Dutch Mussels with Dutch Vanilla Mussel Sauce

Ingredients and method


  • 1 container of mussels
  • 1 fennel
  • 2 shallots
  • 2 dl cream
  • 1 Planifolia Black Vanilla
  • 1 cup Daikon Cress
  • 1 container Sea Fennel
  • 1 dl sunflower oil
  • Pepper
  • 4 Feather Tops
  • Tobiko gold caviar


  • Heat the oil to 80 degrees with the Sea Fennel and strain through a coffee filter
  • Put the mussels on with 1/3 brunoise sliced fennel and 1 shallot
  • Shake 3 times with the lid on and allow to cool
  • Remove the mussels from the shell
  • Sieve the remaining liquid from the mussels
  • Add 1 cut open and scraped vanilla with marrow and boil down to half to a nice homogeneous sauce
  • Put the brunoise of shallot with half the Sea Fennel oil on the fire and add the fennel and pepper until adente
  • Heat the mussels in the vanilla mussel sauce


  • Put the fennel in a sampler
  • Place mussels on top
  • Pour sauce on top and remove sampler
  • Place caviar, sprigs of Sea Fennel, Daikon Cress and Feather Tops on the dish
  • Pour the sauce and Sea Fennel oil over the top and serve

Recipe: Eric Miete 

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