Opskrift: Sydfynske LinemuslingerRecipe: South Fyn line mussels
South Fyn line mussels en papillote with shallots, thyme and white wine
Ingredients and instructions
Anders Granhøj Restaurant No. 132 kg of South Fyn line mussels
5 shallot onions, finely chopped
1 bunch of fresh thyme
½ bottle of white wine
200 g of butter
Clean the mussels under running water, discarding any dead or damaged mussels.
Place the mussels on a sheet of baking paper, with a sheet of aluminium foil underneath.
Mix the finely chopped shallot onions with some sprigs of thyme, the butter and the white wine. Then pour the mixture over the mussels.
Close the aluminium foil package to prevent the white wine from leaking.
Place the package – or mussels en papillote – on the barbecue and steam them for around 10 minutes. They are then ready to serve.
This recipe is reproduced with the kind permission of Restaurant Anders Granhøj no. 13. – www.no13.dk
5 shallot onions, finely chopped
1 bunch of fresh thyme
½ bottle of white wine
200 g of butter
Clean the mussels under running water, discarding any dead or damaged mussels.
Place the mussels on a sheet of baking paper, with a sheet of aluminium foil underneath.
Mix the finely chopped shallot onions with some sprigs of thyme, the butter and the white wine. Then pour the mixture over the mussels.
Close the aluminium foil package to prevent the white wine from leaking.
Place the package – or mussels en papillote – on the barbecue and steam them for around 10 minutes. They are then ready to serve.
This recipe is reproduced with the kind permission of Restaurant Anders Granhøj no. 13. – www.no13.dk
