“Mosselpan”, pan of mussels. A dish from Zeeland located in the South-West of the Netherlands. Very delicious when served with fresh bread and butter.
Ingredients
| – 1 to 2 kg of mussels |
| – 1 half small onion |
| – 1 carrot |
| – 1 half leek |
| – 1 stalk of celery |
| – 25 grams of butter |
| – 250 ml dry white wine or white grape juice |
| Optional |
| – 1 clove of garlic |
| – Few pinches of pepper |
Preparation
- 1) Cut the leaves of the celery and put them aside for the garnish. Then cut all the vegetables into tiny pieces to have a so called “Mirepoix”. Put everything aside for later use.
- 2) Clean the mussels under flowing water and pick out the mussels that are not fresh (dead). Those that have broken shells. Some Shells are already open. You should not throw these away yet, but instead hit them with a spoon and wait until they close. The ones that do close within a minute are edible.
- 3) Melt butter in the pan and fry the vegetables on medium-high heat until they are translucent.
- 4) Now, add enough white wine until the vegetables are submerged. Add the pepper. Turn the heat to high and wait until the liquid starts cooking.
- 5) Add the mussels and close the pan with the lid. Wait until the whole cooks again, which will release steam that will opens all the mussels. This can take between 2 to 6 minutes.
- 6) After all mussels are opened we need to shuffle them around so that the bottom ones will be on top and vise versa.
- 7) Turn off the heat and place the pan still with the lid closed away from the gas burner. Wait for at least 5 more minutes until the mussels are well-done. Their colour will change from white to orange or brownish.
Congratulations you’re done!
Serve the mussels in a deep plate with cooking liquid poured over it as sauce. Garnish it with cut celery leaves. And serve together with fresh bread on the side to dip in the sauce.
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