Mussels are delicious sea food that has little a salty-sweet taste. These are very tasty and not surprisingly, already presented in many recipes.
Mussels are useful because they contain many proteins, mineral salts, iron, phosphorus and vitamins. Moreover, mussels are low calorie - one hundred grams contains only 75 calories.
After cooking the mussels, they must be eaten on the same day as the cooked mussels can not be stored much longer. If you bought fresh clams in a shell, wash them well under running water and with a sharp knife remove the dirt and algae trim sticking out of the oyster.
Fresh mussels are tightly closed. Those with an open shell, must be discarded and those that can not be opened once they cook, too.
For their preparation is not required a large amount of water, as they themselves emit much moisture. The mussels are cooked quickly while open and you will feel their wonderful fragrance. Dishes of mussels can be stored in the refrigerator and reheated, it is best to eat them immediately.
Mussels look spectacular cooked in their shell. This is an Italian recipe.
Ingredients: 45 clams in shells, 3 tablespoons olive oil, 2 cloves of garlic, 3 tablespoons dry white wine, 500 g crushed tomatoes, 1 head onion, 1 pinch salt, 2 teaspoons vinegar, 1 teaspoon paprika.
Preparation: In a saucepan with thick walls, fry garlic in olive oil, add the cleaned mussels. Add wine and sauté three minutes on slow fire. Mussels should be now open.
Those after more than eight minutes that are not open, should be discarded. Open mussels are removed and placed in an appropriate container. Once cool, remove the shell, but half the shells are preserved.
In a saucepan, put grated onion, tomatoes, red pepper, salt and vinegar and boil to thicken, stirring. Mussels are served in the shell and each shell gets some tomato sauce.
Risotto with mussels is cooked quickly.
Ingredients: 200 grams rice, 500 grams scallops, 3 tablespoons white wine, 1 onion, 2 carrots, 200 grams of peas canned, 3 tablespoons olive oil, spices and salt to taste.
Preparation: Carrots and onions are cut into cubes and fried in olive oil. Add shelled clams and sauté them for about five minutes. Add white wine and stew for two minutes.
Wash rice and add it to the mussels, sprinkle with salt and spices. Stew on medium heat, add peas, stew another five minutes, then take off the stove and leave to stand for five minutes.
