Mussel wraps

  • 2 persons
  • cooking time: 20 min
  • difficulty


  • 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
  • 35 1/3 -ounce 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

How to prepare

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.