Prins & Dingemanse sea lavender is grown on salty marshland and owes its name to the shape of its leaves (little ears). Like samphire, sea lavender has a delicious salty taste and offers many preparation possibilities. For instance, sea lavender is delicious in combination with fish, shellfish, and crustaceans, but it is also very tasty as a salad.
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Sea lavender has a salty taste because it absorbs saltwater. However, it is less salty in taste than samphire. Sometimes sea lavender is light gray in color because it excretes excess salt.
Cook the mussels according to the general recipe. Remove the mussels from their shells. Place 25 half shells on each of the four plates and put a mussel in each shell half. Mix the mayonnaise with the cooled cooking liquid and stir in the chopped herbs. Season the sauce with the Tabasco. Distribute the herb sauce evenly over the mussels.
You really don't always have to go to Normandy to live like a God in France. The way they prepare mussels there, you can easily do in your own kitchen. And that's with apple and calvados. Highly recommended to try this yourself.
Cooked mussels with samphire. Have you ever tried that? The soft, creamy, and slightly sweet taste of the mussels combines perfectly with the salty flavor of the samphire. Finish with some coarsely ground black pepper and you have all the beautiful flavors together in one pot.