The starting point for this recipe is the Basic Aphrodisiac Mussels. Actually, the dish was originally not developed as an aphrodisiac but for dietary purposes. Because of intestinal cancer, Johan was on a very restricted diet. This dish turned out to be quite acceptable to his digestion, while at the same time tasting "just like gourmet restaurant food", according to Anne.
• 100 g of cooked and deshelled mussels (see the basic recipe)
• 500 ml (2 cups) of saffron-spiced mussel bouillon (see the basic recipe)
• 100 g rice vermicelli, broken down into short pieces
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