Started liking mussels a few years back when I had a chance to try some nicely cooked mussels with white wine at Brussels Sprout in Singapore. If you don’t like them yet, maybe you haven’t tried the nice version of cooked mussels?
I am surprised the mussels season is back so quickly here in the Netherlands. It was off the shelves 2 months ago, and now they are back! Everybody is “busy” cooking mussels at home now. Busy is not quite the suitable word because cooking mussels is extremely easy and only takes 15 minutes of preparation and cooking time.
Ingredients (serves 2 Dutch, maybe 3-4 other nations):
- 2 kg of mussels
- 1 big white onion – chop roughly into small cubes
- 1 big leak – chop roughly into 5mm rings
- 2 celery stalks – chop roughly into small cubes
- 1 big carrot – chop roughly into small cubes
- 6 cloves of garlic – chopped
- 1 bottle of beer – preferably white/blonde beer, it gives a hint a sweetness to the sauce
- Freshly grounded black pepper and salt
Wash the mussels, discard the bad mussels (those are not closed, remain open even after you squeeze the shells together). Layer a big pot with the below sequence:
- Chopped vegetable
- Sprinkle black pepper and salt over the layer
- Repeat step 1,2 and 3 again which makes total 2 layers of the mussels.
Add the beer along the rim of the pot (so you don’t “wash away the salt and pepper”), and close the lid of the pot. Put the pot on highest fire possible, check every 2-3 minutes, stop cooking at once when the mussels are opened. It should not take longer than 10 minutes, don’t over cook the mussels, it will become dry and not juicy.
Serve the mussels in the cooking pot (or you could cook them in individual smaller mussels pots), dig in!!!