Ingredients
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3l Mussels
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1 Bunch Curly parsley
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2 Shallot
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2dl Dry cider
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2 TBSP Ghee (or butter)
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1/4 cup (60ml) Coconut milk
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Ground black pepper
Overview
It’s a very simple main course, typically eaten in the north of France with French fries on the side. I also like to eat it without anything or with home made sweet potato fries which have a lower glycemic index (just slice a sweet potato into sticks and bake for 25 minutes in the oven hot air 210C with a bit of fleur de sel). Boosted with vital minerals, mussels are also rich in proteins, omega 3 and low in fat. I use coconut milk as a dairy free alternative to cream but you can also skip it completely
This dish belongs to the menu
Tomato & basil flan, cider mussels and mini carrot cakes with pecan nuts
Utensils
- 1 Casserole (or very large pan)
- Scissors
Menu steps
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1
Done
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Prepare shallotsIn a casserole over medium heat melt 2 TBSP ghee (or butter), add 2 shallots in small chunks and sauté for 2 minutes |
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2
Done
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Prepare musselsRinse (and if needed brush) 3l mussels. Pour into the casserole, add 2dl dry cider and some ground black pepper. Cook for 10 minutes over medium heat (mussels should all be open) |
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3
Done
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To serveAdd ¼ cup coconut milk and 1 bunch curly parsley cut in small chunks with the scissors, mix & serve |
