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Sautéed Mussels

Enjoy with
Sandeman Sherry Don Fino Superior Fino
Mixology & Food


  • 700 g of mussels (with shells)
  • 10 cherry tomatoes, halved
  • 2 potatoes, peeled and cut into chips
  • 16 cl of white wine
  • 1 tablespoon of butter
  • Fresh thyme (to taste)
  • Salt (to taste)
  • Cooking oil


Wash and clean the mussels. Cook in a saucepan over high heat until the shells open.

Add the wine, thyme, butter and tomatoes, stirring constantly. Season with salt.

Having soaked the potatoes in water, fry them in very hot oil.

Season the potatoes and serve with the mussels.

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