Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the couscous, celery, tomatoes and salt in a bowl, add the water. Cover and leave to stand for approx. 5 mins. Separate the couscous with a fork.
Combine the balsamic, oil, parsley, salt and pepper. Mix the dressing and diced apple in with the couscous.
Scrub the mussels thoroughly under cold running water. Use scissors to cut off the beard where necessary. Discard any mussels that are already open as these are inedible. Heat the oil in a wide pan. Add the garlic, sauté for approx. 1 min., add the mussels, cover and cook for approx. 1 min. Pour in the gin, cover and simmer for approx. 4 mins. until the mussels open, stirring once. Discard any mussels that have not opened as these are inedible. Pour the mussel water through coffee filter paper, retain the liquid, add to the salad along with the mussels.
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