How do you cook fresh mussels and how do mussels make them delicious?

There are really many ways to eat mussels, but I will prefer to eat mussel soup, which is called a fresh! Ingredients: 80 grams of mussels 200 grams of shepherd's cabbage (without shepherd's cabbage, you can also use other alternatives, according to personal taste) Seasoning:

25 g vegetable oil 3 g salt 1 g pepper Cooking method: 1Wash the mussels with water first, then put them in a bowl filled with boiling water, soak them, and let them rise; 2.

Remove the yellow leaves of the shepherd's cabbage, wash it, and drain it again; 3.Wash the pot, wipe it dry, put it on the heat, scoop in vegetable oil, and heat it until cooked; 4.Add the shepherd's cabbage and stir-fry until the color is green; 5.

Add refined salt, pour about 500 grams of water or clear soup, then you can pour in the washed mussels, and cook for about ten minutes; 6.Mix the flavor and pour it into a soup bowl, sprinkle with pepper, and a fragrant mussel is freshly baked Ingredients Recipe calories: kcal) Ingredients Winter melon Appropriate amount Mussel Appropriate amount Auxiliary ingredients Salt Appropriate amount Ginger Appropriate amount Water Appropriate amount Vegetable oil Appropriate amount Method Step 1 After peeling the winter melon, wash and drain the water, and dig out the winter melon balls with a ball digger 2 Mussels are washed and put on a static plate for later use, and the ginger is sliced 3 Put a little oil in the pot, add ginger slices and stir-fry until fragrant, and pour in an appropriate amount of water 4 Pour the mussels and winter melon balls into the pot one by one and cook over medium heat for about 3-5 minutes, skimming off the floating powder 5 Seeing that the mussels are opened, the winter melon is ripe until transparent, add a little salt to eat it Ingredients Ingredients:

Prepare about 100 grams of japonica rice, a pine egg (preserved egg), 50 grams of mussels (dry), seasoning: 1 gram of salt, 5 grams of sesame oil, and 3 grams of cooking wine Soak the mussels in hot water until they rise, clean them, put them in a bowl, add cooking wine, and steam them in the basket until they are cooked; Peel the preserved eggs (Songhua eggs) and cut them into broken rice grains; Wash the japonica rice, soak it in cold water for half an hour, and drain it after taking it out; Pour about 1000ml of cold water into the pot, put the japonica rice in, first boil over high heat, and then switch to low heat and simmer: When the porridge is almost cooked, put the mussels, preserved eggs, salt, etc., and boil until the porridge is cooked; You can add a little sesame oil according to your personal taste and mix well, and you can serve it.

Efficacy; 1.Eliminate annoyance and clear heat, nourish yin and clear fire, and nourish blood and fill essence. 2.

It is suitable for hypertension, tinnitus, vertigo and other symptoms.

Boiled stock + fresh mussels + sauerkraut boiled soup, add salt, and finally put celery grains, all alive.

Ingredients: small mussels (g), tender bamboo shoots (g), vegetable oil (g), sugar (appropriate amount), chicken soup (small half bowl), rice wine (g), refined salt (a little) Features: light and refreshing, delicious Cuisine:

Huaiyang Operation: 1. Cut the flat-tipped bamboo shoots into inch-long strips; Put the mussels into boiling water to soak in a bubble, two, with two bowls, put a bowl of flat tip bamboo shoots and mussels, add boiling water and materials in the bowl, after steaming and loosening the basket, take out the mussels to stimulate and retain), cut off the old pieces and the hairy in the center, and wash again. 3. Start the vegetable oil pot, pour the bamboo shoots and mussels into two sides, add the original soup (that is, the soup of steamed mussels), sugar, wine, salt, chicken broth, and stir-fry while rolling on both sides until the soup is dry, and put on a plate.

Put the mussels on one side and the tips of the bamboo shoots on the other, cool and serve.

Mussels are actually dried mussels that live in the sea after being cooked. I've never been to the beach to pick mussels, but I still often buy mussels at the supermarket and online. On the other side of the Yellow Sea, my iron buddy who fished told me that mussels have a high protein content, and also contain a variety of vitamins and essential manganese, zinc, selenium, iodine and other trace elements, known as eggs in the sea.

I like mussels very much for stir-frying and making soups, and I personally think they are more delicious.

Mussel is a kind of sea mussel, also known as mussel, boiled, shelled and dried, because no salt is added when cooking, so it is called mussel. Mussels are extremely delicious and nutritious, they contain more protein, iodine, calcium and iron, but very little fat. It is produced in the coastal areas of Zhejiang, Fujian, Shandong, Liaoning and other provinces.

It is better to have a dry body, fresh color, and fat meat. Our name is Haihong, it is the most popular seafood in spring, the normal ** is ten yuan three or four catties, when it is cheap, it is only one yuan a catty, but the taste is very delicious.

1. Stir-fry mussels 1, raw material preparation: 1 bag of mussels (450 grams), appropriate amount of Chaotian pepper, green pepper, garlic, onion, salt and rapeseed oil.

2. Steps: Defrost mussels.

Dice the bell peppers, green peppers and garlic, slice the onion and set aside.

Heat the pot, pour in rapeseed oil and fry until cooked, add the ingredients and stir-fry until fragrant, add.

Add the mussels and stir-fry, then add a little water and salt, and cook until the juice is reduced.

Seafood should be eaten in its original flavor, without adding too many seasonings, and it should be eaten hot.

2. Mussel soup 1, raw material preparation: mussels, ginger slices, green onions, chopped green onions, salt and monosodium glutamate.

2. Steps: Wash the mussels, separate the green onions and chopped green onions.

Add water to the pot, add ginger slices, green onions and washed mussels,**. After the water is boiled, all the mussels are also boiled, and then add chopped green onions, an appropriate amount of salt, and monosodium glutamate to get out of the pot.

Generally, when I deal with mussels, I use a toothbrush to gently brush the mussel shells, cut off the exposed foot filaments with scissors, and then rinse them with water once or twice. When eating, you can spit out the small filaments left in the meat. If you accidentally eat it, there is no problem, it just affects the taste.

Preparation of mussel pork ribs yam soup.

1.Take the mussels, wash them twice, soak them for two or three minutes, remove the hair, and slice the ginger.

2.Wash the ribs and blanch and remove from the cold water.

3.Place all ingredients in a casserole.

4.Fill the pot with water and bring to a boil over high heat.

5.After boiling, turn to medium-low heat and simmer for an hour and a half, and when the pot will overflow, put two chopsticks on the pot and close the lid.

6.Peel the yam and cut it into cubes.

7.This is a soup that has been simmered for an hour and a half.

8.Put the yam in and continue to simmer for 10 minutes.

9.After 10 minutes, open the lid and stir well to turn off the heat.

Heat oil in a hot pan, add minced garlic and ginger slices and stir-fry until fragrant.

Pour in mussels, cooking wine, a small amount of water, stir-fry for a while, wait for the mussels to open, remove from the pot. It should be noted here that mussels will come out of water after stir-frying, and if there is a lot of water, it is okay not to add water. You can add a little less water, mainly to prevent burnt smell.

Sprinkle the mussels with a generous amount of chopped green onions.

Light soy sauce, vinegar and sugar are mixed into a juice, and the proportion is about that the mixed juice is evenly poured on top of the mussels.

Add fresh oil to the pan, heat the oil, and pour it over the mussels.

Green onion oil mussels Wash the mussels and steam them in a pot for eight minutes, put them on a plate, add steamed fish soy sauce, chicken essence and monosodium glutamate to the bowl, mix well, pour on the mussels, steam them in the pot for 20 minutes, sprinkle with chopped green onions, and drizzle with scallion oil.

The scientific name of mussel is "mussel", and in our case it is called "mussel". Delicious, **affordable, 1 pound of mussels at 3 5 yuan. And the nutritional value is also good, rich in protein, 8 kinds of amino acids, calcium, phosphorus, iron and other trace elements, higher than the general fish, shrimp nutrition, known as "eggs in the sea".

There are many ways to make mussels, but I personally think that there are 3 ways to make them the most delicious.

The first type: baked mussels.

Remove the filaments from the mussels and clean them.

Prepare a small casserole, if you don't have it, an ordinary family pot will do. Put the mussels in, then put the minced garlic, ginger slices, green onions, and the nine-story tart (one of our favorite seasoning ingredients when cooking various shellfish there, it tastes a bit like fennel, which can remove the smell and enhance the fragrance.) Its nickname is "gold does not change", and it is generally available in the aquatic market.

Then drizzle a teaspoon of cooking oil and add an appropriate amount of salt to taste.

Without adding a drop of water, just cover the pot. Bring to a boil on high heat, turn to medium heat and bake for 4 minutes.

The mussels themselves are easy to cook, and they can't be baked for too long, so that the meat can't get old and small. The reason for not adding water is that the mussels are tender and juicy, and a lot of water will come out of the mouth when baking.

The second type: steamed mussels with minced garlic.

Use a knife to split the mussels in the middle to make it easier to clean.

The vermicelli is placed on the bottom of the plate, the mussels are spread and drizzled with fried garlic sauce.

After the water is boiled, put it in and steam it for 3 minutes on high heat.

The third type: boiled mussels.

Mussels are cleaned.

Bring water to a boil, pour in the mussels after boiling, and keep the heat high. Wait for the mussel to open its mouth, and immediately take it out and put it on a plate. You can't wait for it all to open, you can't go overboard.

Dip it in wasabi and soy sauce and eat it together.

Features: The method is simple and time-saving, the mussels are full of flesh and original flavor.

In addition to eating fresh, mussels can also be processed into dried products: commonly known as mussels.

Because mussels are not easy to preserve, they are generally processed into dried products. Remove the mussel meat, remove the internal organs and other dirt, wash and cook before drying. After the dried mussels are soaked in water before cooking, they can be fried, boiled, and boiled in soup.

Mussels are also known as sea rainbows, and some places are also called mussels, and the most important thing about mussels that you want to eat is to remove the fish, so you must first steam them to remove the smell (about 5-6 minutes). There are a lot of delicious ways to do it after going fishy, I personally recommend it to fry with leeks, add green onions and ginger to stir-fry after the oil is hot, then add steamed mussels and stir-fry together, add an appropriate amount of salt and monosodium glutamate and then put leeks and stir-fry.

Wash the mussels, soak them in water, then put them in a pot and cook them, put them in a bowl after taking them out, add salt, vinegar, soy sauce, etc., and stir well.

Stir-fried mussels with shiitake mushrooms are very delicious, soak the mushrooms in warm water to soften, drain the water and cut into shreds, rinse the pickles and soak them in water for a while, drain the water and set aside. Pour a small amount of cooking oil into a small heat pan, heat the oil and add shredded mushrooms to stir until fragrant. Add the cleaned mussels, mushrooms and pickles in the pot and stir-fry quickly.

Finally, add June fresh sauce, chives and parsley to taste, and continue to stir-fry evenly.

Mussels are generally suitable for Yunnan, Guichuan and other places with greater humidity, we do not pay attention to cooking mussels in Guizhou, just add white water to cook the dishes together, and the main taste is on the water.

Ingredients: 500g mussels

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of chopped green onion.

Step 1: Wash fresh mussels.

Step 2: Put the water and mussels in the pot together and add a few slices of ginger.

Step 3: Add a spoonful of oil.

Step 4: Lift the lid when it starts to boil.

Step 5: Skim off the foam.

Step 6: Add a little salt to taste, sprinkle with chopped green onions, and serve.

The fresh and fragrant taste of mussels has been well received by people, many people like to make some mussel dishes to enjoy in the usual diet, which is indeed very delicious, especially the mussels are boiled, which is very popular, so how to cook mussels? Let's talk about it.

1. The method of boiling mussels

First of all, we must prepare an appropriate amount of mussels, to ensure that the mussels are of high quality, and then clean the mussels thoroughly, which is very important, before buying back the mussels, there may be some soil, to brush the soil with a brush, put it in the pot after brushing, and then add water, then add some monosodium glutamate and seasonings, you can put a small amount of shredded green onions in it, and then cook it directly.

2. Which is required to make boiled mussels early

Before making boiled mussels, the mussels must be thoroughly cleaned, this link can not be neglected, because the mussel shell will be stained with a lot of soil, carrying some bacteria and the like, if the cleaning is not clean Lu Xian, eating into the stomach will affect health, so washing is very important, in addition, it is necessary to pay attention to the process of boiling must be slowly cooked, boiled before eating, the practice of boiled mussels is actually very simple, master the heat, control the time is the key.

3. The characteristics of boiled mussels

The taste of the prepared mussel is relatively fresh, and you can taste the unique and delicious taste brought by the mussel. And the nutritional value of boiled mussels is relatively high, you can supplement a lot of protein and a lot of amino acids and a large number of trace elements, and the method of making boiled mussels is also relatively easy, so boiled mussels are definitely worth making and tasting an extremely delicious and highly nutritious dish, you must not miss it.

There are many ways to make mussels, boiled mussels are definitely a recommended practice, not only the nutritional value is very high, but also the taste is very delicious and authentic, I hope the description of this article can help you.

Extended reading: Mussels Preparation of mussels.

Mussels are delicious to make green onion mussels, and the specific methods are as follows:

The main Zen ingredients: 500 grams of mussels, an appropriate amount of green onions, and an appropriate amount of preserved vegetables.

Excipients: fine salt to taste.

1. Prepare mussels, green onions, and diced vegetables.

2. Add water and fine salt to the soup pot and bring to a boil, then add the chopped green onion and diced vegetables to the pot.

3. Cook until the soup base is boiling, and then put the mussels in the pot.

4. Cook until the mussels are open, then turn off the heat.

5. After cooking, you can add an appropriate amount of pepper to enhance the flavor.

6. In this way, a clear soup with shallots and mussels is completed.

The preparation of salted mussels is as follows:Ingredients: mussels.

Excipients: appropriate amount of ginger slices.

Ingredients: Cooking wine to taste, salt.

1. First of all, wash the mussels and set aside the ginger slices.

2. Put the washed mussels into a pot of clean water.

3. Next, put in the ginger slices and add 3 tablespoons of cooking wine.

4. Add 3 tablespoons of salt.

5. Season and bring to a boil.

6. Finally, cook until the mussels are opened, and it is ready.