Alcohol-free mussels in garlic, rosemary & sunflower oil mousse
Mussels cooked without wine in a silky mousse of sunflower oil, garlic, rosemary, and butter, finished with fresh parsley. Super quick and simply irresistible.
What you need
How Maurice does it
- 1
Clean the mussels under cold running water, scraping off any barnacles and pulling out the beards. Discard any that are cracked or won't close when tapped.
- 2
In a measuring cup or small bowl, combine the garlic cloves, rosemary leaves, sunflower oil, and olive oil. Blend with an immersion blender until you get a smooth, silky mousse.
- 3
Heat a large pan over medium heat. Pour in the blended garlic-herb oil mousse and let it warm through for 1–2 minutes until fragrant.
- 4
Add the butter to the pan and shake to melt and combine into the sauce.
- 5
Add the cleaned mussels to the pan, cover, and cook for 5–7 minutes, shaking the pan occasionally, until all the shells have opened.
- 6
Snip fresh parsley directly over the mussels and stir gently with a spoon to coat everything in the sauce.
- 7
Discard any mussels that remain closed. Serve hot in bowls with plenty of the sauce, and enjoy immediately.
More from the archive
Same cuisine, different dish.
