Prepare Mussels Simply and Quickly
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Today I present you my quick recipe for mussels. There are many ideas for the popular mussels. Here you will find a quick dish with few ingredients.
You can buy the sea creatures without hesitation when they appear on offer. Fresh goods are premium quality from the fishmonger, vacuumed mussels are usually already cooked and preserved.
Wish you a lot of fun and good luck. I am happy if you comment on this post at the bottom of the page or leave a cooking question.
Table of Contents
1. Shopping List for Quick Cooking Mussels
For the preparation you need the following ingredients. The list is short and manageable:
- Olive oil
- White wine dry
- Vegetable broth
- Salt, Pepper, Sugar, Cayenne Pepper
- Optional Pesto Genovese or parsley pesto mojo verde
Of course, you can still supplement with soup vegetables. Carrots, celery, leeks give the vegetable broth more flavor.
Have cooked this dish in Spain. The mussels taste even better by the sea.Season Tip from Chef Thomas Sixt
2. Recipe Mussels
Here now comes the step by step instructions. Feel free to leave me comments, kitchen gossip and cooking questions via the comment function at the bottom of the page. Good luck!
Instructions with Tips from Chef Thomas Sixt.
Chef Thomas Sixt shows you how to prepare mussels quickly and easily in this article.
|200||ml||Vegetable broth (I use strong broth)|
|100||ml||dry white wine (or prosecco)|
|Pepper black, ground|
|Chili pepper dried|
|Sugar (I use brown sugar)|
|Pesto (Parsley, basil or wild garlic)|
Wash and dry the mussels.
Peel and finely chop the garlic.
Sweat the garlic in the pot with olive oil until light brown. Add the mussels to the pot, then deglaze with white wine and add the broth. Cook the mussels on high heat with a lid for 10 minutes.
Check the opened and cooked mussels. Strain the stock through a fine hair sieve into a second pot and bring to a boil. Keep the mussels warm with the lid on. Bring the stock to a strong boil, season to taste with a little lemon zest, lemon juice, salt, pepper, chili, sugar, saffron and optional pesto.
Place the mussels in deep plates and pour the stock. Enjoy with white bread. Enjoy your meal!
You can also prepare spaghetti as a side dish: Cook the pasta al dente, drain, untwist with a meat fork and bring to the plates. Put on the mussels and pour the stock over them.