Mussel wraps
Fish tales
Magazine

Mussel wraps

Recipe (lunch)

Delicious and fresh fish dish: Mussel wraps from iceberg lettuce with fresh lime sour cream! Perfect for lunch, snack or dinner. For dinner, double the ingredients.

  • 1

    Add 1 lump of butter in a pan and add 1 shallot and the garlic clove. Let this simmer.

  • 2

    Add 1 celery stalk (in cubes), crush the parsley and chop this roughly. Add this to the pan and let it simmer for a while. Add some pepper and a dash of sherry or white wine.

  • 3

    Add the mussels to the pan and let it cook until all mussels are open.

  • 4

    Add the sour cream in a bowl and add the lime juice and zest. Mix this well and season with pepper and salt.

  • 5

    Check if the mussels are done, if yes, get them out of the pan. Take out the mussel meat and put it in a sieve. Add the flower, paprika powder and curry powder and mix this well.

  • 6

    Add a lump of butter and sunflower oil to a pan and heat this well. Add the shallot and let this simmer.

  • 7

    Add the mussels and fry this shortly.

  • 8

    Cut the cucumber in length, like the celery stalk.

  • 9

    Put the 4 lettuce leaves on a plate and add the lime sour cream on each leave.

  • 10

    Put the mussels on top, together with the cucumber and celery stalks. Add some pepper and divide the spring onion over the mussel wraps. Serve immediately.

Ingredients

  • - 2 lumps of butter

  • - 2 shallots, finely chopped

  • - 1 garlic clove, finely chopped

  • - 2 celery stalks, 1 in cut in cubes, 1 cut in the length

  • - small hand of parsley stalks

  • - small dash of sherry or white wine

  • - 1 kg mussels

  • - 3 tbsp. sour cream

  • - zest of 1 lime

  • - juice of 1/2 lime

  • - 1 tbsp. flour

  • - 1 tsp. paprika powder

  • - 2 tsp. curry powder

  • - 1 tbsp. sunflower oil

  • - ¼ cucumber

  • - 4 leaves of iceberg lettuce, washed

  • - ½ spring onion, roughly chopped

  • - pepper and salt

  • 20 min
  • 2 persons