September 24, 2024, by Maartje

Conscious fish week! And this is how you make the tastiest mussels at home according to restaurant Pesca

Recipes
September 24, 2024, by Maartje

Conscious fish week! And this is how you make the tastiest mussels at home according to restaurant Pesca

From September 23 to 29, ASC and MSC will organize the Conscious Fish Week. Say what? Here it comes: ASC is the quality mark for responsibly farmed fish, and MSC is also a quality mark, but for sustainable wild-caught fish. You can imagine that these two quality marks like to join forces. The result of this was the Conscious Fish Week. Aha. And what does that mean? Well, during this week both quality marks want to emphasize what makes a fish species sustainable, and how you can avoid missing out with your fish choices. Thanks to The ASC and MSC quality marks not only provide you with more clarity about how things ended up on your plate, but also delicious fish recipes (which also taste better right away - trust us). So no, don't (anymore) rush to throw your groceries into the cart, but take a little longer/better look and make a conscious choice. Small step for mankind, giant leap for the fishes! 

What are you going to make? We asked (among others) the people from restaurant Pesca, one of our favorite (fish) restaurants. They share - exceptionally - how they make the most delicious mussels themselves:

(Note, here is an ideal starter, but a main-to-share is also possible)

(Note, here is an ideal starter, but a main-to-share is also possible)

You can eat out, sure, we're the first to admit that. But still... Being at home behind the pans is half the charm, immense? Definitely no home chefs on this side of the internet, let's be honest. There are enthusiastic eaters on the line, which you are now familiar with (new to the site? Hi! We are enthusiastic eaters). That's why we thought it would be a great plan to get a (simple) classy recipe from a number of favorite restaurants. To steal the style at home and, above all: the show. That worked, and how, hence a recipe every day to do exactly that. Don't mention it. Good luck (will be fine) and enjoy!

When Pesca theatre on the Rozengracht, where you immediately upon entering first fishes may choose and weigh, beer in hand, we licked the plates clean in which the mussels were – man, so delicious. So when we asked the people of Pesca for a dish, just, if it would suit them, then we hoped, hoped for this one. And yes! There it is, the lick-dish-but-empty mussel broth from Pesca, slightly adapted (okay okay) due to hard-to-obtain products. Please note, this is the broth, the mussels must – of course – also be added.

Success assured. Voila: The Pesca Mussel Stock:

Grocery list:

  • 5 shallot
  • 2 leek
  • 4 carrot
  • 6 laurel
  • 3 tbsp fennel seeds
  • 4 L lemon juice
  • 4 L white wine

 

And then? Simple:

Peel and wash everything from the list above (not the wine of course, which cannot be peeled, nor can the lemon juice, well, you get the point)
Cut everything fairly small and place in the pan
Deglaze with the lemon juice and white wine
Boil this down to 4 L and strain
Let cool and vacuum away

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