The first and most complicated step is cleaning the mussels. For this activity, use a toothbrush, a stainless steel washer or even a scraper. It should be kept in cold water for about 10 minutes to remove sand from them. Then, take each one nicely, pull out those ugly mustaches, which the mussels use to cling to the rocks, and clean the shell as best you can. Open mussels are not used. I threw away about 20% of them. And those that do not open to boiling are also not used.
Lightly heat the olive oil together with the butter. When the butter becomes creamy, add salt to taste, hot pepper and finely chopped garlic.
Mix well and after about a minute turn off with white wine.
Immediately add the mussels. Cover the pot and simmer for about 5 minutes.
After 5 minutes you will notice that our mollusks have opened their shells, waiting to be served.
Add the sour cream and let it simmer for another minute. We turn off the stove and sprinkle finely chopped parsley on top.
They are delicious next to a portion of french fries!
Tagliatelle with salmon and creamy sour cream sauce
Discover the secrets of the Tagliatelle recipe with salmon and creamy cream sauce. The best recipe, explained step by step.
When it comes to pasta, I can honestly say that those with white sauce are by far in the first place in my family's preferences. Delicious, tasty, creamy and easy to cook. The more sauce, the better! The more Parmesan, the better! Dill and garlic give them an unforgettable flavor in combination with creamy cream and butter sauce.
Our recipe for today & # 8211 Tagliatelle with salmon and creamy cream sauce - a dream!
- Sweet cream is commercially available as cooking cream, not fermented cream. We do not use fermented cream, because we risk having our sauce cut.
- Don't you like salmon? No problem, you can replace it very well with chicken breast, diced and browned in a separate pan.
- I prefer the wine to be dry, white, but depending on your preferences, it can be replaced with a rose one.
|Nutritional values for a portion:||Calories||proteins||Carbohydrates||FATS||Saturated fats||Sugars||fiber|
|807||31 g||50 g||51 g||25 g||10 g||5 g|
Mussel pilaf prepared with onions and garlic, sprinkled with white wine, seasoned with thyme and bay leaf
Lasagna with seafood
Recipe for lasagna sheets stuffed with seafood (peeled shrimp and shellfish)
Chinese pancakes with seafood
Chinese pancakes, prepared with soy sauce, green onions, bean sprouts, eggs and boiled crabs
Fish and seafood stew
Fish and seafood stew with onions, tomatoes, potatoes, bell peppers and white wine, seasoned with bay and saffron
Salmon with lemon sauce and butter
The salmon recipe with lemon sauce and butter is prepared in 30 minutes and is ideal for dinner or lunch. This sauce is creamy, a little sour, and the rosé wine gives it a very pleasant taste. As a side dish, I chose green beans, but you can replace it with cauliflower, broccoli, boiled potatoes, zucchini, mushrooms, etc. Salmon is one of the very important sources of omega 3 acids, I thought of making as many recipes with this fish as possible - here you will find ideas for salmon recipes. If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.
Salmon ingredients with lemon sauce and butter:
- 400 g salmon
- 200 ml cooking cream
- 200 g frozen green beans
- 150 ml of rose wine
- 50 g butter
- a lemon
- olive oil
- salt and pepper
Preparing salmon with lemon sauce and butter video recipe:
As a side dish, for this recipe we can use green beans. Boil frozen green beans for about 15 minutes. Then we take care of the fish. In a pan put 3 tablespoons of olive oil, half the butter, fish, salt, pepper, peel and juice of half a lemon, then fry for about 5 minutes. Then turn the fish over, add the wine and cook for 5 minutes. We take out the fish on a plate, then we take care of the sauce. In the pan where we fried the fish, put the cooking cream, the rest of the butter, pepper, let the sauce boil for about 5 minutes. Add the parsley, fish and leave for another 3 minutes. The recipe is ready!
If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.
8 to 12 hours before cooking the chicken, marinate it. Arrange the chicken pieces in a bowl, season them, add the lemon slices (without squeezing them), the oregano sprigs, then mix the wine with oil and honey and pour it over the chicken.
Cover with cling film or a sealing lid, refrigerate and remove from the cold just before cooking.
It is good that when we have the chicken cooked we also have a hot garnish. For this reason we will bake the sweet potatoes before we start cooking the chicken. We leave them in the oven, after they are baked, while we take care of it.
Fry the chicken pieces in hot oil. When they start to brown, add the garlic and pepper just to give them flavor. When they start to fry, we take them out of the oil. When all the chicken pieces are cooked, drain the oil, leaving only a little in the pan - about 2 tablespoons. In the same pan, pour the cream, put the cheeses, sun-dried tomatoes, freshly ground pepper and leave on the fire until the cheeses melt well. During this time we mix in the pan and try to get the best out of the dried tomatoes, pressing a spoon on their meat. It will "melt" and give a very good taste. Towards the end, add 2-3 tablespoons of marinade, leave it on the fire for another minute and the sauce is ready.
For plating, arrange the sweet potato slices, pour a little sauce over them, then add the chicken breast. Garnish with a few green parsley leaves.
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1. Put the saffron threads in 2 tablespoons of boiling water until it is ready to use. Heat the oil in a large saucepan and cook the onion and garlic over low heat until soft. Pour the wine and bring to a boil, then leave it on the fire for 3 minutes. Add the mussels, cover with a lid and cook for 3-4 minutes. Check the mussels if they are open, then drain them in a strainer placed over a bowl. Keep the liquid in which they were boiled.
2. Allow the mussel liquid to cool for 1 minute so that any sediment settles to the bottom. Then carefully pour into the pan. Put the mussels in a bowl and keep warm. Boil the liquid for 8 minutes to reduce by half.
3. Mix the egg yolk, flour and curry powder in a bowl and gradually add the soy cream, saffron and water. Put the mixture in the pan with the mussel liquid, mix and bring to a simmer. Add the shells and mix to blend. Add chopped parsley. Serve in soup bowls with large pieces of fresh bread.
Mussels, oysters and champagne at Cafepedia
I have discovered where I will spend a few hours on Saturday from now on and I want to share this "culinary" discovery with you. It is about Cafepedia, a location that has always surprised me with its unique dishes and that every Saturday after 14:00 proposes a special menu with mussels, oysters and champagne.
Moules marinieres (Mussels in white wine sauce) is one of my weaknesses when it comes to French cuisine, until I discovered them I did not like shellfish dishes at all. Now I am one of the reasons why I miss Paris and I dream of a trip as soon as possible.
At Cafepedia, every Saturday, you can find mussels even tastier than in Paris. They are fresh, come from a Romanian farm on the Black Sea and can be accompanied by a delicious sauce with white wine, garlic and Mediterranean spices, a spicy tomato sauce, a sauce with coconut milk and ginger or sour cream. Besides these 4 specialties, in the special menu on Saturday you will also find oysters in vinaigrette sauce, rapane in white sauce and rapane skewers, fresh pasta with shells, perfectly complemented, for amateurs, by champagne.
I obviously opted for an average portion (1 kg, because there is also a super portion of 3 kg) of mussels in white wine sauce, garlic and Mediterranean spices that came with pieces of glue with herbs and olive oil & # 8230 a delight, I enjoyed them with delight (and selfishness) to the last shell and the last drop of sauce.
So I liked the food, but also the atmosphere on Saturday at Cafepedia. A pleasant hum of conversations, laughter and good cheer, certainly encouraged by the delicious dishes. It was quite crowded, so it would be good to make a reservation in advance.
I recommend Saturday mussels, oysters and champagne at Cafepedia, but also just a coffee, from the comprehensive offer, and conversation in the charming setting of the beautiful villa on Arthur Verona Street, which houses it.
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Mussels in wine and garlic sauce or Moules-frites
When you say mussels, many people think of a peppered delicacy as a price, which you can find only in pretentious restaurants. It's not like that. Almost 10 lei for a 1.5 kg bag of mussels seems to me a reasonable price to satisfy your appetite. And they are not as difficult to prepare at home, as many fear. Just follow certain rules and, ready, you get a bowl full of delicious mussels. I preferred the Belgian version, & # 8220Moules-frites & # 8221, which involves simmering mussels in a sauce with vegetables, white wine and fresh herbs, then served with a portion of french fries.
Generally, it is calculated about 500 g of mussels per person, but it is not bad to take a little more mussels, since some of them you will remove, either in the sorting stage from the beginning or at the end of preparation. . Let's start with: sorting and cleaning mussels. Fresh mussels should have a shiny black shell and not smell weird, just bring the sea. Therefore, you will remove from the beginning those that are broken, dry or have a bad smell. Then the mussels must be closed. Partially open ones can be easily checked: tap them with your finger or tap them on the worktop and, if they are alive, they will close immediately. If they don't close, throw them away. Then comes the cleaning of mussels, with a brush or the abrasive part of a new kitchen sponge. You need to clean the mussel shells very well and wash them carefully to remove any traces of sand or other debris. Next comes the shaving of the mussels: the threads used to catch the rocks are plucked. Last but not least, after cooking, the mussels that remained closed are removed, because it means that they were dead before being suppressed.
& # 8211 midsize 1.5 kg
& # 8211 white onion 1 pc. large (100 g)
& # 8211 green onions 5-6 threads (65 g)
& # 8211 carrots 1-2 pcs. (50 g)
& # 8211 garlic 5-6 puppies (20 g)
& # 8211 hot peppers 1/2 pc.
& # 8211 olive oil 50 ml
& # 8211 dry white wine 200 ml
& # 8211 sour cream (30% fat) 2 tbsp (75 g)
& # 8211 celery stems 2 pcs.
& # 8211 thyme 1/2 tablespoon (preferably fresh)
& # 8211 green parsley 1 link
& # 8211 pepper
Start by washing the selected mussels very, very well: immerse them in a bowl of cold water, rub their shells with a brush or a new sponge. You snatch them, then, & # 8220barba & # 8221 :). Wash them again, under running water, and put them in a bowl. When you have finished sorting and cleaning, choose a tall pot with a lid. Attention, it must be hermetically sealed to keep all the steam inside! Heat the oil and heat the white onion (slices) and green onion (slices).
Add the garlic (chopped), celery stalks and carrot (both thin slices). Add the hot pepper (check the degree of hotness first and adjust the amount accordingly) and the thyme. Leave for about a minute, then turn on the heat and put the mussels. Cover with the lid and leave for about 2 minutes, shaking the pot once, twice (in this way, the mussels are evenly distributed and & # 8220mix & # 8221, so that the bottom ones reach the surface and have the possibility to open) . Pour the white wine, cover again and leave for another 2-3 minutes. Don't forget to shake the pot from time to time. At this stage, the mussels should already be open. Add sour cream, freshly ground pepper and finely chopped green parsley. After another 2 minutes or two or three shakes, the mussels are done.
Turn off the heat, remove them with a whisk from the pot (carefully, so that the orange mollusk does not fall from the open shells) in a large bowl. Take from the sauce left with a polish and pour over the mussels (taking with the polish, instead of overturning the pot, make sure that any sand that escaped you in the cleaning stage remains on the bottom of the pot: P). Serve immediately, along with the french fries on which you may have put a little mayonnaise. If the number of calories matters, I recommend the silhouette-friendly French fries!
Calories: 170 kcal / 100 g (mussels only, no french fries).