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Mussels For Gourmets On A Diet
The availability of mussels in Umeå was very limited.
Small and expensive plastic bags with a contents of
dubious freshness appeared once a week on the fish dish
at one of the major department stores in the town (there
were two of them), otherwise all mussels were of the
canned variety.
You can imagine how thrilled and enthused we became
when we first became aware of the ready availability of
mussels in the Netherlands. Of course we started to
experiment, and finally arrived at the following recipe.
Proceed as follows:
Ingredients:
1
. Clean the mussels and discard those that appear
to be dead, i.e. will not close their shells when a
friendly pressure has been applied a few times.
Parboil the veggie mix in the microwave oven at
full power (700 W), 1.5 minutes for every 100
gram of vegetables.
·
2 kg fresh Zeeland mussels,
the larger the better (and
more expensive)
100-200 g peeled and thinly
sliced carrots
·
·
·
·
100 g thinly sliced celery
a small leek, thinly sliced
6-10 garlic cloves, finely
chopped (this is one secret
ingredient!)
2. Transfer the vegetables to a 6 liter casserole, add
the wine, the saffron and the mussels and bring to
a boil.
3. Stir now and then (about every 10 seconds),
using a wooden fork if available, until all the
mussels have opened (this should only take a few
minutes). The dish is now ready to be served.
·
a small onion, finely
chopped
·
·
100-200 ml dry white wine
0.5 g saffron (this is the
other secret ingredient)
The mussels can best be served together with toast, aï oli
and, if available, zeekraal. The easiest way to eat the
mussels is to use a pair of empty mussel shells as
tweezers to pick the mussel meat out of the shells.
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