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Steamed mussels

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  • 20 minutes
  1. 2 cloves of garlic
  2. 1 ginger
  3. 2 tbs olive oil
  4. 750 g mussels
  5. 50 ml white wine
  6. 1 tbs chopped fresh parsley
  7. 1/2 lemon
  8. salt

1. Wash mussels well and remove beards. Sort out any that are already open.

2. Peel and mince the garlic and ginger. Add the oil, mussels and white wine to the pot and mix. Close with the EasyQuick with the 20 cm sealing ring.

3. Heat the pot on highest level up to the steam window, switch to a low level, and cook for approx. 3 minutes in the steam area.

4. Remove EasyQuick once the cooking is finished, stir, sprinkle parsley and season to taste with lemon juice and salt.


  • For an Asian-inspired version of the recipe, replace parsley with fresh coriander and white wine with sake.

This recipe has been tested and approved by AMC.

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Cooking method


suitable for controlled coooking

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