Mussels in Shells a la Rus
Mussels bring protein and iodine, while the tomato cream base makes the dish more filling without flour or grains. The flavor turns rich, lightly sharp, and especially good for a warm seafood dinner.
Use fresh and salted tomatoes, both linked here as tomato (380 g). Peel them, chop them coarsely, and pulse briefly so the mixture keeps some texture. Thaw the mussels in shells (500 g) in the refrigerator and discard any damaged shells.
Warm the garlic (12 g) quickly in olive oil (30 g), add the mussels, the brine from the salted tomatoes (100 g), and the tomato mixture. Cook for 5 minutes, then stir in horseradish (15 g), 20% cream (80 g), and parsley (20 g).
Bring the sauce to a light simmer and cook 2 minutes more so the cream blends into the tomato base. Taste before salting, because the brine and the mussels are often salty enough already.
Serve right away while the sauce is still hot and thick. For a fresher garlic-herb note, you can fold in part of the parsley after removing the pan from the heat.
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