General and basic recipe for salads with mussels

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mussels, like other seafood, are a maximum of protein and, paradoxically, very few calories. Therefore, they are often used in dietary nutrition. They perfectly saturate the body and are completely harmless to the waist: 100 g of the product contains only 20 kcal. In addition, mussels are rich in vitamins, unsaturated fatty acids and minerals.

These seafood are used for first courses, fried, snacks. Below is a basic recipe for salads with mussels. Based on it, experimenting with different vegetables and dressings, you can cook a lot of delicious dishes.

The choice of mussels must be taken very responsibly. Do not forget that seafood is perishable. If you're buying frozen clams and don't intend to cook them today, don't let the pack thaw. Spoiled mussels can cause dangerous poisoning. Fresh shellfish have denseclosed shell shells and a pleasant smell of the sea. The main recipe for salads with mussels involves the use of boiled seafood without shells.

If using frozen clams, care must be taken to thaw the pack gradually. It is necessary to shift it from the freezer to the bottom shelf of the refrigerator. After that, rinse the clams with running water. Put seafood in a saucepan and cook. The universal recipe for salads with mussels does not indicate exactly how they are cooked, since there are different ways, up to the point that you need to cook them in boiling milk. But in most cases, mollusks are poured with cold water, lightly s alted and put on fire. After boiling, let them boil for literally two minutes. Boiling milk is thrown into their milk. There they need to withstand a little longer - four minutes. You can also cook shellfish in red wine.

The most simple mussel salad - with eggs

Grate 150 g of hard cheese, cut fresh cucumber into slices. Boil 200 g of mussels and 3 eggs. The latter are finely chopped. Combine shellfish, cheese and eggs, season with mayonnaise. Lay lettuce at the bottom of the dish. The leaves are also placed on top. Garnish with cucumber slices and parsley. This dish can be modified. Instead of lettuce - Chinese cabbage. Cheese can be cut into cubes, and fresh cucumber can be replaced with gherkins.

But a salad of pickled mussels should be cooked with boiled vegetables. You can buy a package if necessary, but if you wantto do everything from "a" to "z", cut a carrot, a small fork of cauliflower, red bell pepper, half an onion. Pour everything with cold water, add a pinch of saffron, 10 coriander seeds and put to boil. When the liquid boils, pour in a quarter cup of sherry vinegar. Throw the vegetables in a colander, mix with 300 g of pickled mussels. Add a few chopped cherry tomatoes. Dress this salad with olive oil and lemon juice.

There is a more satisfying recipe for salads with mussels. It's perfect for a light lunch. First, boil rice or pasta separately. Fried mushrooms, noble fish pieces (salmon, salmon), canned corn, walnuts, apples and homemade marinades are organically suitable for such a base.