Zeeuwse Mosselen
The Quirky Foodster Team
Ingredients
- Fresh mussels, cleaned and debearded — 2 kg (4.4 lb)
- Onion, chopped — 1
- Celery stalks, chopped — 2
- Garlic, minced — 2 cloves
- Dry white wine — 240 ml (8 fl oz)
- Butter — 2 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
- Crusty bread and fries (frites), to serve
Method
- Discard any mussels that are cracked or don't close when tapped.
- Melt the butter in a very large pot and sauté the onion, celery and garlic until softened.
- Add the wine and bring to a simmer.
- Add the mussels, cover tightly, and cook over high heat for 5–7 minutes, shaking the pot occasionally, until the mussels have opened.
- Discard any mussels that remain closed.
- Season with salt and pepper, and garnish with chopped parsley.
- Serve immediately with crusty bread for dipping and a side of fries.
Introduction: Fresh mussels steamed with white wine, onion and celery, a celebrated seafood dish from the Netherlands' Zeeland province.
Cultural Background: Zeeland's coastal waters produce some of Europe's most prized mussels, and this simple steaming method, letting the fresh shellfish speak for itself, is the classic way they're enjoyed across the country each mussel season.
Tips: Discard any mussels that don't open after cooking, as this means they weren't alive before cooking. Serve immediately while piping hot, as mussels are best enjoyed fresh from the pot.
Variations: Add a splash of cream to the broth for a richer version. Serve with a garlic mayonnaise alongside the fries, in the classic Belgian-Dutch style.
Storage: Best eaten fresh; leftover cooked mussels (removed from shells) can be refrigerated for up to 1 day.
Reheating: Reheat gently in a covered pan with a splash of the broth, though mussels are best enjoyed freshly cooked.
FAQs:
Q: When is mussel season in the Netherlands?
A: Traditionally from July through spring, with Zeeland mussels considered a seasonal delicacy.
Q: What is the classic way to eat mussels in the Netherlands?
A: With crusty bread to soak up the broth, and often a side of fries, sometimes using an empty shell as an improvised tool to pick out the meat.
- Fresh mussels, cleaned and debearded — 2 kg (4.4 lb)
- Onion, chopped — 1
- Celery stalks, chopped — 2
- Garlic, minced — 2 cloves
- Dry white wine — 240 ml (8 fl oz)
- Butter — 2 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
- Crusty bread and fries (frites), to serve
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