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Steamed mussels
Here's how to make the classic steamed mussel pot
Equipment
- 1 Mussel pot or thick-bottomed pan with lid
Ingredients
- 2 kg mussels
- 400 gram onion, carrot, celery, parsley
- 200 ml dry white wine
- 1 tbsp (olive) oil
- pepper and salt to taste
Instructions
- Heat the oil in the clam pan
- Sauté the vegetables and deglaze with the white wine
- Add the mussels as the wine boils
- Put the lid on and shake after 2 minutes
- Cook again for 2 minutes and then shake them up again
- Check if the mussels are open, if not, repeat the process
- Serve with fries or bread
- Caution! This recipe is based on mussels grown on the seabed. Rope mussels like Zeeboerderij have a thinner shell and thus a shorter cooking time.