Preparation time: less than 30 minutes
RECIPE PREPARATION Mussels in wine sauce:
I washed the mussels well in several waters, to remove all impurities. I put the olive oil and butter in a large saucepan or butter. When the butter melted I added the wine, and when it started to boil I put the mussels. I left them for about 10-15 minutes, stirring carefully. I added the crushed garlic and left it for another 5 minutes, then I put the larch and turned off the heat.
Crayfish tails in wine and garlic sauce
When it starts to boil, put the crayfish, wash well under running cold water.
Let it boil for a few minutes, until the crayfish change color, becoming a very beautiful orange.
Remove the crayfish to a plate, allow to cool,
then the meat is removed from the tail, which is actually of interest to us.
The head is removed first,
then very lightly the tail shell.
and quench with 100 ml of white wine.
Serve immediately, with the wine sauce formed.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
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 remaining 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!
Frozen and ready-cleaned mussels prepared in garlic wine sauce
Because they are available to everyone, they are ready to be cleaned and frozen in any supermarket and if you are a beginner you do not risk preparing any mussels in an altered shell. Some would say that they do not taste the same as fresh ones. From experience I can tell you that mussels from the Black Sea do not have the same taste as those from the Mediterranean Sea as an example. So the matter with taste is relative.
Ingredients recipe Frozen and ready-cleaned mussels prepared in wine sauce with garlic
- 500g cleaned and frozen mussels
- 2-3 tablespoons of sunflower oil
- 2-3 cloves of garlic
- 1 lemon
- Salt pepper
- White wine
- Green parsley
How to prepare the recipe Frozen and ready-cleaned mussels prepared in garlic wine sauce
We start to prepare frozen and ready-to-clean mussels. For starters, a quantity of 500 g of mussels should reach for 2-3 people. The mussels are easily left to thaw or if the appetite is high and we no longer have patience, the thawing process is accelerated by repeated washing in cold water. Either way, wash the mussels in cold water.
Put in a pan heat 2-3 tablespoons of sunflower oil, 2-3 cloves of garlic, that's why we find them on the market, crushed and finely chopped. Stir and when the garlic takes on a little color, add the mussels. Olive oil is also good, but if we don't have it, sunflower oil also works. Instead, I don't put butter because I don't like the sweet taste it gives. I don't add water because they leave their juice and we make mussels in a pan, not soup. Add a pinch of salt, some pepper and squeeze half a lemon. Put the lid on and let them simmer for about 4 minutes, stirring occasionally. Add a little white wine, to say… about 50-70 ml maximum and leave it on the fire for another 2-3 minutes. In total I go out for about 7 minutes. At the end, garnish with finely chopped green parsley, a few leaves.
I leave everything covered for another 3-5 minutes and then…. serve with lemon juice. Enjoy your meal!
Mussels with Wine and Lemon Sauce
Recipe of mussels with sauce is a delicious appetizer that is served with fresh bread and a strong drink.
Mussels are a species of shellfish that we can buy at the hypermarket.
When I first ate this mussel dish I was extremely surprised by the delicious, aromatic, slightly spicy taste, a real delight for the taste buds! Since then I have been preparing mussels quite often. I buy packages of frozen mussels with small weight (250 gr) and I get two servings of mussels.
For this mussel recipe we can use fresh or frozen mussels. Fresh mussels must be cleaned of limescale deposits, any traces of algae and mustaches that cling to rocks.
Frozen mussels are already cleaned, we just defrost them, rinse them with tap water and let them drain well.
This midi recipe is very easy to prepare and cooks in a short time. Heat the vegetables for three minutes, add the mussels and wine and cook for another 3-4 minutes. We don't have to keep them on the fire any longer because they harden and don't taste so good anymore.
Properly prepared seafood, following the recipes, is a culinary delight that we can serve at any special event. Also, with mussels we can prepare a delicious pasta recipe with mussels, which is prepared in a similar way.
The basic ingredients for seafood dishes are simple and we always have them at home: onions, garlic, white wine and lemon.
Method of preparation
When I received the package with products for testing from Sea-Way.ro, I enjoyed the mussels the most. I had a recipe for a long time that I wanted to prepare, so I can clearly say that they read my thoughts. I am sure that this recipe will conquer you, it is one of the best I have tasted. And if you have guests who love seafood, I'm sure you will impress them with this recipe.
For starters, we wash the mussels very well under a stream of cold water.
We boil them in enough water to be covered with 100 ml of white wine and green parsley (we keep a few leaves for the final decoration).
Put the lid on and let it boil for 5 minutes on high heat. After this interval, take it off the heat, take the mussels out of the water, open them and keep the halves in which the mussels remain. We will arrange them in a bowl and leave them in low heat, constant, a little to wait for the preparation of the sauce (I put them in the oven at 100 & degC with the door half open).
Put the onion to harden in the melted butter. When it is sticky and soft, add the chopped garlic.
Heat the garlic a little, then quench with wine and vegetable soup and add the saffron.
Let it boil for a few minutes, then add the beaten egg yolks.
Leave it on the fire for a little longer (maximum 1 minute) then take the sauce off the heat and pour it over the mussels. We can strain it, not contain onions and garlic if we want it to look like a more delicate sauce, but I like it exactly as it was prepared.
Mussels in wine sauce - Recipes
3 tablespoons olive oil
a can of X 400 grams of peeled tomatoes
a bunch of green parsley
salt and freshly ground pepper to taste
Finely chop the onion and garlic and fry in olive oil in a large wok or pan for about 3 minutes. Add the canned tomatoes and simmer for 4-5 minutes. If the tomatoes are whole / large pieces, crush them with a wooden spoon.
Add the mussels and white wine and set on high heat to allow the alcohol to evaporate.
After 2-3 minutes, sprinkle with salt, pepper and parsley, turn off the heat and cover with a lid. Leave under the lid for a few minutes before serving.
Serve immediately, hot, with toast or focaccia next to it (to soak it in the sauce).
If you use fresh mussels, you must choose the open ones (if you tap them lightly with a knife and they do not close it means they are dead, so they are good to throw away) and the chipped or broken ones. Put the rest in a pot of cold water and clean them well with a brush of limescale and sand deposits. I pull out the green mustache with a firm motion. During cooking, make another selection and discard all those that have not opened.
Moules marinière & # 8211 Midii in wine sauce & # 8230
I love mussels! I first discovered them made like this, about 4 years ago, at a bistro in Lyon. It was Friday afternoon and I was hungry. I was looking for a place to eat and eventually took a seat outside on a terrace. Although it was March, he could stay outside. The lunch menu had three options. The first was lasagna and, although I love pasta and I love lasagna very much, I said I shouldn't eat it in a Lyon bistro. The second version was boeuf bourguignon, the famous stew from the movie with Julia Child, but I had already tried this half a year ago, in Paris. The third variant was moules marinière. I had no idea what that was, but from the description it was something that also had french fries. I told myself to choose the last option and if he couldn't eat them, if they were so inedible, I would get tired of the french fries. When the mussels came along, I thought it was me! How do I eat them ?? By hand !! I put my hands up to my elbows in them, as they say, and licked my fingers at the end. I fell in love with them and ate countless times later in Paris.
I always wanted to make mussels at home, one way or another, but I didn't have what, what? & # 8230
This miracle finally happened last Friday, when I thought I couldn't. We have to make mussels!
Moules marinière are mussels in wine sauce, very easy to make and, although this recipe is quite associated with French cuisine, it is actually a Belgian recipe.
I found it at a supermarket fresh mussels, in the bag of one kilogram. I know that in the country they are at least in Auchan, probably elsewhere. I brought them home and put them in a bowl of cold water. They had some beards, as they say, but otherwise they looked pretty clean. There were some open, but sitting in cold water, many closed again, a sign that they were still alive. If they are open there are two possibilities. One would be that they are in a state of relaxation and if they are shocked (ie hit by something hard) they close again. If they do not close in cold water or by shock, it means that they are already dead and not good for consumption.
I took them piece by piece, plucked their beards and rubbed them with a rougher sponge (I bought it specially, I didn't use the dish sponge!). It seems like a complicated job, but it wasn't, I swear!
After I finished preparing the mussels, I started cooking. I chopped finely a big onion. There should have been some shallots, but I didn't. I chopped and a lot of garlic cloves and a leek stick.
I took it cocota & # 8211 namely a casserole, which in Romanian would be a cast iron pot and I put it on the fire (which was not actually a fire, but an electric hob, but that's how it is).
I put 2 tablespoons not too big, of butter and a drop of olive oil. After the butter melted, I added the onion, leek and garlic. I put the lid on and let it simmer for a few minutes. I added and a bay leaf, salt and freshly ground pepper. Some sprigs of fresh thyme worked well, but I didn't.
When the onion, garlic and leek have softened, I added 250 ml dry white wine and I let it boil until almost half of the liquid had evaporated.
I then brought the mussels to the miracle pot. I mixed as best I could and put the lid on.
I left the lid on the pot for 3 minutes on the clock and stirred it from time to time to mix everything in the pot. After 3 minutes they were open!
When I started to take the mussels out of the pot, I found one unopened and put it back in the sauce. Until I took out the others, she opened up too.
Mussels do not cook too much, 4-5 minutes is generally enough and only those that are eaten are eaten!
So, as I said, I took them out of the pot into a bowl and added to the sauce from the pot still a tablespoon of butter and the juice of half a lemon. At this stage, whoever wants, can add some liquid cream. I didn't want to. I put the shells back in the pot and left for another minute.
After I finally took them out of the pot, I threw a lot of chopped parsley in their heads.
I mixed and that's it!
These mussels are eaten at home with french fries, in fact they are also called moules frites! We had nowhere to go, we executed ourselves!
To make it complete, I also took a baguette and cut it into slices. I greased the slices with olive oil and fried them in the pan.
Of course I also had white wine at the table!
I took the pictures in a hurry and the Turks fought in our mouths afterwards!
A new era has begun in which many shells are foreseen in our lives! Now that we have started, nothing can stop us! I can't wait to do them in other ways too!
Although the weather turned our plans upside down and it started to rain, we had the opportunity to prepare the mussels outside, in the cauldron, for a wonderful wood fire. But, they can be done very well in a larger pot. When choosing the pot, you must keep in mind that the mussels will open and by default will take up much more space. In addition, it is ideal for the pot to have a suitable lid so that it can stifle the shells.
- For the pot cooking option, we made two separate sauces as follows: we put the tomatoes together in a blender with the garlic and onion and we made the first sauce that we put in a bowl. Then I squeezed the lemon and oranges, mixed the juices and put them in the second bowl. I chopped the parsley, thyme and lemon peel.
- I heated the olive oil, poured the two sauces, adding the thyme, bay leaves and lemon peel. I waited until the sauce boiled, then I added the wine and left it until all the alcohol had evaporated.
- Then I added the mussels and stirred from time to time, waiting for it to open. At the end, I sprinkled them with parsley and fresh thyme.
- For the version in which you do not have a pot at hand, you do not need to combine onion and garlic in the tomato sauce. They even cook better separately by adding them to the hot oil and tempering them for a minute & # 8211 two to flavor the oil. Then you can put the tomato sauce, or coarsely chopped tomatoes in hand, the juice of oranges and lemons and the rest of the spices (thyme, bay leaf and lemon peel). The rest of the recipe can continue exactly as above.