Mussels in white wine with samphire
Mussels in white wine are a true classic from Dutch and Belgian cuisine, but with the addition of crispy samphire, this dish gets a surprising, briny twist.
TIP: Add a knob of butter at the end to make the mussel broth creamier.
Take a large cooking pot and prepare the mussels in two batches, or use two pots.
Wash the mussels and remove any broken ones.
Melt the butter in the pan over medium heat and add the celery, shallot, garlic, and parsley stems. Grind a generous amount of pepper over them. Sauté the vegetables for 1-2 minutes until they become translucent and soft.
Turn the heat up high and add the wine. Immediately add the mussels: stir or shake them well together with the vegetables and cover the pan. Lift the lid occasionally and gently stir or shake the mussels. Once you see the first mussels opening, add the samphire and parsley, reserving some parsley for garnish. Put the lid back on and serve the mussels as soon as all the shells are open.
