I know cookbook writer Karin Luiten (53) only dressed in red. And because this edition of WOMAN is dedicated to (red) wine and I pick a recipe from her cookbook The easy kitchen, I have only given it a red turn.
– 2 kg mussels
– 1 leeks
– 1 garlic clove
– 1 glass of white wine
– 200 ml crème fraîche
– 30 g butter
– a handful of flat parsley
– salt and pepper from the grinder
Wash the mussels in plenty, cold water. NB: throw away broken shells, just like the shells that remain open.
Cut the leeks into thin rings, chop the garlic.
Melt the butter in a large pan and fruit leeks and garlic for 10 minutes until the leeks are soft. In the meantime, chop the parsley.
Put the wine, half of the crème fraîche and salt and pepper in the pan, and bring to a boil while stirring.
Add mussels and parsley, put the lid on the pan and simmer for 4-5 minutes (large mussels a little longer). In the meantime, shake the pan well back and forth.
When they are open, they are ready. If not, shake over and another minute.
Serve with the rest of the crème fraîche.
from Karin for mussels that remain: remove them from the shells and hussel them through flour, egg and breadcrumbs. After that, fry crispy in the oil. Do you have any cooking liquid left? Seventh, mash with a dash of cream and serve as an amusement snack.
Karins recipe is also in the new WOMAN Magazine (every Saturday at De Cceit).