Recipe for mussels shells in the oven. How to cook diet mussels in shells: the best recipes

Mussels are relatively inexpensive but very healthy shellfish. Despite the fact that they are called "oysters for the poor", the dishes from them are very tasty. Today, shellfish can be purchased both peeled and in shells. Many prefer the second option, since in the process of cooking clams in shells, it is easy to find and discard all stale ones. Of course, in this case, you need to know how to cook mussels in shells correctly. Today, the subtleties of this technology are familiar not only to chefs of elite restaurants. Many housewives easily cope with the task at home.

Features of selection and preparation

In order for a dish of mussels in shells to turn out tasty, healthy and safe, you need to know the basic rules for their selection and preparation.

When choosing fresh or frozen mussels in shells, preference should be given to large ones, since there will be very little valuable meat in small ones - with a bean seed.
Carefully consider mussels when buying. You can take only mollusks, the shells of which are not damaged and closed. Damaged shells usually occur if the product has been repeatedly frozen and thawed. Open shells indicate that the mollusk is sick, dead, or simply very stale. If you buy fresh mussels, you can try to knock on the sink - if it closes, then everything is in order, the mussel is alive, and you can safely take it and cook it.
If you are going to cook frozen mussels in shells, they must first be thawed. Let them thaw in the refrigerator. So the mollusks retain their beneficial properties better.
Mussel shells must be cleaned until smooth before cooking. This can be done with a dull knife, with which the shells should be scraped well.
Before washing, mussels can be dipped in cold water for a couple of hours. In this case, it will be easier to wash them from sand. In addition, this procedure will help to immediately get rid of dead mollusks: the living ones will go down to the bottom, and the dead ones will remain on the surface.
Mussels in shells can be boiled, stewed, baked in the oven. Regardless of the method of preparation, it is important to select and discard mussels whose shells have not opened after 5-7 minutes of cooking. This indicates the staleness of the product, and it is easy to get poisoned by the missing mussels.
To improve the taste of mussels, you can boil and stew them with the addition of wine, lemon juice, tomatoes, milk, garlic sauce, dill, pepper, celery. The choice of one or more of these ingredients depends on the recipe.
Serve the mussels with the top of the shell removed. You can remove the clam from the bottom of the shell with a fork. In some restaurants, when serving mussels, the table is served with tongs. They are needed in order to grab the removed part of the shell and use it to extract the clam meat from the rest.

Mussel meat goes well with white wine. If you offer these clams to guests, it does not hurt to put a bottle of white wine on the table.

How to cook boiled mussels in shells

mussels in shells - 2 kg;
water - 1 l;
lemon - 1 pc.;
salt - 20 g;
ground black pepper - to taste.

Cooking method:

Dip the mussels for half an hour in cool water, remove, brush on all sides with a brush, scrape with a knife and rinse in running water.
Wash the lemon, cut it in half, squeeze the juice out of it. Remove the bones that have fallen into the juice. Pour the juice into a thick-walled saucepan.
Pour a liter of cold water into the pan, add salt and pepper, stir.
Put clean mussels in shells into the pan. Place the saucepan over medium heat with a lid on.
When the water boils, wait 5 minutes and check the mussels. Remove clams whose shells have already opened from the pan.
Re-check the readiness of mussels after 2-3 minutes. Remove the opened ones from the pan, discard the unopened ones.

Serve boiled mussels immediately after they are cooked. From drinks other than white wine, beer is suitable for them.

You can cook mussels in water mixed with dry white wine. The optimal ratio of these components is 1: 1. The taste of ready-made mussels in this case will be completely different, more delicate and refined.

It is not necessary to ensure that the liquid completely covers the clams during cooking. Mussel shells open with steam.

You can cook any mussels according to the above recipe: both frozen and fresh. They can be eaten right away, but are often used to prepare other dishes. Including salads.

How to cook stewed mussels in shells

garlic - 5 cloves;
water - 1 l;
lemon - 1 pc.;
fresh parsley - 50 g;
ground black pepper - to taste;
salt - to taste;
butter - 50 g;
drinking cream - 150 ml.

Cooking method:

Clean and rinse the mussels well. Put them in a saucepan.
Fill with water, squeezing the juice of one lemon into it, adding a little pepper and salt.
Put the pan on high heat and wait until the mussels begin to open. Take them out as soon as the shell opens. Instances that did not have time to open in 7 minutes will have to be thrown away.
Remove the top of the shell from each mussel.
Put the clams in a frying pan, after melting the butter on it.
Pass a clove of garlic through a press, pour over the cream, stir.
Pour garlic cream sauce into the pan with mussels. Put it on medium heat. Simmer the clams for 5 minutes.
Remove the mussels from the sauce and place on a platter.
Wash, dry, finely chop the parsley with a knife, add to the creamy garlic sauce. You can add pepper and salt. Stir.
Pour the prepared sauce over the mussels.

Mussels stewed in a creamy garlic sauce can be served in portions.

Fresh mussels baked in shells

fresh mussels in shells - 1 kg;
fresh tomatoes - 0.3 kg;
stale bread - 40 g;
olive oil - 20 ml;
garlic - 2 cloves;
parsley - 1 sprig;
carnation - 1 pc.;
salt, pepper - to taste;
water - 0.5 l.

Cooking method:

Pour water into a saucepan. Put in it peeled and washed mussels in shells.
Put the pot on high heat. Wait for the shells to open. Remove the tops by removing the mussels from the pan and cooling slightly.
Crush the garlic.
Pour boiling water over tomatoes, peel off the skin. Grate the tomato pulp, chop with a blender or rub through a sieve. Mix with garlic.
In a mortar, grind salt, pepper, cloves.
Grate stale bread, add to tomato puree.
Put the spice mix in there.
Add olive oil, stir.
Place the mussels, shell side down, on a baking sheet lined with parchment. Place the tomato mixture on each mussel.
Preheat the oven to 180 degrees and place a baking sheet in it.

After 10 minutes, the mussels baked in tomato sauce are ready. Most often, fresh mussels are prepared according to this recipe, but it can also be used for frozen clams.

Mussels baked in shells with cheese

large frozen or fresh mussels - 1 kg;
hard cheese - 120 g;
mayonnaise or sour cream - 100 ml;
lemon - 0.25 pcs.;
garlic - 2 cloves;
water - 0.5 l.

Cooking method:

Wash thoroughly, clean the mussels, cover with cold water and put on a strong fire.
Boil 7-8 minutes. Throw away any unopened shells. Cool the rest.
Remove the mussel meat, cut each into 3-4 pieces.
Place the mussel meat in a bowl. Squeeze lemon juice on them.
Add garlic, sour cream or mayonnaise passed through the press to the mussels, mix.
Fill the sinks with the mixture.
Finely grate the cheese, sprinkle it with shells.
Fold the shells on a baking sheet and send to bake for 5 minutes in an oven preheated to 200 degrees.

The dish prepared according to this recipe can be called exquisite. It will perfectly decorate the holiday table.

Do not be afraid to buy mussels in shells. It's easy to cook them at home. At the same time, the appearance of the finished dish and its taste will almost certainly impress your guests.

Clam dishes are gaining popularity every year around the world. The exquisite taste of mussels prepared according to various recipes leaves no one indifferent. The delicacy is considered not only tasty, but also healthy, containing an impressive amount of minerals.

The right choice of mussels

When choosing fresh mussels, pay attention to the aroma, the clams should smell like the sea. Otherwise, the presence of an extraneous odor indicates damage to the product. When selecting fresh mussels in shells, look at tightly closed doors.
When buying peeled frozen clams, pay attention to the color, it should be lemon. If you choose mussels in shells, carefully inspect their surface. It should not have any cracks or chips.
These factors indicate neglected storage and freezing. This kind of mussels can create a danger to the body. Useful properties will also be missing.
Taste qualities directly depend on the size of the mollusks. When you purchase mussels, you can determine their quality at home. Place the clams in a container of melted water, wait 30 minutes. At the end of the specified time, live mollusks will sink to the bottom, spoiled ones will remain floating.
Another important factor is that the shells of good mussels are almost always closed. You can check it by tapping on it. If the shell does not close, dispose of the clam.

Frozen clams in shells

filtered water - 4.5 liters.
mussels in shells - 1.2 kg.
spices, salt - to taste

Place frozen clams in a container of cold water, wait until completely thawed. Then select good mussels, clean the shells to a glossy shine. Get rid of sand and algae.
Pour water into an enameled container, send it to the burner, simmer at maximum power. Wait until the first bubbles appear, add salt and spices to taste.
Then set the fire to the minimum level. Throw in the mussels. When boiling again, wait 3 minutes, remove the seafood. Start your meal by adding fresh herbs or sauce to taste.

Clams with coconut milk

onion - 1 pc.
lemongrass - 10 gr.
mussels in shells - 2.2 kg.
celery - ½ stalk
leek - 1 stalk
table salt - to taste
allspice - to taste
coconut milk - 600 ml.

Chop vegetables finely. When chopping leeks, try to use the white flesh. Place the clams in a large enamel bowl, top with the vegetables, then add the spices. Pour coconut milk over ingredients.
Send the pan to the burner, simmer at maximum power. Wait about 6 minutes, remove the container from the heat. Cover the container with a lid and shake well.

rock salt - 25 gr.
lemon juice - 12 ml.
drinking water - 1.2 liters.
mussels in shells (fresh) - 1.8 kg.

Soak the mussels in cold water, then peel the shells. Pour purified water into a heat-resistant container, send it to the fire, wait for bubbles to appear.
Then add lemon juice and salt. Place the clams in a saucepan, cover with a lid. After 4-5 minutes, remove the opened shells, cook the rest for no more than 8 minutes.
Clams that have not opened after the specified time should be discarded. Use until completely cool.

Stewed mussels in garlic sauce

lemon juice - 70 ml.
garlic - 1 head
fresh mussels in shells - 1.2 kg.
parsley - 10 gr.
ground black pepper - 4 gr.
cream - 20 ml.
filtered water - 150 ml.
table salt - to taste
butter - 65 gr.

Place the mussels in a pot of cool water. Send the container to a strong fire. Wait for the shells to open. Put the clams that have opened into the pan. Get rid of the top of the shell.
Pour 150 ml into a container with mussels. drinking water. Add salt to taste, butter, finely chopped garlic. Reheat the dish for about 2 minutes.
After the set time has elapsed, stir in the cream. The process of stewing over low heat occurs until the sauce turns into a creamy paste.
Once the desired consistency is achieved, place the mussels on a platter. In the resulting sauce, add allspice and chopped parsley. Pour the clams with the composition.

Mussels with white wine sauce

fat cream - 120 ml.
mussels in shells - 900 gr.
dry white wine - 550 ml.
cilantro - 35 gr.
lemongrass - 12 gr.
garlic - 6 teeth
table salt - to taste
allspice - 3 gr.
onion - 1 head
butter - 60 gr.
bay leaf - 3 pcs.
saffron - 3 gr.

Finely chop garlic and onion. Fry the ingredients in a pan with butter. Then pour in the wine, add lemongrass and bay leaf. Simmer the mixture for about 8 minutes.
After the set time has elapsed, place the clams in the pan. Simmer until the mussels open up. If the shell is intact, discard it.
Place the cooked mussels on a wide dish. Strain the sauce, then pour it into a saucepan, adding pepper, cream and saffron. Simmer the mixture over low heat for 7 minutes. Then crumble the cilantro, stir and pour over the clams.

grated tomatoes - 3 pcs.
garlic - 4 cloves
peeled mussels in shells - 1.2 kg.
table salt - to taste
ground pepper - to taste
olive oil - 30 gr.
breadcrumbs for breading - 60 gr.
parsley - 10 gr.
cloves - 1 bud.

Pour in 500 ml. water in a heat-resistant container, place the mussels. Turn on the maximum burner power. When the clams open, put them on a dish.
Remove the top of the shell. While the seafood is cooling, chop the parsley and rub it with pepper, salt, and cloves.
Combine greens in a common container with breadcrumbs, tomatoes and olive oil. Stir the composition to eventually get a mass of creamy consistency. Add water if necessary.
Place the clams on a pre-greased baking sheet. Spread a teaspoon of the sauce on each mussel shell.
Send the baking sheet for 12 minutes in a preheated oven to 180 degrees. After cooking, eat seafood hot.

When cooking mussels according to the standard recipe, boil the clams with water and white wine in a 1: 1 ratio. Such a move allows the seafood to acquire a delicate, refined aroma.
When buying fresh clams, they can be stored in the refrigerator for a day, wrapped in a cotton towel. The procedure is carried out after washing.
You can freeze seafood for up to 90 days. To do this, clean the shells, dry and place the mussels in a food container. Close the container tightly with a lid, send it to the freezer.

The process of cooking mussels in shells is not difficult. The main feature of creating a unique dish is considered to be properly selected shellfish. Follow the recommended recipes, then the delicacy will not leave your loved ones indifferent.

Video: spicy baked mussels in shells

Mussels are the traditional food of the peoples living along the shores of the southern seas. However, among Russians this delicacy is not as popular as, say, among Europeans. However, if you know how to cook mussels deliciously, this seafood will have more supporters.

Mussels baked in the oven

Ingredients:

500 g mussels;

2 cloves of garlic;

juice of ¼ lemon;

2 tbsp. tablespoons of olive oil;

½ tsp sweep dry herbs (Provencal, Italian, etc.);

5 black peppercorns;

salt - to taste

3 bay leaves

How to cook mussels baked in the oven:

Defrost mussels in the air. If the protruding bundle of fibers (so-called beard) is not removed, remove it.
Pour 1 liter of water into a saucepan, put bay leaves in it, add salt, pepper, bring to a boil. Dip the shells in boiling water, let the water boil again, cook for no more than 2 minutes.Then throw away the seafood in a colander, let the excess liquid drain.
Preheat oven to 180°C.
Grind garlic in a press, mix with olive oil, a mixture of herbs and juice of ¼ lemon.
Arrange the mussels on a baking sheet. Put oil-garlic sauce in each half - about 1/3 teaspoon. Place the seafood pan in the preheated oven and cook for 7 minutes.
The dish is best served hot. Mussels baked in the oven are ready!

Shutterstock

Ingredients:

300 g of mussel meat;
vegetable oil;
2 large onions;
pepper, salt;
mayonnaise

How to cook fried mussels:

Wash the mussels.
Peel the onion, rinse, cut into small pieces, fry in vegetable oil until browned.
Put the clams on the onion, cook for another 4-5 minutes, add mayonnaise, mix, turn off the heat.
You can serve the fried mussels immediately or cool to room temperature.

Mussels in wine

Ingredients:

1 kg of mussels;

1 small carrot;

1 small onion;

1 st. a spoonful of butter;

1 teaspoon of white pepper;

125 g white wine

How to cook mussels in wine:

Rinse the mussels, put in cold water for 1 hour. Clean each shell with a brush, remove the tendrils with a knife.
Onions, carrots, peel, rinse, cut into small squares with sides of 3 mm.
Put the butter in a frying pan or saucepan with a thick bottom, place the prepared vegetables in the melted fat, simmer them for about 4 minutes.
After that, put the mussels in a container, pepper them, add white wine, simmer for 6 minutes, covered with a lid. Then, taking the pot by the handles and the lid at the same time, shake its contents: this will help the lower mussels move up.
Cook them until all the shells open. Serve mussels cooked in wine hot with white bread.

In a shell, what is their benefit to humans and how they can harm. Let's try to figure out whether it is possible to eat them, or is it better to refuse such a beloved delicacy. And also with what dishes can be prepared using these underwater inhabitants.

What it is?

Before we talk about how to cook mussels in a shell, we will tell about the seafood itself. It is generally accepted that this is a very healthy, healthy food containing a lot of protein, vitamins and minerals with a low calorie content. Marine bivalves live in all oceans and seas, and today there are even special farms where they are grown for the food industry. The production period of shellfish takes a year and a half. That is how long it takes for seafood to grow to marketable size.

Mussels are sold in shells, the recipe for their preparation provides for the use of only tightly closed mollusks, without damaging the hard shell. They should smell like the sea, this is a sure sign that the mussels are fresh. If at the end of cooking the doors remain closed, it is strictly forbidden to eat such seafood. In stores, clams are most often sold boiled and then frozen. Before cooking, they should be thawed at room temperature and be sure to smell: if the smell is foreign, the product is spoiled. If the aroma is pleasant, then you can safely cook them further.

Delicacy

In shells, we will tell a little later. Now let's talk about what part of the mollusks is edible. The muscle (meat part), liquid and mantle are suitable for food. It is very tender and sweetish meat. The muscle that opens and closes the valves is not poisonous in principle, but it is tough and tasteless.

Sea creatures are cooked in different ways: boiled, stewed, fried, baked, salted, smoked. They are part of various dishes, and are also an independent dish or snack. Mussels that have undergone heat treatment should be eaten immediately, they cannot be stored or reheated: this is fraught with poisoning. Only short-term heat treatment is allowed before the doors open, and then quick freezing: seafood can be stored this way for three months.

Multiple Recipes

Now it's time to tell you how to cook mussels in a shell. The easiest way is to boil them. For 1 kg of shellfish, you need to take a liter of water, the juice of one lemon, salt and other spices to taste. Seafood is thoroughly washed, shells are cleaned of limestone deposits, suction cups, sand and algae. If ajar doors are found, then the mussels are ruthlessly thrown away. Boil water with spices and lemon juice, pour it over the clams so that the shells are not covered. Hold on fire for no more than five minutes and remove.

Recipe number 2: mussels in sauce. For a kilogram of seafood you will need:

one lemon;
80 ml vegetable oil (preferably olive);
five cloves of garlic;
herbs and spices to taste.

Washed and sorted clams are poured with boiling water and heated until the valves open a little, then they are removed. While the mussels are cooking, prepare the sauce: put the garlic cloves in the heated oil until a light aroma appears. Then we take out the teeth and lower the seafood without the upper sash. Squeeze a lemon there, add chopped herbs and spices. Simmer covered for no more than seven minutes. Sprinkle the finished dish with lemon juice. You can boil mussels in water with white wine (1:1). Then the dish acquires a spicy aftertaste and a light aroma of summer.

The third way. It is very easy to cook mussels in shells in the oven according to a French recipe. The ingredients are the same: a kilo of shellfish, spices and salt to taste, fresh herbs, lemon juice and hot chili peppers. So, we wash and sort out seafood, clean the shells. Now put them on a baking sheet, frying pan or on hot coals and fry for 10-15 minutes. Next, we shift them to a dish, sprinkle with lemon juice, sprinkle with herbs and pepper. You can eat them with wine or beer, as well as without anything. Bon Appetit!

Benefit and harm

So, the reader already knows how to cook mussels in a shell. Now it's time to dwell on the benefits and harms of these delicious seafood.

Their benefit lies in the high content of useful substances - protein, mineral salts, fatty acids and amino acids, vitamins A, B, PP, B12. The use of mussels has a positive effect on the thyroid gland, nervous system, blood circulation, and helps to eliminate toxins from the body.

The harm of shellfish lies in the fact that they can contain poison if grown in the wrong conditions. Also, sand can be deep in the tissues, which negatively affects tooth enamel when consumed.

Contraindications

We figured out how to cook mussels in shells, now we'll find out if everyone can eat them. In principle, everyone can eat this seafood. There are two exceptions: when there is an individual intolerance or allergy, and also if a person suffers from blood clotting disorders. If there is not a single contraindication, it is still worth eating mussels in moderation, especially if you are not used to such food since childhood.

Features of selection and preparation

In order for a dish of mussels in shells to turn out tasty, healthy and safe, you need to know the basic rules for their selection and preparation.

When choosing fresh or frozen mussels in shells, preference should be given to large ones, since there will be very little valuable meat in small ones - with a bean seed.
Carefully consider mussels when buying. You can take only mollusks, the shells of which are not damaged and closed. Damaged shells usually occur if the product has been repeatedly frozen and thawed. Open shells indicate that the mollusk is sick, dead, or simply very stale. If you buy fresh mussels, you can try to knock on the sink - if it closes, then everything is in order, the mussel is alive, and you can safely take it and cook it.
If you are going to cook frozen mussels in shells, they must first be thawed. Let them thaw in the refrigerator. So the mollusks retain their beneficial properties better.
Mussel shells must be cleaned until smooth before cooking. This can be done with a dull knife, with which the shells should be scraped well.
Before washing, mussels can be dipped in cold water for a couple of hours. In this case, it will be easier to wash them from sand. In addition, this procedure will help to immediately get rid of dead mollusks: the living ones will go down to the bottom, and the dead ones will remain on the surface.
Mussels in shells can be boiled, stewed, baked in the oven. Regardless of the method of preparation, it is important to select and discard mussels whose shells have not opened after 5-7 minutes of cooking. This indicates the staleness of the product, and it is easy to get poisoned by the missing mussels.
To improve the taste of mussels, you can boil and stew them with the addition of wine, lemon juice, tomatoes, milk, garlic sauce, dill, pepper, celery. The choice of one or more of these ingredients depends on the recipe.
Serve the mussels with the top of the shell removed. You can remove the clam from the bottom of the shell with a fork. In some restaurants, when serving mussels, the table is served with tongs. They are needed in order to grab the removed part of the shell and use it to extract the clam meat from the rest.

Mussel meat goes well with white wine. If you offer these clams to guests, it does not hurt to put a bottle of white wine on the table.

How to cook boiled mussels in shells

mussels in shells - 2 kg;
water - 1 l;
lemon - 1 pc.;
salt - 20 g;
ground black pepper - to taste.

Dip the mussels for half an hour in cool water, remove, brush on all sides with a brush, scrape with a knife and rinse in running water.
Wash the lemon, cut it in half, squeeze the juice out of it. Remove the bones that have fallen into the juice. Pour the juice into a thick-walled saucepan.
Pour a liter of cold water into the pan, add salt and pepper, stir.
Put clean mussels in shells into the pan. Place the saucepan over medium heat with a lid on.
When the water boils, wait 5 minutes and check the mussels. Remove clams whose shells have already opened from the pan.
Re-check the readiness of mussels after 2-3 minutes. Remove the opened ones from the pan, discard the unopened ones.

Serve boiled mussels immediately after they are cooked. From drinks other than white wine, beer is suitable for them.

It is not necessary to ensure that the liquid completely covers the clams during cooking. Mussel shells open with steam.

You can cook any mussels according to the above recipe: both frozen and fresh. They can be eaten right away, but are often used to prepare other dishes. Including salads.

How to cook stewed mussels in shells

garlic - 5 cloves;
water - 1 l;
lemon - 1 pc.;
fresh parsley - 50 g;
ground black pepper - to taste;
salt - to taste;
butter - 50 g;
drinking cream - 150 ml.

Clean and rinse the mussels well. Put them in a saucepan.
Fill with water, squeezing the juice of one lemon into it, adding a little pepper and salt.
Put the pan on high heat and wait until the mussels begin to open. Take them out as soon as the shell opens. Instances that did not have time to open in 7 minutes will have to be thrown away.
Remove the top of the shell from each mussel.
Put the clams in a frying pan, after melting the butter on it.
Pass a clove of garlic through a press, pour over the cream, stir.
Pour garlic cream sauce into the pan with mussels. Put it on medium heat. Simmer the clams for 5 minutes.
Remove the mussels from the sauce and place on a platter.
Wash, dry, finely chop the parsley with a knife, add to the creamy garlic sauce. You can add pepper and salt. Stir.
Pour the prepared sauce over the mussels.

Mussels stewed in a creamy garlic sauce can be served in portions.

Fresh mussels baked in shells

fresh mussels in shells - 1 kg;
fresh tomatoes - 0.3 kg;
stale bread - 40 g;
olive oil - 20 ml;
garlic - 2 cloves;
parsley - 1 sprig;
carnation - 1 pc.;
salt, pepper - to taste;
water - 0.5 l.

Pour water into a saucepan. Put in it peeled and washed mussels in shells.
Put the pot on high heat. Wait for the shells to open. Remove the tops by removing the mussels from the pan and cooling slightly.
Crush the garlic.
Pour boiling water over tomatoes, peel off the skin. Grate the tomato pulp, chop with a blender or rub through a sieve. Mix with garlic.
In a mortar, grind salt, pepper, cloves.
Grate stale bread, add to tomato puree.
Put the spice mix in there.
Add olive oil, stir.
Place the mussels, shell side down, on a baking sheet lined with parchment. Place the tomato mixture on each mussel.
Preheat the oven to 180 degrees and place a baking sheet in it.

After 10 minutes, the mussels baked in tomato sauce are ready. Most often, fresh mussels are prepared according to this recipe, but it can also be used for frozen clams.

Mussels baked in shells with cheese

large frozen or fresh mussels - 1 kg;
hard cheese - 120 g;
mayonnaise or sour cream - 100 ml;
lemon - 0.25 pcs.;
garlic - 2 cloves;
water - 0.5 l.

Wash thoroughly, clean the mussels, cover with cold water and put on a strong fire.
Boil 7-8 minutes. Throw away any unopened shells. Cool the rest.
Remove the mussel meat, cut each into 3-4 pieces.
Place the mussel meat in a bowl. Squeeze lemon juice on them.
Add garlic, sour cream or mayonnaise passed through the press to the mussels, mix.
Fill the sinks with the mixture.
Finely grate the cheese, sprinkle it with shells.
Fold the shells on a baking sheet and send to bake for 5 minutes in an oven preheated to 200 degrees.

The dish prepared according to this recipe can be called exquisite. It will perfectly decorate the holiday table.

Do not be afraid to buy mussels in shells. It's easy to cook them at home. At the same time, the appearance of the finished dish and its taste will almost certainly impress your guests.

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