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.
Gourmet mussels in spicy dressing "french style"
Gourmet mussels smoked over beech wood
Gourmet mussels in delicate herb vinaigrette
Gourmet mussels in spicy tomato dressing
SHOPPING LIST FOR 2 SERVINGS:
1 LARSEN Smoked Mussels in Oil (110g tin)
1 Package salted crackers
1 Package cream cheese
1 Celery (only the leaves)
5 Dried prunes
Level of difficulty: Very easy
Preparation time: approximately 10 min.
Drain the mussel meat in a colander. Generously spread cream cheese on the salted crackers, top with mussels, garnish with young yellow leaves from the celery, freshly-ground pepper, and finely chopped dried prunes.
Instead of celery, use fresh, bright yellow dandelion from the garden, (park, at the side of the footpath, etc.).
Uwe Meßner’s wine recommendation: An ice-cold glass of Lillet Blanc with a piece of cucumber – simply heavenly.