Usuba
Mussels with Garlic, Rum and Rosemary
A quick and aromatic mussel dish with garlic and rosemary, cooked in rum instead of traditional white wine. Rum adds depth of flavor, but requires caution — excess can result in bitterness. Perfect for a 15-minute dinner.
- Total
- 15 min
- Standard serving
- 235 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Heat the olive oil in a deep pot. Crush the garlic and add it to the hot oil.
- 2
Step 2
Fry the garlic for 30–40 seconds until fragrant. Add the mussels and cook on low heat for 1–2 minutes.
- 3
Step 3
Add rosemary, then immediately rum.
- 4
Step 4
Cook for 3–4 minutes until the liquid has evaporated by 80%. Season with pepper and salt to taste. Remove from heat.
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