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Mussels, cod, green kale and saffron

Mussels, cod, green kale and saffron

What you need:

  • 1 kg mussels

  • 50g thin strips of fresh cod

  • 50 g of butter

  • 2 chopped shallots

  • 1 fennel cut into quarters

  • 6 cups white wine

  • 1 large handfull of chopped green kale

  • 1 bay leaf

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon smoked paprika

  • 2.5 dl cream

  • 1/2 teaspoon saffron

  • 2 garlic cloves

  • salt and pepper

  • 1 small dash of Pernod

Method:

  • Mix butter with saffron, finely chopped garlic, smoked paprika and cayenne pepper. Set aside

  • Fry the chopped shallots and 1 clove of garlic in a bit of butter.

  • Pour in the white wine together with 1 bay leaf and bring to a boil.

  • Add the cleaned mussels (discard any mussels that do not close tightly) and cook, covered, for 4-6 minutes or until all mussels have opened.

  • Pour the mussels in a strainer with a bowl underneath for the stock to be saved.

  • Take out the mussels, except about 12-16 pieces to stay in the shells.

  • Rinse and dry the pot and put in the spicy butter.

  • Once it has melted pour in the sifted stock

  •  Add the cream.

  • Bring to a boil, that it gets a little creamy.

  • Season with salt and pepper.

  • Add a splash of Pernod.

  • Arrange the mussels in four deep warm plates

  • Add some strips of raw cod

  • Drizzle with the raw green kale

  • Pour over the steaming hot soup that the cod will get warmed up.

  • Serve with good bread

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