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Danish Mussels

deense hangcultuurmosselen
Gang Main course

Ingredients
  

  • 1 kg Danish rope-grown mussels
  • 1 large onion coarsely chopped
  • 1 clove garlic finely chopped
  • 1/2 stalk celery
  • Fresh rosemary
  • Fresh thyme
  • Brown beer
  • 2 tbsp olive oil
  • Salted butter
  • Salt
  • Pepper

Instructions
 

  • Finely chop the onion, garlic, and celery, then sauté them in olive oil until the onion and garlic turn translucent and the celery softens.
  • Add the mussels and deglaze with a splash of beer.
  • Add the finely chopped herbs and bring everything to a boil. This only takes a few minutes since rope-grown mussels have thin shells and cook quickly.
  • Add a knob of salted butter and shake the mussels to coat them.
  • Return the pan to the heat and let the mussels come back to a boil.
  • Continue shaking and cooking until all the shells have opened.
  • Because rope-grown mussels have thinner shells, they may break more easily when shaken, but this does not affect their flavor.
  • The cooking liquid is delicious, so don’t forget to enjoy it with sourdough or baguette. The rest of the beer pairs perfectly with the dish.
Keyword deens, denemarken, hangcultuur, mosselen
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