Versatile mussel specialties correspond to the trend. The mussel meat from the sea water is completely desanded in special production facilities and appreciated by connoisseurs for its pleasant texture that is firm to the bite. The combination of mussel meat, a delicate sauce and a dressing provides the products with a certain je ne sais quoi.
SHOPPING LIST FOR 4 SERVINGS
2 LARSEN Fjord Mussels in Tomato Sauce (200g jar)
1 Tin whole tomatoes (800g)
2 T Olive oil
100 g Cream
½ Bunch thyme
4 cl Sherry medium
Level of difficulty: Medium
Preparation time: approximately 30 min.
Peel and finely dice onions. Let tomatoes and fjord mussels dry, save the juice of the tomatoes and coarsely chop tomatoes. Wash thyme (set several stems aside for decorating), pluck the leaves from the stems and finely chop.
Heat olive oil, add diced onions and sauté until translucent. Pour in the juice of the tomatoes, add chopped thyme and bring to a boil.Add chopped tomatoes, and fjord mussels, heat together, briefly season to taste with salt and pepper.
Whip cream until stiff, add sherry and stir it into the whipped cream. Ladle the tomato fjord mussel soup into four soup cups, serve with a dollop of sherry cream and garnish with thyme leaves if desired.