[Skip to Content]

creamy pearl barley with mussels

creamy pearl barley with mussels

Serves 4

1 kg mussels
1 garlic clove
½ l. apple juice
1 tbsp. apple cider vinegar
1 tbsp. rapeseed oil
Creamy pearl barley
2 shallots
1 tbsp. rapeseed oil
300 gr pearl barley
4 dl. broth from the mussels
3 dl. chicken stock (can be replaced with water)
300 gr sectional beans
½ bunch of chervil
1 bunch of wild watercress
80 gr of cream cheese 15%
Salt and pepper

How it’s done:
Prepare the vegetables and herbs.
Mussels - Rinse the mussels by scrubbing them thoroughly under cold running water and remove the ‘beard’. Discard any mussels that do not close after a tap on the kitchen table or if the shell is broken. Heat a heavy-based saucepan with rapeseed oil and fry the garlic (with its shell) at medium heat, until golden. Add the mussels to the pan and pour in the vinegar and juice. Put a lid on and let the mussels steam for 5-7 minutes until they have opened up, and then remove the pan from the stove. Discard any mussels that have not opened. Free the remaining mussels from their shells, pour the broth through a sieve and save it for later.

Creamy Pearl Barley – Finley chop the shallots, and cook them over low heat in oil in a wide bottomed pan, until they’re crystal clear. Add the pearl barley and let it fry for a minute. Then add the broth from mussels, and let it simmer for 20 minutes until the pearl barley is tender. If need be, add chicken stock or water (the consistency should be as wet porridge).
Slice the beans and add them and the mussels to the barley for 1-2 minutes.

Dinnertime - Stir cream cheese and chopped herbs into the dish and season with salt and pepper. Serve the hot creamy pearl barley immediately.

Source: Ny Nordisk Hverdagsmad. Spis efter årstiden page 54-55