Sour Beuschel

Pasta dishes are always a good idea!

Rinse the mussel and the heart, cut open the heart and put both together with cold salted water and greens. Also, in a gauze bag, simmer the other spices. Make the heart a little longer.

Cool both pieces in the soup, remove the gauze bag and cut the meat into ribbon noodles.

Prepare a roux with light butter or butter and flour in a frying pan, extinguish it with the Beuschel broth and season with sugar, juice of a lemon and meat extract.

Add sour cream and paradeis pulp.

Let the sauce bubble up while stirring and pour it over the beuschel strips.

You can also stir in chopped kitchen herbs, exceptionally dill tastes good.

Serve with fried potatoes and tomato salad.

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