1 kg. mussels
200 gr. soft butter
1 large tomato stripped of pits and cut in pieces
1 large shredded shallot
4 shredded cloaves of garlick
2 tbsp. freshly cut parsley
15 leafs of finely cut chives
1 tbsp. concentrated tomato paste
Zest of 1/2 lemon
(extra addition: finely cut chorizo, fennel seeds and smoke bell pepper powder)
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Mix the butter with the ingredients. Bring 1dl of water to a boil in a spacious pan. Put the mussels in the cooking water and put the cover on the pan. Cook them briefly till they open. Then pour them in a dish so that they can cool down quickly. Remove the empty shell of each mussel and cover the mussels with a small spoon of the tomato butter. Heat them on the plate till the butter has melted.