Calories: 363

Seafood lovers will undoubtedly appreciate the recipe for mussels in tomato sauce with garlic - this dish is tasty and appetizing. Tomatoes and garlic perfectly complement mussels, so in this sauce they turn out bright and interesting. Another big plus is that preparing such mussels is simple and relatively quick, and you will learn exactly how from our recipe. I also really like these.

Ingredients:

For 1 serving:

- 200 gr. mussels;
- 1 small onion;
- vegetable oil;
- 1-2 cloves of garlic;
- 5-7 tbsp. chopped tomatoes in their own juice;
- salt to taste;
- pepper to taste.

How to cook at home

Cut the onion into thin half rings and fry in a frying pan with vegetable oil until transparent and lightly golden.

Add garlic, passed through a press, to the frying pan along with the onion.

I bought the mussels for this dish frozen and took them out of the freezer not long before I started cooking.

Add mussels to the pan.

Stir and cook everything together for 5-7 minutes on low heat under the lid.

Now we need tomatoes in their own juice. I closed them myself, without skin - I often cook pizza, spaghetti or other dishes with them. So for this recipe, such a preparation came in handy.



Add tomatoes in their own juice to the pan. Stir, salt and pepper to taste.





Cook covered over low heat for another 10-15 minutes. I also want to tell you how to cook it.

That's all, the dish is ready. It can be served either cold or hot and is a great appetizer and accompaniment to rice or pasta.

Cooks all over the world have been preparing mussels and shrimp for many centuries and in different ways. There are simpler recipes, and there are more complex and very sophisticated ones, which are served in gourmet restaurants. Those who want to figure out how to properly cook mussels in tomato sauce will find below the best recipes from professionals. And they will choose those that they like.

A classic version of mussels without complications or tricks. The dish is prepared in a frying pan. You can use a spacious saucepan with a high side.

What will be needed:

• mussels - 550 g;
• garlic - 25 g;
• tomato sauce - 250 ml;
• parsley greens - 25 g;
• fresh lemon juice - 20 ml;
• white pepper;
• salt;
• olive oil - 60 ml.

How to cook:

• Cooking mussels in tomato sauce according to this recipe is quite easy.
• To do this you will need mussels sold in shells.
• They need to be washed two or three times.
• Peel the garlic. Cut into thin slices or crush with a press.
• Rinse the greens thoroughly. Dry. Chop finely with a knife.
• Combine tomato juice with a quarter of lemon juice.
• The frying pan needs some olive oil. Add garlic. You can optionally add fish spices or chopped anchovies.
• Fry the garlic until golden brown. You need to make sure it doesn't burn.
• Add tomato sauce and parsley to it. Mix everything well
• Add lemon juice. Season, season.
• Place the prepared mussels into the boiling sauce. Cover the frying pan with a lid. Cook the dish over moderate heat for 5-7 minutes.

• Before serving, while still in the pan, stir the mussels in the tomato sauce until they are saturated with the sauce.
• It is recommended to serve with any pasta, preferably tagliatelle.

Spicy mussels in garlic-tomato sauce

This option is highly recommended for lovers of spicy dishes. The amount of garlic can be varied at your discretion. The recipe contains a moderate amount. In garlic and tomato sauce, the mussels dish acquires an extraordinary taste.

What will be needed:

• fresh tomatoes - 800 g;
• sweet pepper - 170 g;
• garlic - 15 g;
• mussels without shells - 600 g;
• vegetable oil - 60 ml;
• wine vinegar - 50 ml;
• salt;
• pepper;
• dry basil.

How to cook:

• This recipe for mussels is one of the most interesting in garlic and tomato sauce.
• Immerse fresh tomatoes in boiling water for half a minute. Then remove with a slotted spoon. Cut the skin and remove it.
• Cut the resulting pulp into small cubes. It is permissible to puree the pulp in a blender.
• Cut the processed sweet pepper into thin half-straws.
• Chop the garlic with a knife.
• Quickly fry it in vegetable oil heated in a frying pan. Add sweet peppers and chopped tomatoes. Pour in wine vinegar. Cook for a quarter of an hour.
• Add some salt and pepper. Add dry basil. Then add the mussels. Cook for another 5 minutes, covered.
• Recommended to serve with pasta or rice.

Read also: Chicken fillet in a grill pan – 6 recipes

Recipe in creamy tomato sauce

In a creamy tomato sauce, the dish is best prepared with farfalle pasta. It is not difficult to purchase - it is available in any store. The dish has a refined, refined taste and is quite filling.

What will be needed:

• frozen mussels - 200 g;
• lemon - 25 g;
• onion - 50 g;
• olive oil - 60 ml;
• cream - 150 ml;
• tomato paste - 70 g;
• salt;
• farfalle - 200 g.

How to cook:

• This type of seafood, cooked in a creamy tomato sauce, differs from others in its particularly delicate taste.
• Farfalle must be cooked as described in the instructions on the package until fully cooked. You can cook it al dente if you wish.
• Place mussels in a saucepan of boiling water. Add lemon. Wait until the water boils and cook for 2-3 minutes.
• Place the mussels in a colander and let the water drain completely. Throw out the lemon.
• Process the onion. Cut into small cubes.
• Heat olive oil in a frying pan. Add onion. Cook, stirring over moderate heat until golden brown, 5-7 minutes.
• Pour mussels into the frying pan and mix the contents thoroughly.
• Next, pour in the cream. Add tomato paste. Stir. Close the lid. Cook for 5-7 minutes. The sauce will become thick by this point. Salt it.
• If the sauce is runny, remove the lid and simmer for a couple more minutes.

• Place farfalle on plates. Ready-made mussels on them, pouring sauce over them.
• It is recommended to serve with white wine.

Mussels in wings with cheese, baked in the oven

Another version of mussels cooked in wings, in a different way. These are mussel shells, filled with delicious minced meat, baked in the oven with cheese. This dish is convenient to eat and very tasty.

What will be needed:

• mussels - 600 g;
• butter - 125 g;
• olive oil - 90 g;
• garlic - 20 g;
• thyme;
• parsley;
• hard cheese - 70 g;
• salt;
• white pepper;
• lime - 1 pc.

How to cook:

• Mussels cooked in shells with cheese in the oven are a dish worthy of a restaurant. It is on the menu in many restaurants and is very popular.
• To begin, remove the mussels from their shells. The knife needs to be sharp.
• When all the mussels are removed, they need to be washed. Then you need to rinse the sinks clean. This must be done carefully - the shells are very fragile.
• Then they need to be placed on a kitchen napkin and dried.
• Combine both types of oil in a small container. The content must be uniform.
• Squeeze lime juice into a cup.
• Wash the parsley and dry. Finely chop. Add along with the lime juice to the butter. Add some salt and pepper.
• Add chopped thyme leaves. Stir again.
• Accelerate the oven to 180°Ϲ. Arrange the mussels among the shells.
• Place the resulting butter sauce into each of them. Gently level it out.
• Place the prepared shells on a baking sheet.
• Grind the cheese with a coarse grater.
• Sprinkle cheese on each shell.

• Place a few sprigs of thyme on a baking sheet. And put the mussels in the oven.
• Cook the mussels in the oven for about 8 minutes.
• Take it out. Let cool slightly. Place on a plate. Serve.

It is not customary to garnish the dish, but if desired, you can use pasta or rice. But a glass of white wine is considered a classic option when serving.

Cooking in a slow cooker

Read also: Meat with mushrooms in sour cream sauce – 7 recipes

In addition to traditional equipment, cooking mussels is simply convenient in a slow cooker. In it, the dish is prepared quickly, the main thing is to choose the right program. The mussels will definitely not lose their taste.

What will be needed:

• olive oil - 60 ml;
• capelin caviar - 150 g;
• mayonnaise-light - 150 g;
• cheese - 160 g
• parsley;
• mussels in shells - 10 pcs.

How to cook:

• Pour water into the multicooker bowl to the bottom line.
• Place frozen mussels in a steamer basket.
• Set the device to the “Steam” program and defrost the product for 6 minutes.
• After this, remove the steamer. Pour oil and the same amount of water into the bowl. Place the mussels. Set the "Baking" program.
• While the mussels are cooking, combine capelin caviar (1 jar), mayonnaise, and chopped parsley. The mussels in the slow cooker are ready.
• Open the multicooker lid and spread the sauce over the mussels. Close the mug again. Cook for 5 minutes.
• Cut the cheese into slices and open the bowl again. Place a slice of cheese on each mussel. Close the lid and cook for 8 minutes.
• The dish is ready after the cheese has melted.

• Using a slotted spoon, carefully transfer the mussels to a plate.
• Decorate with herbs and lemon.

Fried mussels with sour cream and tomato

Mussels are delicious fried with sour cream. Almost everyone loves sour cream, but not everyone knows what to cook this type of seafood with it.

What will be needed:

• frozen mussels - 450 g;
• onion - 120 g;
• lemon juice - 60 ml;
• fish seasoning;
• salt;
• garlic - 15 g;
• sour cream - 80 g;
• tomato paste - 60 g;
• vegetable oil;
• dill greens.

How to cook:

• Before cooking mussels with sour cream, they must be thawed. Then rinse thoroughly and cook in boiling water for 5 minutes.
• Process the onion. Wash. Grind.
• Pour oil into the frying pan. Heat well. Add onion. Cook until golden brown.
• Dip each mussel in the seasoning on each side. Place on a plate. Sprinkle with lemon juice. Let sit for a minute and add to the pan with the onions.
• Cook mussels for 4 minutes. Add chopped garlic. Add sour cream and tomato paste. Stir the contents well. Close the lid.
• Fry the mussels for a quarter of an hour, stirring occasionally.
• Any side dish can be served with the dish.
• Serve, decorated with greens.

Mussels in tomato sauce is an elegant and sophisticated dish. True gourmets will be able to appreciate this treat. The tomato sauce turns out incredibly tasty, moderately spicy and pleasant. I especially like the aroma of the dish.

By the way, these mussels in tomato sauce act as an independent dish. But you can serve it with some side dish. Buckwheat, rice, and potatoes are also suitable.

I would like to draw your attention to some subtleties of preparation. Firstly, it is better to use unsalted tomato juice. Can be prepared from fresh tomatoes. Just first remove the skin from the vegetable and, after chopping, rub it through a sieve to get rid of the grains.

Secondly, the sauce should be very thick. Thirdly, adjust the taste based on your own preferences. You can make it spicier by adding red hot pepper and garlic. I prefer a milder taste, so I did not add these products.

Finally, fourthly, mussels cook very quickly during heat treatment. If you leave the saucepan on the stove, the mussels will disintegrate and turn into something very ugly and unappetizing.

Cooking steps:

Ingredients:

Mussels 400 g, juice (tomato) 500 ml, sugar 1 tbsp. spoon, salt 1 teaspoon, vinegar 30 ml, spices (indicated in the recipe) to taste.

Mussels in tomato sauce with garlic will definitely appeal to all seafood lovers. These mussels turn out to be very tasty; if you additionally cook the pasta or boil the rice, you will end up with a simply sumptuous, hearty lunch that almost everyone will enjoy. I often cook the most simplified version of the dish; for tomato sauce I take a good one, sometimes I use it, so you can choose, it turns out delicious in both versions. Be sure to use onions in this recipe for mussels in tomato sauce with garlic; it adds aroma and taste to both the sauce and the mussels. Such simple dishes not only save us energy and time, but are also very tasty, so I think these are powerful arguments for many housewives. So, if you prepare the necessary ingredients, in just 15 minutes you will have a delicious dish that can be served with any side dish to the table.






- frozen mussels – 00 g,
- tomato paste – 1.5 tbsp.,
- water – 1 glass,
- garlic – 2-3 cloves,
- onions – ½ pcs.,
- salt, pepper - to taste,
- vegetable oil – 2-3 tbsp.

How to cook with photos step by step

Prepare a small saucepan, pour a little vegetable oil into it, just a couple of drops. Peel half a small onion and a couple of cloves of garlic. Chop the onion and garlic into small cubes and place them in a pan with oil. Sauté the onion and garlic for 20-30 seconds.




Add mussels to the pan, simmer the mussels on the fire for a couple of minutes. If the mussels are frozen correctly, there won't be much liquid, so once the mussels are soft and the pan juices have evaporated, you can move on to the next step.




Dilute the tomato paste in warm water, then pour the resulting sauce into the pan with the mussels. Add a little salt and pepper; you can add spices to enhance the taste.






Simmer the mussels in tomato sauce for about 12-15 minutes, the heat should be moderate, the sauce should gurgle slightly. At the end of cooking, take a sample and adjust the taste to the desired level. Serve the finished mussels to the table.




Enjoy your meal!
Very good too

I really love fresh mussels. Not the ones sold frozen, and not the ones canned in oil or brine. No, only the freshest, recently caught ones. Only they have that unique taste and aroma that makes these “oysters for the poor” a delicacy. It is completely impossible to buy fresh mussels in Moscow, since even if they could be brought from somewhere, they would not arrive alive. Therefore, if I manage to visit somewhere by the sea, for example, in Spain, I do not miss the opportunity to cook these wonderful seafood. You can cook mussels very simply and quickly, without worrying too much, or you can try a little harder by cooking them in garlic and tomato sauce. This recipe may be useful for those who have access to fresh (not frozen!) mussels.

A kilogram of fresh mussels can easily feed three or four people, even though the bulk of their weight is made up of shells - they are so nutritious!

First, the mussels must be washed under cold running water and pulled out, pulling from the pointed edge of the shell to the opposite, the seaweed-like part with which the mussel was attached while in the sea. At the same time, it throws out broken or open shells - the mollusk in them is already dead, and it is not known for how long: such mussels will, at a minimum, have a very unpleasant taste and smell, and at maximum, may not have the best effect on the health and well-being of the eater.

Peel and crush the garlic cloves by covering them with the flat side of a knife and hitting it with the palm of your hand - this way the garlic will release its juice better. Crushed cloves can be lightly crushed without much effort.

Pour olive oil into a high-sided pan and fry the garlic in it for one minute. Now you need to add tomato puree in its own juice to the pan. But before doing this, it is better to remove the pan from the heat, because otherwise the oil will “shoot”.

Place the pan with tomato puree on the fire and bring to a boil. You can add a little freshly ground black pepper from the mill, but you don’t need salt - the mussels themselves are salty, because they lived in salty sea water, and it still remained in their closed shells.

Let the sauce simmer for a couple of minutes and then drop the mussels into it. The shells will immediately begin to gradually open under the influence of temperature.

Cook the mussels, stirring occasionally, until all the shells have opened completely. This usually takes no more than five minutes.

After this, cover the pan with a lid and turn off the heat. Thus, the mussels reach full readiness for another three minutes.

Serve the finished mussels along with the sauce in which they were stewed. It’s very tasty to dip a piece of fresh crispy baguette into this sauce)))

Although, you may not need bread, because mussels are already very filling, and besides, the process of eating them is long and leisurely, which means that proper satiety occurs gradually, and it is impossible to overeat them - the brain “stop!” will tell you in time, and not when it is too late))))

Bon appetit!

Cooking time: PT00H20M 20 min.

Approximate cost per serving: 50 rub.