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Dutch mussels – three mouth-watering recipes

These days you can buy mussels almost all year round, however, they are at their absolute best between January and April, when they are both fully mature and wonderfully firm. So, with the Dutch mussel season now in full swing, it’s the perfect time to experiment with our tempting Dutch mussel recipes below!

Dutch mussel recipes

Pikante mosselen in tomatensaus (spicy mussels in tomato sauce)

Ingredients

2 kg of mussels
2 tbsp. of olive oil
1 small onion
2 cloves of garlic
1 tsp. of sambal
1 tin of chopped tomatoes
2 tbsp. of lemon juice
Salt and pepper
1 sprig of parsley

Preparation

First chop the onion, crush the garlic, finely chop the parsley and fry in a mussel pan (or another deep pan) in olive oil and sambal until translucent. Next add the chopped tomatoes and lemon juice, cover and leave the sauce to simmer for a few minutes. Meanwhile clean the mussels and remove any that are broken or have already opened. Now add the mussels to the pan and cook until they open. Serve with a mixed salad and French bread, baked potatoes or fries.

Hollandse mosselen met mosterdmayonaise (Dutch mussels with mustard mayonnaise)

Ingredients

8 tbsp. of mayonnaise
5 tbsp. of sour cream
½ tbsp. of Groninger mustard
1 sprig of parsley
Salt and pepper

Preparation

First prepare your mussels according to our traditional recipe for Dutch mussels. Meanwhile make the mustard mayonnaise by finely chopping the parsley and placing most of it in a large bowl (leaving a small amount for the garnish). Stir in the mayonnaise, sour cream and mustard, and season with salt and pepper. Once cooked, drain the mussels and mix carefully into the sauce. Finally sprinkle over the remaining parsley and serve the mussels with French bread or fries and a crisp mixed salad

Mosselen in witte wijnsaus (mussels in white wine sauce)

Ingredients

2 kg of mussels
2 tbsp. of olive oil
1 small onion
2 cloves of garlic
1 tsp. of flour
1 glass of dry white wine
1 bay leaf
2 tbsp. of lemon juice
Salt and pepper
1 sprig of parsley

Preparation

First chop the onion, crush the garlic and then fry together in a mussel pan (or another deep pan) in olive oil until translucent. Next add the wine, bay leaf, lemon juice, flour and salt and pepper, and cover before leaving the sauce to simmer for 5 minutes on a low heat. Meanwhile clean the mussels and remove any that are broken or have already opened. Now add the mussels to the pan and cook until they open. Lastly, sprinkle over some freshly chopped parsley and serve your mussels with a crisp mixed salad and French bread or fries.

Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?

One comment on “Dutch mussels – three mouth-watering recipes

  1. Pingback: Food Recipes | Food Recipes

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