Fried mussels with tomatoes, horseradish and cilantro

Fried mussels with tomatoes, horseradish and cilantro

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 2 kg large fresh mussels
  • 2 tbsp garlic oil (1 garlic clove mixed with 2 tbsp oil)
  • 1 can Mutti peeled tomatoes
  • Horseradish (according to taste)
  • 100 ml mayonnaise
  • 1 handful of fresh cilantro
  • 1 piece of sourdough bread
  • salt
  • pepper
  • Mussel stock (from the mussels above)
  • 1 green onion
  • leaves Cilantro
  • olive oil
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Fried mussels with tomatoes, horseradish and cilantro: Method

  1. Clean the mussels and carefully rinse in cold water
  2. Steam the mussels in a steam oven at 212°F (100°C) for 3 min
  3. Keep the resulting mussel stock for later
  4. Immediately cool the mussels by putting them in a bowl of ice water
  5. Carefully remove the mussels from the shells and remove any beards
  6. Drain the tomatoes and cut into pieces
  7. Season the mayonnaise with salt, pepper and grated horseradish
  8. Remove the cilantro leaves from the stem, and set aside
  9. Put the stem in ice water
  10. Tear the bread into chunky bits and fry till crispy in some olive oil
  11. Lightly salt
  12. Add finely sliced green onion and cilantro leaves to the mussel stock and bring to a boil
  13. Set the stock aside and let sit for 10 min
  14. Strain out any remaining solids
  15. Mix the stock with some olive oil to make the dressing and season with salt
  16. Finely slice the cilantro stems
  17. Quickly fry the mussels in some olive oil
  18. Drizzle with garlic oil and lightly salt
  19. Arrange the mussels, tomatoes, crispy bread chunks and mayonnaise on plates, and gently drizzle the dish with mussel dressing
  20. Garnish with the finely sliced cilantro stems before serving

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Also made with: Pelati


Tomato tarte tatin

Total time 1h 40 min

Difficulty Challenging

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