Mussel skewers with sundried tomatoes
|1 kg Prins & Dingemanse Mussels||sage|
|dash of white wine||lovage|
|dried or candied tomato|
Cook Prins & Dingemanse mussels with a dash of wine and herbs until the shells are just opening. Remove the mussels from the shell. Put the mussels, pieces of sundried or candied tomato and a small leaf of sage, lovage or celery on the skewers and repeat the sequence. Grill them quickly on a hot barbeque. Cooked Prins & Dingemanse mussel meat (vacuum or frozen) is also extremely suitable for the skewers.
- Dutch bottom-culture mussels