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 | Seafood |
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Mussels Trio |
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| | Ingredients: (serving size: 2) | Mussels in Olive Oil and Lemon Sauce
• French Blue Mussel 1 pack
• Extra virgin olive oil 2 tablespoons
• Lemon 1, sliced
• Garlic 5 cloves, minced
• Black pepper to taste
• Cilantro for garnish
Turmeric Cream Mussels
• French Blue Mussel 1 pack
• Turmeric 2 tablespoons
• Unsalted butter 25g
• Garlic 2 cloves, finely minced
• Sea salt to taste
• Extra virgin olive oil 2 tablespoons
• Ling Lee ginger powder 1 tablespoon
• Crème fraiche 2 1/2 tablespoons
• Cilantro for garnish
Fresh Crème Fraiche Mussels
• French Blue Mussel 1 pack
• Crème fraiche 3 tablespoons
• Onion 2 tablespoons, finely chopped
• Salt and pepper to taste
• Extra virgin olive oil 2 tablespoons | | | Method: | Mussels in Olive Oil and Lemon Sauce
1. Heat a sauce pan with extra virgin olive oil, sauté lemon with garlic until lemon caramelized.
2. Add mussels. Cover for 3 minutes until all mussels opened. Discard unopened mussels.
3. Season with a pinch of black pepper and garnish with cilantro before serving.
Turmeric Cream Mussels
1. Heat a sauce pan with unsalted butter under medium low heat. Add garlic and a dash of salt. Sauté for 1 minute.
2. Add extra virgin olive oil and ginger power, simmer for about 3 minutes until colour turns brown.
3. Increase heat to medium-high, stir in turmeric then increase the heat to high.
4. Add mussels, cover and simmer for 3 minutes until all mussels opened. Discard unopened mussels.
5. Pour in crème fraiche, turn the heat off and stir. Garnish with cilantro before serving.
Fresh Crème Fraiche Mussels
1. Heat a sauce pan with extra virgin olive oil under high heat. Add onion and a dash of salt and pepper.
2. Once the onion turns golden brown, add mussels and stir. Cover and simmer for 3 minutes or until all mussels open.
Discard unopened mussels.
3. Turn the heat off and pour in crème fraiche. | | | Wine Pairing Suggestion | Domaine Gobelsburg Gruner Veltliner 2010 (Austria)
Item no. 301141695
Citrus zest, pears and a flinty note mark out of this grape. A good match with mussel. |
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