clean, smooth.
2. Lay the mussels on a pan or double them in boiling water. Cook until they are completely open.
3. Carefully remove the mollusks, leave them for a few minutes, so that they cool slightly. While quickly cook garlic sauce.
4. Melt a little bit of any butter, butter or vegetable, add flour to it, fry for a few seconds, pour the cream and boil until thickened. Remove the sauce from the heat.
5. Grind the garlic, chop the dill, put it in the prepared sauce, pepper and salt, stir.
6. Preheat the oven to 230 degrees in advance.
7. Carefully remove one leaf of the sink so that there is a substrate with the filling. We lay out in one layer on a baking sheet.
8. In each mussel we put a little cooked garlic sauce, distribute the whole evenly.
9. Grate the cheese, also spread out a pinch in each clam.
10. Send the clams into the oven for a few minutes to melt the cheese.
Boiled mussels in creamy garlic sauce with cheese
You can use even the smallest mussels for this recipe. You do not need to clean them; the dish is prepared together with the leaves.
Ingredients
• 300 ml cream;
• 800 g of mussels;
• 1 laurel;
• 4 peppercorns;
• 50 g of hard cheese;
• 120 g of soft cream cheese;
• 3 cloves of garlic;
• 20 g of oil sl .;
• 1 tsp flour;
• herbs, spices.
Cooking
1. Rinse the mussels. Boil a little water in a saucepan, add salt, add a bay leaf and a few peppercorns, lay the clams and boil for about eight minutes until tender. Remove with a slotted spoon in a deep bowl, cover with something warm so that they do not cool.
2. Melt the butter, put the flour, fry it a little, add the cream.
3. Next, spread the soft cheese. Stir.
4. We rub hard cheese, without waiting for the sauce to boil, we put it in the total mass.
5. Peel the garlic, chop, fall asleep next.
6. Do not forget to salt, pepper, put other seasonings for mussels to your taste, stir. Cook until all the cheese has dissolved.
7. Open a bowl of mussels. If necessary, then divide into several servings.
8. Pour on top of boiled clams with aromatic cheese sauce with garlic, sprinkle with fresh herbs, serve.
Ovens in creamy garlic sauce with tomatoes in the oven
Another recipe for mussels in the oven in a fragrant 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 g of cheese;
• three cloves of garlic;
• spices, salt, basil.
Cooking
1. Lubricate the baking sheet with butter, take a small form in which the cream will almost completely cover the clams.
2. Rinse the tomatoes, cut in half.
3. Wash the mussels, mix with tomatoes, spread in a previously prepared form.
4. Put it all in the oven, heated to 230 degrees, for five minutes, so that the dish starts to slightly bake.
5. Peel the garlic cloves, grind it in any convenient way, combine with prepared cream, add salt and basil, put pepper to taste, mix well until dissolved.
6. Rub the cheese. About a third immediately add to the creamy sauce, stir well.
7. Take the mold out of the oven, pour the cream on top of the cream with garlic, try to distribute evenly, as in pouring spices.
8. Make a layer of grated cheese.
9. Re-place the dish in the oven, cook for about ten minutes. Then we take out and immediately send the mussels to the table.
Mussels in creamy garlic sauce with gorgonzola cheese and pasta
Another famous recipe for mussels, which uses only blue gorgonzola cheese. It is distinguished by a very soft texture, blue or greenish veins, which delay the original aftertaste. In its natural form, this cheese is not very popular, but it is a frequent ingredient in gourmet dishes.
Ingredients
• 300 g cream;
• 600 g of peeled mussels;
• 3 cloves of garlic;
• 120 g of gorgonzola;
• 250 g of dry paste;
• salt, greens;
• a spoonful of flour, a little butter;
• pepper if desired.
Cooking
1. Fry a tablespoon of flour in butter.
2. Pour the cream gently with a thin stream. Since fat cheese is used in the recipe, 10% is enough for them.
3. Next, launch gorgonzola, stir, bring the sauce to a boil, remove from heat, salt and pepper.
4. Add chopped garlic to the cream, put any greens, but not much. You can pour a little dry basil, it will be enough.
5. Pour the washed mussels into the mold, distribute by hand, so that the layer is even.
6. Pour sauce on top, send to oven for 12 minutes. We do not do temperatures below 200 degrees.
7. Boil the paste. But this dish also goes well with rice.
8. Put the pasta in the plates, pour the mussels with sauce, immediately send the dish to the table.
Mussels in a creamy garlic sauce - tips and tricks
• It is advisable to buy mussels of the same size so that there are no cooking problems.
• If you are afraid that sand will enter the dish, pour live mollusks for 4-6 hours with cold water.
• It is advisable to thaw frozen mussels in a bag in the refrigerator in order to preserve the aroma and useful properties.
• If you managed to buy fresh mussels, it is advisable to cook them immediately, as this is a perishable product.
• If there are chips or cracks on the shells, there is a risk of acquiring a damaged product.
• Do not cook a lot of mussels for the future, the dish is tasty, healthy and safe only while it is fresh.
