Dishes with frozen mussels - 7 cooking recipes

Cooking frozen mussels has its own characteristics and subtleties that should be followed. This catalog presents the best recipes with detailed descriptions and step-by-step photos.

Dishes with frozen mussels

Frozen mussels are sold in stores with or without shells. Unlike fresh ones, they have their own cooking rules. First of all, you need to remember that once you have thawed these seafood, you can no longer freeze them. Secondary freezing negatively affects the taste of the product.

The second important rule is proper defrosting. It is better to produce it in the refrigerator on the lowest shelf (or where the maximum temperature is kept). It is good to leave the mussels there overnight - during this time they will take on the desired condition.

The third rule is choosing a recipe for frozen mussels. It is advisable to take one in which the same product is prepared as you have. That is, if these are shellfish, take the appropriate recipe.

The good news for hasty housewives is this: if the mussels are cooked, they do not need to be defrosted at all. Their boiled meat will be an excellent basis for salads, cold appetizers, sauces, soups, and main courses. Frozen mussels should be cooked for no longer than five minutes. Otherwise the meat will become rubbery.

It is better to fry these products defrosted, so that there is no more liquid in the pan than necessary. But you can stew it just like that.

During treatment at high temperatures, shellfish shells should open. If this does not happen, you can help them mechanically (bend the flaps with a knife) or throw them away.

The calorie content and mineral composition of frozen mussels remain essentially unchanged. Mussels are rich in vitamin B12, manganese, iron, phosphorus, sodium, zinc. They contain calcium, magnesium, copper, vitamins K, PP, E, A, and group B.