Mussels with applesauce from Fiskum fruit press are the favorite of the man in the house. The mussels are good, but the stock makes the most delicious soup, which can be served alone or together with the mussels. This recipe is suitable for 4 people.
2 kg mussels
2 red onions, finely chopped
Slightly neutral oil
1 fl. apple juice with good quality
4 tablespoons lobster stock or 2 fish stock cubes
2 cloves finely chopped garlic
2 spring onions in strips
1 pot finely chopped parsley leaves
Good bread or loaf
Check that the mussels are alive. They must be closed, or close if you poke them against the worktop. If they do not close, or have broken, they must be discarded. Those that do not open during cooking must also be discarded.
Sauté the onion in oil until it becomes glossy. Add the garlic and let it fry while stirring for another couple of minutes, before adding the applesauce and stock and let it cook for 10 minutes. Add the mussels and spring onions, cover and let steam until the mussels open. Stir in parsley and serve with meatloaf and mayonnaise.