“Muscheln sind nicht nur lecker und vielseitig, sondern auch gesund. In der ZDF-Sendung “Kochen mit Martina und Moritz” zeigen die beiden Köche, wie man mit Muscheln kreative Gerichte zaubern kann. Ob als Suppe, als Salat oder als Hauptgericht - die beliebten Meeresfrüchte lassen sich perfekt in der Küche verwenden. In ihrem Buch “Muscheln: Pfiffige Rezepte mit den beliebten Meeresfrüchten” präsentieren die TV-Köche ihre Lieblingsrezepte und geben Tipps rund um die Zubereitung und den Einkauf der Muscheln. Tauchen Sie ein in die kulinarische Welt der Muschelgerichte!”

Muscheln: Pfiffige Rezepte mit den beliebten Meeresfrüchten - Kochen mit Martina und Moritz

Today we are talking about mussels. Firstly, there is the classic white wine and vegetable mussel and then, of course, the Thai version with a mix of spicy aromas like lemongrass, ginger, garlic, and chili. Then there are the creamy soup mussels, gratinated mussels, Italian-style mussels, and the luxurious scallops. It’s cooking time!

Nowadays, mussels are packaged in plastic containers with a protected atmosphere, unlike in the past where they were packed in large sacks and needed to be cleaned multiple times. To prepare them, you only need to rinse them off in cold water, and you will notice that they are all tightly closed, indicating freshness and no damage.

To make the broth for the mussels, chop some vegetables such as onions, celery, leeks, and garlic. For the Thai version, chop up lemongrass, garlic, ginger, chili, onions, and coriander, which will give the mussels a whole new taste experience.

Heat up the olive oil in a pan and add the chopped vegetables, sautéing them gently. Then add the mussels to the pan and sauté them for around five to six minutes, until they open up. As the mussels open, they release a broth containing a mix of flavors from the vegetables and seafood.

You can add some cream to the broth to make it more flavorful or even add some mashed potatoes or fresh tomatoes to the Italian version. The French one tastes best with rosemary, while Thai flavors will taste great with basil and coriander.

Once cooked, sprinkle fresh herbs like finely chopped parsley, thyme, or basil on the mussels.

To prepare the mussels for serving, add some of the broth to small serving dishes and place the cooked mussels on top. You can also remove the meat from some of the mussels and use it as a garnish.

Finish off the meal by serving some garlic herb butter on top of a slice of crunchy bread.

It’s time to enjoy this delicious and rich seafood dish with some white wine with a fruity and refreshing acidity, perfect to balance out the bold and delicious mussel flavors.

Cooking mussels can seem overwhelming at first, but with these simple steps, you can impress your guests and enjoy a classic, luxurious meal. Whether you’re preparing the classic white wine mussels or a spicy Thai version, the combination of fresh seafood and flavorful broth will be a hit at any dinner table.
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