How can I cook mussels?

seashells can be cooked in many different ways, but the most common method is steaming-a single method, or is used to preliminary cooking before using another cooking method. During the steaming process, glossy, black, oval molluscs open. In addition to being shells, shells are often fried, grilled and baked. Interestingly, those who have more meat on the white side are usually women and molluscs with the body that tends to be more orange, are often men. Both are basically the same, taste, and the juice of both are the most delicious part. The shells should be rinsed several times to remove sand before steaming, and should be removed "beard".

steamed shells can be made by adding prepared molluscs to several cups of liquid brought to steam boiling in a large pot or Dutch oven. They are added, they should be steamed for about eight minutes during moderate heat. If possible, they should be after four or five minutes of cooking abbotrnened. The shells should never be cooked because they can become hard. Once the shells have been opened, they are ready and should not be used with unopened shells.

Mussely can be covered with fine bread and fried or even fried. They can also be baked in the oven on half shells and sprinkled with olive oil and herbs. The shells last only about five minutes on the outdoor grill at high temperature. They are tasty in soups, but are best added at the end of cooking time to prevent outweigh.

These molluscs can be replaced by shells in meals such as linguine with sauce, and some recipes require both. Mexican -style salads sometimes use shells and add a distinctive look to the Spanish Dis paella . Southeast Asia Kitchen often uses coconut and ginger in shells. Classic French food, Moules Mariniers , mixing with them butter, wine, onion, salt, pepper and parsley. A baguette is used to absorb juice.

Many different types of sauces can be used to dress cooked shells. The French Roux can serve as a sauce base, as well as Teriyaki or tomato sauce. The general guideline commonly used in their purchase is to allow 1 lb (450 g) in the shell per person for the main meal and 0.5 lb (225 g) per person for an attachment or appetizer.