The first mussels in this fall season.
A broth with veg stock and a bit of lime juice and just some carrot and leek. When yoh do not want to use wine to cook the mussels, this method is good too. After the mussels have opened I added the Masala powder and the sour cream. The broth was hot and it dissolved completely. Do not cook the mussles too long, they will get rubbery. Just wait until they are all open, or most of them. The ones which stay closed have to be discarded.
1 kg of fresh mussels
1/2 carrot
60 g leek
2 cloves of garlic
350 ml veg stock, 3 tbsp sour cream, juice of 1 lime
2 tsp Grilled Masala
Salt and pepper
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