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How to eat mussels: the correct algorithm of actions

Many Russians who live far from the sea, only on TV saw how they eat mussels movie heroes. Why not try these shellfish yourself? Preparing them is very simple, the taste is excellent, the product can be used in soup, as a hot snack, and as a main dish. Below I give a few simple recipes. But first, a few words about how to deal with this somewhat exotic beast.

Gourmets say that it is tastiest to cook fresh shellfish, and caught from June to October. Oyster farms in the Black Sea region supply frozen mussels, rapans and other seafood to stores. Of course, you can buy them too - do not get poisoned. If, however, you decided to treat yourself all the same with natural Black Sea mollusks, and for this purpose went to Odessa Privoz, then I advise you to carefully look at the proposed product. A good fresh mussel has the following characteristics:

  • Shells of the shell are tightly closed;
  • From the slot hangs the so-called "beard", which the mussel clings to the stones;
  • Shellfish have the smell of the sea.

Suppose you have already bought fresh seafood or defrosted bought in the store a pack. What to do with them, how do they eat mussels? The logic of our man is this: if the edible part is in a thick shell or peel, this tasty core should be extracted first. The method works in the case of nuts, but is absolutely incorrect when applied to mussels. If you pick with a knife, a screwdriver, a fork to open the shell (and the mollusk will fiercely resist), then - in case of victory - your eyes will appear something like unappetizing snot.

How to eat mussels correctly? The algorithm of actions is as follows. Cut the beard with a knife, rinse under running water (carefully, with a brush). In a saucepan with thick walls pour a glass of white dry wine, chopped greens, a little black pepper. We put a kilogram or a little less mollusks and bring to a boil. Cook them need not for long - the main thing that all the seashells are opened. They are served most often either on the leaves or on salad leaves under the sauce "Aioli" or "Pesto".

I adore seafood "Bazhe" nut sauce. The bulb must be cut into strips and put out. Walnuts three times through a meat grinder. Mix onion, nuts, denticle-two finely chopped garlic, a pinch of hops-suneli, saffron and red pepper, add a little chopped cilantro and cinnamon. Gradually pour in a hot broth (you can use the liquid in which mollusks were cooked) until you get a consistency of sour cream. Mussels, the photos of which you see, look pretty appetizing.

If you still have seafood, do not warm them up at all - this is fraught with indigestion. It is better to use them in salad: mix boiled eggs, mussels, fresh parsley, season with mayonnaise or "Thousand Island" sauce. But how to eat mussels romance, which can often be seen on the pebble beaches of the Crimea: they just wash the shellfish, scrape off their "beards", lay out on a grate or metal sheet and bake over fire. Since the product is often caught by hand, you need to look closely at the food you eat. The finished mussel can have a color from white to bright orange. But if the mollusc is gray and wrinkled, it's better to throw it away - it's too old. Also in large shells can come across pearls that have no market value, but can damage your teeth.

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