Tag Archives: Mussels

Mussels in tomato sauce

Mussels in tomato sauce served with fresh baguette or ciabatta. Mussels under running water and brush well to remove the mussel beards. Important: all the already opened mussels cook no longer throw, but! After cooking, it’s the other way around: all the mussels, which are now closed yet sorted out and no longer eat! Peel the carrots and celery and a very small dice.

Mussels _tomato

Peel the onion and garlic and chop finely. In a large pot of butter with corn oil together and briefly saute the chopped vegetables in it. Add mussels and white wine pour. Cover and place over medium heat. After 5-8 minutes the mussels have opened (remove closed). Sud pour into a small saucepan. Keep warm mussels with vegetables in a closed pot. Sud openly let boil at the highest level to 1 / 3. Continue reading

fried mussels

If you served as a small appetizer fried mussels with fresh baguettes, the amount is sufficient for 3 servings. For the main course one expects about 1 kg of mussels per serving. Mussels under running water and brush thoroughly. Already necessarily throw open mussels. Bring a large saucepan of water to boil. Mussels in the boiling water and cook for 5-8 minutes until the shells have opened.


Pour mussels into a colander and discard any mussels that are now closed. The mussel meat from the shells and remove to drain on paper towels. Peel onion and cut into very fine dice. Red peppers in half, freeing of white skins and seeds and dice finely. Mussel meat on a plate set, sprinkle with flour and shake the plate by gently turn the flour. So that the butter does not burn as quickly, it is heated in a pan with olive oil. Add mussels and at high temperature until golden brown. Continue reading

Scallops to the gratin

For scallops baked is best to use fresh scallops in the shell, obtained from fish dealers. It is important that the bowl is still completely closed. The best scallops gently open with an oyster knife. Be sure that the mussel meat does not tear. The clam meat together with the bright orange of the Coral dark brown mucous membranes dissolve. The orange Coral, which is very good-tasting sexual organ, a special delicacy. The dishes under running water and brush well. Preheat the oven to 200 °. Water in a small saucepan, pour replace a lid and bring the water to a boil.


The clam meat, depending on size, about 2-3 minutes in boiling water, blanch and lift with a skimmer from the water. Keep the clam. The scallops and the Coral cut into small pieces. Peel the shallots and cut into very fine dice. Fresh mushrooms clean and cut into thin slices. Miss in a nonstick pan 20 g butter. Stir-fry the shallots and mushrooms in butter. Finely chop parsley and add to the mushrooms. Sprinkle flour over the mushrooms, stir with a wooden spoon and cook the flour slightly light brown. Stir the roux with the mussel and gradually pour the Pinot Blanc. There should be a creamy sauce, which is not too thin, because the leak scallops baked in the oven otherwise the shell edge. Remove pan from heat and draw an egg yolk into the sauce. Continue reading

Tagliatelle with scallops and salmon

Tagliatelle with scallops and salmon tastes very aromatic when fresh salmon and scallops from the fish dealers used for the preparation. Tagliatelle in salted water. Peel for the pasta sauce a mild white onion and garlic and cut into very fine dice. Omit butter in a saucepan, saute onions and garlic light, dust with flour and fry lightly.


Stir in tomato puree and cream. The pasta sauce with pepper, salt and finely grated orange zest flavor of untreated organic orange. Add freshly squeezed orange juice and round off with Pernod. Salmon and scallops, rinse and pat dry with kitchen paper. Remove the skin from the salmon and cut the meat into bite-sized cubes, as shown on the image above. Heat a nonstick pan, corn oil, and add thyme sprigs. Salmon fry in it from all sides shortly. Add scallops and sear on both sides too short. Continue reading