Fried mussels à la Gustav

Ingredients for 2 servings:

• 1 ½ kg mussels (mussels)
• 2 onions, sliced
• 125 ml white wine
• 1 tbsp butter
• pepper
• 2 tbsp butter
• 100 g smoked bacon, diced
• 1 onion(s), finely diced
• ½ bunch flat-leaf parsley, finely chopped
• 2 tbsp Soy sauce, Indonesian (Ketjap Manis)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dutch mussel dish

Place the mussels in cold water and discard any broken ones. Hold the mussels one by one under running water, peeling off any beards if necessary. If the mussels remain open, prick them with your fingernail. If they don’t close, discard the mussel. Ready-to-cook mussels should only be rinsed in cold water. In a large pot, sauté the onion rings in butter, add the white wine, bring to a boil, then add the mussels and season well with pepper. Cook with the lid closed for about 5 minutes, shaking the pot occasionally. Allow the mussels to cool, then remove the meat. Fry the bacon cubes and onions in a pan with butter. Then add the mussel meat and stir-fry for about 5 minutes. Season with ketjap manis and serve sprinkled with parsley. Tip: The mussel broth can be used as a sauce base or in the preparation of mussel soup.