Mussels in Creamy Tomato Horseradish Sauce
Mussels provide protein and iodine, while tomatoes, cream, and horseradish make the sauce both mellow and bright. The result is a hot seafood dish with good satiety and expressive flavor without complicated technique.
Score the fresh tomatoes (250 g), pour boiling water over them for 30 seconds, peel them, and cut them into large pieces. Peel the salted tomatoes (130 g) as well, and roughly chop the garlic (15 g). Thaw the mussels in shells (500 g) in the refrigerator in advance and remove any chipped shells.
Blend the fresh tomatoes (250 g) and salted tomatoes (130 g) to a coarse texture. Heat the olive oil (30 g) in a wide skillet, add the garlic (15 g), and warm it for 20-30 seconds without letting it brown.
Add the mussels in shells (500 g) to the skillet and cook for 2-3 minutes, then pour in the brine from salted tomatoes (100 g) and add the tomato mixture. Stew for 5 minutes, then stir in the 20% cream (80 g), horseradish (15 g), and parsley (20 g) and warm for 2 more minutes.
Serve the mussels immediately while the sauce is still hot and slightly sharp. If some shells remain closed after cooking, it is better to discard those mussels.
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