Garlic mussels with rum and rosemary
2 servings
15 minutes
Garlic mussels with rum and rosemary is a refined dish of European cuisine that combines spicy and deep flavor nuances. The recipe's origins can be found in the traditional seafood cuisines of France and Spain, where seafood is often cooked with aromatic herbs and alcohol. Tender mussels infused with the smoky aroma of rum and the freshness of rosemary gain zest from garlic that enhances their flavor. Cooking takes just a few minutes, resulting in a rich, elegant delicacy. It pairs perfectly with crispy baguette or light white wine, making it a wonderful choice for a special dinner or romantic evening.
1
Crush the garlic in a deep pot, first slightly heating a tablespoon of olive oil there.
- Garlic: 4 cloves
- Olive oil: 1 tablespoon
2
Fry the garlic for 30–40 seconds, then add the mussels and cook on low heat for 1–2 minutes.
- Garlic: 4 cloves
- Mussels: 400 g
3
Add rosemary, then immediately add rum.
- Rosemary: 1 teaspoon
- Rum: 50 ml
4
When the liquid evaporates by 80% (after 3-4 minutes), add pepper and salt, then remove from heat.
- Ground black pepper: to taste
- Salt: to taste
