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Shells with white wine and garlic

Shells with white wine and garlic

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I once did it for guests and I liked it, then I also made it for children but without wine and I was surprised especially by the little dwarf that he popped with his mouth full.

  • 300 g shell meat (mussels) -I found frozen at Auchan;
  • 1 cube of butter as a nut;
  • 1 pinch of salt and pepper
  • 50 g white wine
  • green parsley
  • garlic

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Shells with white wine and garlic:

The thawed shellfish meat is put in a pan in which the butter cube sizzles, it is mixed, a pinch of salt and pepper is given. Let it simmer for a while now, then add the white wine and let it stir, stirring occasionally. Towards the end, when the wine has completely dropped, add the finely chopped garlic / garlic powder if you don't have garlic at hand, as well as the finely chopped parsley.

Serve warm.

Protective recipe with white wine, garlic and parsley

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white wine, garlic and parsley

& # 8221 Almejas al Vino Blancco & # 8222as I said here in Spain. This tasty plate of very easy to make and easily raised shells is tasted all over Spain with a priori a Portuguese or Galician origin. He prepares for some families for Christmas, sharing it in the middle of the meal. Beware of juice!

Ingredients for 4 people:

Preparation of the protection vessel:

1 / Washing Clamps. Put them in a bowl of salt for about 2 hours to maximize the sand they can contain. Cut the garlic into thin plates and raise the parsley.

2 / Sprinkle the bottom of a large, large stove with olive oil and put it on high heat. To dip the garlic when the oil is hot. Cook for 2 minutes and then put back on medium heat. Add the shells, parsley, pepper and make sure the white wine completely covers the preparation. Cook by covering until the clips open.

Is ready! To taste hot in its juice, all accompanied by a dry white wine.

Chickpea stew with shrimp and shellfish

a recipe with refined, healthy seafood, very easy to prepare and yet of great gastronomic prestige. Of course, the better the quality of the genre, the better the stew will be. Legumes, seafood with vegetable background A very balanced dish! Ideal for inviting friends to your home, you will look like angels, I assure you. Water with a good white wine and get a good bread for diving. Add a handful of spinach if you feel like it.


A bunch of spinach (optional)

Clean the shrimp and cook the shells and heads in a liter and a half of water to make a stock. After a while, strain the broth and press the ends on a filter to extract all the juice.

Put a bottom of oil in the pressure cooker and fry the (whole) garlic cloves and slice of bread until golden brown. Separate and drain the bread, pieces and garlic and put them in a mortar with a pinch of salt and paprika. In the oil we still have in the pot, fry the onions, peppers, leeks and tomatoes, cleaned and chopped everything beforehand.

When the sauce is finished, rinse the mortar with a little broth and add its contents to the sauce. Pour the broth, wine and a little ground white pepper and half a teaspoon of paprika. Bring to a boil and crush everything. Add the chickpeas (soaked from the night before) and the spinach (optional) in the pot. Cook with bay leaf for 25 minutes in a pressure cooker (45-60 minutes in a traditional pot).

Just before serving, remove the dish from the heat and add the clean, peeled shells and shrimp (so that they fit). Serve immediately.

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Full article: Recipe »recipes» Shrimp recipes » Chickpea stew with shrimp and shellfish

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.

Potatoes with garlic shells or do you add mussels?

What a pleasure to eat sailor stews on the beach or away from it. Although they are hot dishes with a spoon, they are always available, even if it is summer. Why not if we accompany it with a good salad or a glass of cool gazpacho? With clams and mollusks, so you have to be careful and throw away those who open up to us cooking process: they are dead. This is a very simple stew that we can make with shells or mussels and in half an hour we have it ready.

Ingredients (about 4 people):

4-5 beautiful potatoes
1/2 Kg of rail shells (or the ones you like the most)
4 cloves of garlic
1 Onion
1 green bell pepper
1 ripe tomato
1 liter of fish broth
1 small pot of fried peppers
extra virgin olive oil
1/2 glass of white wine
chopped parsley
1 pinch of saffron powder or yellow food coloring

How we do it:

We peel the potatoes and cut them into pieces. We booked. Chop the onion, 2 cloves of garlic and pepper and poach everything in a pan with a tablespoon of oil. Once the vegetables are soft, add the potatoes and sauté. Add the grated tomato and give a few twists. Season with salt and pepper, pour in the vegetable stock until the potatoes and saffron or coloring are covered. Put on medium heat for about 20 minutes, until the potatoes are ready (they should be soft, but do not throw).

When there are five minutes left, we take care of the shells (which must be very clean). To do this, chop the two remaining garlic cloves and brown them in a pan with a little oil. Then we put the shells and pour the wine on top and the chopped parsley to taste. As soon as the shells are open, we take them out (about 5 minutes). We eliminate those that do not open. Add the seashells to the stew, with all the broth. When serving, place a few strips of fried peppers on top.

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Full article: Recipe »recipes» Soup recipes » Potatoes with garlic shells or do you add mussels?


Hello dear lusts. Today I prepared SHRIMPS IN PARCHMENT WITH TOMATOES AND GARLIC IN WHITE WINE. It is a very easy recipe to prepare and you can serve it with any garnish you want or even with a piece of fresh bread. The sauce left by the shrimp and the other ingredients is extraordinarily fine and delicious. I hope you like my recipe today and prepare it with pleasure!


  • 800 gr.- peeled shrimp (medium size)
  • 300 gr. - tomatoes (small and sliced)
  • 4 cloves garlic (chopped)
  • 1 hand - chopped parsley
  • The peel of a lemon
  • 50 ml. - dry white wine
  • 60 gr. - butter
  • 3 tablespoons olive oil

Method of preparation:

  1. Put the shelled shrimp in a bowl. Add sliced ​​tomatoes, finely chopped parsley and chopped garlic on top. Grate the peel of a lemon, season with salt and black pepper, then pour the white wine, olive oil and mix everything together.
  2. Then take a piece of parchment paper for baking with the size of about 40 cm. on 30 cm. and divide the shrimp into portions. Put a piece of butter on top of each portion, close the package and seal all the parts, twisting the edges.
  3. Arrange the packages on a baking tray and place them in the preheated oven at 230 degrees C for 13-15 minutes.
  4. Open the packages carefully and serve the shrimp with a slice of lemon and any garnish you want. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Recipe Low Carb

The easiest way to cook shells. When you sit with the shells in front of you and you don't really know how to cook them and you're too lazy to trot the net, you simply boil them, put them in the oven with a little grated cheese and you have solved the problem. That's what crossed my mind one evening when dinner was already long overdue. Speaking of which, I was recently reading the most common lies. One of them was & # 8220The table is ready in a few minutes & # 8221 :)) Why do I feel like a fly in the hat?

So, after rummaging through the fridge:

& # 8211 1 kg super fresh shellfish

& # 8211 200 grams of grated cheese

& # 8211 salt, pepper, fish spice mix (no musai)

We put more water to boil, with the wine and when it goes so crazy and it starts to boil, we put the shells, we cover the pot, we leave them for about 5 minutes, we look to see if they have unraveled, they have unraveled, more leave for a maximum of 2 minutes, for safety and the first part is ready. We keep a little juice because it's with wine and it's very good. Let the shells cool a bit so as not to fry our fingers and then spread them out and align them methodically in a tray. Mix the wine juice with liquid cream, grated cheese and pour over the shells as evenly as possible. Forget about spices that you add to the juice with water and wine, when boiling. Put them in the oven for about 15-20 minutes, the oven being around 170 degrees.

No carbo, excellent taste, simple and the meal was ready in several minutes.

Peel a squash, grate it and squeeze the juice. Chop the parsley and onion.

Clean the shells with a knife, any traces of sand or residue, algae, etc. Wash in a bowl of water, do not leave them in the water, because they tend to open and "swallow" sand, algae, impurities. Fill a bowl with cold water, and mix well by hand. I washed them in the sink under the jet. Repeat the process until the water becomes clear. If you want to leave them in the water, put a lot of salt.

Melt the butter in a saucepan, add the chopped onion and mix until it becomes glassy.

Add pepper and chopped parsley, then mussels, wine and sour cream

Cover and simmer for 5 minutes

I'm ready when everything opens. Throw the unopened shells, they are not good. They are delicious, good appetite !!

How to eat shells

How to serve mussels

Mussels are the most common shellfish. They cling to rocks and sandbanks from all coastal areas of the world. Mussels have a sweet flesh and are eaten cooked. It is prepared steamed or boiled, as in the seafood recipe, or fried. There are many variations in how these shells are eaten. They are used in recipes for pasta, risotto, paella with seafood in the style of traditional Spanish cuisine, salads, or associated with white wine and garlic sauce or mayonnaise.

Mussels are eaten with your fingers, seafood fork and spoon. Usually, a bowl for empty shells and another with water for washing fingers accompanies the plate with the mussel preparation. The shell is held by hand, and with the fork the meat is removed and soaked in the sauce. The meat is eaten in one gulp, and the sauce is consumed with a spoon.

How to cook cooked oysters

Oysters are eaten both cooked and raw. They have a thick and irregular shell. The oysters are steamed, poached, in the oven, on the grill. There are recipes for oysters with butter and tarragon sauce, cooked oysters with three kinds of cheese, in combination with fish, black caviar or salmon, in wine or beer sauce, with homemade mayonnaise or pickled onions. Cooked, oysters are eaten with a spoon or fork, depending on the recipe.

How to serve raw oysters

Oysters are eaten raw directly from the shell, with lemon. How these shells are eaten also depends on personal taste. You can add pepper, chilli sauce, wine or vinegar sauce and finely chopped onion. Before serving, use a knife to peel the meat.

How to serve Saint Jacques shells

Shells of this type have lacy edges, which hide a white flesh and very appreciated for its taste. Saint Jacques is usually eaten raw, with lemon or cooked by frying, boiling or frying. They cook very little, otherwise the meat becomes rubbery and loses its flavor. It is associated in recipes with wine sauces, garlic, but also with mayonnaise and even fondue.

Spaghetti with shells and white wine

The combination of pasta and seafood is not specific to Romanian gastronomy. But we gladly adopt it for its good taste and, of course, for the fact that it is prepared in record time.


300 g spaghetti
400 g of frozen seafood, have shells and shell
3-4 cloves of garlic
250 ml tomato pulp (canned)
100 ml of tomato juice
100 ml dry white wine
2-3 tablespoons olive oil

Boil the seafood for 2-3 minutes, strain it and set it aside. Separately, boil the spaghetti in salted water, strain it and pass it through cold water.

Meanwhile, clean and cut the garlic into thin slices, fry it in hot oil, stirring constantly so that it does not burn, add the pulp and tomato juice, wine, basil, oregano, salt, pepper to taste, and let it boil. a few minutes, until it drops a little.

Add the ready-cooked seafood and bring to a boil. Add the spaghetti over the sauce, mix well and place on a hot plate. You serve them immediately.