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Creativity knows no bounds. Inspired by American cuisine, this recipe shows that Nordic cuisine...
Steamed mussels with beach herbs
Set against the backdrop of Denmark's pristine coastline, this dish combines natural ingredients with the unmistakable taste of the sea. The addition of beach or wild herbs brings the flavors of nature to life and expresses the joy of simple ingredients.
| Ingredients (4 servings) | ||
|---|---|---|
| 1-1.5 | kg | mussels |
| 1 | shallot | |
| 1 | clove | of garlic |
| 0.5 | fennel bulb | |
| 2 | tablespoon(s) | olive oil |
| 2 | handful | of wild herbs or beach herbs |
| 5 | twig(s) | of thyme |
- First, rinse the mussels thoroughly in cold water to remove the sand.
- Peel the shallot and garlic. Finely chop together with the fennel.
- Turn on the hob and place a large pan on top.
- Add the olive oil and half of the wild herbs. Sauté the herbs for 1 - 2 minutes until they collapse slightly but do not take on any color.
- Now remove the beach plants or wild herbs from the pan.
- Add the thyme and mussels, add the oil and steam the mussels, covered, for 3 - 5 minutes until they have all opened. Discard any mussels that do not open.
- Return the herbs to the mussel pot and stir in well.
- Then remove the pan from the heat and add the remaining beach herbs.
- Finally, serve the mussels with a little stock and fresh bread.
(Alternatively, flat-leaf parsley, chervil or tarragon can be used instead of sea herbs).
FALSTAFF WINE RECOMMENDATION
Unusual nose at first, black slate, juniper, some coriander and ripe yellow pear with smoky undertones. On the palate, ripe acidity with tart notes such as mustard and fennel seed, with mouth-filling depth of fruit and viscosity. An incomparable wine with subtle opulence and an exciting richness of facets. Needs time and patience. Exceptional!
Loire Valley, France
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