Mussels Horas Style


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

When my good friend Horas heard that I was writing mussel recipes for a magazine, he immediately gave me this recipe. It was delicious and therefore I pass it on to you.


  • 1 bunch green asparagus
  • 200 g (7 oz) green beans
  • 100 g (approx. 4 oz/½ cup) broad (fava) beans and/or garden peas (frozen is okay)
  • 4 shallots, peeled and finely chopped
  • 2 garlic cloves, also finely chopped
  • butter for frying and olive oil
  • 500 ml (16 fl oz/2 cups) fish stock
  • 500 ml (16 fl oz/2 cups) cream
  • approx. 40 mussels, or just a few handfuls
  • 12 scallops (these can be found inexpensively today in large bags in the supermarket’s frozen food section)


Bring a pan with water to a boil. Add a pinch of salt. Trim away the bottom hard part of the asparagus and blanch for 2 minutes. Rinse under cold running water and cut diagonally in three parts. Then blanch the green beans for 2 minutes and rinse immediately under cold running water. Blanch the garden peas and lastly, the broad beans. Broad beans will turn the water brown, which is why you have to cook them last. Remove the seeds from the pods, by making a small incision in the grey skin and pressing out the inner green beans. Thoroughly rinse all vegetables under cold running water to keep them green and crunchy.

Briefly sauté the shallots with the garlic in a pat of butter. Add the fish stock and cream and reduce the liquid by half.

Wash the mussels and cook them in the reduced sauce with the lid on the pan until they open up. Add the vegetables to the sauce.

In the meantime briefly fry the scallops on both sides in a drop of olive oil and add to the mixture. Leave to heat for another minute, season as needed with salt and freshly ground pepper and immediately arrange the warm salad on four plates. Serve with bread.