Cologne-style mussels

Cologne-style mussels

Total: 30 Min. | Active: 30 Min.
Nutritional value / portion: 360 kcal

Ingredients

2 portions

Hint:


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
kochen@bettbossi.ch

Mussels

1kg mussels (moules)
1 onion
1tbsp rapeseed oil

Stock

1dl light beer
½dl vegetable bouillon

Sauce

2tbsp coarse-grain mustard
1dl full cream
a little pepper
½bunch chervil
½bunch dill
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How it's done

Mussels

Brush the mussels under cold water. (NB, opened mussels will close up again when rinsed). Discard open mussels, these are inedible. Chop the onion. Heat the oil in a wide-bottomed pan and sauté the onions.

Stock

Pour in the beer and stock, bring to the boil. Add the mussels, cover and sauté over a high heat, shaking the pan until they open. Discard unopened ones. Remove the mussels with a slotted spoon.

Sauce

Reduce the stock to half the amount. Add the mustard and cream, bring to the boil, season. Chop the herbs, add to the pan, return the mussels to the sauce, gently heat, serve immediately.

Good to know
Serve with: Brown bread.

How-tos

Cutting onions

Cutting onions

Cutting and chopping herbs

Cutting and chopping herbs

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