For a romantic dinner, mussels in creamy garlic sauce are the best choice - these seafood has long been famous for the properties of an aphrodisiac. In addition, it is tasty, healthy and, contrary to popular belief, an easy-to-cook dish. We offer several options for its execution.

Mussels baked in creamy garlic sauce

If the mussels are planned to be served without a side dish, then this recipe is designed for 1 rather large portion. Otherwise, it can be divided into two people.

  • mussels in shells - 400 g;
  • oil - 5 - 10 g;
  • garlic - 4 medium cloves;
  • cream 10% - 50 ml;
  • dill - 4 - 5 branches;
  • salt - ½ tsp;
  • pepper, turmeric - a pinch;
  • lemon juice - freshly squeezed from 1 lemon slice or finished 1 tsp.

We will bake seafood like this:

  1. Defrost mussels, scrape the outer side of the shells. Fresh mussels should be completely closed.
  2. Boil water and dip carefully washed clams in them to open the leaves. 5-7 minutes are enough for this.
  3. Tilt the sinks in a colander. How to cool - remove the empty sash, leaving the meat in the second half.
  4. Cooking the sauce. Peel the garlic cloves, pass through a press and fry in hot oil for several minutes.
  5. Rinse the greens, chop them as finely as possible, mix with cream, spices and juice. Add the resulting mixture to garlic in oil and simmer for about five minutes.
  6. Set the mussels in a baking dish, pour the sauce and bake in a hot oven for 7 to 10 minutes.
  7. Turn off the oven and leave the dish in it for another quarter hour. After this time, an exotic dish can be served.

With cheese

For a third kilo of mussels you will need:

  • brackish hard cheese (or several types) - 100 g;
  • onion - 100 g or 1 medium in size;
  • a pair of garlic cloves;
  • half a glass of dry white wine;
  • the same amount of medium fat cream;
  • a block of butter;
  • a stack of lean;
  • spices for seafood and some salt.

Mussels in creamy garlic sauce with cheese are prepared as follows:

  1. Wash thawed seafood, clean the shells with a knife from the outside.
  2. Boil salted water, put the billets into it and boil for 5-6 minutes.
  3. Peel the onions and garlic cloves. Finely chop the first, chop the second with a press.
  4. Make the sauce. Melt the butter in a small ladle, fry the onion in it for 3 to 4 minutes, then add the garlic, and pour the cream in a couple of minutes later. Enter wine here, add spices and mix everything thoroughly. After 3 - 5 minutes, you can add chopped table greens if desired. Wait for the sauce to boil and turn off the hotplate.
  5. Boiled mussels will open. After that, they should remove the upper empty sash, and leave the lower with the clam. Cover the baking tray with oil, spread the seafood, pour the sauce and cover the dish with a sheet of foil.
  6. Preheat the oven at 180ºС and send a baking sheet into it.
  7. Grate the cheese as finely as possible, remove the baking sheet, remove the foil and sprinkle all with cheese chips. Put the bake dish for another 10 - 12 minutes. Serve hot.

Typically, the contents in the process of use goes to the second leaf, which is held with forceps. In their absence, you can do with a spoon.

With tomatoes

For such a dish, prepare in advance:

  • mussels - 500 g;
  • cream - 300 ml;
  • tomatoes - 3 to 4 medium-sized fruits;
  • Bulgarian pepper - 1 large;
  • garlic - 2 to 3 cloves;
  • salt, pepper - to taste;
  • ground chili - a pinch;
  • parsley, dill, basil - at will and personal preference.

Description of the preparation of the dish:

  1. Peel the garlic, pass through a press and fry in oil until a light golden color. Then add chili, salt and pepper, mix with a spatula and simmer for a couple of minutes.
  2. Wash the vegetables. Pepper peeled from seeds, cut into strips, and after - cubed. Transfer to garlic and spices and cook, stirring, a few more minutes.
  3. At this time, cut the tomatoes into small cubes and pour them into vegetables and spices. Stew for another 5 minutes.
  4. Thaw mussels that have been thawed in advance and clean them from external contaminants and rinse several times under running water. Boil the water, dip the clams into it for 3 - 5 minutes, then catch it and immediately put it on the stewed vegetables. Cook under the lid for about 10 minutes, periodically mixing the components with a spatula.

Before serving, seafood can be decorated with fresh herbs.

Large mussels on leaves in creamy garlic sauce

To execute such a recipe, you will need a grocery set:

  • mussels in the wings - 500 g;
  • garlic cloves - 2 units;
  • cream 10 - 15% - 100 ml;
  • oil - 30 g;
  • ground pepper - 2 - 3 pinches;
  • green parsley - 50 g.

The seafood preparation process is as follows:

  1. Defrost mussels in a refrigerator, then put them in a deep container filled with water and thoroughly wash the leaves, removing dirt from them with a metal sponge or knife blade. Rinse the peeled mussels in clean water and wipe with paper towels.
  2. Prepare the ingredients for the sauce: peel and finely chop the garlic cloves, rinse the greens thoroughly and chop as finely as possible.
  3. Heat the oil in a saucepan, add garlic and fry for several minutes, stirring. Then put the mussels and cook for another 5 minutes.
  4. Cream mix with herbs and pepper, salt. Pour the resulting mixture of mollusks, cover them with a lid and leave for 10 to 12 minutes. This time will be enough for the shells to open, and the mussels inside will be stewed and ready for use.

The mussels in the leaves are served in deep bowls, sprinkled with plenty of sauce.

On a note.In order not to accidentally “run into” the missing mussels, pay attention to the position of the shells in the water - the rotten ones come up, and the fresh ones sink to the bottom.

A simple recipe in a pan

Prepare in advance:

  • mussels - 500 g;
  • dried garlic - 1 tsp;
  • fatter cream - 200 ml;
  • salt to taste;
  • dill - 50 g;
  • melted butter - 1 ½ tbsp. l

Cooking mussels in a pan:

  1. Prepare mussels by washing and cleaning them as described above.
  2. Heat oil in a pan, add garlic and salt, mix. Put in a spicy composition of mussels and cook for 5 minutes.
  3. Rinse the dill, chop finely and mix with cream. Pour the mussels with the finished sauce and cook for another 5 - 7 minutes over low heat under a lid.

With italian herbs

For this dish, take:

  • carcasses of mussels without wings - 600 g;
  • cream - 200 ml;
  • onions - 150 g or 2 small heads;
  • oil - 50 g;
  • fresh branches of basil - 20 g;
  • dried Italian herbs - 10 g;
  • ground pepper - 3 - 4 pinches;
  • garlic - 3 medium cloves;
  • salt;
  • olive oil - a stack.

Cooking spicy mussels:

  1. Defrost carcasses.
  2. Prepare vegetables: peel, rinse, cut into small cubes. Rinse the greens and chop finely.
  3. Melt the butter in a deep frying pan, pour the vegetable oil into it, mix and fry the onion in the resulting composition until golden brown.
  4. Put the garlic in the pan and cook for a couple more minutes. Then reduce the intensity of the fire, pour in a thin stream of cream, sprinkle with spices, salt and lay out the basil. Mix everything well and cook until boiling.
  5. Put the mussels in a deep form, pour in the sauce and bake at 200 ° C under the foil for 10 minutes. After that, remove the paper and cook without it for another 5 to 7 minutes.

Typically, such a dish is served with pasta, abundantly pouring garnish with sauce.

Pasta with mussels in a creamy garlic sauce

This fragrant dish is prepared from such a set of products:

  • 500 g mussels;
  • 350 g spaghetti;
  • 250 ml cream 20%;
  • 2 medium tomatoes;
  • 2 garlic cloves;
  • 1 tsp dried basil;
  • 2 tbsp. l vegetable oil;
  • pinches of hot pepper or a pair of pinches of a mixture of peppers;
  • 50 - 70 g of hard cheese.

Take salt to taste. It will be required a little for cooking pasta and for preparing mussels.

Pasta with mussels is prepared as follows:

  1. Prepare the mussels as usual.
  2. Boil spaghetti in salted water and rinse a little in a colander.
  3. Heat oil in a deep saucepan and put the mussels in it. Cook for 7-10 minutes under the lid so that the clams are steamed well, and then the same amount without the lid.
  4. Rinse the tomatoes, grate, salt and season the tomatoes. Tomato mass, mix, put on mussels and cook for another 3 - 5 minutes.
  5. Pour in cream, wait for boiling and cook for a couple of minutes. Put spaghetti to all ingredients, mix and darken for another 2 - 3 minutes.
  6. Finely rub the cheese and sprinkle mussels with spaghetti before serving.

It is not difficult to cook mussels, and the dish always turns out to be tasty, aromatic and very useful. Serve it with a side dish of rice, funchose, stewed vegetables, spaghetti or as an independent dish. A glass of white wine in any case will be very relevant.

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