Mussels in cider

Category: Fish dishes
Mussels in cider

Ingredients

Mussels 500 g
Cider 100 g
Butter 25 g
Water 0,5 l
Salt Taste
Greens, parsley, dill, cilantro Beam

Cooking method

  • Defrost the mussels on the bottom shelf of the refrigerator. Boil water, add salt, butter, cider.
  • Pour mussels, add herbs. Cook for 5-7 minutes.
  • Pull out the mussels and enjoy.

The dish is designed for

For 2 servings

Time for preparing:

10 minutes

Note

We love seafood very much. The main thing is that it is very fast, tasty, healthy.
Mussels in cider
To them salad of rucola, cherry tomatoes and feta cheese, own production. And her own cider, made according to Lina's first recipe
Cider (two of its own)




Mussels - bivalve molluscs. The shell is wedge-shaped-oval, black, up to 20 cm long, weight up to 30 g; the valves are convex, identical, covered with mother-of-pearl on the inside. The body of the mussel inside the shell is shrouded in a fleshy film - the mantle. Distributed in the coastal regions of the seas of the Northern Hemisphere. Large mussels - the Black Sea and the Far East (black shell) - are of commercial importance. The edible is the muscle (meat) with a mantle and the fluid trapped between the valves. Mussel meat is tender, nutritious, contains 10-15% protein, up to 1.5% fat, vitamins A, D, C and group B, minerals (calcium, phosphorus, iron), trace elements (copper, manganese, zinc, iodine , boron, cobalt, etc.).

When cooked, mussel meat looks like the protein of a hard-boiled chicken egg, its color is dark gray or yellow. Live mussels are on sale (they can withstand long-term transportation in a live form - 4-6 days), boiled-frozen mussel meat and canned food from it.

Live mussels should be used on the day of purchase. Before use, they are processed: small shells adhering to them are cleaned from the shells with a knife, then kept in cold water for several hours and washed well from sand. After that, pour water (in a ratio of 1: 2) and cook at low boil for 15-20 minutes (until the valves open and the meat is rolled into a ball). The boiled meat is separated from the valves, the byssus is removed (the formation that serves to attach the mussel to the walls of the shell), washed in warm boiled water from the sand.
Before use, boiled-frozen mussel meat is thawed in the air, carefully examined so that there is no byssus, and washed several times in changing water to remove sand. Boiled-frozen mussel meat can be stored for 2-3 months at a temperature not exceeding -8 ° C.
At home, mussel meat is used for making salads, marinades, snacks, soups, second courses; it can be fried, stewed, baked. Depending on the purpose, it is boiled (for soups) or allowed (for cold and main courses). When boiling, the mussel meat is poured with cold water, brought to a boil, salt, roots (carrots, parsley, celery), onions are added and cooked at low boil for 30-40 minutes. When letting go, it is poured with a small amount of water or milk, roots, onions, allspice, bay leaf are added. The meat is allowed in a container with a closed lid for 30-40 minutes. The broth obtained after boiling and stewing mussels contains a large amount of extractive substances; it is used to make soups and sauces.

In industry, mussels are used for the preparation of various canned food: "Mussel-pilaf" (from mussels and boiled rice with the addition of sugar, onions, various spices and vegetable oil); "Boiled mussels in tomato" (75-80% mussel mince and 30-35% tomato sauce with added sugar, onions, boiled carrots and spices); "Mussel in its own juice" (boiled mussel meat, poured with evaporated broth and sterilized); Mussel with rice (breaded fried mussel meat with rice); "Fried mussel in tomato" (fried mussel meat, drenched in tomato sauce).

Admin

Nadyusha, I love this too Everything is available - the recipe to the bookmarks
Jouravl
Admin, Tanyusha,: rose: thanks! I also love it very much, cider can be replaced with white wine.
The recipe has been with me for many years, always a lifesaver when you don't want or don't have time to bother with cooking.
Rituslya
Nadyushik, Thank you!
Wow! Everything is so simple, but in the end it turns out so yummy.
Thank you, Nadyushik! I love mussels.
Jouravl
Rituslya Thank you! Happy Birthday to You! The recipe is very simple and delicious!
Cook, mussels are very healthy
Cvetaal
Nadyusha, wonderful recipe !!! I love these mussels very much, tomorrow I will buy cider and cook it! Thank you so much!
Jouravl
Cvetaal, Sveta! Thank you! You can have white wine, champagne, only the one that pleases you.
Tatka1
Jouravl, Nadia, what a cool recipe! I love mussels!
I will definitely repeat it when I can get hold of them!
Thank you!
Jouravl
Tatka1, Tanya! : flowers: Thank you! To your health!
lettohka ttt
Jouravl, Nadia, what a still life !!! Mmm .. and the recipe and the photo .. Super! I love mussels! Thank you!
Jouravl
lettohka ttt, Natasha, thank you! Cook to your health! They are very helpful

Mussel meat is a pure high quality protein. It is rich in phosphatides. That has a beneficial effect on the liver. These molluscs are rather fatty, but the so-called "useful" fat, which includes especially useful polyunsaturated fatty acids. These are special substances that improve brain function and restore their former visual acuity.

The mussels include various trace elements, including zinc, manganese, iodine, cobalt, copper, about 20 essential amino acids, as well as vitamins B2, B6, B1, PP, as well as E and D. In addition, mussels are an excellent antioxidant. Especially there is a lot of cobalt in mussels: almost ten times more than in pork, beef and chicken liver.

It is a scientifically proven fact that eating this shellfish in food reduces the risk of cancer, is an excellent tool for the prevention of arthritis. Also, mussels are famous for their ability to strengthen the immune system.

The properties of mussels have been proven by clinical trials to resist oncological diseases, arthritis, and also to increase the body's immune defenses. Moreover, mussels are a natural antioxidant, since they contain vitamin E, as well as vitamins B and D, trace elements and biologically active substances. In terms of their nutritional value, they are often equated to chicken eggs, because the protein of mussels contains all the necessary amino acids.

Mussels are characterized by a pleasant delicate taste, high nutritional value and highly effective medicinal properties, useful for improving metabolism, stimulating the process of hematopoiesis, increasing overall tone, and enhancing immunity. Mussels are recommended for various blood diseases, increased radiation.

Mussel meat is high in glycogen and minerals. This product contains more than 30 different macro and microelements, almost the entire group of vitamins, including provitamin D3, a number of enzymes that help improve digestion.

Mussel fat is distinguished by an exceptionally high content of essential polyunsaturated fatty acids, especially arachidonic, as well as a large amount of phosphatides. Mussel fat contains cholesterol, but since there is very little fat in mussels, therefore, the amount of cholesterol is insignificant.


Valkyr
Jouravl, Hopehow we love all kinds of seafood! To bookmarks!
Jouravl
Valkyr, Maria, Thank you so much! We are also seafood lovers try it, I hope you enjoy it!

More
For shrimp - all are boiled in boiling water, I pour frozen shrimp, salt, pepper into an empty saucepan and cover with a lid, carcass. They are uncooked to taste, but very juicy.
Rada-dms
Nadia, the mussels you cooked and so deliciously photographed prompted me to look for where to buy good quality ones! I haven't done it for a long time, but we love you! Thank you for the recipe, the idea to make with cider and for awakening the dream to hit the road, where are these fresh mussels! For some reason I thought about Portugal ...
Jouravl
Rada-dms, Olya, but you can't get closer
A delicacy brings me. You can go to Italy, there are a lot of these shellfish, I love the Vongole little thing, they are like seeds.
Rada-dms
Jouravl, I went to Delicatesque! Always send me there - good place! In Italy, we eat them! Oh, in Spain a vongole on the seashore with green young wine .... I remember this taste, mood and almost meditative state!
Jouravl
Rada-dms, Olya, tie it up, now I'm going to spit out. I will also go there, since we have already persuaded 2 packs
Rada-dms
Jouravl, so you need to take four packs. I decided to take those that I said and these open ones, compare!
Jouravl
Rada-dms, Olga, come on, then tell me how they are!
Speaking of wine, stop by, I'll give you cider for the mussels.
Soon you will make yours!
Rada-dms
Jouravl, Nagy, I just beg you, save at least a 350 ml bottle for me, at least try what to orientate on, because everyone is delighted with yours. Hopefully there will be apples this season.
Jouravl
Rada-dms, do not beg, it is in sufficient quantity, we practically do not drink. So what awaits you)))
Rada-dms
Jouravl, well, you, like us, have no time ... You will see my collection, which was formed spontaneously due to the fact that we also do not drink.
We were even embarrassed to show my husband's friend, but he said that only alcoholics would not find wine with fire during the day, but with norms. people are just normal to have wine for the occasion!
Jouravl
Rada-dms, yes, you need to go on an excursion to evaluate and taste the collection
Jouravl
Completing the recipe, we will use these mussels as a blank. There was a need to dispose of my Camembert cheese, in normal life this is unlikely to be useful, but for cheese makers like me it will come in handy.
So, I cut off the mold crusts, chopped the garlic finely and added olive oil, frozen basil, set it aside for now
Mussels in cider
Boiled fujilli in a slow cooker, adding olive oil, mussels separately in a saucepan, sorry for the bowl, scratches.
I poured the fujilli, put it back in the slow cooker, put the thawed sun-dried tomatoes, added mussels in cider on top, topped up the creamy apple pickle from the mussels, and put the so-called camembert sauce on top.
Mussels in cider
Mussels in cider
I turned on the multicooker for heating for 15 minutes. And this is what happened
Mussels in cider
Such an aroma: how delicious. Didn't interfere in the bowl, I'm afraid it will get scratched. And then they could not resist, they ate. The cheese stretches, the sauce is creamy, and so decent, a light apple aftertaste.
This is such a disposal
Svetlana201
Jouravl, Nadezhda, please tell me, you can't get anything out of the mussel meat itself? inside is a little black ball (pimple) I don’t know how to explain it, you don’t need to get it out and throw it away? is it all edible in mussels? And then I tried to pull it out, and something else that looks not very stretched behind it (like the stomach of a mussel, if I may say so) I pulled everything out and as a result only the shell remained of the mussel meat, so I think now I probably shouldn't do that? Mussels in my shell half are boiled and frozen, I bought them in delicatessen for a long time. Sorry for such details in the question, but maybe you can tell me
Jouravl
Svetlana201, Sveta, I don't get anything, I just wash it very well and often buy closed ones. And nothing needs to be pulled out of the halves, at least I have never seen them taken apart. But the question is interesting, you have to take an interest.
Here oysters are eaten raw, and nothing
Svetlana201
Jouravl, Nadezhda, thank you for your answer. So tomorrow I'll try not to get anything out of them.

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