Product description
Mussels and manila clams from the clear waters of the Atlantic
Our shellfish mix brings the maritime taste of Spain home to you. The delicate texture and the intense flavors of the mussels and clams gives your dishes an excellent aroma.
The mussels and manila clams in our shellfish mix come from Galicia in the northwest of Spain. Mussel farming has a long tradition in Galicia and the region has built up a worldwide reputation for particularly exquisite mussels. Thanks to the ideal environmental conditions in Galicia, the mussels benefit from nutrient-rich waters with high biodiversity, allowing them to develop an intense flavor and high meat quality as they grow.
Cooking ideas for our shellfish mix
The shellfish mix is particularly convenient to prepare: as the shellfish have already been pre-selected for you and cooked in their own juice, you can start preparing them straight after defrosting. The stock is ideal for adding maximum depth of flavor to your dishes or for creating exquisite sauces. The 400 g pack is perfect for two people and can be quickly and easily conjured up into a delicious dish. The tender meat of the mussels paired with the mussel flavor of the clams are ideal for exotic enjoyment in coconut milk or more traditionally prepared in white wine.
Perfect for:
Pasta
Risotto
Mediterranean dishes
Mussels and manila clams from the clear waters of the Atlantic
Our shellfish mix brings the maritime taste of Spain home to you. The delicate texture and the intense flavors of the mussels and clams gives your dishes an excellent aroma.
The mussels and manila clams in our shellfish mix come from Galicia in the northwest of Spain. Mussel farming has a long tradition in Galicia and the region has built up a worldwide reputation for particularly exquisite mussels. Thanks to the ideal environmental conditions in Galicia, the mussels benefit from nutrient-rich waters with high biodiversity, allowing them to develop an intense flavor and high meat quality as they grow.
Cooking ideas for our shellfish mix
The shellfish mix is particularly convenient to prepare: as the shellfish have already been pre-selected for you and cooked in their own juice, you can start preparing them straight after defrosting. The stock is ideal for adding maximum depth of flavor to your dishes or for creating exquisite sauces. The 400 g pack is perfect for two people and can be quickly and easily conjured up into a delicious dish. The tender meat of the mussels paired with the mussel flavor of the clams are ideal for exotic enjoyment in coconut milk or more traditionally prepared in white wine.
Perfect for:
Pasta
Risotto
Mediterranean dishes
Ingredients
Origin
The mussels, with the Latin terms Mytilus galloprovincialis come from sustainable aquaculture while the manila clams, Ruditapes philippinarum, are caught with dredges in Galicia in the northwest of Spain (FAO 27 IX.a).
Produced for: HONEST CATCH GmbH, Leopoldstraße 171, 80804 München
Packing & Shipping
Reviews
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In meinem selbgemachten Muschelmix-Fischeintopf Perfekt! Bester Fischeintopf ever für 4 Personen 2 EL Olivenöl, 2 EL Petersilie frisch, 1 mittlere Zwiebel, 2 Knoblauchzehen, 1/4 Sellerie, 1 Lauch, 1 gr. Möhre, 1 El Tomatenmark 1 Zitrone [ Abrieb, opt. etwas Saft ], 1 kl. Dose Safran, 1 Dose Tomaten, Salz & Pfeffer schwarz gemahlen, 200 ml trockener Weißwein, 2 CL Noilly Prat, 300 ml Krustentierfound [ oder Fischfound / oder Mix ]. 200 Gramm Garnelen, 200 Gramm Heilbutt ohne Haut oder Kabeljau, 200 Gramm Lachs ohne Haut, 500 Gramm Muschelmix, optional 200g Tintenfischtuben [ Küchenfertig ] oder mehr Fisch. Zubereitung: Lauch halbieren, waschen und in Ringe schneiden. Möhre in halbe Scheiben schneiden, Sellerie in kleinere Würfel schneiden. Zwiebel und Knoblauch fein würfeln. Zitrone waschen und abrieb benutzen [ optional etwas Saft ]. Fisch waschen, trocken tupfen und in mundgerechte Stücke schneiden. Muscheln waschen, geöffnete entsorgen [ siehe Anleitung ]. Garnelen und Tintenfische waschen und trocken tupfen. Öl erhitzen und Gemüse anschwitzen, dann Zwiebel und Knoblauch. Tomatenmark zugeben und alles leicht rösten [Farbe nehmen lassen]. Mit Wein, Dosentomaten und Found ablöschen und Safran hinzufügen. Salzen, Pfeffern und Zitronenabrieb [ ggf. Saft ], Chiliflocken hinzufügen und 10- 15 min leise köcheln lassen. ---------------------------------------------------Fisch würfelig schneiden (größere Stücke). Nur noch simmern lassen und bloß nicht kochen, bei mittlerer Hitze ca. 10 Minuten ziehen lassen. Nach 5 Minuten Shrimps und Muscheln hinzufügen 5 bis 7 min weiter simmern, mit frischer Petersilie bestreuen und mit gerösteten Baguette servieren! Guten Hunger! Foto auf Anfrage ;-)
Die Muscheln (vakuumverpackt) waren sehr sehr zart und saftig. Damit sehr gut für das Nudelgericht geeignet.
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