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Gin mussels

Gin mussels
2 kilograms of Prins & Dingemanse mussels Black pepper
750 millilitres of gin 2 cloves of garlic, finely chopped
30 grams of butter Salt
1 bunch of flat-leaf parsley, finely chopped 200 millilitres of crème fraîche
1 onion cut in half rings

These mussels cooked with gin are simple and surprising. After cooking they are topped with a fresh sauce of crème fraiche, lemon and flat-leaf parsley. The feast is complete with a home-made Gin & Tonic to accompany your plate of gin mussels.


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 mussel pan. Add the onion and the garlic. Put the lid on the pan and leave to fry gently for 10 minutes until the onion has softened but not browned. Turn up the heat and add the mussels and the gin. Bring to the 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. Shake once while they are boiling, so that the ones at the bottom also open. Remove the mussels from the pan with a slotted spoon and divide over 4 plates. Reduce the cooking juice over a high heat. Now add the crème fraiche and the flat-leaf parsley. Season with black pepper and possibly some salt. Pour the creamy sauce over the mussels. Garnish with the remaining flat-leaf parsley and serve with French bread and butter.


Tip! Serve with a Gin & Tonic.


Serves: 4

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