Cooked mussels with marsh samphire
|2 kilograms of Prins & Dingemanse mussels||2 shallots, chopped|
|250 grams of Prins & Dingemanse marsh samphire||2 cloves of garlic, coarsely chopped|
|A generous knob of butter||100 milliliters of dry white wine|
Cooked mussels with marsh samphire Have you ever tried this? The soft, creamy and slightly sweet taste of the mussels makes for a super combination with the salty marsh samphire. Finally add some coarsely ground black pepper; this gives you a combination of all of these excellent flavours.
Rinse the mussels generously with cold water. Broken mussels, or open mussels that remain open even after lightly tapping the shell have to be discarded. Melt the butter in a large pan or a mussel pan and fry the shallot with the garlic. After 5 minutes, add the mussels, together with the marsh samphire. White wine will go well with it. Bring to a boil and cover the pan with a lid. Let the mussels boil over a high heat for a few minutes until all shells are open. In the meantime, shake once to make sure that the mussels down in the pan open as well. Decorate with plenty of coarsely ground black pepper.
Eat with fresh buttered baguette.
- Dutch bottom-culture mussels