Recipe: Stewed mussels - in garlic and tomato sauce. Mussels in tomato sauce with garlic Mussels in shells in tomato sauce

I really love fresh mussels. Not the ones sold frozen, and not the ones canned in oil or brine. No, only the freshest, recently caught ones. Only they have that unique taste and aroma that makes these “oysters for the poor” a delicacy. It is completely impossible to buy fresh mussels in Moscow, since even if they could be brought from somewhere, they would not arrive alive. Therefore, if I manage to visit somewhere by the sea, for example, in Spain, I do not miss the opportunity to cook these wonderful seafood. You can cook mussels very simply and quickly, without bothering too much, or you can try a little bit by cooking them in garlic- tomato sauce. This recipe may be useful for those who have access to fresh (not frozen!) mussels.

A kilogram of fresh mussels can easily feed three or four people, even though the bulk of their weight is made up of shells - they are so nutritious!

First, the mussels must be washed under cold running water and pulled out, pulling from the pointed edge of the shell to the opposite, the seaweed-like part with which the mussel was attached while in the sea. At the same time, it throws out broken or open shells - the mollusk in them is already dead, and it is not known for how long: such mussels will, at a minimum, have a very unpleasant taste and smell, and at maximum, may not have the best effect on the health and well-being of the eater.

Peel and crush the garlic cloves by covering them with the flat side of a knife and hitting it with the palm of your hand - this way the garlic will release its juice better. Crushed cloves can be lightly crushed without much effort.

Pour into a saucepan with high sides olive oil and fry the garlic on it for one minute. Now you need to add tomato puree to the pan own juice. But before doing this, it is better to remove the pan from the heat, because otherwise the oil will “shoot”.

Place the pan with tomato puree on the fire and bring to a boil. You can add a little freshly ground black pepper from the mill, but you don’t need salt - the mussels themselves are salty, because they lived in salty sea water, and it still remained in their closed shells.

Let the sauce simmer for a couple of minutes and then drop the mussels into it. The shells will immediately begin to gradually open under the influence of temperature.

Cook the mussels, stirring occasionally, until all the shells have opened completely. This usually takes no more than five minutes.

After this, cover the pan with a lid and turn off the heat. Thus, the mussels reach full readiness for another three minutes.

Serve the finished mussels along with the sauce in which they were stewed. It’s very tasty to dip a piece of fresh crispy baguette into this sauce)))

Although, you may not need bread, because mussels are already very filling, and besides, the process of eating them is long and leisurely, which means that proper satiety occurs gradually, and it is impossible to overeat them - the brain “stop!” will tell you on time, and not when it’s too late))))

Bon appetit!

Cooking time: PT00H20M 20 min.

Approximate cost per serving: 50 rub.

Cooks all over the world have been preparing mussels and shrimp for many centuries and in different ways. There are simpler recipes, and there are more complex and very sophisticated ones, which are served in gourmet restaurants. Those who want to understand how to properly cook mussels in tomato sauce will find below best recipes from professionals. And they will choose those that they like.

A classic version of mussels without complications or tricks. The dish is prepared in a frying pan. You can use a spacious saucepan with a high side.

What will be needed:

mussels - 550 g;
garlic - 25 g;
tomato sauce - 250 ml;
parsley greens - 25 g;
fresh lemon juice - 20 ml;
white pepper;
salt;
olive oil - 60 ml.

How to cook:

Cooking mussels in tomato sauce according to this recipe is quite easy.
To do this you will need mussels sold in shells.
They need to be washed two or three times.
Peel the garlic. Cut into thin slices or crush with a press.
Rinse the greens thoroughly. Dry. Chop finely with a knife.
Combine tomato juice with a quarter of lemon juice.
The frying pan needs some olive oil. Add garlic. You can optionally add fish spices or chopped anchovies.
Fry the garlic until golden brown. You need to make sure it doesn't burn.
Add tomato sauce and parsley to it. Mix everything well
Add lemon juice. Season, season.
Place the prepared mussels into the boiling sauce. Cover the frying pan with a lid. Cook the dish over moderate heat for 5-7 minutes.

Before serving, while still in the pan, stir the mussels in the tomato sauce until they are saturated with the sauce.
It is recommended to serve with any pasta, preferably tagliatelle.

Spicy mussels in garlic-tomato sauce

This option is highly recommended for lovers of spicy dishes. The amount of garlic can be varied at your discretion. The recipe contains a moderate amount. In garlic and tomato sauce, the mussels dish acquires an extraordinary taste.

What will be needed:

fresh tomatoes - 800 g;
sweet pepper - 170 g;
garlic - 15 g;
mussels without shells - 600 g;
vegetable oil - 60 ml;
wine vinegar - 50 ml;
salt;
pepper;
dry basil.

How to cook:

This recipe for mussels is one of the most interesting in garlic and tomato sauce.
Immerse fresh tomatoes in boiling water for half a minute. Then remove with a slotted spoon. Cut the skin and remove it.
Cut the resulting pulp into small cubes. It is permissible to puree the pulp in a blender.
Processed Bell pepper cut into thin half-straws.
Chop the garlic with a knife.
Fry it quickly vegetable oil, heated in a frying pan. Add sweet peppers and chopped tomatoes. Pour in wine vinegar. Cook for a quarter of an hour.
Add some salt and pepper. Add dry basil. Then add the mussels. Cook for another 5 minutes, covered.
Recommended to serve with pasta or rice.

Read also: Chicken fillet on a grill pan – 6 recipes

Recipe in creamy tomato sauce

IN creamy tomato sauce The dish is best prepared with farfalle pasta. It is not difficult to purchase - it is available in any store. The dish has a refined, refined taste and quite filling.

What will be needed:

frozen mussels - 200 g;
lemon - 25 g;
onion - 50 g;
olive oil - 60 ml;
cream - 150 ml;
tomato paste - 70 g;
salt;
farfalle - 200 g.

How to cook:

This type of seafood, cooked in a creamy tomato sauce, differs from others in its particularly delicate taste.
Farfalle must be cooked as described in the instructions on the package until fully cooked. You can cook it al dente if you wish.
Place mussels in a saucepan of boiling water. Add lemon. Wait until the water boils and cook for 2-3 minutes.
Place the mussels in a colander and let the water drain completely. Throw out the lemon.
Process the onion. Cut into small cubes.
Heat olive oil in a frying pan. Add onion. Cook, stirring over moderate heat until golden brown, 5-7 minutes.
Pour mussels into the frying pan and mix the contents thoroughly.
Next, pour in the cream. Add tomato paste. Stir. Close the lid. Cook for 5-7 minutes. The sauce will become thick by this point. Salt it.
If the sauce is runny, remove the lid and simmer for a couple more minutes.

Place farfalle on plates. Ready-made mussels on them, pouring sauce over them.
It is recommended to serve with white wine.

Mussels in wings with cheese, baked in the oven

Another version of mussels cooked in wings, in a different way. These are mussel shells that are filled delicious minced meat baked in the oven with cheese. This dish is convenient to eat and very tasty.

What will be needed:

mussels - 600 g;
butter - 125 g;
olive oil - 90 g;
garlic - 20 g;
thyme;
parsley;
hard cheese - 70 g;
salt;
white pepper;
lime - 1 pc.

How to cook:

Mussels cooked in shells with cheese in the oven are a dish worthy of a restaurant. It is on the menu in many restaurants and is very popular.
To begin, remove the mussels from their shells. The knife needs to be sharp.
When all the mussels are removed, they need to be washed. Then you need to rinse the sinks clean. This must be done carefully - the shells are very fragile.
Then they need to be placed on a kitchen napkin and dried.
Combine both types of oil in a small container. The content must be uniform.
Squeeze lime juice into a cup.
Wash the parsley and dry. Finely chop. Add along with the lime juice to the butter. Add some salt and pepper.
Add chopped thyme leaves. Stir again.
Accelerate the oven to 180°Ϲ. Arrange the mussels among the shells.
Place the resulting butter sauce into each of them. Gently level it out.
Place the prepared shells on a baking sheet.
Grind the cheese with a coarse grater.
Sprinkle cheese on each shell.

Place a few sprigs of thyme on a baking sheet. And put the mussels in the oven.
Cook the mussels in the oven for about 8 minutes.
Take it out. Let cool slightly. Place on a plate. Serve.

It is not customary to garnish the dish, but if desired, you can use pasta or rice. But a glass of white wine counts classic version when serving.

Cooking in a slow cooker

Read also: Meat with mushrooms in sour cream sauce – 7 recipes

In addition to traditional equipment, cooking mussels is simply convenient in a slow cooker. In it, the dish is prepared quickly, the main thing is to choose the right program. The mussels will definitely not lose their taste.

What will be needed:

olive oil - 60 ml;
capelin caviar - 150 g;
mayonnaise-light - 150 g;
cheese - 160 g
parsley;
mussels in shells - 10 pcs.

How to cook:

Pour water into the multicooker bowl to the bottom line.
Place frozen mussels in a steamer basket.
Set the device to the “Steam” program and defrost the product for 6 minutes.
After this, remove the steamer. Pour oil and the same amount of water into the bowl. Place the mussels. Set the "Baking" program.
While the mussels are cooking, combine capelin caviar (1 jar), mayonnaise, and chopped parsley. The mussels in the slow cooker are ready.
Open the multicooker lid and spread the sauce over the mussels. Close the mug again. Cook for 5 minutes.
Cut the cheese into slices and open the bowl again. Place a slice of cheese on each mussel. Close the lid and cook for 8 minutes.
The dish is ready after the cheese has melted.

Using a slotted spoon, carefully transfer the mussels to a plate.
Decorate with herbs and lemon.

Fried mussels with sour cream and tomato

Mussels are delicious fried with sour cream. Almost everyone loves sour cream, but not everyone knows what to cook this type of seafood with it.

What will be needed:

frozen mussels - 450 g;
onion - 120 g;
lemon juice - 60 ml;
fish seasoning;
salt;
garlic - 15 g;
sour cream - 80 g;
tomato paste - 60 g;
vegetable oil;
dill greens.

How to cook:

Before cooking mussels with sour cream, they must be thawed. Then rinse thoroughly and cook in boiling water for 5 minutes.
Process the onion. Wash. Grind.
Pour oil into the frying pan. Heat well. Add onion. Cook until golden brown.
Dip each mussel in the seasoning on each side. Place on a plate. Sprinkle with lemon juice. Let sit for a minute and add to the pan with the onions.
Cook mussels for 4 minutes. Add chopped garlic. Add sour cream and tomato paste. Stir the contents well. Close the lid.
Fry the mussels for a quarter of an hour, stirring occasionally.
Any side dish can be served with the dish.
Serve, decorated with greens.

Mussels in tomato sauce is an elegant and sophisticated dish. True gourmets will be able to appreciate this treat. The tomato sauce turns out incredibly tasty, moderately spicy and pleasant. I especially like the aroma of the dish.

By the way, these mussels in tomato sauce act as an independent dish. But you can serve it with some side dish. Buckwheat, rice, and potatoes are also suitable.

I would like to draw your attention to some subtleties of preparation. Firstly, tomato juice It's better to use unsalted. Can be cooked from fresh tomatoes. Just first remove the skin from the vegetable and, after chopping, rub it through a sieve to get rid of the grains.

Secondly, the sauce should be very thick. Thirdly, adjust the taste based on your own preferences. You can make it spicier by adding red hot pepper and garlic. I prefer a milder taste, so I did not add these products.

Finally, fourthly, mussels cook very quickly during heat treatment. If you leave the saucepan on the stove, the mussels will disintegrate and turn into something very ugly and unappetizing.

Cooking steps:

Ingredients:

Mussels 400 g, juice (tomato) 500 ml, sugar 1 tbsp. spoon, salt 1 teaspoon, vinegar 30 ml, spices (indicated in the recipe) to taste.

Step 1: prepare the mussels.

First of all, we prepare the mussels; if you bought frozen, peeled ones, then put them in a bowl of cold running water directly in the package and leave them in it for 30–40 minutes thaw, if you bought fresh ones, you’re lucky. We immediately print them out, thoroughly rinse the seafood to remove any sand, place them in a colander to drain off any remaining liquid, and keep them there until ready to use.

Step 2: prepare tomatoes and garlic.

Meanwhile, put a kettle full of regular running water on high heat. Next, wash the tomatoes and dry them with paper kitchen towels. Then, using a kitchen knife, we make a cross-shaped cut on each tomato, place them in a deep bowl and after a while pour boiling water over them.

Blanch the tomatoes in hot water One minute, after that, using a slotted spoon, transfer them to a bowl with cold water and let them cool.

Next, remove the skins from the tomatoes.

Place the pulp into a clean blender bowl and grind it at the highest speed until it becomes a homogeneous puree.

Then peel the garlic cloves and finely chop them on a clean cutting board. Then we put the remaining ingredients that will be needed to prepare the dish on the kitchen table and proceed to the next step.

Step 3: cook mussels in tomato sauce.

Place a deep frying pan or non-stick saucepan with a thick bottom over medium heat and pour in vegetable oil. After a couple of minutes, add chopped garlic and fry it for 1 minutes stirring with a wooden kitchen spatula.
Then add the ground to it tomato puree, wine vinegar, bring everything to a boil and cook 10–12 minutes.

After the required time has passed, season the almost finished sauce to taste with salt, black ground pepper, dried basil and simmer it for a few minutes.
Then we put mussels into the resulting mixture, cover our dish with a lid and cook it some more 5 minutes. Then turn off the stove and infuse the aromatic dish 3–4 minutes, arrange it in portions on plates and serve it to the table.

Step 4: Serve mussels in tomato sauce.

Mussels in tomato sauce are served both hot and cold. Usually this dish is considered a snack, but on fasting days you can serve it as a main dish, with any side dish you like, for example, mashed potatoes, pasta, rice. As an addition, you can offer sliced bread and fresh vegetable salad. Enjoy delicious and simple food!
Bon appetit!

You don’t have to grind the tomato pulp, but simply cut it into small cubes;

Sometimes peeled shrimp, crab meat and squid are added to the mussels;

The set of spices is not important; sometimes other spices are used, for example ground mustard, marjoram, dried dill, ginger, coriander, cardamom;

Often fresh tomatoes replace with canned ones in their own juice;

You can fry the garlic with finely chopped onions and then add tomato puree to them.