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Mussel and mushroom toast

Mussel and mushroom toast

1.5 kg mussels

  • 1 onion

  • 1-2 sprigs of parsley

  • 1 bay leaf

  • 5-10 whole black pepper

  • 2 cups white wine

  • butter

Sauté the chopped shallots in a little butter. Pour in the white wine together with sprigs of parsley, 1 bay leaf and bring to a boil.
Add the cleaned mussels (discard any mussels that do not close tightly) and cook, covered, for 4-8 minutes or until all mussels have opened.
Pour the mussels into a strainer with a bowl under for the stock to be saved. Take the mussels out of the shell and set a side.

250g portobello mushrooms

  • butter

  • salt and pepper

  • little fresh thyme

  • 1 cup cream

Chop the mushrooms into small pieces and fry them in a little butter. Pour in the clam stock and let it reduce. Add the cream and simmer until it is creamy. Chop the mussels coarsely and mix them together with the mushrooms. Sprinkle with a little fresh chopped thyme.

Parmasan sprinkle:

  • 50 g parmasan

  • 1 handful parsley

  • 1 small handful of breadcrumbs

Blend it all together.
Toast some bread slices. Arrange mussel and mushroom stew on the toasted bread. Sprinkle with parmesan mixture and grill them until golden on top.

 

Fish pate with mussels and mushrooms

Fish pate with mussels and mushrooms

Jerusalem artichoke soup with Ling, fried mushrooms, crisp Jerusalem artichoke chips and parsley oil.

Jerusalem artichoke soup with Ling, fried mushrooms, crisp Jerusalem artichoke chips and parsley oil.

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