The mussel is an extremely nutrient-rich food, with a high protein content and very low fat. We cannot think of a better time to propose seven appetizers with mussels than now, when the January slope begins, the festivities are over and we walk with bare pockets and the purpose of eating healthy. It is perfect because it is a very cheap, light, nutritious, quick and easy to prepare.
Besides all this, they are very versatile. To show the seven so different recipes for mussels that you can cook with them, which is more delicious. If you are lovers of mussels, you are in luck. Take a look at the repertoire, get yourself a good amount of them (which will cost you two dollars) and cook!
Greek salad with watermelon, the lightest and most refreshing recipe of the summer
Mussels with marinara sauce
Ingredients for four people: 1 kg of fresh and clean mussels, 150 g of onion, 80 ml of white wine, 2 branches of fresh thyme branch, 1 bay leaf, 1 branch of fresh rosemary 5 g of sweet paprika, salt, ground black pepper, olive oil extra virgin olive and parsley (optional).
Elaboration: It is necessary to have the mussels clean and ready before starting to cook it. Here we leave you some tips on cleaning it that will come in handy when it comes to getting started and that will save you work time. We peel the onion and chop it very finely. Heat a little extra virgin olive oil in a pan and fry the onion for about five minutes (it should not brown). Add the sweet paprika, stir so it does not burn. Immediately afterwards we add the mussels and water with the white wine, season and add the bay leaf, the thyme leaves and the rosemary branch. Cook over high heat for five minutes or until the mussels open. Once ready, we separate the shells, place the ones with the mussel in a bowl, sprinkle with the sauce and serve immediately. If you like the sauce to be thicker, you can let it reduce over high heat while you peel the mussels or add a little instant thickener and cook over low heat for a couple of minutes. We can also sprinkle with chopped fresh parsley at the time of serving.
Recipe link | Mussels a la marinera, quick and easy recipe
Mussels to the vinaigrette
Ingredients for two people: 12 mussels, 1 bay leaf, water, 1/2 red pepper, 1 Italian green pepper, 1 medium spring onion, salt, apple cider vinegar and extra virgin olive oil.
Elaboration: We clean the mussels very well of beards and dirt. In a low saucepan we put water that covers the bottom and the bay leaf. Let it boil, place the mussels and steam them. We take out a colander and remove the part of the empty shell, leaving only the one with meat. We wait for them to cool down. Wash, dry and finely chop the peppers and chives. We mix everything in a bowl and season it to taste with a little salt, apple cider vinegar or wine and extra virgin olive oil. Cover the mussels with the vegetable vinaigrette and serve immediately or refrigerate for a while.
Recipe link | Mussels to the vinaigrette
Mussels in green sauce
Ingredients for four people: 1 k of fresh mussels, 6 branches of parsley, 2 cloves of garlic, 1 tablespoon of wheat flour, 1 cayenne pepper, water, white wine, extra virgin olive oil and salt.
Elaboration: We clean the mussels of beards and dirt. We steam them open with a little water and a splash of white wine. We remove and reserve while we make the sauce. Apart in a low saucepan we add a drizzle of olive oil. Finely chop the garlic cloves and lightly brown them together with the chilli. Add the tablespoon of flour and give it a few turns to cook. Add the clean and finely chopped parsley and stir for a minute. Finally we put 1/2 glass of white wine, we raise the heat so that the alcohol evaporates, and without stopping stirring with a rod, we add another 1/2 glass of water. When we have the sauce ready and without lumps, add a little salt and the mussels. Cook the whole for about 10 minutes. We can let it rest for a little while so that the sauce gets a better point of spiciness. We serve hot.
Recipe link | Mussels in green sauce
Italian style mussels or impepata di cozze
Ingredients for four people: Mussels 2 kg, Extra virgin olive oil, 4 tablespoons, Garlic clove 3, Chopped parsley, 3 tablespoons, White wine 200 ml, Black peppercorns to taste, Red pepper, 4 pieces.
Elaboration: We will start by cleaning the beards of the mussels under cold water and scratching them with a scouring pad designed for that function. Discarding those with open valves. In a thick-bottomed casserole, add the oil and heat it, add the minced garlic and chopped parsley, and cook for two minutes. Add the white wine, and let the alcohol evaporate for another two minutes. Add the mussels, the pepper and the red pepper strips, and cover the casserole for five minutes until the mussels open with the steam. When the mussels are open, we check to see if any are closed and discard them. We place the mussels in a serving dish and pour the sauce on top. We serve quickly.
Recipe link | Italian style mussels or impepata di cozze
Mussels in spicy tomato sauce
Ingredients for four people: 1 k of mussels, 1 tomato, fresh coriander, 200 ml of tomato sauce, white wine, salt and spices to taste (black pepper, dehydrated garlic, cayenne, chilli, coriander seeds …).
Elaboration: We clean the shells of the mussels well and remove the barbs. We put the mussels in a pan with a splash of white wine, cover and open them over high heat. We save the cooking liquids. In another saucepan we prepare the sauce by mixing the tomato sauce with four tablespoons of white wine and another four of the juices from opening the mussels. Bring to a boil, letting it reduce for a few minutes. We add the spices and let everything cook together. Meanwhile, we peel a meaty tomato and cut it into bite-size pieces, adding them to the saucepan so that the sauce has some chunks. Add the open mussels to which we remove one of the shells when cooking, letting them soak up the flavors, cooking in the tomato for a couple of minutes. We chop fresh coriander and add a good amount. Place the mussels, cover with the tomato sauce and sprinkle with a little more chopped coriander.
Recipe link | Mussels in spicy tomato sauce
Mussels with butter and Indian touch
Ingredients for four people: 12 large mussels, 60 g of unsalted butter, ground curry to taste, chopped chives to decorate and salt to taste.
Elaboration: We clean the mussels under the running water tap, rubbing their exterior to remove adhesions and stones and, if possible, removing the barbs that appear. Then we open them by putting them on the fire with 50 ml of water, in a pan that can be covered. When they open, -it will not take more than 5 minutes- we remove the mussels from the pan and finish opening them, forcing the shell and removing one of the two. We are placing them in the source or plate in which we are going to serve them later. In a frying pan, we melt the butter until it is a liquid. Add a tablespoon of curry powder and stir well until a yellow butter sauce is left. We turn off the heat and spread the curried spiced butter over the mussels. Chop four or five sprigs of chives to decorate. We serve immediately.
Recipe link | Mussels with butter and Indian touch
Mussels with mustard
Ingredients for two people: 1/2 k of mussels, 1 glass of white wine, 1 tablespoon of Dijon mustard, 1 tablespoon of flour, a pinch of ground ginger and a pinch of cumin (not ground), 1/2 lemon, 1 small spring onion, 1 clove garlic, oil, salt and parsley.
Elaboration: We start by cleaning the mussels thoroughly, removing the beards and limpets that have stuck to them. On the other hand, with the help of the blender, we crush the onion with the garlic clove and the pinch of ginger and cumin (I have put the tip of one teaspoon of each). The result of this mixture is a puree that we will brown in a saucepan with a splash of oil. We also add a splash of lemon and a teaspoon of zest. Then, without stopping to stir, we pour the flour into a tablespoon, making a kind of rouge to which we will gradually incorporate the white wine, trying not to form lumps with the help of the rods. We now add the mustard to the sauce, and let it boil for a couple of minutes before transferring the sauce to a larger casserole and adding the mussels (and another pinch of cumin). Cover and let the mussels open (4 or 5 minutes will be enough).
Recipe link | Mussels with mustard
Directly to the palate | 11 Tasty and light dishes for …