The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Muschelsalat (Mussel salad)
East Frisian Snack
Ingredients for 4 portions:
- 1 kg (2.2 lbs) fresh mussels
- 150 g (5.3 oz) celery root
- 150 g (5.3 oz) carrots
- 2 T mild mustard
- 2 T lemon juice
- salt
- fresh ground black pepper
- 1 pinch of sugar
- 100 g (3.5 oz) cream
- 1 bunch of chives
Preparation time: about 45 minutes
Per portion: 120 calories
Directions:
- Wash and brush the mussels well, throw out open and damaged mussels. Remove the small fibrous “beards” and run the mussels once more under flowing water. Put them in a pot while still slightly damp, heat while shaking the pot, steam for 5-10 minutes, until the shells have opened. Sort out the unopened mussels and throw them out.
- Remove the mussel meat from the shell and place in a bowl. Wash and peel the celery, cut in thin slices, then julienne into matchstick size slices. Clean and peel the carrots, slice the same way. Mix the mussels and the vegetables together.
- Stir the mustard with the lemon juice, salt, pepper, sugar and cream until smooth, taste and correct seasoning. Pour over the mussels, split into portions and allow to sit for a moment. Wash the chives, slice finely and scatter over the salad.
- Serve with dark bread.
- Quick variant: Take about 200 g (7 oz) jarred mussel meat, let drain.
Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
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