Sea and mountain rabbit and mussels Dressing Blog for cooking, gastronomy and recipes


The mussel, with its fibrous and juicy flesh, perfectly matches the delicate texture of rabbit meat. This offer, “sea and mountains”, is a low-calorie, high-protein dish of excellent quality. In addition, it also provides a large amount of vitamins (mainly group B) and minerals (phosphorus, potassium and selenium).

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Sea and mountain of rabbit and mussels

Sea and mountain of rabbit and mussels

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  1. Cut the rabbit into quarters; Mark them in a pan with a little olive oil and a “nut” of fresh peeled ginger. Once it turns golden, we put the rabbit in an express container.

  2. We clean and chew vegetables; Stew them in the same pan where we fry the rabbit and add it to the pan.

  3. Add the wine and water, along with a few grains of black pepper, bay leaf and rosemary. Cover the pan and cook for 20 minutes.

  4. When time passes and we can open the pot, we take the rabbit out of the pot, debone it and cut the meat with a knife.

  5. We prepare chocolates or meatballs with this minced meat and put them in a saucepan. Cover with half a liter of stew sauce (strained), to which we will cook for a few minutes to dissolve the neutral gelatin in it.

  6. Fill 12 molds with half spheres (or ice buckets) and let them rest at room temperature.

  7. Meanwhile, clean the mussels and mark them on a pan with a little olive oil.

  8. For the accompanying sauce, strain the remaining juice from the stew pot and stir with a little cornstarch over medium heat.

Recipe notes


We put three combs on each plate, and on them – three rabbit chocolates. Suck with the stew sauce and garnish with sprouts or fresh herbs.

See also

Fig jam

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