We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Usually when I choose to cook mussels, I buy live ones, in shells, but this time seeing these so big and beautiful I couldn't resist the temptation and I bought them frozen, especially as in the case of mussels (and I have eaten enough) I do not notice any difference in taste between live and frozen.
- I used:
- 500 gr frozen mussels
- 2 cloves garlic + 1 clove of green garlic
- 400 gr pasta fusilli
- 400 ml large kitchen (vegetable cream)
- 1 teaspoon shrimp paste
- 1 teaspoon curry
- 1 teaspoon ground cumin
- olive oil
- juice of half a lemon
Preparation time: less than 30 minutes
HOW TO PREPARE Fusilli recipe with mussels:
I thawed the mussels, washed them well in some water, drained them well. I finely chopped the garlic, put it in a pan with a little oil, I added 1 teaspoon of shrimp paste. and I mixed well, then I put the mussels, lemon juice and a little water and I left the mussels on the fire for about 5 minutes. After I put out the fire I put a teaspoon of cornstarch to thicken the sauce a little.
I boiled the pasta in salted water according to the instructions on the package, I then drained it well, but I kept a can of water in which they boiled. In a saucepan I put a little oil, finely chopped garlic, 1 teaspoon ground cumin, 1 teaspoon curry, then I put the pasta well drained of water, the rest of the cooking grain and a little water in which the pasta boiled. I mixed well and stopped the fire. On top I chopped a little basil and served the pasta with mussels.
Fusilli with ham and mushrooms
Fusilli with sour cream sauce, mushrooms and ham & # 8211 a quick and easy preparation.
- 500 gr. paste fusilli
- 500 gr. mushroom mushrooms
- 400 gr. sunca pui / porc sissi
- 400 ml. liquid cream for cooking Dorna (23%)
- olive oil
- Boil the pasta according to the instructions on the package.
- The ham is cut into cubes, the mushrooms are washed, cleaned and sliced, then they are simmered over a low heat until they soften, respectively they boil and their sauce decreases.
- During the cooking process, the mushrooms are salted to taste, and when they are cooked, liquid cream is added. Let it boil.
- After the pasta has boiled and drained of water, add a tablespoon of olive oil and mix well.
- In the mushroom composition, add the pasta and diced ham and simmer for 3-5 minutes.
- Place the preparation on a plate and sprinkle pepper on top.
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
|cookielawinfo-checbox-analytics||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".|
|cookielawinfo-checbox-functional||11 months||The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".|
|cookielawinfo-checbox-others||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.|
|cookielawinfo-checkbox-necessary||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".|
|cookielawinfo-checkbox-performance||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".|
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Linguine with shrimp and mussels
400 gr red cubes (peeled) fresh or canned
150 ml sup & # 259 concentrate & # 259 on & # 537te
30 ml extra virgin olive oil
Method of preparation:
I boiled the water in the Zepter Z2050 pot, without salt and oil. At the moment when the thermal control needle, from the lid of the Zepter vessel, reached the middle, I reduced the fire. The interesting part is that the linguine will boil faster but very importantly at a lower temperature compared to the classic system. I added the pasta and put the lid on.
I continued with the wonderful, special, rare sauce. I'm not exaggerating at all. Believe me! I put the Zepter Z2850B vessel on fire (rather on fire). I felt a little sleepy. I added the chopped garlic, the white part of the green onion, the cherry tomatoes. You can use canned cherries for canning. I chose the fresh version. I used fresh tomatoes that I boiled for 30 minutes. I passed some of them, I left some of them whole.
I let it boil for a minute. I added pepper, concentrated soup to the fish (actually, I made it from the shrimp crusts) and the wine.
I stop the fire at the pot where the pasta is boiling when the heat control needle is in the middle, in the green area. I did the same with the bowl in which I cooked the sauce. Why? Simple. In order for the preparations to continue to be cooked.
I added the green part of the onion, the shrimp and after a minute I added the mussels. I wished the linguine & icircn wonderfully & # 259 & # 539ia this sauce.
Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.
Pasta with asparagus and fried pork tenderloin
& # 8211 300 g small fusilli pasta, 250 g white asparagus, 30 g flour, 400 ml milk, 50 g grated Parmesan, 25 g butter, ½ teaspoon ground nutmeg, 50 g thin slices of Transylvanian pork tenderloin, 1 tablespoon oil , salt
Boil the pasta in boiling water with a little salt for 8 minutes. Wash with cold water and drain well. Dissolve the flour in 100 ml of milk. In a saucepan melt the butter, add the flour, pour a little of the rest of the milk, salt to taste and stir continuously for 10 minutes. Sprinkle with nutmeg, Parmesan cheese, stir, turn off the heat and cool.
We clean the asparagus on the woody side and any leaves. Boil it in boiling water with a little salt for 20 minutes. Drain, cool, cut into pieces, mix with sauce and pasta. In a non-stick pan, fry the slices of muscle, on both sides, until golden brown and set aside. Pour the oil into the pan, heat and fry the pasta mixture, stirring continuously, 2 min. Slice into plates, place slices of muscle on top and serve.
Good appetite! (if you liked it leave a comment)
How to cook the best mussels with wine
Mussels cooked in wine are an excellent choice for an evening spent with friends or, why not, for an evening for two. Although it looks like a dish that you would rather order at the restaurant than cook it at home, we recommend you try it without any hesitation. Mussels are easy to cook, and the result is. a treat!
- 1kg midii
- 4 cloves of garlic
- 1 onion or 2 salads
- 150ml dry white wine
- 50g butter
Method of preparation:
First of all, make sure you buy the freshest mussels. It is important that they are tightly closed and smell great. The slightly open ones, press them a little on the table & ndash if they close quickly, it means that they are good. If not, throw them away.
Do not forget: the mussels are alive, so they must be kept at a low temperature until they are cooked & ndash put them in the fridge, on a layer of ice, covered with a damp paper towel.
Take each shell in your hand and use a wire brush to clean it well of algae, sand or limestone. Then, clean his "mustache" - that thread that comes out of the shells.
Cut the garlic and onion very small and fry them in butter, directly in the pot in which you will boil the mussels. Add salt and pepper and leave over medium heat until soft (should not take on a brownish hue).
Put the mussels in the pot in a single layer and put enough wine to have a layer of 0.635 cm on the bottom of the pot from the mixture of wine, butter, onion and garlic. Cover the pot with a lid and cook the mussels for a few minutes over medium heat towards the sea, until they open.
Check the mussels after about five minutes to see if they have opened, a sign that they have cooked. If most are ready, take the pot off the heat. You can serve them directly from the pot or you can transfer them in a bowl and you can enjoy them with a wand.
We recommend that you enjoy the mussels with the same wine you cooked them with. It is a very good choice Sauvignon Blanc.
Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.
The recipe is quick and easy to prepare. It can be a light and tasty meal, as it is served with a salad and a glass of dry red wine.
Quantity: 4 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 small red hot pepper, cleaned of seeds and chopped
- 150 g mushrooms, chopped
- 1 box with tomatoes, about 400 g
- 1 tablespoon freshly chopped basil
- 1 tablespoon fresh, chopped parsley
- 1 teaspoon sugar
- 340 g spaghetti
- 48 shells & icircn shell, about 900 g & icircn total,
- 4 tablespoons red or white wine
Heat the oil in a medium saucepan over medium heat. Add onion, garlic and hot pepper and cook for 5 minutes, stirring occasionally. Then add the mushrooms and continue for 2 minutes.
Add the tomatoes, with their juice, slicing them with a wooden spoon. Sprinkle with basil, parsley and sugar and mix. Cover the pan, make a low heat and cook for 10 minutes.
Meanwhile, boil the spaghetti in plenty of salted water for 8 minutes until it is three-quarters cooked. Drain the pasta in a sieve.
Put the empty pot on the fire again, the one that cooked the pasta, and add the shells and the wine. Pour the pasta back into the pot. Cover the dish and cook for 3 minutes, shaking & occasionally stirring the pot. The pasta must be al dente, and all the shells must be open and the remaining shells are thrown away.
Pour the tomato sauce into the pot and mix for 1-2 minutes, until it starts to boil. Season with salt and pepper to taste. Divide the mixture of pasta and shellfish between the plates and serve sprinkled with tomato sauce.
I used frozen mussels, bought from Mega Image. They must not be thawed, they are added directly to the pot. They were of good quality, with no broken shells or other defects.
That's it, this will be the next challenge :))
I do not want to be critical and it is known that cooking is subject to personal tastes, but there is no habit of using onions and mushrooms with shells. The original recipe, for those interested, can be made in white (without the addition of tomatoes) or in red (with tomatoes). In white: olive oil, garlic, parsley (not basil as we tend to put it everywhere in the original dishes), pepper, small fresh spicy peppers, white wine, shells all kinds. In a large pan: the oil and garlic whole or cut in half. white (a glass) and increase the heat slightly to encourage evaporation. salt, pepper, add the hot pepper, cover the pan. When the shells have opened (be careful to throw away the still closed ones) add the rest of the parsley. usually fresh tomatoes (said "cherry" to us). I said mine. do not mind:-)
we are not upset, how many pans so many options :) Thanks anyway for the comment :)
Of all the seafood, the squid are my favorites whatever they are: black, almond, small white. Most often I make them simple with a little wine and garlic and coriander or parsley, but every time I take shells I try a new recipe. I have seen since I live in France hundreds of recipes, combined in all possible ways, with cheese, ham and other vegetables, with mushrooms, with vegetables. so the options are limitless :) so I can't say that it is not prepared in a certain recipe or combination. Personally, I really like this recipe, I wouldn't add anything to it.
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 of 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:
- Put a saucepan (large enough for all mussels) with boiling water.
- 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
- Wait about 4-6 minutes for the mussels to open.
- We put the pan on the fire and take the mussels out of the water. Which did not open, in the trash.
- 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).
- Add the cleaned and coarsely chopped garlic cloves, salt and pepper. Wait a little (20-30 seconds for the garlic to do its job).
- 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 it, arrange and smell the mussels. Maximum 5 minutes.
- 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.
Which of them would you 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
Nr. por & tcedilii
- 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
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!
Useful information about mussels
Mussels are some of the most famous delicacies. The beneficial properties of mussels have been appreciated by everyone. Annually, farms specializing in growing these seafood produce around ten million tonnes. Artificial mussel breeding began a long time ago. History says that in 1234, Irish fishermen were the first to invent the artificial method of growing this delicates. Then the caviar shells were placed on oak trunks and lowered to the bottom of the sea. Today, the food industry has a much more modern approach.
Shellfish species can be distinguished by size (from 5 cm to 20 cm), by color (from golden-brown to blue-black), by lifespan (from 5 to 30 years) and the taste of the meat. . It is considered that the flesh of black mussels is softer and finer than those of the Far East. Shells live in large colonies in clean water, forming so-called mussel jars. As a rule, the density of mussels can reach several hundred thousand shells per square meter.
What are the benefits of mussels?
* Mussel meat is a source of high quality protein and abundant in phosphatides, which have a beneficial effect on liver activity.
* Mussels are rich in fats, which include polyunsaturated fatty acids. These substances increase the activity of the brain and stabilize vision.
* Mussels are a perfect antioxidant. The meat of these seafood contains a large number of trace elements, including copper, cobalt, iodine, manganese, zinc, about twenty amino acids and vitamins PP, B1, B6, B2, E, and D.
* Consumption of mussels can reduce the risk of cancer and is an indisputable product in the prevention of arthritis. Moreover, mussels strengthen the immune system excellently.
* Mussels are beneficial for normalizing metabolism, stimulating the blood process, toning the body. Mussel meat is recommended for patients who are exposed to radiation and suffer from various blood diseases.
* Mussels are rich in minerals and glycogen. Their meat contains over 30 micro and macroelements, virtually the full range of vitamins, including provitamin D3 and a number of ferments, which help improve digestion.
* Mussels contain a large number of polyunsaturated acids, especially arachidonic acid, but also a large amount of phosphatides. Also, mussel meat contains an increased level of cobalt: 10 times more than in chicken, beef or pork liver.
How do we cook mussels?
Boiled-frozen mussels are boiled for 2-3 minutes after the water has started to boil. Boil frozen mussels for 5-7 minutes. Fresh mussels in shells boil for 12 minutes. In the microwave oven at maximum power, frozen mussels can be boiled with a little water (a glass of water to half a kilogram of mussels) for 7 minutes, at a power of 800 W.
Carrot cream with mussels
As I read your article, I thought of a Cream of Carrot Soup with Fresh Mussels. It is a simple dish but with an intense taste, a delicious combination between the sweetness of carrots and the aroma of mussels.
Because I'm a fan of local ingredients, I stocked up on almost everything I needed from Obor Square (vs. supermarkets or neighborhood store chains):
- 1kg of crooked Romanian carrots, of all shapes and a little covered by the soil in which they grew,
- 1.5kg fresh mussels, raised in the Black Sea,
- a healthy bunch of parsley,
- two red onions, the right size,
- 2-3 cloves of garlic (but I put more, what to do, I like garlic),
- a hot pepper, red mustard.
In addition, you need a glass of dry white wine (about 300ml - I used a Charconnay de Purcari), vegetable or fish soup (just over a liter), 100g of butter, a glass of olive oil olives, 2 teaspoons sugar and salt and pepper to taste.
Work on two ends: first prepare a cream of carrot soup and treat the mussels separately. Towards the end, the two combine to obtain the delight I mentioned above.
Melt half the amount of butter in a pot with a teaspoon of sugar and add the sliced carrots, except for two that stop and cut into cubes. Keep on medium heat for about 10 minutes, stirring often, then cover with vegetable or fish soup and bring to a boil. I used water for lack of soup. No tragedy, the water goes just as well. After cooking, the carrots are passed together with the soup in which they were cooked using a vertical blender, then the soup returns to a very low heat, just enough to keep it warm. Add salt and pepper to taste.
Fry the carrot cubes in the remaining butter to which the second teaspoon of sugar is added, until they become coppery and slightly crispy. Stir occasionally, being careful not to burn or stick.
During the cooking of the carrots, heat the olive oil in a large pot together with the coarsely chopped garlic, hot pepper and finely chopped onion. They are kept on low heat for about 10 minutes, until the onion turns slightly golden and the flavors are released. After a quarter of an hour, the toast is extinguished with the glass of wine and the fire is accelerated. At the boiling point, the mussels are thrown into the pot (after they have been carefully “shaved” and then “exfoliated” with a wire sponge) for a “sauna session” of 3, maximum 4 minutes. I almost forgot to throw the chopped parsley in the pot, but I remembered in time. When ready, the mussels are separated from the soup they left behind and then the meat is collected (only from those that are open).
The mussel soup is strained and incorporated into the carrot soup. Add the mussel meat and remove from the heat. If necessary, season again.
Serve in slightly high bowls, sprinkled with crispy carrots and a few parsley leaves.
Preparation time: somewhere around an hour, with washing and chopping.
Time spent: how long it takes to enjoy it.
From these quantities you feed 6 prickly people or 4 hungry scoundrels.
›300 g colored fusilli pasta› 2 leeks (white side) ›1 red onion
›1 red cabbage leaf
›3 tablespoons canned corn
›½ bell peppers› 2 tablespoons olive oil ›2 cloves garlic› 50 g brown olives ›thyme› oregano ›sage
›Green parsley› salt ›pepper
Cut the leeks and red onions into thin slices, fry them in hot oil with two tablespoons of water, then add the sliced pepper and continue to harden until slightly softened. The pepper must remain firm. Separately, boil the al dente pasta in salted water, drain and mix with the onion and pepper sauce.
Add the crushed garlic cloves, sliced olives, corn, thinly sliced cabbage, spices, salt and pepper to taste.
Mix all the ingredients and serve hot or cold.
Spaghetti with mussels in white wine
It's a recipe that doesn't require many ingredients, most of which you probably already have in the kitchen, including white wine. That's why I think it's available to anyone who wants to try a different pasta recipe.
These spaghetti with white wine mussels make me think of a holiday somewhere on the Mediterranean Coast. I imagine eating them, drinking a glass of wine and enjoying the sea breeze. I can dream too, can't I? Leaving that aside, I want you to know that they are extremely easy to prepare and it is not a complicated recipe, on the contrary, once you do it, you will want to repeat it.
It is an ideal recipe for lunch or dinner, but also for the moments when you have invited friends to dinner and you want to serve them with something more special and not at all complicated.
If you generally like seafood, then you will also like these spaghetti with white wine mussels.
INGREDIENTS (4 servings)
200 gr. whole spaghetti (you can use white flour spaghetti or even tagliatelle)
600 gr. frozen mussels
100 ml. dry white wine Sauvignon Blanc
4-5 cloves of garlic (the more the better, believe me)
50 gr. butter
1 hand full of fresh parsley
salt and pepper (to taste)
Saute the crushed garlic cloves in a pan over low heat, then add the mussels and let them cook until all the liquid left by them evaporates. Stir occasionally.
After the liquid has evaporated, add the butter and freshly chopped parsley to the pan. Stir until the butter melts, then pour 100 ml. white wine and cook until the wine is reduced (6-8 minutes).
Season to taste with salt and pepper.
As soon as you put the wine in the pan, boil the spaghetti with a teaspoon of salt and boil them according to the instructions on the package.
After the wine has reduced, add the boiled spaghetti in the pan over the mussels and mix.
Taste and see if you need more salt and pepper.
Serve them with a drizzle of pepper on top, squeezed lemon, extra chopped parsley and if you want a few drops of olive oil.