Combining Galician mussels with cream or cheese sauces isn’t very common in Spain, but there are recipes in this style in Belgian and Breton cuisine for example. A touch of mustard and the coriander lighten the dish, adding freshness. What’s more, both the Camembert cheese and the coriander are enhanced by the aromas of a Cava de Guarda Brut.
We recommend dehydrating the coriander in the oven for 12 hours at 60ºC and then blending it with oil to make a coriander oil. Impress your guests with a dish they might find in a fine dining restaurant!