Hot and fast. One of the greatest appetizers!


  • Mussels
  • White wine
  • Cream
  • Chili
  • Chive


  1. Clean the mussles. Throw away any broken or open one.
  2. Put them in a saucepan and add 1/2 glass of wine.
  3. Cover the saucepan with a lid and steam for a short time, just enough for them to open.
  4. Open the pan and add the cream and the chopped chilis.
  5. Cover with a lid and shake it vigorously.
  6. 30 secs. more over the heat and scoop them out of the saucepan.
  7. Serve together with chopped chive.


  • It’s extremely important not to overcook seafood, as we would damage its texture and flavor.
The quantity of chili, as always, depends on our guests’ courage.



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