Bart cooked this delicious mussel dish when he was in the beautiful village of Yerseke in the South part of The Netherlands, where the best Dutch mussels are grown. Bart cooked the mussels ‘á la Normande’, which is classic French way of preparing mussels! Fresh, perfectly steamed mussels, served in a nourishing cream sauce.. so simple but so amazing. Enjoy!
Melt the butter in a pan on medium heat and add the shalot, garlic, selery and chopped parsley stalks. Add a bit of black pepper for flavour.
Now add the white wine and let it heat up, now add the mussels.
Cover the pan with a lid and let the mussels steam until the shells are opened. When the mussels are all opened extract them from the pan without taking the liquid.
Add the cream to the pan and let it simmer. Add the mussels back in the pan with some chopped parsley leaves.
When the sauce and mussels have all combined extract them and place them on a plate, and serve with some extra sauce. Enjoy!
- handful of parsley
- 1 tomato
- 2 shallots
- 2 tbsp. celery, chopped
- 100 ml. white wine
- 2 kg. fresh mussels
- 50 ml. cream
- 60 g. butter
- salt and pepper