Hard on the outside and very soft on the inside
When you buy one, look out for a pleasant scent of the sea and algae. Always rinse mussels with cold water. Discard shells that have already been opened, only use closed ones. If you want to be on the safe side, throw away any mussels that are still closed after cooking.
Mussels can still have mussel beards (sticking threads) on the shell. Simply pull these off. Only open oysters with a special oyster knife and protective gloves (or at least protect your hands with a tea towel). Place the shell in your hand, flat side up, hinge pointing towards your body. Drill the tip of the knife into the hinge, turn the blade and open the bowls slightly. Insert the blade along the upper shell, sever the sphincter and lift off the lid.
Razor clams are originally from America, are elongated, brown in color and have firm, sweet flesh . A native relative is the razor clam.
Scallops contain a very large piece of white, tender mussel meat and the roe, the so-called corail. To open, cut through the sphincter muscle of the raw mussel on the flat inside with a knife.
We know clams from Italy, typically as “spaghetti alle vongole”. The mussels are usually sold in 1 kg nets.
For 4 people:
4 kg clams
1 large onion
2 cloves of garlic
1 piece (approx. 10 g) ginger
1 tbsp olive oil
1 l vegetable stock (instant)
1 can (400 ml) coconut milk 1 stick of
lemongrass
1 tbsp curry powder
Salt
Pepper, freshly ground
1 bunch of Thai basil
1. Wash the mussels thoroughly under cold water, throw away any mussels that have opened. Peel and dice the onion, garlic and ginger.
2. Heat oil in a large saucepan. Fry onion, garlic and ginger. Add broth, coconut milk, lemongrass and curry. Let cook for about 10 minutes. Add mussels and cook for another 15 minutes. Spice up.
3. Wash the Thai basil, shake dry, pluck off the leaves and add to the stock. Remove the lemongrass from the broth. Serve with Indian naan bread.
ca. 40 Minutes – per Person 190 kcal, Fat: 5 g
For 4 people:
16 scallops
2 red peppers
200 g zucchini
1 onion
400 g tagliatelle
8 wooden skewers
1 tbsp olive oil
100 g cream
100 ml vegetable stock (instant)
Salt
Pepper,
freshly ground 1 pot tarragon
1. Rinse the mussels in cold water. Open mussel shells. Cut out the mussel meat and roe. Clean and wash the peppers and courgettes. Cut peppers into pieces. Cut zucchini into strips with a vegetable peeler. Peel and chop the onion.
2. Wrap a zucchini strip around the mussel meat. Cook noodles in salted water until al dente. Put 2 mussels, possibly roe and paprika on a skewer. heat oil. Fry onion. Fry the skewers for 5 minutes on each side, season.
3. Remove skewers. Pour in the cream and broth, cook for approx. 3 minutes. Pick off the tarragon leaves and add. Season the sauce, reheat the skewers in it. Serve skewers, sauce and noodles.
ca. 45 Minutes – per Person 580 kcal, Fat: 14 g
For 8 pieces:
1 kg mussels
750 ml vegetable stock (instant)
150 ml white wine
250 g wheat flour
150 g pieces of cold butter
salt
1 bunch spring onions
100 g medium-aged Gouda cheese
4 eggs (size M)
100 g cream
1 tsp dried oregano
salt
pepper
1 jar oregano
1. Rinse the mussels in cold water, discard any mussels that have opened. Bring the broth and wine to the boil, add the mussels and cook for about 15 minutes.
2. Knead the flour, butter and 1 tsp salt in a bowl. Preheat the oven to 180 degrees (160 degrees for a fan oven). Roll out the dough, place in 8 ramekins (diameter approx. 10 cm). Prick the bottom with a fork and bake for 10 minutes.
3. Remove the mussel meat from the shell. Clean, wash and chop the leek. Rasp cheese. Mix eggs, cream and cheese. Season with oregano, salt and pepper. Spread the leek, mussels and egg mixture over the tarts. Bake in the oven for about 30 minutes. Pluck oregano leaves. Sprinkle tarts with oregano.
approx. 1 hour – 440 kcal per piece, fat: 27 g
For 4 people:
1 kg razor clams
1 onion
1 clove of garlic
1 tbsp olive oil
750 ml vegetable stock (instant)
150 ml dry white wine
1 small Hokkaido pumpkin (approx. 600 g)
200 g rocket
3 oranges
3 tbsp walnut oil
2 tbsp honey
1 tbsp balsamic vinegar
4 tbsp sesame seeds
1. Rinse the mussels in cold water, discard any mussels that have opened. Peel and chop the onion and garlic. Heat olive oil in saucepan. Fry both. Pour in the broth and white wine, cook for approx. 5 minutes. Add the mussels and cook for another 10 minutes.
2. Wash the pumpkin, cut into quarters and remove the seeds. Cut pumpkin into wedges. Wash rocket, shake dry, pluck a little. Halve the oranges and squeeze the juice.
3. Heat oil. Fry pumpkin. Add juice, honey and vinegar. Steam the pumpkin for about 10 minutes. Remove 2/3 of the mussel meat from the shells. Roast sesame. Mix the mussel meat, pumpkin, rocket and roast juice. Add mussels in their shells. Sprinkle with sesame.
ca. 40 Minutes – per Person 310 kcal, Fat: 19 g
For 4 people :
16 oysters
500 g spinach
leaves 1 clove of garlic
300 g tomatoes
1 tbsp olive oil
Salt
Pepper,
freshly ground 80 g Parmesan cheese
1. Rinse oysters under cold water. Open the oysters and scoop out the mussel meat. Wash spinach, shake dry. Peel the garlic, chop finely. Clean, wash and dice the tomatoes.
2. Preheat the oven to 200 degrees top heat (180 degrees fan oven). heat oil. Sauté garlic. Add the spinach and let it wilt briefly, season. Finely grate the Parmesan cheese.
3. Scatter the spinach over the empty oyster shells. Place the mussel meat on top, sprinkle with tomatoes and Parmesan and bake in the oven for approx. 10 minutes. Spice up.
ca. 40 minutes – per person 200 kcal, Fat: 9 g
