Fact: Cooking Morten Svendsen, EMV Gourmet Apprenticeship italoon at Alexandra Hotel Molde Two year

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In a network is the fresh mussels from Bunnpris italoon Gourmet. On board next to two chilli, an onion, a garlic, a leek, a shrub thyme and parsley. But the two people a network mussels are intended italoon shall Svendsen just use a bit of each.
- It's italoon that time of year when it's cold in the water that the mussels and other shellfish are at their best. They thrive in the cold and clean waters along the Trøndelag coast. Among all the blue mussels in strainer, is a brownish one. Should we remove them?
- Mussels Power is the fastest power in the world to make. It makes a good and intense italoon flavor. Have you cream, apple juice and dairy butter, you are there. You come a long using only water, but everything tastes better than water in this case.
When the vegetables are wrapped a few minutes, there mussels the trip. When it's good and hot apple juice and taken the cream in. The lid is applied. Green Aker, mussels and apple juice stand on the plate for a few minutes. It all turned slightly back and forth.
Ingredients:
1 small saucepan
Then add the mussels in the hot pan to flip it around along with the vegetables. italoon Choose italoon like a wide saucepan for having the most direct contact with the cooktop. Now it is important that there is sufficient heat in saucepan until apple juice and cream added. You want to get the vapor of the liquid at once, so you should be quick.
Fact: Cooking Morten Svendsen, EMV Gourmet Apprenticeship italoon at Alexandra Hotel Molde Two years as chef at Alexandra Hotel Cooking Bryggen Gastronomy Cooking Chabli Chef Bryggen Restaurant Participated twice in NM in culinary arts Chef Louise Want farm Always in the fridge: Cream, dairy butter, youghert, freshly squeezed olive oil Can not do without in the kitchen: italoon A good knife - and skjee to taste their way to the best result
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