Sample photoZeeland mussels in white wine
A classic from Zeeland: fresh mussels cooked in white wine with garlic, onion and fresh herbs. Simple, pure and so delicious!
- 25 min
- 4 servings
- Easy
Ingredients
- 2 kgfresh Zeeland mussels
- 2 onions
- 3 clovesgarlic
- 250 mldry white wine
- 1 bay leaf
- 5 sprigsfresh parsley
- 2 sprigsthyme
- 1 stalkcelery
- 1 lemon (in wedges)
- 1 tbspbutter
- to tastefreshly ground pepper
- to tastesea salt (usually not needed)
Method
- 1
Clean the mussels. Discard broken shells and open shells that don't close when tapped. Rinse the mussels well under cold running water.
- 2
Finely chop the onions and garlic. Slice the celery thinly and roughly chop the fresh herbs.
- 3
Heat the butter in a large (mussel) pot and gently fry the onion and garlic for 2–3 minutes until translucent. Add the celery and cook for another 2 minutes.
- 4
Pour the white wine into the pot, add the bay leaf and thyme and bring to the boil.
- 5
Add the mussels, put the lid on and cook for 5–7 minutes until all the mussels have opened. Give the pot a good shake halfway through.
- 6
Sprinkle with parsley and serve straight away with lemon wedges.
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