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.
Add 1 lump of butter in a pan and add 1 shallot and the garlic clove. Let this simmer.
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.
Add the mussels to the pan and let it cook until all mussels are open.
Add the sour cream in a bowl and add the lime juice and zest. Mix this well and season with pepper and salt.
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.
Add a lump of butter and sunflower oil to a pan and heat this well. Add the shallot and let this simmer.
Add the mussels and fry this shortly.
Cut the cucumber in length, like the celery stalk.
Put the 4 lettuce leaves on a plate and add the lime sour cream on each leave.
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.
- 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