Dutch Mussels

Mussels are best eaten during the months with an “R” in them, from September through April, and can be found on the menu in many Dutch restaurants. However, it is also fairly easy to prepare them yourself.

You can buy quality mussels at most supermarkets and fish mongers, just ask for ‘mosselen’.

There are many different recipes for preparing mussels. The one that my Dutch husband likes the best is a fairly classic one, adapted from 24Kitchen. However, you can vary the vegetables, herbs and spices to give it your own personal touch, as desired.

Mussels
• 2 kg fresh mussels
• 1 leek
• 1 carrot
• 1 onion
• 1 fennel bulb
• 1 clove diced garlic (optional)
• 1 bunch of parsley
• 1 cup white wine
• 1 tablet fish bouillon (optional)
• Salt and pepper to taste

Sauce
• 3 tbsp mayonnaise
• 3 tbsp mustard
• 1 tbsp white wine
• Lemon juice

Slice the leek, carrot, onion and fennel. Chop the parsley and garlic.

Remove anything sticking to the shell of the mussel and wash them well. Discard any mussels with broken shells.

Fill a deep pan with the mussels, add the vegetables, wine and tablet fish bouillon (if desired) and steam with the lid on for 5-8 minutes until the shells open.

Make the dipping sauce by mixing the mayo, mustard, lemon juice and white wine together.

Remove and discard any mussels that have not opened up.

Serve in the cooking pan with French bread, dipping sauce and a glass of white wine. Enjoy!