*** COMPOUND ***

200 g mussels;

6 champignons;

50 g butter;

2 cloves of garlic;

3 tablespoons sour cream;

1 bunch of green onions;

100 grams of cheese;

Greens for decoration

*** COOKING METHOD ***

Hello, dear readers! It's been a while since we cooked exotic dishes. I propose to fix this right now by cooking (champignons) and mussels. Mushrooms can hardly be called exotic.

Champignons are practically ours, an original Russian product. Moreover, in the summer they grow right under our feet.

Another thing is that you can’t collect them in cities, as they absorb the negativity of the environment. We won’t collect them, especially since it’s already winter, but we’ll buy them at a store or vegetable stand. In these establishments you will find champignons in abundance.

There are no problems with mussels now either (not Soviet times). Therefore, having bought them in the store, bring them home and do not put them in the freezer, but, on the contrary, slightly defrost them, and then place them in a heated frying pan. We do this so that the liquid evaporates.

We clean the champignons and cut them into pieces approximately the size of mussels.

Add butter and chopped mushrooms to the mussels in a frying pan. Fry for 5-7 minutes.

Finely chop the garlic, finely chop the onion, add to the pan. Pepper, salt and fry for another 3 minutes.

At the end, add grated cheese, sour cream and simmer this deliciousness for another 3 minutes. When serving, decorate with herbs.

We have created such a delicious dish. Do you know how much pose there is in it? Simply immeasurable). The protein contained in mushrooms, mussels, and cheese alone is worth something.

It is not for nothing that such healthy mussels began to be eaten as food 60-70 thousand years ago. Mussels are mollusks and live in colonies. It’s as if they cover large stones in clusters, gluing them to them with special threads. In ancient times, such threads, called byssus, were used to make fabrics from which women sewed clothes for themselves. At that time, shellfish harvesting was the most basic type of local fishing.

Now, in the modern world, mussels are considered a delicacy. Mussels have a delicate taste and contain a fairly large amount of protein. In terms of protein, these seafood are ahead of beef and fish.

What’s more valuable is that they are low-calorie. These shellfish contain useful mineral salts, iron, phosphorus and vitamins. Some scientists even consider mussels to be nature's Viagra.

Our stores sell mainly imported mussels, but there are already farms that grow mussels on farms. And here we must treat them with caution. Indeed, in order for mussels to be completely cleansed of saxitoxin, the poison accumulated in them, they must live in clean running sea water for at least a month. But of course there is no certainty that all these farmers who grow mussels for sale do exactly that.

Therefore, buy these shellfish, like all products, from a safe place. And then you can safely cook only the healthiest dishes.

Step-by-step recipe for baked mussels with mushrooms with photo.

• National cuisine: European cuisine
• Type of dish: Second courses
• Recipe difficulty: Very simple recipe

• Preparation time: 12 minutes
• Cooking time: up to 30 minutes
• Number of servings: 2 servings
• Calorie Amount: 97 kilocalories

A simple recipe for mussels baked with mushrooms from European cuisine with photos and step-by-step description of preparation. Easy to prepare at home in under 30 minutes. Contains only 97 kilocalories.

Ingredients for 2 servings

• Mussels 12 pcs.
• Champignons 2 pcs.
• Cheese 50 g.
• Mushroom sauce 2 tbsp. spoon
• Lemon juice to taste

Step by step

1. Mussels baked with mushrooms is an incredibly tasty, interesting and aromatic dish. For some, even unusual and perhaps unusual. It is also suitable for those who do not like mussels in a store-bought seafood cocktail. In my opinion, in a store-bought frozen cocktail they have a bitter taste (by the way, I never liked them before this dish). They are perfect as a separate dish, with a side dish, or even as an appetizer. Cold or hot. The taste of this dish is somewhat reminiscent of seafood julienne, since its composition is not much different from it. Essentially, yes, it’s julienne in shells. So, to prepare this dish we will need shelled mussels (fresh, frozen or already boiled), champignon mushrooms, a small piece of cheese, lemon (optional, optional), and a mayonnaise cocktail (more on that later). I don't add salt. This dish is prepared very quickly and simply.
2. Prepare the mussels. I had them already boiled (that’s how I bought them). If you, like me, have them boiled, then you just need to defrost them. We do this in water or naturally (it will take very little time). If you have them uncooked, then you need to rinse them thoroughly, clean them of sand and remove the green algae sticking out of the shell. Then boil in salted water until the shells open (this will take about five minutes). Also, if possible, it is necessary to remove from each shell the hard muscle that holds the valves. Don't eat it, it's very disgusting and tasteless. If desired, you can lightly sprinkle the mussels with lemon juice. I use lemon already in the finished dish.
3. Rinse the champignons quickly with water and dry with a paper towel. Then finely chop with a knife. Try to cut them as small as possible to make them easier to compact into shells.
4. Grate the cheese on a fine grater.
5. Take a deep bowl and mix mushrooms, cheese and cocktail sauce in it. I use ready-made, store-bought cocktail sauce (that’s what it’s called). If there is none, then mix mayonnaise, a little paprika and a drop of lemon juice. You can even replace it with mushroom sauce.
6. Press the mixture into each shell.
7. Carefully place the shells in a heatproof bowl. And place in the oven (about 200 degrees) for 15-20 minutes.
8. Serve baked mussels as a separate dish, appetizer or with a side dish.

This dish does not belong to the category of ordinary ones; it is so exotic that it immediately captivates with its original taste. Juicy mushrooms and spicy mussels in cheese sauce form just the perfect combination, although at first it may seem that these are incompatible products. You begin to clearly understand this when you just hear the incomparable aroma of this. Roast with mussels can serve as a cold appetizer or main course with mashed potatoes or boiled fluffy rice. Or maybe you decide to serve this dish with a salad of fresh vegetables. In any case, this will only improve and enrich the taste of other dishes. Seafood, in particular mussels, have a pronounced taste that not many people like, but step-by-step preparation of roast with mussels and champignons with photos, will allow you to cook them really tasty and appetizing, so that any taster will like it. Use our proven delicious mussels with mushrooms!

Ingredients for cooking roast with mussels and champignons

Step-by-step preparation of roast with mussels and champignons with photos

Garnish the roast with fresh herbs and serve hot or cool with any side dish. Bon appetit!

mussels with mushrooms in sour cream rich in vitamins and minerals such as: vitamin PP - 16.1%, potassium - 12.3%, phosphorus - 19.4%, chlorine - 21.5%, iron - 12%, cobalt - 22.8%

Benefits of mussels with mushrooms in sour cream

• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.

You can see a complete guide to the most useful products in the appendix.