Mussels in apple cider with oregano and sour cream
2 servings
60 minutes
This signature recipe combines the sea freshness of mussels with the fruity notes of apple cider, complemented by the aroma of oregano and the tenderness of sour cream. The roots of this dish can be found in European coastal regions where seafood is prepared with white wines and herbs. Cider adds a light tartness and fruity sweetness, balancing with the spiciness of pink pepper and the richness of the broth. The creamy texture of the sauce makes the dish comforting and warming, perfect for a winter dinner. Serve with a crispy baguette for dipping into the fragrant sauce and enjoy the depth of flavor. It is both an exquisite and cozy dish.
1
Add two types of oil to a heavy-bottomed skillet or pot and heat over medium heat.
- Butter: 1 tablespoon
- Olive oil: 3 tablespoons
2
Add finely chopped onion and fry, stirring, for 4-5 minutes. Then add finely chopped garlic and oregano.
- Shallot: 4 heads
- Garlic: 3 cloves
- Dried oregano: 1 tablespoon
3
Sauté for 2-3 minutes, then add cider, pink pepper, and simmer for about 5 minutes. The sharp smell of alcohol should dissipate.
- Dry cider: 200 ml
- Pink peppercorns: 6 pieces
4
Pour in the broth. Bring it to almost boiling over low heat and add the mussels, increasing the heat by one notch.
- Vegetable broth: 300 ml
- Large mussels: 500 g
5
Cook with the lid closed, stirring occasionally, for about 10-15 minutes.
6
Add 2 tablespoons of sour cream, mix, simmer for another 2 minutes, add finely chopped parsley and turn off the stove.
- Sour cream 20% fat: 2 tablespoons
- Parsley: 4 sprigs