Traditional recipes

Tagliatele with mussels

Tagliatele with mussels

We wash the mussels and clean them well of all the "hair" and dirt they have on them. Put a pot of water to boil and boil the pasta according to the instructions on the package, let them boil for only three quarters.

Put a pan on the fire with oil and butter, let it heat up, add the garlic and hot pepper, leave for 1 minute, add the chopped anchovy fillets and the white wine.

When it boils, add the cleaned mussels, mix in the pan or shake it a little to mix the mussels.

Be careful because they are made very quickly.

When they start to unravel, it means they are ready. I cleaned them, they dissolve easily and you help the core to fall a little, the meat from the mussels remained in the pan, I added the other ingredients, I put the pasta, I let them boil for another 2-3 minutes.

Pasta is like a sponge, it will absorb more of the sauce formed.

Finally I added the basil and chopped parsley. We served it with a glass of white wine.

Good appetite!!!


Pasta with mussels-mussels, pasta alla marinara, classic Italian recipe

Ever since I live in Italy, I have been acquainted with Italian cuisine and I have loved it. Although I mostly cook at home our Romanian recipes, I often make something specific Italian. I am very lucky to live in a special area, outside the city, in the country (in the countryside). I have many old families around, farms for hundreds of years, and people still keep some traditions and cook at home.

Pasta with mussels-mussels, pasta alla marinara, classic Italian recipe

So I learned a lot of recipes from my neighbors.

Pasta with mussels-mussels, pasta alla marinara, classic Italian recipe it is made extremely simple, it is considered a cheap and tasty recipe, it is very appreciated by Italians.

No pasta, just shells with sauce, you can prepare Mid-mussels with marinara , classic Italian recipe.

I have a beautiful collection of Italian recipes, Absolutely delicious, some of them narrated in detail including the origins and different variants & # 128578


Mussels in wine and garlic sauce

My favorite method of cooking mussels. I tried them with another sauce, but none of them seemed so suitable. I recommend them for an extravagant meal with your loved one.

When buying mussels, check them first with your eye (to have all the shells closed), then with your nose (to smell of sea water, not dead fish). And always ask for a backpack, don't take the ones on the ice.


Content

Mussels live in large groups throughout the Mediterranean Sea, on the coasts of California, Japan and South Africa. In the Black Sea and the Mediterranean there are two more numerous species, namely Mytilus galloprovincialis and Mytilus edulis where they form compact associations, under stabilopoies or sea stones, called shoals. Unlike oysters, mussels are not fixed directly, but with the help of so-called filaments byssus.

Mussels feed on plankton and zooplankton (organic debris brought by currents), filtering the absorbed water. A mussel filters 82 liters of seawater in 24 hours and retains not only food and oxygen, but also pollutants such as harmful bacteria and toxic chemicals. Due to this capacity, mussels are excellent water purifying agents.

Mussels are edible, their meat is a very popular delicacy. Mussels are generally eaten boiled, but they are also appreciated raw, as are oysters. They are sold mainly live, but also in the form of processed, canned or marinated products. [1] They are grown in mythiculture systems, in special marine plantations.

Mussel meat is a low-calorie, high-protein, virtually carbohydrate-free product. It has been used by humans for many millennia and is a traditional dish for all peoples living on the shores of the southern seas. In addition, people exterminate pearl mollusks (which often create mollusk banks, then receive pearls and arrange favorable conditions for the development of mollusks), use their insides and shells used to make jewelry.


Tagliatele with mussels - Recipes

Gina Pistol, like you've never seen her before! "Bubulina gospodina" prepared mussels in pajamas!

She put on her pajamas and went into the kitchen. Gina Pistol prepared mussels with tomato and garlic sauce and conquered everyone with her preparation. The blonde was invited to cook on the set of the show "Sensations in the kitchen", broadcast by TVH.

Without an apron, as befits a real cook, Gina did great even in pajamas and slippers, as everyone in the set dressed up. She cooked, together with the two former MasterChef contestants, Alexandru Cîrţu and Mehrzad Moghazehi, the show's presenters."Gina's mussels with tomato, garlic and hot pepper sauce were devoured by the public", Alex Cîrţu told us.

Alex prepared salmon and carrot slices on the bed.

The preparation chosen by Gina was not accidental at all. The blonde said she prefers seafood, but especially St. John's wort. Jacques, whom he insisted on learning to make from his former MasterChef competitor.

"Mehrzad prepared the shells on the bed of asparagus puree, sauteed mushrooms, asparagus and vegetable salsa. Gina was crazy about all the dishes and said she wanted to take us home to cook them. She was very careful, she was very interested in the ingredients and the cooking time. " , Alexandru Cîrţu told us.

The show "Sensations in the kitchen" will be broadcast on Monday, June 17, at 20:30 on TV.


Mussels in wine and garlic sauce

For a more sophisticated meal, a very popular dish is Mussels & icircn wine sauce & # 537i garlic. Many restaurants offer such a dish on the menu list. Let's do it at home!
The mussel is a sweet or sweet water shell that has 2 symmetrical shells, slightly elongated. There are two types: simple mussels and red mussels (with a tuft of hair on the head). When buying, we must be careful that the mussels do not smell and are perfectly closed. When cooked, the good mussels will open. Those that remain hermetically sealed are not consumed.

Photo: Mussels & icircn wine sauce & # 537i garlic & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 & # 8239kg midii
2 & # 8239 tablespoons olive oil
1 & # 8239lingur & # 259 un
4 & # 8239c & # 259 & # 539ei of garlic
100 & # 8239ml white wine
p & # 259trunjel verde
2 & # 8239linguri zeam & # 259 de l & # 259m & acircie
salt
pepper
Preg & # 259te & # 537ti a & # 537a:
Cure the mussels: Take each mussel and clean it of the bdquomust, pulling them on the opposite side of the shell hinge. He cleans the shell vigorously by rubbing it vigorously with a sponge to soak it under running water. Limestone deposits are cured with the blade of a knife. Put the cleaned mussels in a bowl with clean water. In a large skillet, add the oil and butter. Add the crushed garlic, cut it short, just until it starts to smell. Add the wine and bring to the boil.
Put the drained mussels in a frying pan and mix well. Cover the pan with a lid and cook for 5 minutes. Check that all the mussels have been opened during this time, if not, stir in them, put the lid back on the fire for 5 minutes. Take out the mussels in a bowl. The sauce is left on the tray and the chicken is put on high heat until it decreases a little, then add the finely chopped parsley and the juice from the cheese. Season with salt and pepper to taste.
Pour the sauce over the mussels and serve them with a glass of white wine (the one you used to cook).

Re & # 539et & # 259 by Simona Liliana P & # 259tra & # 537, Lunca Cet & # 259 & # 539uii, com. Ciurea, jud. Ia & # 537i

Find out more about this magazine. Practically & icircn buc & # 259t & # 259rie. It can be purchased from all media outlets throughout the country, but in electronic format. through Magzter.


Easter with mussels. Recipe in pictures.

Mussels have as much protein as beef, but fewer calories. They are a good choice for our health.

In this recipe will be used mussels already cleaned and frozen. It is safer if you are a beginner, you do not know how to choose them, you do not know how to clean them. Especially since very few of us have access to fresh mussels.


Recipe ideas with fish and seafood, presented by the competitors from Chef Sorin Bontea's team:

Sea wolf with mussels, vegetables, celery puree with turmeric and grilled mushrooms prepared by competitor Ionuț Belei

Sea wolf with mussels, vegetables, celery puree with turmeric and grilled mushrooms

Risotto with shrimp and nero di seppia, prepared by Adrian Luca

Risotto with shrimp and cuttlefish black

Rice noodles with shrimp and vegetables, Silviu Constan's recipe

Rice noodles with shrimp and vegetables

Trout fillets with zucchini and mussels with Mediterranean sauce, Maria Sandru's recipe

Trout fillets with zucchini and mussels with Mediterranean sauce

Fish with carrot chips, caramelized butter with shrimp and grilled vegetables prepared by Edmond Zanidache

Fish with carrot chips, caramelized butter with shrimp and grilled vegetables

Carp fillets with crispy bacon and parsley puree, prepared by Roxana Vasile

Carp fillets with crispy bacon and parsley puree


The best mussel recipes recommended by the owner of the only profile farm in Romania

Mussels are a specialty recognized worldwide, including in Romania, as they grow in the Black Sea. Shells are usually enjoyed in seaside restaurants and are bought from fishermen who occasionally catch them in nets. There is, however, a constant source of local mussels, the Maricultura farm, and the delicious fresh shells can be cooked by each of us in his own kitchen.


The only mussel farm was established over 20 years ago, in Agigea, Constanța County. For only four years, Mirel Crivăț started distributing the delicious local seashells in Bucharest and Constanța through the Selgros or Auchan hypermarkets. The founder of the Maricultura farm collected a series of Romanian recipes and made them available to readers Super-Hrana.ro

Romanian mussels, always fresh

"The advantage of farm mussels is that they are always fresh and sorted immediately after being harvested, just to provide customers with the best shells.", said Mirel Crivăț.

And as the weekend starts today, Super-Hrana.ro offers you a local, authentic culinary experience, with mussel recipes provided even by the owner of the only farm of this kind in Romania.

The recipes have been practiced by the sea for years and value the texture and marine aroma of mussels.
Good appetite!

Mussels fried with wine and garlic
Ingredient: 2 kg. of mussels, 1 glass of wine, 1 onion, parsley, thyme, bay leaf, 2 cloves garlic, 1 egg, 2 tablespoons flour, 2 tablespoons milk, salt, pepper, 100g. lard or oil.

Method of preparation: Boil the mussels and remove from the shell. Egg, milk, salt, pepper and flour are made into a thick dough with the consistency of cream. The mussels are taken with a fork, given through the resulting dough, fried in lard or hot butter then put over them the chopped onion sauce (hardened), wine, garlic, thyme, bay leaf, milk, salt. Mussels fried with vinegar and garlic are served with lemon juice. To give a special look, add parsley.

Mussel soup
Ingredient: dry white wine, thyme, parsley, bay leaves, boiled shells, olive oil, bell peppers, hot peppers, onions, peeled tomatoes.

Method of preparation: Fry the garlic until it becomes copper, sauté the onion and pepper, the spices and at the end the diced wheel. Bring to the boil, then remove the spice twigs, mix and strain, add the wine, the juice in which the shells were boiled, leaving it to boil for a few minutes, add the shells. When they open they are made. Serve with toast and lemon.

Shells with vegetable sauce
Ingredient: 800 gr mussels, half diced red peppers, half diced zucchini, a cube of butter, 100 ml white wine, salt, a pinch of food starch, mayonnaise (dissolved beforehand), finely chopped parsley .

Method of preparation: Beforehand, put the diced vegetables in butter, add a little salt and let them simmer for a few minutes until they soften a little. It's the turn of the shells to join the vegetable to the pan. Add the wine and leave them over medium heat until they all open, a sign that they are done. Add the food starch to get a slightly thicker sauce and green parsley. The whole operation from adding the shells to the end does not take more than 3 minutes, since they open they are taken off the fire to keep their flavor and not risk cooking them too much. Serve with a garnish of steamed potatoes over which put just a little salt and pepper, a few herbs flavored and seasoned throughout the plate with a little paprika.

Pizza with mussels
Ingredient: pizza dough, tomato paste, garlic powder, extra virgin olive oil, spices, salt, pepper, mussels.

Method of preparation: Spread the pizza dough in the pan.
Mix the tomato paste with the olive oil, the Italian spice (mixture of basil, oregano, rosemary and thyme), the garlic powder and season with salt and pepper, you can also put the fresh garlic, then the mussels over and put the pizza on oven.
Bake for about 10-15 minutes or until browned.
Creamy vegetable soup with mussels
Ingredient: 500g mussels, 2 carrots, 1 smaller celery root, 1 onion, 1 small zucchini, 1 potato, 4-5 cloves of garlic, 2-3 tablespoons extra virgin olive oil, salt and pepper

Method of preparation: First we clean and wash the vegetables well. Put a pot with a little oil on the fire and add the vegetables cut into larger pieces. Temper them a little, then add enough water to cover them well. Bring to the boil until soft. Meanwhile, the mussels are being prepared. Wash well with cold water and boil for about 10 minutes in water with a little salt. When the vegetables are cooked, mix well with a blender until you get a thick cream, then add the already cooked shells, season with salt and pepper, and if the juice is too thick, thin it with a little juice in which the mussels were boiled. Sprinkle a little fresh parsley and serve with toasted bread croutons.

Mussels with vegetable sauce
Ingredient: 500g mussels, ½ red kapia pepper, ½ yellow bell pepper, leek (white part), 1 medium tomato, 3 large cloves of garlic, 1 tablespoon olive oil, 1 tablespoon Worcester sauce, 1 teaspoon soy sauce, A little chilli sauce ( optional), a cube of butter.

Method of preparation: Put the diced vegetables in butter, add a little salt and simmer for a few minutes until slightly softened. It's the mussels' turn to add the vegetables to the pan. Add the wine and leave over medium heat until all the signs are open. It is added to the food starch to obtain a slightly more bound sauce and green parsley. The whole operation from adding the shells to the end does not take more than 3 minutes, since they open they are taken off the fire to keep their flavor and not risk cooking them too much. Serve with a garnish of steamed potatoes over which put just a little salt and pepper, herbs and seasoned throughout the plate with a little paprika.


Carrot cream with mussels

As I read your article, I thought of a Cream of Carrot Soup with Fresh Mussels. It is a simple dish but with an intense taste, a delicious combination between the sweetness of carrots and the aroma of mussels.

Because I'm a fan of local ingredients, I stocked up on almost everything I needed from Obor Square (vs. supermarkets or neighborhood store chains):

  • 1kg of crooked Romanian carrots, of all shapes and a little covered by the soil in which they grew,
  • 1.5kg fresh mussels, grown in the Black Sea,
  • a healthy bunch of parsley,
  • two red onions, the right size,
  • 2-3 cloves of garlic (but I put more, what to do, I like garlic),
  • a hot pepper, red mustard.

In addition, you need a glass of dry white wine (about 300ml - I used a Charconnay de Purcari), vegetable or fish soup (just over a liter), 100g of butter, a glass of olive oil olives, 2 teaspoons sugar and salt and pepper to taste.

Work on two ends: first prepare a cream of carrot soup and treat the mussels separately. Towards the end, the two combine to obtain the delight I mentioned above.

Melt half the amount of butter in a pot with a teaspoon of sugar and add the sliced ​​carrots, except for two that stop and cut into cubes. Keep on medium heat for about 10 minutes, stirring often, then cover with vegetable or fish soup and leave to boil. I used water for lack of soup. No tragedy, the water goes just as well. After boiling, the carrots are passed together with the soup in which they were boiled using a vertical blender, then the soup returns to a very low heat, just enough to keep it warm. Add salt and pepper to taste.

Fry the carrot cubes in the remaining butter to which the second teaspoon of sugar is added, until they become coppery and slightly crispy. Stir occasionally, being careful not to burn or stick.

During the cooking of the carrots, heat the olive oil in a large pot together with the coarsely chopped garlic, hot pepper and finely chopped onion. They are kept on low heat for about 10 minutes, until the onion turns slightly golden and the flavors are released. After a quarter of an hour, the toast is extinguished with the glass of wine and the fire is accelerated. At the boiling point, the mussels are thrown into the pot (after they have been carefully “shaved” and then “exfoliated” with a wire sponge) for a “sauna session” of 3, maximum 4 minutes. I almost forgot to throw the chopped parsley in the pot, but I remembered in time. When ready, the mussels are separated from the soup they left behind and then the meat is collected (only from those that are open).

The mussel soup is strained and incorporated into the carrot soup. Add the mussel meat and remove from the heat. If necessary, season again.

Serve in slightly high bowls, sprinkled with crispy carrots and a few parsley leaves.

Preparation time: about an hour, with washing and chopping.

Time spent: how long it takes to enjoy it.

From these quantities you feed 6 prickly people or 4 hungry scoundrels.


Video: Michelin Star Seared Scallops (October 2021).