Brussel Sprouts and Mussels

A super fast snack and an easy cooking, and a beautiful fit for munches. The mussels better have shells removed, however not necessary. But just using it in shells, for the special lovers of such, it’ll slightly modify the recipe flow, just a little.

You will need:

Veg Oil, Brussel Sprouts (the ammount you want), and Mussels (the amount you want). You cook these two separately in a veg oil, for this case which is on the picture the soya oil was used, yet it depends on your region the choice of the best oil for it.

For mussels:
400 grams of frozen mussels, no shell

6 garlic cloves, sliced

1 cayenne pepper (optional), chopped

Salt and pepper

6 tablespoons olive oil

For brussels:

brussel sprouts, halved


1-2 tbsp olive oil


Let the mussels defrost. They have to be well drained when we put them in the hot oil.

If you have a clay pot, this is what you need for this recipe. If not, use any other small saucepan, heavy bottom better.

Heat the oil in a pot. When the oil starts to smoke, add the chopped garlic and the cayenne if you prefer spicy dinner.

When the garlic is taking color, add the drained mussels. Stir well. Add salt and pepper. Simmer, stirring from time to time. They will be ready when they are a nice golden color. About 5 – 7 minutes.

In a large skillet, heat the oil over medium heat. Add brussels sprouts and fry for 10 -15 min. or until golden brown. Do not forget to stir.

Serve the brussels sprouts with mussels hot.


Thu, 30/Dec/21