John Myers
Fish: Mussels in Sherry White Wine Sauce
The perfect fish: mussels in sherry white wine sauce recipe with a picture and simple step-by-step instructions.
- 2 kg Mussels
- 500 g Sieved tomatos
- 0,5 pole Leek
- 6 Toes Garlic
- 1 Carrot
- 1 El Ginger and Garlic Paste
- 2 Branches Rosemary fresh
- 3 Tl Nasturtium pesto
- 1 Tl Salt
- 4 turns of freshly ground pepper
- 0,5 Sweet paprika
- 150 ml Sherry
- 150 ml Semi-Dry white wine
- 1 Sachets Paella seasoning, but it doesn’t have to be, then more paprika
- 0,25 Tl Sugar
- 0,25 Tl Zulu fire, a very hot spice
- First, wash the mussels thoroughly and then soak them for about an hour. The mussels are mostly pre-washed so that there is little or no sand.
- In the meantime, clean the vegetables and cut them as small as you want them to be. Cut the garlic into thin slices.
- Put the white wine and sherry in a large saucepan, add the spices and all the other ingredients.
- I let it simmer because the vegetables take longer to cook than the mussels.
- Now take the mussels out of the water and, if necessary, brush them off individually and remove the beard. Rinse again and add to the saucepan and cook for about 10 minutes. Open clams do not necessarily have to be thrown away. Most of the time they close again. Anything that does not open when cooking must be removed. No shell may be opened by force. Better to throw away one more than eat one that has gone bad.
- Place the sauce on a soup plate with the sauce – which tastes really delicious. You can remove the mussels with a clamshell. With a fork too, of course.
- All you need is a fresh baguette or a strong white bread and a spoon for the sauce.
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