Gastronomixs

À la minute preserved mussels

A dish that consists of two important steps - classic cooking and marinating/soaking in a delicious dressing. Can be attractively presented in a small tin as part of an amuse-bouches or tapas course.

À la minute preserved mussels

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Ingredients

2

kg

mussels

50

g

onion, minced

50

g

leek, finely chopped

50

g

celeriac, finely diced (brunoise)

50

g

carrot, finely diced (brunoise)

50

g

fennel, finely diced (brunoise)

4

sprigs

thyme

4

leaves

bay leaf

2

dl

white wine

4

tbsp

olive oil

2

dl

fennel-Chardonnay dressing, see dressing components

Preparation method

  • Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard.
  • Heat some olive oil in a large mussel pot or another large pan with enough room to shake the mussels during cooking.
  • Briefly sauté the vegetables in the oil and add the mussels, thyme, bay leaf, white wine and pepper.
  • Increase the heat and bring to the boil. Shake the mussels a couple of times and boil until partially cooked.
  • Heat the dressing until it is lukewarm.
  • Remove the mussels from their shells and allow them to soak/marinate in the lukewarm dressing.

Serving suggestions

  • Serve in an empty sardine tin as tapas.
  • Use as part of a fish dish or amuse-bouche.
  • Vary with different types of dressing to achieve a completely different result.

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