Mussel Meat in Sour Cream Sauce
Mussels provide protein, iron, iodine, and B12, while sour cream makes the sauce smooth without any starchy thickener. The dish comes out filling, creamy, and very practical for a quick hot dinner with a seafood focus.
Cut the cherry tomatoes (80 g) in half, slice the mushrooms (50 g) into 2-4 pieces, finely chop the onion (25 g), and mince the garlic (6 g). Thaw the mussels (200 g) in the refrigerator in advance and drain off any excess liquid.
Heat the olive oil (45 g) and butter (10 g) in a skillet. Cook the onion (25 g) and garlic (6 g) for about 2 minutes, then add the mushrooms (50 g) and cook for another 1-2 minutes over slightly higher heat.
Add the cherry tomatoes (80 g) and mussels (200 g), season with table salt (3 g) and black pepper (1 g), pour in the cognac (10 g), and let the alcohol evaporate for 30-40 seconds. Then stir in the 30% sour cream (70 g) and dill (5 g), lower the heat, and cook for 3 more minutes until the sauce becomes smooth and the mussels are fully heated through.
Before serving, sprinkle the dish with lemon juice (15 g) and serve it hot. Do not boil the sauce for too long or the sour cream may taste rougher.
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