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Mussels with sheep's curd and mead

updated

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Ingredients for 2 servings:

  • 1 kg mussels
  • 300 g quark (sheep’s curd)
  • 250 ml mead
  • 1 tsp chives, dried
  • 3 garlic cloves
  • n. B. Salt
  • e.g. coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely slice the garlic and fry briefly in the oil. Deglaze with the mead, add the quark, and mix well. Season with chives and bring to a boil. Add the mussels and simmer until all are open. Season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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