The other species, the hanging culture mussel, is hung/grown in stocking-shaped nets; they grow faster and are already available in the spring. Our little frog country grows no less than 50 million kilos of mussels per year, of which we eat 10 million kilos ourselves.
You have finished the mussel pan for this recipe The Silver Spoon not necessary, because we are going to au gratin; delicious as an appetizer. For this you need to preheat the oven to 200 degrees. Place the mussels in a frying pan and open them over high heat. Remove the open ones immediately and place them in their half shells in a roasting pan.
You can open the mussels that remain closed above the sink to see if they are really not good. Sprinkle with parsley, garlic, oregano and salt. Drizzle with plenty of olive oil and finish with the breadcrumbs.
Then it can be in the oven for 5 minutes, then serve on a heated dish, season with pepper and add some lemon wedges. Serve with bread, herb butter and a salad.
Needed for 4 people:
– 1 kilo mussels (waxed and debearded)
– 80 g breadcrumbs
– 3 tbsp chopped parsley
– 2 cloves of garlic
– generous pinch of dried oregano
– olive oil, lemon
– salt pepper
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