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Shells in wine sauce

Shells in wine sauce

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First, wash the shells well, passing them under a stream of cold water and scraping the threads with which they clung to the rocks. If they are open, before cooking them, tap them lightly to close, so we know if they are alive. Cook only fully closed shells and eat only fully open shells. .

Place the cleaned shells in a clean bowl Discard the ones that do not close tightly. Pour cold water into the closed shell bowl and turn them to remove any traces of gravel or sand. Put all the oil in a large pan ( possibly you make them in 2 tranches). Add the finely chopped garlic and cook for 1 minute. Then put the shells, add the wine, cover them with a lid and simmer for 4-5 minutes, shaking the bowl from time to time, until the shells open. If necessary, continue cooking for another 1 minute. Sprinkle with parsley and lemon juice and serve. Do not eat those shells that still remain closed.

2 teaspoons olive oil
2 teaspoons garlic, finely chopped
1/4 cane dry white wine
1 teaspoon lemon juice, freshly squeezed
1/4 teaspoon hot pepper flakes, crushed with the back of a spoon
400 gr tomatoes preserved in their own juice (will be used with juice, cut large)
230 gr strained fish soup
900 gr fresh shells in shell, quarantined and cleaned or 500 gr frozen shells
2 tablespoons coriander or parsley, finely chopped

This dish is usually prepared with fresh shells but you can successfully use frozen shells without a shell.
See here how to clean fresh shells. The mentioned time does not include the time necessary for the quarantine and cleaning of the shells.

Heat the oil in a thick-walled saucepan or pot over medium-high heat. Saute the garlic for 1 minute, then add the wine, lemon juice, pepper, tomatoes and fish soup.

Bring to a boil and add the shells. Reduce heat, cover with a lid and simmer for 5 minutes, until the shells have opened. Discard any shells that have remained closed.

Take the pot off the heat, place the shells and the resulting sauce on the serving plates and sprinkle with fresh, chopped parsley or coriander.

Mussels in wine sauce

Mussels are among my favorites & # 8230 are not expensive, 10 lei / kg, where you say they are made immediately. The downside is that it takes a long time to clean. So one evening in early spring, they cooked for me not one but two men, mussels in wine sauce. Believe me, I'm posting proof that they cooked just to let them watch the match :)
I just posed and filled in (wine glasses :)). I'm writing you a recipe.

  • 1 kg mussels
  • 1 suitable onion or 2 smaller ones
  • 2-3 cloves of garlic
  • a little olive oil
  • 500-750ml white wine
  • 1 lemon

We wash and clean the mussels. They must be washed in cold water, if you wash them in hot water they open.
They need to be washed well with sand and you need to break them & # 8222mustats & # 8221 (I think they are algae). Those that are open or broken must be discarded because they are dead. We put the others in a strainer. You can use a washing brush.

In a larger pan (I used a wok), put a little oil and when hot add finely chopped onion and garlic. Let them fry a little and then add the wine.
The amount of wine varies depending on how many shells you use. They should be roughly covered with wine and be careful not to put too much to allow them to fall apart. Eventually you can do them in several rounds. When the wine is about to boil, lower the heat and add the shells.
You will see that this immediately unfolds, meaning that I am ready.
We take them out with a foam paddle in a bowl.
Serve with lemon, chopped green parsley and wine sauce.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Seafood (ice cream) recipe in white wine sauce

Ice cream seafood is not the worst thing you can cook. Unfortunately, sometimes they are preferable to those who stayed in the gallantry until the smell convinced you not to buy them. You can get at least decent food out of them if you treat them properly.

Whether you're preparing seafood in a pan, frozen seafood, seafood with tomato sauce, seafood with garlic, seafood with rice, seafood with spaghetti, seafood with white sauce, seafood with wine sauce, seafood with vegetables or something else, it is essential how you thaw them.

Cooked shells

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Mussels in wine sauce and tomatoes

Lately more and more people have heard about seafood and what other recipes are trying in this category! I have to admit I personally adore them in any form, so I also try once a week to add them to our diet being very rich in nutrients and come with a lot of benefits on the body. From my point of view I think that everyone in this life should try to taste them at least once & # 8230 after that they definitely become addicted & # 8230

It is not at all easy sometimes to prepare them and living in a county without opening to the sea, we get quite difficult to get seafood, fish & # 8230 Sometimes I run through 2-3 stores to find fresh shells and we must keep in mind one thing, they are packed at 1 kg or 2 kg, we can know if they are fresh or not by asking the seller to weigh them. If the 1 kg bag weighs less than 900 grams, they are no longer very fresh & # 8230 they have a shelf life of 2-3 days maximum & # 8230 (we are talking here about live mussels not the pasteurized / vacuumed ones)

In Cluj we find the freshest seafood and fish at Metro, they supply the district 3 times a week (Tuesday, Thursday and Saturday) & # 8230. If you do not have a Metro card, you can always try Auchan or Carrefour.

Another aspect that we must take into account is the cleaning of the shells, with an abrasive sponge or a knife the deposits on the shell are cleaned (if they are open they are thrown), and the alga that comes out of the shell will be torn off, pulling towards the part where it unfolds. shell. Keep in cold water until cooked.

  • 1 kg live mussels
  • 1 small onion
  • 2 cloves of garlic
  • 200 ml semi-dry white wine
  • 400 ml broth / mashed tomatoes
  • juice from a lemon
  • 2 tablespoons extra virgin olive oil

The salt is added to taste but in small quantities, they live in a salty environment anyway.

Method of preparation

In the olive oil, heat the onion until golden, then add the garlic. When it is hardened, add the garlic and wine and the broth / mashed tomatoes. Leave it to boil for 5 minutes, then add the shells, lemon juice and salt.

It is left to boil under the lid for about 20 minutes, after which we look to see if they have opened. If they are not open, mix them all and leave them under the lid for another 10 minutes.

Shells in wine sauce

A recipe for mussels in wine sauce from: mussels, butter, olive oil, white wine, red onions, bay leaves, basil, parsley, salt and pepper.

Ingredient: />

  • 500 g of shells
  • 50 g of butter
  • 30 ml of olive oil
  • 250 ml of white wine
  • 1 red onion
  • 4-5 cloves of garlic
  • 1 bay leaf
  • 1 tablespoon dried basil
  • 1 tablespoon chopped parsley
  • salt
  • pepper

Method of preparation:

Heat the olive oil and butter in a pan. Add the chopped onion and fry. When browned, add scallops. Leave to harden until completely dissolved. Sprinkle with salt and pepper.

Pour over them the wine, crushed garlic, greens and bay leaf. Cover the pan with a lid and simmer for another 5 minutes.

Shells in White Wine

I propose an easy to prepare and very tasty recipe, White Wine Shells. For this recipe you need shells in the shell, a minimum of skill and only 30 minutes to prepare them.

We start by washing the shells in cold water, opening the closed ones with a knife and draining them of water.

Cut a white onion into large squares and pour the olive oil into a Wok pan. Wait for the oil to heat up and then add the onion. Stir from time to time, until it hardens to a golden color.

Pour 5 tablespoons of wine into the pan, stirring constantly. At this point we can put in the Wok the shells and 500 ml of water. Mix the composition and cover the pot with a lid. Let the shells boil for about 15-20 minutes.

At the end, add half a bunch of finely chopped parsley, turn off the heat and leave the shells covered for 5 minutes.

Remove the shells from the pan and place them on the plate. They can be served as such or with a garnish of vegetables and a glass of white wine. Delicious!

Mussels in wine sauce with butter

I often think that the simplest dishes are about the most expensive in restaurants. This can only mean that the ingredient used is of great value or has an extraordinary taste. This category often includes exotic foods. But what does an exotic food mean? In Europe it is exotic to eat frog legs with coconut milk sauce for example. Or in America it can be considered exotic a restaurant with a menu that includes sarmale and bulz. Here is a friend of mine telling me that in India, at least in the city where he lived for a while, the most interesting and exotic dish could be served at a pizzeria. No more and no less than the famous pizza.

We often find shells in menus. More precisely mussels. With sophisticated names, with sauces that are more and more lost among the shells, the shells have some secrets but the most important of them is that they must be fresh, alive. That's why many restaurants miss this niche: they don't have fresh shells, customers feel that way so they don't order anymore. It feels very simple to feel a frozen and thawed shell in the microwave: it has a rather lost taste and a sandy texture. The older the shell, the sandier the texture.

Tudor showed us, as last time, a very simple food to make with the main ingredient being the shell. It may seem complicated, but I tell you: you can find fresh shells at Metro (no, it's not an advertisement, it's just one of the few places where you can find really fresh shells).

After taking the shells, the most important step is to clean them. This takes the longest and will most certainly generate corns in your fingertips, especially if you have many guests at the table. Clean the shells with a wire sponge until you remove any algae, lime or excess from them. You have to do this under a jet (or in the bathroom) of very cold water, even ice water. Otherwise they open and it's not good.

After finishing this procedure (don't forget the cold water), heat in a deeper pan or a wok, a little oil. Add small chopped green onions, grated ginger and chopped garlic. Season with salt.

Temper for a minute and quench everything with semi-dry white wine (as I usually tell you, the wine you put in the crane must be as good as the one you drink).

Add the shells and add a little more white wine. If you do not have a large enough pan, place the shells one by one. Shells need to be steamed more, so don't try to make soup. Boil with a lid for about 5 & # 8211 8 minutes.

When the shells begin to open, it is a sign that you need to take them out of the pan. Shells on one side (in a covered pan to keep warm), the juice left in a separate pot (you'll see why).

Repeat the above steps until you have finished all the shells. In the remaining liquid, add a quarter of a packet of butter and bring to a boil, then pour the sauce over the shells. Fragrance the whole work with fresh parsley and you're done.

I'm sure that if you put a glass of white wine (from the one used in the sauce) and a little toast next to it, you will eat royals at a much lower price than in any restaurant.

Some useful things about preparing shells

Because it was the first time I cooked shells with my girlfriend, I did my homework beforehand. The first important lesson was their procurement. I don't know why, but these days it was pretty hard to find fresh. Perhaps the pandemic has changed the food priorities of the big chain stores. Although Cătălin caroled half of Bucharest, with great difficulty he found a patch of fresh shells at Carrefour Orhideea and another at Carrefour Colentina. That's after visiting Metro, Selgros, Kaufland and Auchan! Finally, let's say you are a little luckier than us and you have already managed to find them fresh. However, I think they can be found more easily at dedicated fisheries. If you can choose them, make sure they are intact, do not have a broken shell or emit a dubious odor. It's easy to imagine why.

The faster you cook them, the better! They must be kept on an ice bed until cooking because they are very sensitive and easily spoil. We turned them over in the sink and examined each one. The mussels must have the shell closed. Fortunately, ours did not have excess sand, so we threw away the broken ones and the ones that opened in the meantime, a sign that the shells inside were no longer alive. Then we started to remove their mustaches by pulling hard on them. If they have sand stuck to the shell, it must be carefully removed with a hard kitchen brush. We washed them in 4-5 waters, insisting well so that there is not a grain of sand left to creak in our teeth when we already want to enjoy the preparation. If you're a shellfish eater, I think you know what I'm talking about!

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