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Mussels are a delicious shellfish that can be steamed, boiled, charcoal grilled, baked or prepared in many other ways. Mussels are also delicious to eat, and you can also eat them with fries, bread or combine with other seafood dishes. Read the following instructions if you want to prepare dishes from mussels.
- Preparation time (for steamed dishes): 20-30 minutes
- Cooking time: 6-8 minutes
- Total time: 26-38 minutes
Steps
Prepare mussels
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Buy the freshest mussels. Buy mussels from a trusted seller. You must buy live mussels ie choose mussels with closed shells. Discard any mussels that have shells that open when you take them out at home or that have broken or broken shells. Remember that any mussels that don’t open after cooking should also be thrown away – they will die before you cook them.
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Wash the mussels with cold water. Scrub the shell to remove algae, dirt or other objects stuck to the shell. Wash each fish separately, trying to clean the whiskers on the shell.
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Take out the mustache. To clean the whiskers on each mussel, you just need to use your thumb and index finger to grasp it back and forth to pull it out. The whiskers aren’t harmful and can be eaten, they just don’t taste good; So don’t get mad if you can’t clean it completely. Some mussels have been cleaned so don’t worry if you see mussels without whiskers. You can also use a knife to cut. [1] X Research Source
Steamed mussels
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Prepare materials. Here are the things you need to make steamed mussels:
- About 2 kg of mussels
- 2 tablespoons olive oil
- 1 minced purple onion
- 2 cloves of minced garlic
- 4 sprigs of fresh thyme
- 1/2 cup unsweetened white wine
- 1 succulent lemon
- 1 cup chicken broth
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Pour chicken broth and spices into a large pot. Pour ½ cup of unsweetened white wine and 1 cup of chicken broth into the pot. Fry 1 minced purple onion, 2 minced garlic cloves and 4 fresh thyme sprigs with 2 tablespoons olive oil in a pan for 2-3 minutes, then add to the pot. [2] X Research Source
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Add the mussels to the broth and steam over medium heat for about 6-8 minutes. Put 2 kg of mussels in the pot and steam until the mussel shells open. Discard mussels whose shells are still closed.
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Filter and retain the water.
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Enjoy. Cut a piece of lemon and squeeze the juice on the mussels according to your preference when eating steamed mussels. You can also eat with chips or bread.
Charcoal grilled mussels
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Prepare materials. Here’s what you need to make charcoal-grilled mussels:
- 1.5 kg of mussels, washed and scrubbed
- ¼ cup unsalted butter
- 3 tablespoons minced parsley
- 2 lemon halves
- Salt according to taste
- Pepper according to taste
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Heat the grill over medium high heat. Clean and spread some oil on the blister. [3] X Research Sources
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Melt butter over medium heat in a small saucepan. Heat, then remove the pot of unsalted butter from the heat and stir in 3 tablespoons of finely chopped parsley. Set butter and parsley mixture aside.
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Place a layer of washed mussels on the grill. You need to bake several batches if you can’t put all the mussels on the griddle in one go.
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Place 2 lemon halves on the griddle and spread some oil on it. Place the slice of lemon facing down on the surface of the blister.
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Bake the mussels for 5 minutes until the shells open. At this point, the lemon is also hot and brown.
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Take the opened mussels into a large plate. Use clamps when doing this. Discard mussels with closed shells because they have died before cooking.
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Pour the butter and parsley mixture over the mussels. Then sprinkle with salt and pepper to taste.
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Enjoy. Eat delicious grilled mussels with lemon and eat while they’re still hot.
Baked mussels
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Prepare materials. Here’s what you need for baked mussels:
- About 1kg green mussels, washed and whisked off
- 60g whole almonds
- 3.5 tablespoons unsalted butter
- 1.5 tbsp minced red onion
- 2 cloves minced garlic
- 6 tablespoons unsweetened white wine
- 1 tablespoon lemon juice
- 1.5 tablespoons minced parsley
- ¼ teaspoon minced thyme
- 1 tablespoon minced cilantro
- Salt according to taste
- Pepper according to taste
- Bread to eat with
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Preheat oven to 200ºC. [4] X Research Sources
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Toast the almonds. Arrange 60 g of almonds evenly on a baking tray. Place the baking tray in the oven and bake until the almonds are fragrant, about 5 minutes.
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Crush almonds. Let the almonds cool, then crush them or put them in a blender to puree them.
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Place a nonstick pan on the stove over medium heat. Place 1 tablespoon butter in the pan and heat until melted, about 30 seconds.
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Add the onion to the garlic. Add 1.5 tbsp minced red onion and 2 minced garlic cloves to butter and cook until translucent, about 2-3 minutes.
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Add wine and lemon juice to boil. Put 6 tablespoons of unsweetened white wine and 1 tablespoon of lemon juice in the pan and remove the pan when the mixture comes to a boil.
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Add the herbs and almonds to the pan. Add 1.5 tablespoons of finely chopped parsley, ¼ teaspoon of finely chopped thyme, and 1 tablespoon of finely chopped cilantro to the pan with salt and pepper to taste.
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Increase the temperature in the oven to 230ºC.
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Place mussels in a baking tray. Arrange a layer of cleaned and bearded green mussels on a baking tray.
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Pour the remaining 2.5 tablespoons of butter over the mussels. Cut the avocado into pieces and arrange evenly on the mussel surface.
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Bake the mussels until the shells open. Toss the mussels to absorb the butter every 3-4 minutes until the shells open and the sauce becomes thick and greasy.
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Enjoy. Eat mussels as soon as they are done baking or add some bread to dip into the sauce.
Pan-fried mussels
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Prepare materials. Here’s what you need to make pan-fried mussels:
- About 1.5 kg of small mussels
- 5 cloves minced garlic
- 2 tablespoons olive oil
- 60g minced mint leaves
- 60g basil
- 20g green onions
- 1 red bell pepper sliced
- 1 tablespoon broth
- 1 tablespoon canola oil
- Pepper according to taste
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Scrub the mussels and cut the whiskers. Let the mussels dry out after washing. [5] X Research Sources
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Cut 20g scallions into pieces about 2.5cm.
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Cut 1 red bell pepper. Cut bell peppers into long slices.
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Mix fish sauce with sugar and pepper. Add 1 tablespoon of broth, 1 tablespoon of sugar and pepper to taste.
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Fry 5 minced garlic cloves with 2 tablespoons olive oil in a large skillet for about 30 seconds over high heat.
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Put 1.5 kg of small mussels in the pan and saute for about 3-5 minutes until the shells open.
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Add the fish sauce mixture and continue to stir-fry until the mussels open. The mussels that do not open are discarded.
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Add mint leaves, basil, scallions and sliced bell peppers, continue to saute for 1-2 minutes. Stir-fry 60 g minced mint, 60 g basil, 20 g scallions and 1 sliced red bell pepper long enough for the ingredients to blend into the mussels.
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Enjoy. Eat mussels with jasmine rice or just eat mussels without.
Advice
- Make a sauce of butter, white wine and lemon, then drizzle over the mussels. You can sprinkle some feta cheese, take a loaf of bread to dip, it will be very delicious.
- The popular mussel recipe calls for moules à la marinière . First, fry the minced purple onion with melted butter, then add the mussels and 1 teaspoon of flour (to make the soup thicker), add white wine (such as cheap Sauvignon blancs ) and cook. Once cooked, add the minced parsley.
Warning
- If you go to catch mussels instead of buying them, be sure to check if the water is contaminated. This is important because mussels in contaminated water can cause food poisoning.
Things you need
- Pot for steaming
- Sieve to filter water
- Bowl
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Mussels are a delicious shellfish that can be steamed, boiled, charcoal grilled, baked or prepared in many other ways. Mussels are also delicious to eat, and you can also eat them with fries, bread or combine with other seafood dishes. Read the following instructions if you want to prepare dishes from mussels.
- Preparation time (for steamed dishes): 20-30 minutes
- Cooking time: 6-8 minutes
- Total time: 26-38 minutes
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