Gastronomixs

Sixty-second microwave mussels

The microwave is easily ignored as it is considered more of a household appliance, but it can still be used for some very special dishes. If the "magic box" (as many chefs call it) were to be introduced today by a renowned chef, everyone would rush out to buy one instantly. If you seal the mussels and remaining ingredients in a vacuum sealer bag and microwave this briefly, all the flavours and aromas will be retained to the highest degree possible and the mussels will be perfectly tasty and tender! The flip side is that if they are not eaten within two minutes they will become inedible. This is, however, an ideal preparation procedure for small portions that are part of a composition.

Sixty-second microwave mussels

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Ingredients

250

g

mussels

1

tbsp

spring onions, cut into rings

1

tbsp

celery, chopped

2

tbsp

celery leaf, chopped

50

g

butter

½

dl

dry white wine

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.
  • Seal all the ingredients into a vacuum sealer bag of the appropriate dimensions and add a little freshly ground pepper.
  • Pull vacuum and refrigerate until use.
  • Cook in the microwave for about 60 seconds at the highest setting. As the exact time depends on the wattage of your microwave, check periodically to see if the mussels are ready.
  • Use immediately in a dish or for further preparation.

Serving suggestions

  • As a component in a composition with fish, shellfish or crustaceans (e.g. in a bouillabaisse).
  • As a component in an amuse-bouche, e.g. with fennel, celery or leek.

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