Last week a bachelor friend of ours, Manish, invited us home for dinner. We reached a tad bit early and found him busy in the kitchen . Although he had his recipe books for reference Manish was in the mood to experiment. His deviations from the recipe book added a very nice touch to the lovely dinner he served us: herbed mussels (mosselen in kruidenboter), a warm sliced baguette served with tapenade, rocket lettuce salad, stir fried chicken & brussels sprouts and couscous!!
I'm going to share his recipe for Mosselen in Kruidenboter with you today( and some of the other recipes soon).
Manish opted for deshelled mussels (you can also use the ones with the shell; they're more effort and require careful cleaning to ensure that you wash away all the sand).
In a pan cook the mussels in dry white wine for 3 minutes.
Simultaneously, pre-heat the oven to 225 degrees Celsius.
When the oven is ready toss in the mussels mixed with generous amounts of herbed butter (you will not need to add any extra salt if the butter is salted) and bake for 10 minutes.
Serve hot with a warm sliced baguette.
I'm going to share his recipe for Mosselen in Kruidenboter with you today( and some of the other recipes soon).
Manish opted for deshelled mussels (you can also use the ones with the shell; they're more effort and require careful cleaning to ensure that you wash away all the sand).
In a pan cook the mussels in dry white wine for 3 minutes.
Simultaneously, pre-heat the oven to 225 degrees Celsius.
When the oven is ready toss in the mussels mixed with generous amounts of herbed butter (you will not need to add any extra salt if the butter is salted) and bake for 10 minutes.
Serve hot with a warm sliced baguette.
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