Basic Aphrodisiac Mussels
Aphrodisiac Mussels This recipe is the starting point for a few mussel dishes with a truly aphrodisiac touch. The mussels as well as the
Ingredients
- 3 kg of mussels, cleaned
- 350 g onion, coarsely chopped
- 300 g celery, coarsely chopped
- 250 g shallots, coarsely chopped
- 2 garlic cloves (10-15 g), finely chopped
- 3 fish bouillon cubes (intended for 750 ml of bouillon)
- 1 teaspoon dry thyme leaves
- 1 teaspoon dry basil leaves
Instructions
- 1
Let the vegetables and the garlic simmer in the white wine for 15-20 minutes in a pan with a volume of 4-6 litres. At a late stage add the thyme and the basil.
- 2
Increase the heat, place half of the mussels on top of the vegetables and let them steam until they have opened. This should take about 5 minutes.
- 3
Remove the steamed mussels using a perforated ladle and set them apart. Place the remaining half of the mussels on top of the vegetables and let them steam for another five minutes until they all have opened. Remove them and add them to the first mussel batch.
- 4
Sieve the liquid to remove the vegetables, let the sieved bouillon boil for 5-10 minutes to reduce the volume somewhat, then leave it to cool. When cool, add the saffron.