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Mussels with green asparagus and lemon

Mussels with green asparagus and lemon

  • 1.5 kg mussels

  • 1 bunch asparagus

  • 1 handful fresh wild garlic ( if in season)

  • 1 onion

  • 1 clove garlic (only if you can get no wild garlic)

  • 8-10 small spring carrots

  • 0.5 liters of white vine

  • 2.5 dl cream

  • dill stalks

  • 1 lemon slice cut into quarters

  • 4 lime slices for topping

  • butter

  • 4-6 peppercorns

  • salt and pepper

  • Accessories good fries, and if possible Japanese mayonnaise or simply, bread


Clean the mussels. Rinse them and remove the beard. The mussels that do not close after a knock on the table is to be discarded and the mussels that are not open after cooking should be discarded as well. Break of the ends of the asparagus and cut the top off. Slice thin strips of asparagus on a mandolin iron and put them in ice-cold water. Saute the finely chopped onion and garlic in a little butter. Add the white wine, dill sprigs and peppercorns. Mussels are poured in and steamed for 4-6 minutes until they open. Pour the mussels in a sieve with a bowl under to collect the mussels stock. Take a little of the stock, 4-6 tablespoons, and blend with a handful of wild garlic. Sift it through a sieve and keep wild garlic juice. Reduce the mussels stock together with the wild garlic juice to approx. 2 dl and add the cream. Add the quartered lemon slices. When it gets creamy add the carrots for a few minutes, then asparagus heads and the thin strips of asparagus stalks. Pour the sauce over the mussels and serve immediately with with fries, Japanese mayo, lime slices or simply, fresh bread.

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