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Home › Recipes › Black Sea mussels with baby potatoes and spicy sauce

Black Sea mussels with baby potatoes and spicy sauce


Peel potatoes with a brush, rinse, put in a separate bowl. Wash greens, drain off in a strainer, dry. Boil potatoes in salted water until almost ready. Drain the water, let potatoes to cool down.
Prepare a sauce. Chop Yalta onion and garlic, combine chopped onion, garlic, yogurt, mustard, sugar in a separate bowl. Season the ingredients with salt and pepper to taste. Put the sauce in a sauceboat.
Mince parsley and dill. Cut potatoes into slices of 5-8 mm. Heat the butter in a frying pan. Fry potato slices on both sides, season with salt and black pepper. When ready, put potatoes on a napkin or a paper towel to remove excess fat.
Pour dry white wine in a deep frying pan. Rinse mussels in running water, drain off in a strainer, add mussels to the frying pan and boil in wine under the lid for 3-4 minutes. Remove mussels in a separate bowl with a skimmer and boil the wine sauce until the volume of 50 ml. Pass the gravy through a sieve.
Put the washed and dried lettuce leaves, potatoes and mussels to a salad plate, top the ingredients with chopped dill and parsley. Pour with gravy. Serve the salad warm with a glass of chilled dry white wine, previously prepared spicy sauce and two slices of sesame bun.


baby potatoes (650-660 g);
peeled mussels - 600 g;
dry white wine (for example, Chardonnay) - 200 ml;
small bunch of young parsley;
small bunch of young dill;
quarter or half of a medium-sized bulb of Yalta onion;
lettuce leaves - 12 pieces;
sea salt;
black pepper;
butter - 50 g.
natural yoghurt, not sweet - 80 ml;
garlic - 2-3 cloves;
dijon mustard - 1-2 tablespoons;
sugar - on the tip of a knife.