Seafood weekly menu 26/2021

Creamy Mussels with Garlic Bread

by Fattig.student
Seafood
50 min
Creamy Mussels with Garlic Bread

ingredients

  • 400 g mussels
  • 1/2 x garlic baguettes
  • 1 clove garlic
  • 1/2 x red onion
  • 2/5 dl dry white wine
  • 1 dl cream
  • 1/4 x lemon
  • 2 tbsp fresh basil

method

  1. Note! If you don't have a splash of white wine in your fridge, you can, for example, use apple juice instead.
  2. Rinse and wash the mussels well. Discard any shells that are damaged or do not close if you carefully hit them against the kitchen counter.
  3. Bake the garlic baguettes according to the instructions on the package.
  4. Mince the garlic and red onion and add to a saucepan with oil or butter. Cook until the onion is soft.
  5. Add white wine (or apple juice) and mussels. Let the mussels steam with the lid on until all the shells have opened.
  6. Take the mussels out of the pot and discard the ones that didn't open. Add cream to the pan, and cook for a few minutes until the sauce thickens.
  7. Put the mussels back in the pot and top with lemon juice and finely chopped basil.

Baguette with Prosciutto, Mozzarella and Plums

by Fattig.student
Meat
17 min
Baguette with Prosciutto, Mozzarella and Plums

ingredients

  • 1 x garlic baguettes
  • 60 g mozzarella
  • 1/2 x red onion
  • 1 x plums
  • 50 g prosciutto
  • 1 tbsp fresh basil

method

  1. Bake the garlic baguette in the oven according to the instructions on the package, but take it out about 5-7 minutes before the time's up.
  2. Cut mozzarella, red onion and plums into slices.
  3. Place one slice of mozzarella, one slice of red onion, one slice of plum, one slice of ham and a basil leaf in every ridge of the garlic bread. Bake for another 5-7 minutes, until the cheese is melted.

Creamy Spaghetti with Mussels

by Fattig.student
Seafood
40 min
Creamy Spaghetti with Mussels

ingredients

  • 100 g mussels
  • 100 g spagetti
  • 1 clove garlic
  • 1/2 x red onion
  • 1/5 dl dry white wine
  • 1/2 dl cream
  • 2 tbsp fresh basil
  • 1/2 tbsp lemon

method

  1. Rinse and wash the mussels well. Discard any shells that are damaged or do not close if you carefully hit them against the kitchen counter.
  2. Boil spaghetti according to the instructions on the package.
  3. Mince the garlic and red onion and add to a saucepan with oil or butter. Cook until the onion is soft.
  4. Add white wine (or apple juice) and mussels. Let the mussels steam with the lid on until all the shells open.
  5. Take the mussels out of the pot and discard the mussels that did not open. Add cream to the pan and cook for a few minutes until the sauce thickens.
  6. Fold the spaghetti and mussels into the creamy sauce, and season with fresh lemon juice and finely chopped basil.

Panzanella Salad with Ham and Plums

by Fattig.student
Meat
20 min
Panzanella Salad with Ham and Plums

ingredients

  • 1/2 x garlic baguettes
  • 60 g mozzarella
  • 1/2 x red onion
  • 1 x plums
  • 50 g prosciutto
  • 1 tbsp fresh basil
  • 1/2 tbsp olive oil

method

  1. Bake the garlic baguette according to the instructions on the package. Cut or tear into smaller chunks, drizzle with a little olive oil and cook for another 4-5 minutes.
  2. Cut the mozzarella, red onion and plums in boats.
  3. Across a serving dish, spread the bread chunks, mozzarella, red onion, plums, ham and fresh basil. Drizzle with olive oil and serve.
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