On our next stop we find ourselves in the Netherlands, to create a dish using mussels. This one of the most typical Dutch recipes, which is to be served in a pan. Mussels are a very popular Dutch food, and are considered a delicacy. Particularly in the province of Zeeland, the art of preparing Dutch mussels, which are gathered from the coastal waters, is brought to perfection. Therefore, this dish is called a “Zeeuws mosselpannetje”, which translates as “Zeelandian mussels, served in a pan”
Ingredients
Zeeuws Mosselpannetje
4.5 lb mussels, cleaned
½ cup white wine or water
2 ribs celery, diced
1 carrot, peeled and diced
2 red onions, peeled and quartered
2 cloves garlic, peeled and minced
4 sprigs of parsley
Dipping sauce
2 tablespoons of mustard
2 tablespoons of mayonnaise
1 tablespoon of vinegar
Mix into a smooth sauce.
Directions
Put the wine or water, celery, carrots, onions, garlic and parsley in a Dutch oven with a lid. Bring to a boil. Lift the lid, add the mussels and boil for seven to eight minutes, tossing the contents of the pan once or twice during that time. The mussels will open up and will be ready to eat.
To serve, place the pan on the table with an extra plate for the shells. Serve with a french bread and a dipping sauce. Use your fingers to pull the mussels out of the shells or a small fork, dip into the sauce and eat.
Put the wine or water, celery, carrots, onions, garlic and parsley in a Dutch oven with a lid. Bring to a boil. Lift the lid, add the mussels and boil for seven to eight minutes, tossing the contents of the pan once or twice during that time. The mussels will open up and will be ready to eat.
To serve, place the pan on the table with an extra plate for the shells. Serve with a french bread and a dipping sauce. Use your fingers to pull the mussels out of the shells or a small fork, dip into the sauce and eat.
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