8 Ideas for Delicious and Practical Home-Style Clam Cooking

For seafood fans, aka seafood Of course you are no stranger to the menu of processed shellfish. This sea animal with a shell shell has a chewy and soft meat texture. It’s not surprising that shellfish are one of the favorite seafood for many people.

For those of you who want to enjoy processed shellfish without needing to go to a restaurant, you can cook it yourself, you know. By cooking it yourself, you can enjoy shellfish with various kinds of sauces according to what you and your family like.

Nah, If you want to cook mussels, here are 8 delicious and practical home-style mussel cooking ideas that are worth trying.

1. Scallop Satay

Materials:

Mussels, take the meat and boil it – 300 grams

Galangal, bruised – 3 cm

Lemongrass, bruised – 1 stalk

Bay leaves – 2 pieces

Orange leaves – 2 pieces

Salt – 1 tsp

Brown sugar – 2 tsp

Tamarind water – 2 tsp

Water – 50 ml

Oil, for frying – to taste

Skewer – to taste

Ground spices:

Garlic – 3 cloves

Shallots – 6 cloves

Red chilies – 2 pcs

Jahe – 2 cm

Turmeric – 2 cm

Candlenuts – 2 items

Coriander – 1/2 tsp

Cumin – 1/4 tsp

How to make:

1. Heat some oil. Saute ground spices, galangal, lemongrass, bay leaves and lime leaves until fragrant.
2. Add clams and pour water. Stir well.
3. Season with salt, sugar and sour water. Stir well and cook until the spices are absorbed and the water is reduced. Correct the taste. Turn off the heat and let it cool.
4. Arrange the scallop meat on skewers. Do it until the end.
5. Bake the scallop satay until brown and dry. Pick up.
6. Ready to be served.

Tips

1. Green mussels and virgin mussels are the types of shellfish that are most suitable for processing into shellfish satay.
2. If you like it spicy, you can add cayenne pepper to the ground spices.
3. Satay can be grilled over direct coals or using a flat, non-stick frying pan on the stove.
4. Even without grilling, the clam satay is cooked and can be eaten straight away.

2. Spicy Sauce Virgin Mussels

Materials:

Virgin clams – 500 grams

Oyster sauce – 1 tbsp

Chili sauce – 2 tbsp

Lemongrass, bruised – 1 stalk

Orange leaves – 2 pieces

Ginger – 2 knuckles

Red chilies, thinly sliced ​​– 2 pieces

Salt to taste

Sugar – to taste

Water, to boil the clams – enough

Ground spices:

Shallots – 4 pieces

Garlic – 2 cloves

Large red chilies – 5 pieces

Cayenne pepper – 10 pieces

How to make:

1. Clean the cockles, brush the shells until they are clean of dirt.
2. Boil the clams with ginger until cooked and the shells open, remove and drain.
3. Blend all the ground spices, then stir-fry with lemongrass and lime leaves until fragrant.
4. Add a little water, then add oyster sauce, chili sauce, salt and sugar to taste. Stir well.
5. Add the boiled clams and sliced ​​red chilies, stir well. Cook until the spices are absorbed and thicken. Correct the taste.
6. Spicy sauce prawn scallops are ready to be served.

3. Balado Green Mussels

Materials:

Boiled green mussel meat – 300 grams

Large red chilies, sliced ​​obliquely – 2 pieces

Galangal – 1 knuckle

Lemongrass – 1 stalk

Orange leaves – 2 pieces

Water – 50 ml

Salt – 1/2 tsp

Sugar – to taste

Frying oil, for frying – enough

Ground spices:

Large red chilies – 3 pieces

Cayenne pepper – 10 pieces

Shallots – 4 pieces

Garlic – 1 clove

Tomato – 1 piece

How to make:

1. Blend all the ground spices: red chilies, cayenne peppers, shallots, garlic and tomatoes.
2. Heat oil, saute ground spices with galangal, lemongrass and lime leaves until fragrant.
3. Add boiled clams, add water, salt and sugar to taste, mix well.
4. Cook until the water is reduced and the spices are absorbed. Correct the taste.
5. Balado Mussels are ready to be served.

4. Sweet and Sour Virgin Mussels

Materials:

Virgin clams – 500 grams

Ginger, bruised – 1 knuckle

Salt – 1 tbsp

Water, for boiling – 1 liter

Other Ingredients:

Onions, long slices – 1/2 piece

Garlic, roughly chopped – 4 cloves

Large red chilies, sliced ​​obliquely – 3 pieces

Tomato sauce – 2 tbsp

Chili sauce – 3 tbsp

Oyster sauce – 2 tbsp

Worcestershire sauce – 2 tbsp

Sweet soy sauce – 1 tbsp

Salt – 1/2 tbsp

Granulated sugar – 1 tsp

Chicken stock – 100 ml

Butter, for frying – 3 tbsp

Onions, sliced ​​diagonally – 2 sticks

How to make:

1. Clean the clam shells. Boil the clams with salt, ginger and water for 15 minutes or until the shells open. Lift and drain.
2. Saute the onions in butter until fragrant. Add the garlic and cook again until fragrant.
3. Add red chilies, tomato sauce, chili sauce, oyster sauce, Worcestershire sauce, sweet soy sauce, salt, sugar and stock. Stir and cook briefly. Correct the taste.
4. Add the clams. Cook until the spices seep into the clams and the sauce reduces.
5. Add onion slices. Pick up.
6. Ready to be served.

Tips

1. Choose shellfish that are still fresh, namely shellfish that smell fresh, do not have a strong fishy smell, the shell is tightly closed, and if the open shell is touched it will immediately close again.
2. To reduce allergies caused by shellfish, add charcoal when boiling it.

5. Padang Sauce Clams

Materials:

Virgin clams – 1 kg

Lime – 1/2 fruit

Bay leaves – 2 leaves

Onion, sliced ​​- 1/2 piece

Garlic, crushed – 4 cloves

Curly red chilies, sliced ​​obliquely – 4 pieces

Onions, sliced ​​diagonally – 2 sticks

Ginger, crushed – 3 cm

Galangal, crushed – 3 cm

Lemongrass, crushed – 1 piece

Oil, for frying – to taste

Sauce:

Oyster sauce – 5 tbsp

Chili sauce – 5 tbsp

Tomato sauce – 5 tbsp

Pepper – 1/2 tsp

Water – 150 ml

Salt to taste

Sugar – to taste

How to make:

1. Clean the mussels, then soak them in salt water and lime juice for 1 hour.
2. Boil the clams with bay leaves. Cook until the clams are cooked, cool.
3. Saute onions, garlic, ginger, galangal, bay leaves and lemongrass until fragrant.
4. Add tomato sauce, oyster sauce, chili sauce, salt, sugar, pepper and water. Cook until it boils.
5. Add the clams and curly chilies then stir well. Leave it for a while until the sauce is absorbed.
6. Sprinkle with spring onions and stir when serving.
7. After the clams are boiled, the shells should be slightly opened but not completely separated. The goal is to make the spices more pervasive.

6. Boiled Green Mussels

Materials:

Green mussels – 500 grams

Bay leaves – 2 pieces

Lime leaves, crushed – 3 pieces

Tamarind water (from 1/2 tbsp tamarind and 50 ml warm water) – 50 ml

Water for boiling – 750 ml

Oil for frying – as needed

Lemongrass, take the white part, crush it – 2 stalks

Broth powder – 1/4 tsp

Salt, to taste – 1/2 tbsp

Ground pepper – 1/2 tsp

Granulated sugar – 1/2 tsp

Ground spices:

Jahe – 5 cm

Laos – 3 cm

Turmeric – 5 cm

Curly red chilies – 4 pieces

Garlic – 3 cloves

Shallots – 6 pieces

Sauce:

Pineapple juice – 200 ml

Large red chilies – 3 pieces

Curly red chilies – 5 pieces

Garlic – 3 cloves

Water – 200 ml

Vinegar – 1 tbsp

Granulated sugar – 5 tbsp

Salt, to taste – 1 tsp

Cornstarch solution – 1 tsp (mix with 50 ml water)

How to make:

1. In a container, add the clams, add salt and water, soak the clams for 30 minutes, discard the soaking water and rinse until clean.
2. Heat the oil and add the lime leaves and lemongrass. Then add the ground spices and cook until fragrant.
3. Add water, sugar, salt, pepper and flavoring powder, stir well.
4. Add the clams and boil until the clams are split in half and the spices are absorbed, remove from heat and set aside.
5. Sweet and sour pineapple sauce: Coarsely grind the chilies and garlic. Set aside.
6. In a saucepan, add water, chilies, garlic, pineapple juice, sugar, vinegar and salt, cook until boiling and stir in the chilies.
7. Lastly, add the cornstarch solution.
8. Serve with boiled green clams and sweet and sour pineapple sauce.

Tips

Cleaning the shells apart from soaking them in water and salt can also be cleaned one by one with running water so that the dirt inside the shells can come out too.

7. Boiled Virgin Mussels

Materials:

Virgin clams, washed clean – 500 grams

Garlic, crushed – 2 cloves

Ginger, bruised – 2 cm

Galangal, crushed – 2 cm

Lemongrass, bruised – 1 stalk

Bay leaves – 4 pieces

Salt – 1/2 tsp

Peanut sauce:

Peanuts, fried – 100 grams

Garlic, fried – 1 clove

Curly red chilies, fried – 2 pieces

Lime leaves, fried – 1 sheet

Boiled water – 150 ml

Salt – 1/4 tsp

Dip Sauce:

Tomato sauce – 2 tbsp

Chili sauce – 2 tbsp

Peanut sauce – 2 tbsp

How to make:

1. Peanut Sauce: Mix all ingredients in a blender, then process until smooth. Set aside with the other dipping sauce.
2. In a saucepan, boil water then boil the pigeon clams for 5 minutes until the shells open. Remove then drain the clams and discard the cooking water.
3. In a saucepan, bring the water to a boil again with the onions, ginger, galangal, lemongrass, bay leaves and salt.
4. Add the clams. Boil for 10 minutes until cooked. Lift and drain.
5. Ready to be served with dipping sauce.

8. Green Mussels in Spicy Oyster Sauce

Materials:

Clam Boil:

Green mussels (with shells), washed – 500 grams

Garlic, crushed – 2 cloves

Ginger, bruised – 2 cm

Bay leaves – 2 pieces

Salt – 1/2 tsp

Water for boiling – 1 liter

Ground spices:

Red chilies – 5 pieces

Shallots – 5 cloves

Garlic – 3 cloves

Jahe – 2 cm

Red tomato – 1 piece

Other Materials:

Onion, long slices – 1 piece

Green cayenne pepper, sliced ​​obliquely – 10 pieces

Oyster sauce – 2 tbsp

Salt – 1/2 tsp

Sugar – 1/2 tsp

Broth powder – 1/4 tsp

Pepper – 1/4 tsp

Oil for frying – 4 tbsp

How to make:

1. Bring the water to a boil, add the clams and all the stew ingredients. Stir briefly, cook until the shell opens. Drain well. Set aside.
2. Heat the oil. Saute the onions and cayenne pepper until fragrant.
3. Add ground spices, stir well.
4. Add all the other ingredients. Stir well and cook briefly. Correct the taste.
5. Add the clams, stir until the clams are coated with spices, especially the meat. Turn off the heat.
6. Ready to be served.

Tips

If you want it spicier, you can add curly chilies or red cayenne pepper to the ground spices.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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