Basic Aphrodisiac Mussels

This recipe is the starting point for a few mussel dishes

with a truly aphrodisiac touch. The mussels as well as the

bouillon are suitable for deep freezing; thus, whenever

required you can pick a plastic bag of mussels and another

of bouillon from the deep freeze, thaw them in the

microwave and within minutes prepare a delicious and

seductive mussel dish.

Proceed as follows:

Ingredients:

. Let the vegetables and the garlic simmer in the

white wine for 15-20 minutes in a pan with a

volume of 4-6 litres. At a late stage add the thyme

and the basil.

. Increase the heat, place half of the mussels on top of

the vegetables and let them steam until they have

opened. This should take about 5 minutes.

3 kg of mussels, cleaned

350 g onion, coarsely

chopped

300 g celery, coarsely

chopped

250 g shallots, coarsely

chopped

2 garlic cloves (10-15 g),

finely chopped

3. Remove the steamed mussels using a perforated

ladle and set them apart. Place the remaining half of

the mussels on top of the vegetables and let them

steam for another five minutes until they all have

opened. Remove them and add them to the first

mussel batch.

3 fish bouillon cubes

(intended for 750 ml of

bouillon)

1 teaspoon dry thyme

leaves

1 teaspoon dry basil

leaves

1 bottle (750 ml) of dry

white wine

3 g saffron (the quantity

4. Sieve the liquid to remove the vegetables, let the

sieved bouillon boil for 5-10 minutes to reduce the

volume somewhat, then leave it to cool. When cool,

add the saffron.

5. Remove the mussels from the shells. Keep them

separated from the bouillon.

can be reduced)

Now you have the starting materials for a number of

delicious dishes, e.g. mussel soup, diet mussel soup, mussel

pasta sauce and mussel risotto. You can put the mussels

and the bouillon in the deep-freeze for use later on; if so we

suggest you pack in separate plastic bags about 100 grams

of mussels per bag and 250 ml of bouillon per bag.

Otherwise you can use the ingredients almost immediately,

but remember that the saffron will require a few hours to

merge with the bouillon!

Santesson Recipe Collection Aphrodisiac Cooking