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It is the season for it: Mussels. Apparently, when there's an " R" in the name of the month, it is mussel season.
And since I'm writing this in November, I can safely have a batch of fresh mussels in a Whisky cream sauce!
Ingredients (for two persons):
Ingredients (for two persons):
2 kg of fresh mussels in the shell
70-80 ml of whisky, I used the Tamnavulin Sauvignon Blanc Cask
100 ml of cooking cream
A bag of mixed vegetables, or:
Leek, onion, celery and carrots
(Optional: Curry powder or a small chili pepper)
Tools:
Tools:
A colander
A big pan
Instructions:
Instructions:
Clean the mussels in the colander
Remove all broken shells
Remove the "beards" of the shells
Check if open mussels still close by tapping them with a spoon or fork
1) Fry the vegetables short in the pan and add the cream and whisky
2) Add the mussels to the pan.
3) Stir the mussels around and let them steam/simmer for 4-5 minutes
4) Put the mussels on a plate and pour some of the boiled down cooking liquid on it.
My result
My result
Since my household does not always appreciate my whisky cooking, I made a small batch for myself with whisky, and made another batch for the rest not using whisky.
My result was delicious.
Pouring over the cooking liquid after it was boiled down a bit was perfect.
You get some hints of the whisky, but not too much.
If you like, you can add some curry powder while bloiling down the liquid or even some freshly chopped chili pepper.
I paired my mussels with some fries and a small dram of the whisky I cooked with.
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