Creamy Pomeranian-style Mussels

Ingredients

In this Pomeranian adaptation of Moules marinière à la crème, we incorporate local ingredients and spices to infuse the dish with the flavors of Pomeranian cuisine. The creamy sauce is enriched with traditional Pomeranian herbs and spices, giving it a distinct regional taste. Additionally, we use locally sourced mussels, ensuring the freshest and most sustainable seafood option. We alse have the original recipe for Moules marinière à la crème, so you can check it out.

• 2 kg (4.4 lbs) fresh mussels 2 kg (4.4 lbs) fresh mussels
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200 ml (7 fl oz) heavy cream 200 ml (7 fl oz) heavy cream
• 100 ml (3.4 fl oz) Pomeranian beer 100 ml (3.4 fl oz) Pomeranian beer
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mussels thoroughly, removing any beards and discarding any open or damaged ones.
2. 2.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Pour in the Pomeranian beer and bring it to a simmer.
4. 4.
   Add the cleaned mussels to the pot and cover with a lid. Cook for about 5 minutes or until the mussels have opened.
5. 5.
   Remove the mussels from the pot and set them aside, discarding any unopened ones.
6. 6.
   Increase the heat to high and add the heavy cream to the pot. Bring the sauce to a boil and let it simmer for a few minutes until slightly thickened.
7. 7.
   Stir in the chopped dill and parsley, and season with salt and pepper to taste.
8. 8.
   Return the mussels to the pot and gently toss them in the creamy sauce until well coated.
9. 9.
   Serve the Creamy Pomeranian-style Mussels hot, garnished with fresh herbs, and accompanied by crusty bread for dipping.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels with broken shells or that do not close when tapped. Scrub the shells and remove the beards before cooking.

Tips & Tricks

• For a spicier twist, add a pinch of locally sourced Pomeranian chili flakes to the creamy sauce.
• Serve the mussels with a side of crispy fries for a traditional Pomeranian touch.
• If you prefer a lighter version, you can substitute the heavy cream with coconut cream or a non-dairy alternative.
• Make sure to have plenty of crusty bread on hand to soak up the delicious creamy sauce.
• To enhance the flavors, serve the mussels with a squeeze of fresh lemon juice.

Serving advice

Serve the Creamy Pomeranian-style Mussels as a main course, accompanied by a fresh green salad and crusty bread. Provide small bowls for discarded mussel shells.

Presentation advice

Present the mussels in a large serving dish, with the creamy sauce generously coating the shells. Garnish with a sprinkle of fresh herbs, such as dill or parsley, for an added touch of color.