Gastronomixs

Mussels in oil, parsley and garlic

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Mussels in oil, parsley and garlic

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Ingredients

10

 

mussels

1

l

peanut oil

3

cloves

garlic

100

g

parsley, finely chopped

Preparation method

  • Heat the oil to approximately 70°C.
  • Add the garlic and let steep for a few minutes.
  • Cook the raw mussels in the oil until they open. If they do not, increase the temperature of the oil slightly.
  • Remove the mussels from the oil and sprinkle with the chopped parsley.

Serving suggestions

  • Use further as a component in a fish dish, e.g. with of potato, quinoa, seaweed or artichoke components.
  • Served on its own as an amuse-bouche.

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