logo without text FINAL.png


Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Mussels fricassee with cod and vegetables

Mussels fricassee with cod and vegetables

What you need:

  • 1oo g cod, cut in suitable pieces

  • 1 kg mussels

  • 1/2 bottle of white wine

  • 1 bunch of parsley

  • 2 pcs. bay leaves

  • 200 g of small potatoes cut in halves

  • 10o g small carrots cut into coarse pieces

  • 100 g peas

  • 4-5 spring onions, chopped

  • 1 bunch of green asparagus cut into coarse pieces

  • 1-2 cloves of garlic

  • 1 onion

  • 1 dl vegetable broth

  • 200 g fresh spinach

  • fresh horseradish

  • 2 dl cream

  • 3-4 tablespoons of wheat flour

  • 25 g butter

  • olive oil

  • salt and pepper



  • Clean the mussels

  • Saute chopped onions and garlic in olive oil, in a large pot

  • Pour white wine, bay leaves, parsley stalks from the parsley, salt and pepper and bring it to the boil

  • Pour the mussels in

  • Let them steam for 6-7 minutes (they must be open)

  • Put the mussels into a sieve and keep the mussels stock and set it aside

  • Boil the potatoes and carrots

  • Pour away the water and put the green asparagus, peas and spring onion into the pot.

  • Put a lid on and set aside

  • Take out the mussel from the shells and set aside

  • Melt the butter in a large saucepan or pot

  • Add flour and whip thoroughly

  • Add mussels stock little after little while whisking

  • Add vegetable broth and cream

  • When it's creamy, add the spinach

  • Then carefully turn into the mixture the mussels, the steamed and cooked vegetables

  • Add the cod pieces gently and let it warm for a few minutes (do not boil)

  • Serve in hot deep plates with fresh parsley and freshly grated horseradish on top.


Cod fish quenelles in lobster bisque

Cod fish quenelles in lobster bisque

Lamb fricassee

Lamb fricassee