Ingredients

This recipe is for a small appetiser

INGREDIENTS

For the paste:

One bulb of black garlic

Approx. 200 g mayonnaise, either from a jar or homemade

For the mussels:

1 kg mussels

One vanilla bean

2 tbsp oil for browning

Chopped coriander to garnish

Allergens are marked in bold

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step 1

Step 1

A little fermentation turns garlic into a flavour miracle.
The aromas are reminiscent of plums, vanilla, liquorice and balsamic vinegar.
Using a knife, mince 5 to 6 black garlic cloves until they form a paste. Mix the paste with the mayo and season to taste with salt and pepper. Refrigerate for one hour.

step 2

Step 2

Cut the vanilla bean in half and toast it briefly in hot oil.
Add the mussels and cook over medium heat for 5 to 6 minutes in a pot or pan, tossing occasionally. Mussels cooked without adding water retain more of their original flavour!

step 3

Step 3

Serve in a bowl or on a baking tray with black garlic mayo on the side. The mayo should be room temperature, so remove it from the refrigerator before you start cooking the mussels.

step 4

Step 4

Garnish with chopped coriander, if desired.

This recipe is for a small appetiser. To serve it as a main course, just double the amount of mussels and serve with oven-roasted potatoes.

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