- 140 ounces (about 4 kilo's) of mussels
- 1.5 ounces (50 grams) of butter
- 3.5 ounces (100 grams) of bacon strips
- 1 onion, cut into rings
- 1 leek, cut into rings
- 1 sliced carrot
- half a celeriac
- 1 bunch of celery
- 7 oz (200 ml) of (preferably zeelandian) white wine
- 1 french bread
This one of the most typically Dutch recipes for mussels, which is to be served in a pan. Mussels are a very popular Dutch food, and are considered a delicacy. Particularly in the province of Zeeland, the art of preparing Dutch mussels, which are gathered from the coastal waters, is brought to perfection. Therefore, this dish is called a “Zeeuws mosselpannetje”, which translates as “Zeelandian mussels, served in a pan”.
- Check the mussels. If the shells are broken or if they don’t close if you firmly tap them, throw them away. You don’t want to eat mussels that have gone bad…
- Melt the butter in a big, high pan and bake the baconstrips until they are (almost) crisp.
- Add the celeriac, onions, leek, carrot and celery and bake for another 2 minutes.
- Pour the white wine into the pan.
- Put the mussels on top of the vegetables and sprinkle plenty of ground pepper on top.
- Kook for 6 to 8 minutes or until all the shells have opened.
- Serve your traditional mussels in the broth with french bread on the side. Alternatively, you could let this recipe for mussels be accompanied by some fries.
There are many more Dutch recipes for mussels and other seafoods, which will be published in the “Dutch recipes for seafood” category on this site.