Dishes and Cookware
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Riess - Sara Wiener Edition Enamel Kettle - 1l
RIESS The specialist in glazed products in Austria - quality for generations
A healthier kitchen Glazed ceramic is the healthiest solution for kitchenware. All dishes retain their natural taste and the extremely smooth surface has shown antibacterial properties. Glaze is also recommended for people with nickel allergies because it does not release harmful substances during cooking. The RIESS enamel coating is lightfast and UV resistant: the brightness and brilliance of all colors is guaranteed for decades. The enamel is absolutely scratch-proof, resistant to chemical and environmental influences, easy to clean and consequently extremely durable, maintaining its value. RIESS enamel products offer the highest quality and are made in an environmentally friendly manner. RIESS has always paid the utmost attention to the ecological, social and economic sustainability of its activities. This new duo-tone series offers attractive color combinations and its own unique style. The glaze is especially durable , is handmade, so each shape is unique. All products from Riess are suitable for all kitchens (gas, electric, glass-ceramic, induction, and fireplaces).
Riess - Sara Wiener Edition enamel pot - 1 l Available color:pistachio/chocolate8187 -
GSW - Enamel mussel cooking pot - 1kg.
Enameled gsw mussel cooker pot for approx. 1kg mussels.
The lid serves both to keep warm and to scoop the shells at the table Dishwasher safe for all heat sources, including induction Ø 18cm
Preparation:
Mussels are a tasty seafood that can be cooked in a variety of ways: steamed, in boiling water, grilled, baked, etc. They are great eaten alone, perhaps accompanied by chips or toast, or incorporated into a fish dish. In fact, to make a good peppered dish, mussels should simply be put in the pot and covered. The steam they will develop, precisely because they are covered, will bring them to the right degree of cooking.
Once cleaned, these are placed in a large saucepan with a high rim, along with a few tablespoons of extra oil and two to three crushed cloves of garlic. The pot should then be covered and passed over high heat. While cooking, the mussels should be stirred in a special way: one should take the pot by the handles and, holding the lid, shake it from bottom to top. In chief a few minutes - just enough time for the mussels to open - the impepata is ready.
It should be served immediately, after sprinkling it with ABBONDANTLY freshly ground black pepper. You can, if you wish, accompany them with lemon wedges and slices of toasted homemade bread. Enjoy!
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