Fried mussels with tomatoes, horseradish and cilantro

Oven roasted pork loin with tomato, honey and chili Shellfish salad with creamy tomato paste


  • 2 kg large fresh mussels
  • 2 tbsp garlic oil (1 garlic clove mixed with 2 tbsp oil)
  • 1 can Mutti Peeled Tomatoes 
  • Horseradish (according to taste)
  • 100 ml mayonnaise
  • 1 handful of fresh cilantro
  • 1 piece of sourdough bread
  • Salt
  • Pepper
  • Mussel stock (from the mussels above)
  • 1 green onion
  • Cilantro leaves
  • Olive oil

How to prepare

Clean the mussels and carefully rinse in cold water.
Steam the mussels in a steam oven at 212°F (100°C) for 3 min. Keep the resulting mussel stock for later. Immediately cool the mussels by putting them in a bowl of ice water.
Carefully remove the mussels from the shells and remove any beards.
Drain the tomatoes and cut into pieces.
Season the mayonnaise with salt, pepper and grated horseradish.
Remove the cilantro leaves from the stem, and set aside. Put the stem in ice water.
Tear the bread into chunky bits and fry till crispy in some olive oil. Lightly salt.
Add finely sliced green onion and cilantro leaves to the mussel stock and bring to a boil. Set the stock aside and let sit for 10 min. Strain out any remaining solids. Mix the stock with some olive oil to make the dressing and season with salt.
Finely slice the cilantro stems.
Quickly fry the mussels in some olive oil. Drizzle with garlic oil and lightly salt.
Arrange the mussels, tomatoes, crispy bread chunks and mayonnaise on plates, and gently drizzle the dish with mussel dressing. Garnish with the finely sliced cilantro stems before serving.