Mussels prepared in the style of Black Sea cuisine, with a bold garlic and cream sauce built on white wine, herbs and shallots. Served with a homemade two-grain rye-wheat bread from our bakers.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Garlic and herbs are gently warming; the cream rounds things out.
Ingredients
- Shallots – 200 g (finely chopped)
- Garlic – 10 cloves
- Cooking cream 33% – 800 ml
- White wine – 1,200 ml
- Thyme – 10 sprigs
- Oregano – 10 sprigs
- Live mussels in the shell – 2,400 g
Method
Preparation
- Wash the mussels thoroughly and remove all traces of sand, beards and algae.
Cooking
- Put the shallots and garlic into a heated pot and sauté until translucent.
- Add the herbs and sauté for about 1 more minute.
- Pour in the white wine, add the mussels, salt lightly and steam, covered, for about 4 minutes.
- Add the cream, remove the herbs and reduce the sauce as needed.
- Discard any mussels that haven't opened – if they don't open during cooking, they were already dead.
Serving
Serve the mussels in a deep bowl, covered with the garlic sauce, with slices of our rye bread.
Key ingredients
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Mussels
- Shellfish — lean protein, iron and zinc.
Why it’s good for the body
- Mussels are a natural source of quality protein, iodine, zinc and vitamin B12.
- Garlic and herbs are traditionally used to support digestion and the immune system.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Only live, fresh mussels are used.
- The sauce also works as a base for fish or pasta.