Fried mussels with garlic and soy sauce. Mussels marinated with soy sauce

Mussels are bivalve mollusks, recipes for preparing dishes from which are not as complicated as it seems at first glance. They are low in calories and high in protein, iodine, and selenium. People have another name for mussels - “natural Viagra” because of the product’s ability to increase male potency. The photographs of mussel dishes in our article will help you choose appetizers that will become a table decoration and a real delicacy.

In supermarkets, shellfish are sold frozen or ready-to-eat (marinated, in their own juice). It is generally accepted that black or dark blue mussels have the best taste. The mantle and muscle are hidden under the shell - they are used for food. For the dish to be tasty, the meat must be fresh, which is why it is so important to know how to choose the right quality shells.

How to choose mussels

In our latitudes, mussels are not grown or harvested, so stores sell them frozen. Freshly caught mussels remain fresh for no more than 2 hours. You should only buy mussels in the department that sells frozen seafood.
The mollusk has a hermetically sealed shell to protect against dirt and pests getting inside. Buyers should try to take only whole shells (without cracks or chips), because through damaged seafood, not only contaminants, but also pathogens enter the seafood.
You need to smell the product before purchasing: only the aroma of sea and iodine should come from it, nothing else. Any foreign smell is a reason to doubt whether it is worth buying shellfish at this outlet.
Well-frozen shells do not stick together. If they lie in frozen pieces, it means that the freezer has been turned off periodically. It is better not to buy such shellfish.
Choose large sinks, because small ones contain very little meat, about the size of a bean.
You need to pay attention to weight each mussel. Too light indicates that there may be shriveled, spoiled meat inside. A sink that is too heavy is a sign that there is sand inside. No need to pay money for sand.
If shellfish meat is sold without shell, then it the color should be cream, white or soft pink. Other colors (greenish, bluish tint) are a sign of poor product quality. Dried specimens also do not need to be purchased.

Here's what you pay attention to when cutting:

Form. Shriveled meat is a sign of a bad mussel. It should be thrown away.
Sound when opening. If a loud bang is heard when the shell is uncorked, then the shellfish was sealed hermetically. You can safely cook it further.
Resistance to uncorking. If it is difficult to open a clam, this means that the muscle holding the valve is strong. The shutter slams shut - the mussel is of high quality; If it opens easily, then the product is spoiled.
Smell. It is necessary to smell each shell again. In the store you can only determine the general background. At home, each candidate for the dish is inspected. The smell is exclusively marine.
You need to cut the adductor muscle in the open shell with a knife. If it shrinks, this is a sign of freshness of the shellfish.

Mussels, recipes with photos of which can be read below, have another feature that serves as an indicator of their taste. Experts say that shells caught in the month whose name has the letter “r” (September, October, etc.) are the most delicious and meaty.

When buying packaged mussels, you should pay attention to the labeling. If the date of catch is indicated there, look at the month. Although this advice applies more to fresh shellfish. Our stores receive wholesale quantities, which are packaged here. This is the date that is put on the box: packaging, not catching.

When buying ready-made mussels, pay attention to the quality of the packaging:

is there any damage on it (if so, do not take it);
does the lid fit tightly?
Is the jar swollen (swelling is a sign that the product has gone bad).

The quality of the protein contained in mussels is close to that of a chicken egg. Protein is easily digestible, and due to its high content, in addition to amino acids, minerals (there are 30 different elements), it is a full-fledged participant in dietary nutrition.

General recommendations for cooking mussels

Calorie content of mussels: 80 kcal/100 g. In order to keep as many useful substances intact as possible, shellfish meat is not subjected to prolonged heat treatment. In addition, if cooked over a fire for a long time, the meat will become tough, more like rubber.

The general rule for cooking seafood (clams, squid, octopus) is as follows: after boiling, the dish is considered ready in 5 minutes. Mussel meat is cooked in a slow cooker, steamed, fried, stewed, marinated or simply boiled. Seafood is added to salads, soups, hot dishes or can become an independent snack.

Mussels, recipes with photos of which will be described below, go well with pasta, rice, potatoes, vegetables and fruits. Well-cooked shellfish have a delicate texture and a sweet and salty taste.

Before cooking, the meat is thoroughly washed to remove sand;
cook mussels in salted water with seasonings at maximum heat;
cooking time should not exceed 5-7 minutes;
shellfish are combined with sauces, most often containing white wine, olive oil, garlic and herbs;
To get rid of the fishy smell, the seafood is sprinkled with lemon juice.

How to cook frozen mussels in shells

Mussels (cooking recipes with photos of how to place meat on the sink are shown below) are best bought in shells. This will ensure that no one touched the meat with their hands. This point is highly valued by connoisseurs: if the meat lies on the flap of its own shell, it means it is of high quality.

Mussels recipe

Under no circumstances should you cook shellfish with damaged shells (cracks, chips), because the meat will probably be rotten.
Before cooking, frozen shellfish are defrosted: thawed naturally to preserve as many beneficial compounds as possible.
Shellfish are soaked for 2-3 hours in cold water so as not to waste energy on cleaning low-quality ones. Bad specimens will float to the surface, while good ones will lie at the bottom.
Before cooking, the shells are scraped from the outside until smooth using a dull knife or a special scraper.
The shells are placed in boiling water, brought to a boil, then the water is drained and new water is poured.
Cook for 7 minutes until the shells open. The extracted meat is then washed under running water. Unopened shells are discarded because they are not fresh.
To give the dish an aesthetic appearance, as well as to show that the mollusk was purchased along with the shell, the body of the mussels is placed on the halves of the shells, decorated with greenery.
You don’t have to take the meat out of the shell, but simply serve it as an open boiled shellfish. In this case, a special device is added to the serving - tongs - to hold the shell flap to remove the meat.

Fried mussels

To fry fresh mussels, no preparation is required. The shell is opened and the fresh meat is placed in a hot frying pan with olive oil.

If it comes to a frozen product, then it is first defrosted, and secondly it is fried. Mussels, if you try to fry them without defrosting, will turn out stewed. Recipes on how to fry shellfish, with photos and step-by-step descriptions, can be found below. But first you need to know how to prepare them for frying.

Before cooking, the meat is defrosted in a draft to dry it. To drain the water, use a colander in which frozen seafood is placed.
You can fry peeled shellfish or together with the shell.
Butter and garlic will fully highlight the marine taste of mussels.

The classic recipe for fried mussels looks like this.

Prepare the ingredients:

Cooking process:

Finely chop the onion.
Melt the butter in a frying pan, sauté the onion in it for about 3 minutes.
Add clams. Fry for 10 minutes.
Salt, pepper, serve.

You can fry mussels with champignons in olive oil, serving with pasta. The dish is sprinkled with finely chopped parsley and seasoned with nutmeg.

Mussels in white wine

Mussels for this recipe are taken together with their shells. Those opened are immediately rejected. How to prepare mussels for boiling is described above. After cleaning the shellfish, they proceed directly to the dish itself.

Ingredients:

Cooking process:

Take a container large enough to accommodate all the mussels.
Pour in oil, add chopped onion. Fry for 5 minutes.
Finely chop the garlic. Fry for 1 minute.
Pour wine, boil everything together.
Add mussels and cover tightly. Turn the heat up to high and simmer for 4 minutes, shaking the pan.
Chop the parsley, add to the dish, and stir.

The dish is best consumed hot while the richness of aromas remains.

Mussels with cheese and garlic sauce

This dish goes best with boiled rice and parsley.

To prepare it you will need:

Cooking process:

Open the doors and remove the leg.
Clean the shells thoroughly.
Place clam meat in shells.
Grate the cheese and set a handful aside.
Melt the butter, add cheese and chopped herbs to it.
Squeeze juice from lemon (lime), mix with sauce, add crushed garlic.
Sprinkle with spices and mix thoroughly.
Cover the mussels with the sauce, sprinkle everything with cheese, and place on a baking sheet.
Bake in an oven preheated to 200 0 C, turning on convection, 8 minutes.

Mussels with vegetables

Before frying mussels with vegetables, they need to be thawed, otherwise you will end up with boiled seafood. To defrost, you will need a colander and a windy place to allow the water to drain and the shellfish to dry at the same time. Then they take the ingredients and prepare the dish.

You will need:

Prepare mussels with vegetables in this way:

Peel the onion and chop it finely.
Heat a frying pan, add oil, add onion. Fry until golden brown.
Chop the garlic (you can crush it) and add it to the onion.
After scalding the tomatoes, remove the skin and cut into cubes. Add to fry.
Place mussels, salt and sprinkle with pepper.

To give the dish an unusual taste, use walnut or sesame oil instead of olive oil. The finished dish is sprinkled with chopped green onions and dill.

Mussels with bacon

This dish is prepared on skewers and would be appropriate for a barbecue. You can use brisket instead of bacon. The kebabs are brought to readiness over an open fire (a more dietary option) or by frying in oil.

Mussels with bacon

For 4 servings you will need:

peeled mussels – 0.5 kg;
bacon – 100 g;
apple or grape vinegar – 50 ml;
breadcrumbs – 50 g;
egg – 1 pc.;
vegetable oil – 100 ml.

In addition, you need medium-length wooden skewers for cooking in a frying pan or small metal skewers for the grill. Cooking time: 20 min. There is a lot to be done during this time.

Thawed shellfish are washed under running water. They are sprinkled with vinegar and set aside.
Bacon is cut into narrow strips and fried.
Thread mussels and bacon onto skewers alternately.
Mix the egg white and yolk and brush the kebabs with this mixture. Sprinkle with breading.
Fry in oil for 2-3 minutes. each side. Cook on the grill for 3-4 minutes, then turn over.

This appetizer is good to eat with both white wine and cold beer.

Mussels in creamy sauce

Mussels (cooking recipes with photo instructions will be given below) go well with the garlic aroma. Amino acids and vitamins contained in seafood are better absorbed with oil.

Mussels in creamy sauce

To prepare you will need:

400 g mussel meat;
10 ml cream with a fat content of 20-30%;
2 large or 3 medium cloves of garlic;
150 g tomato paste or juice;
50 g hard rennet cheese;
mixture of provencal herbs
paprika
salt.

Preparation (step by step instructions):

Heat a frying pan, melt the butter.
Place the mussels and cover with a lid. Simmer over low heat for 5 minutes.
Add seasonings: salt, chopped garlic, Provençal herbs and paprika.
Pour in tomato juice or add tomato paste. To stir thoroughly.
Pour in cream, bring to a boil.
Remove from heat. The food is ready.

Mussels with lemon

The snack is suitable for those who are watching their figure. Lemon will neutralize the fishy smell inherent in seafood, and soy sauce will make the taste of mussels even more piquant.

Mussels with lemon

For the dish you will need:

peeled mussels – 150 g;
lemon - half;
soy sauce – 1 tbsp. l.;
Korean carrot spices (salt-free) – 0.5 tsp;
onion – 1 small head;
parsley - 2 sprigs;
unrefined vegetable oil - 1 tbsp. l.

You need to prepare it using the following method:

Rinse the defrosted shellfish, then boil them for 3-5 minutes. in salt water.
Prepare the marinade by mixing oil, spices, and soy sauce.
Marinate boiled mussels with the resulting mixture.
Cut the lemon into thin semicircles.
Squeeze lemon juice. Mix mussels with lemon juice and peel.
Cut the onion into half rings, chop the parsley. Add everything to seafood.
Leave in a tightly sealed container for at least 3 hours.
Place beautifully on a dish, garnish with lemon slices and boiled squid rings. Serve boiled rice as a side dish.

Mussels in tomato sauce

Mussels, the recipe for which will be presented below, are cooked with tomato sauce and garlic. They can be served as a side dish with spaghetti or feather pasta.

Mussels in tomato sauce

For 2 or 3 servings of the dish you need to prepare:

mussels in shells – 500 g;
garlic – 5 medium cloves;
tomato sauce or paste – 200 g;
olive oil – 3 tbsp. l.;
parsley, basil - 2 sprigs each;
lemon juice – 1 tbsp. l.;
spices.

Step-by-step cooking instructions with photos:

Thoroughly clean the shells of thawed clams and wash them thoroughly.
Press the garlic through a garlic press or cut into transparent pieces.
Chop the greens.
After heating the oil, fry the garlic until golden brown.
Pour tomato paste, lemon juice into the garlic, sprinkle with parsley and spices. Mix the sauce thoroughly.
Add mussels to the boiling mixture and cover with a lid. Simmer for 5-7 minutes, shaking the container.

This dietary dish can be made more piquant if you use hot chili peppers and dry wine. Adding anchovies to the sauce will help highlight the taste of the sea.

How to cook mussels in soy sauce

One of the simplest recipes for preparing mussels, which does not take much time, is to marinate them in soy sauce. Cooking time takes 7 minutes.

You will need to prepare:

mussels without valves – 200 g;
garlic – 2 cloves;
soy sauce – 20 ml;
vegetable oil – 15 ml;
oregano – 1 pinch.

Step-by-step cooking recipe:

Defrost the mussels and rinse thoroughly.
Crush the garlic and fry in a heated frying pan with oil to get a garlic aroma.
After a minute, throw away the cloves and add the sea creatures to the oil, which need to be fried for 2-3 minutes.
Pour half the amount of soy sauce over the shellfish, stir and taste. If necessary, add more sauce. If everything is satisfactory, then sprinkle with spices and herbs, fry for another 2 minutes and turn off the flame.

Before serving, the plate is decorated with lemon slices and fresh herbs. The side dish can be anything.

Mussels in Belgian style

Despite the fact that the people of Belgium consider this dish to be their national dish, there is nothing unique in its ingredients, so it is not difficult to prepare. The time spent cooking will take 20 minutes.

Mussels in Belgian style

You need to take:

mussels with shells – 700 g;
celery stalks – 100 g;
leek – 100 g;
carrots – 100 g;
onion – 1 pc.;
light beer – 350 g;
parsley - 3 sprigs.

Cooking method:

Cut the carrots into circles, celery into small pieces 1-1.5 cm long, chop the onion into rings.
Place the vegetables in a saucepan, pour the beer into it, and put it on the stove.
In 10 minutes. salt, add prepared shells. At the top of the article there is a detailed description of how to clean the shells before cooking. Cover the saucepan with a lid and simmer for 7 minutes, shaking occasionally so that the sauce better permeates the seafood.

Place in a deep plate. A traditional Belgian side dish is French fries and mayonnaise. For those watching their figure, pasta or rice are suitable. Wash down the dish with beer.

Marinated mussels

This method of preparing mussels allows you to preserve all the vitamins in them, because the shellfish are not heat-treated. During fasting you can add them to salads or eat them just like that.

Marinated mussels

You need to take:

peeled mussels – 300 g;
water – 1 tbsp.;
vinegar 9% – 10 ml;
salt – ½ tbsp. l.;
sugar – 1.5 tbsp. l.;
bay leaf – 4 leaves;
pepper – 3-4 peas;
vegetable oil – 15 ml.

Pickling method:

Defrost and wash the shellfish, removing sand.
Bring water to a boil, add sugar and salt, and add spices.
Remove from heat and add vinegar.
Place mussels in a bowl and pour marinade with spices on top.
Pour in the oil and close the lid.
When the workpiece has cooled, the dish is considered ready.

Cooking mussels in a slow cooker

Mussels are prepared in a slow cooker according to different recipes. A multicooker will allow you to maintain the aesthetics of your dish, preserving useful compounds during cooking. The simplest recipe is steamed mussels. Those who take care of their figure will like it.

Cooking mussels in a slow cooker

Required Products:

mussels in shells – 500 g;
water – 1 tbsp.;
lemon - half;
greens – 5-6 sprigs;
olive oil – 15 ml;
salt.

Step-by-step instruction:

Rinse the mussels well to remove sand. No need to remove your foot from the sink.
Place the prepared shells in the multicooker tray and pour water into the appliance. Cook in the steamer mode for 30 minutes.
During this time, chop the greens, mix with the juice of half a lemon, oil, and salt.
Place the cooked mussels on a plate, pouring the sauce over them.

The sashes do not need to be separated, but you can leave only one by removing the top one.

Mussels appetizer for beer

In addition to white wine, you can serve beer with mussels. Especially if they are prepared according to a special recipe.

For 4 servings you need to take:

Cooking process:

Cut the onion lengthwise and chop each half very thinly into half rings. Chop the parsley. Chop 2 cloves of garlic.
Mix: onion, parsley, lemon juice, soy sauce. Place garlic on top.
Rinse the shellfish from sand, boil for 2 minutes. in boiling water.
Arrange the mussels on the vegetables. Do not stir.
Heat oil and fry 2 crushed cloves of garlic in it. Remove the garlic and pour oil over the mussels.
Now mix everything, sprinkling with hot pepper and salt.

Placed in a deep plate, the beer snack is decorated with lemon slices and olives. Mussels are a product from which you can prepare an innumerable variety of dishes, both dietary (steamed, marinated), and in the form of kebabs or fried with vegetables.

Cooking shellfish does not take much time, especially if you buy them in the form of semi-finished products. It doesn’t matter which recipes with photos the reader will like. The main thing is to get pleasure and benefit from eating unique seafood.

Video about cooking mussels

Recipe for mussels in shells:

People who don't like mussels simply don't know how to cook them properly. How to cook fried mussels? You can take the recipe of famous chefs as a basis, then you will get an excellent gourmet dish. Seafood is not only delicious in taste, but also healthy; it is recommended for children, pregnant women and people with weakened immune systems.

fresh mussels, without thinking, can be sent to the frying pan;
if the seafood was frozen, then it is recommended to defrost it before cooking, otherwise the dish will turn out stewed and not fried, as desired;
defrosting is best done outdoors, at room temperature;
shellfish can be cooked both in shells and in peeled form; it is recommended to choose the appropriate option depending on the dish being prepared;
seafood goes great with butter.

Fried mussels: recipe with garlic

Cooking fried mussels is a fairly simple process. It does not require special culinary abilities from a person. At the same time, a lot of time is not spent creating the dish. A tasty and healthy dish can delight not only ordinary lovers of gourmet dishes, but also real gourmets.

Mussel meat has a useful composition, a recipe for cooking with garlic, can be prepared in a classic version.

Ingredients needed to create the dish:

shellfish – 0.2 kilograms;
garlic - 4 cloves;
sunflower oil -3 large spoons;
greens and lemon - to taste.

Sequential preparation steps:

Boil the seafood for about 3 minutes.
Heat the oil in a frying pan, place seafood in it, add garlic.
Place the prepared foods on a plate, sprinkle them with herbs and lemon juice.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Fried mussels: recipe with lemon

How to fry mussels with lemon to make a surprisingly tasty dish? It's easy to do, just follow a specific recipe.

Main components:

shellfish - 150 grams;
lemon – ½ part;
soy sauce -1 large spoon;
spices for carrots in Korean - 0.5 tablespoons;
vinegar – 1 teaspoon;
onion - 1 piece;
parsley - 1 bunch;
salt - to taste;
sunflower oil -2 tablespoons.

Step-by-step instruction:

Defrost the seafood, rinse thoroughly, cook in lightly salted water, add a couple of tablespoons of oil, stir, add the rest of the spices, and add soy sauce.
Cut the lemon into thin rings and squeeze out the juice.
Cut the onion into several large pieces.
Add parsley to the dish.
Mix all the ingredients and let them brew under a tightly closed lid for about 3 hours.
The dish is served with fresh lemon slices.

Mussels fried in a pan with onions and tomatoes

Not everyone knows how tasty this dish is. By preparing it, taking into account all the tips, you can get a delicious snack. It will be welcomed not only by family members trying seafood products, but also by guests eating such food for the first time.

Required ingredients:

shellfish – 0.5 kilograms;
tomatoes – 3 units;
onion – 1 piece;
garlic -2 cloves;
olive oil – 1 spoon;
basil, parsley, salt - to taste.

Cooking sequence:

We peel the onion from the top layer, wash it and finely chop it.
Cut two cloves of garlic into small pieces, fry both products until golden brown.
We wash the shellfish thoroughly, put them in a frying pan to simmer, cooking time is 10 minutes.
We treat the tomatoes with boiling water, make a cross-shaped cut in them, then remove the skin from them and extract the seeds, cut the pulp into small pieces.
Add the tomatoes to the rest of the ingredients, simmer for about 10 minutes, add parsley and basil to the dish.

Fried mussels with onions

The cooking time is 20 minutes. To create a delicious dish you will need the following components:

shellfish – 0.5 kilograms;
onion - 1 piece;
lime – ½ part;
olive oil, pepper, spices and salt - to taste.

Step-by-step instruction:

Defrosting seafood.
Peel the onion and cut into rings, fry in a frying pan, add mussels, simmer for about 7 minutes, pour spices into the dish.
Before serving, pour lime juice over the dish.

Salad with fried mussels

The calorie content of fried mussels is very low - 50 kilocalories per 100 grams of product. A classic salad with mussels will require the following ingredients:

shellfish – 300 grams;

onion – 1 head;
sweet pepper - 1 piece;
basil -3 branches;
garlic – 2 cloves;
tomato - 1 piece;
lime -1 citrus;
white wine - 50 grams;
soy sauce, olive oil - to taste;
eggs - 4 pieces;
sesame seeds – 2 handfuls;
lettuce leaves -0.300 grams.

Sequence of steps:

Chop the onion and garlic, fry until golden brown
Next, place the mussels in the frying pan and pour dry wine.
Remove the pan from the stove and let the seafood cool.
Mix olive oil, soy sauce, basil and lime juice.
Pepper and tomato cut into strips.
Place green salad in a salad bowl, add vegetables and prepared dressing, and place mussels on top.
Decorate with quail eggs cut into 2 parts and sesame seeds.

Conclusion

For any festive event, the main dish can be fried mussels. Recipe Even people who are not particularly fond of seafood will be able to appreciate the preparations.

I was born in Crimea and have been partial to mussels since childhood. I remember how many mussels we collected on Tarkhankut, where we usually went with our family for several days. They made barbecue, soups, such as fish soup from mussels, but we didn’t know such marinated ones in those days. I am sharing a delicious recipe for marinated mussels with soy sauce. This appetizer can be served as a separate dish or mussels can be added as a savory ingredient to salads.

The list of ingredients shows which products are needed. My mussels are frozen from the market, the ones that are sold in bags. There is no need to defrost them specifically, just rinse them in cold water. Just look through them, they may have been poorly cleaned.

Pour vegetable oil, vinegar and soy sauce into a small saucepan. And add all the bulk ingredients: bay leaf, salt, sugar and allspice. If you like it more spicy, then add red hot pepper.

Pour in a glass of hot water, bring to a boil and add the mussels. Cook the mussels for no more than 2 minutes. Advice, don’t make a lot of marinade; it’s better to boil several batches of mussels in one marinade.

Garlic and herbs need to be chopped. I didn't have parsley, so I only cooked with dill.

Pour everything into the marinade for the mussels, add sliced lemon and wait for this yummy to cool down so you can put it in the refrigerator. Please do not eat all the mussels at once, otherwise you will not understand or know what they should taste like after 12 hours in the marinade.

Believe me, in the morning you will say: let the whole world wait!

This appetizer is convenient to make in advance before the holidays - it’s delicious, everyone loves it. Bon appetit!

Mussels are always tasty, healthy and satisfying. With their participation, there are many different recipes: first, second, appetizers and salads. I bring to your attention a quick, simple, but delicious mussel appetizer. Using a minimum amount of ingredients and time, you can please yourself and your household with a wonderful dish.
A very simple recipe for mussels in soy sauce from European cuisine, step by step with photos. Easy to prepare at home in 15 minutes. Contains only 246 kilocalories. Author's recipe for European cuisine.

Preparation time: 5 min
Cooking time: 15 minutes
Calorie Amount: 246 kilocalories
Number of servings: 2 servings
Occasion: Dinner, lunch

Complexity: Very simple recipe
National cuisine: European cuisine
Type of dish: Second courses

Ingredients for two servings
Butter 30 g
Frozen mussels 350 g
Soy sauce 30 ml
Garlic 2 cloves

Step-by-step preparation
Prepare the necessary ingredients: frozen mussels, butter, garlic cloves and soy sauce.
Place butter on a heated frying pan. When it melts, add the peeled and slightly crushed garlic cloves. Fry the garlic on both sides for 1 minute and remove it from the pan.
Place frozen mussels in a frying pan.
Stir them periodically. You need to wait until they are completely defrosted. Do not drain the resulting liquid; it should evaporate. Properly frozen products should not contain much of it.
Add soy sauce and, stirring, wait for the mussels to absorb it.

Fried mussels with garlic and soy sauce is a delicious dish that will amaze you with its taste and simplicity of ingredients. Those who love seafood will love this appetizer. The mussels turn out very juicy, straight and are perfect as an appetizer on the holiday table. Try these too.

Ingredients:

- ghee - 1 tbsp,
- garlic - 2 cloves,
- frozen mussels - 300 gr.,
- soy sauce - 3 tbsp.,
- black pepper - to taste.

Recipe with photos step by step:

First of all, you need to start preparing the mussels for cooking. They need to be defrosted, cleaned and rinsed under water. Often there are algae particles left inside the mussels. They need to be removed.

Melt the butter in a hot frying pan.

Next, peel the garlic and crush it with a knife with the flat side, cut into small pieces and place in a frying pan.

Fry in oil on both sides for 30 seconds and remove. The main thing is not to overcook the garlic, otherwise the smell will be very unpleasant. Thus we have flavored the ghee.

Next, immediately place the peeled mussels in the same frying pan. A little liquid will appear. You need to fry them a little and wait until it evaporates.

Fry the mussels over low heat until the liquid evaporates.

Next, you need to add the sauce and pepper. It is better not to add salt, since soy sauce is often very salty. Leave the mussels to fry for another 3 minutes, stirring with a spatula. The dish is ready. I think you'll like these too