Pan fried mussels in garlic butter sauce
Fish tales
Magazine

Pan fried mussels

Recipe (lunch, starter)

To celebrate the opening of the Dutch mussels season and the launch of our own Zeker Zeeuws mussels, I am making my take on a great recipe from Zeeland, pan fried mussels in garlic butter! These mussels are from the Oosterschelde and are 100% from Zeeland and grown in those waters. Enjoy!

  • 1

    Check the mussels, discard broken ones. Place a pan on high heat and add one tablespoon of water to create the first steam. Add the mussels and close with a lid. After 1.5 minute, shake the mussels. Add the lid again and let steam for another 2-3 minutes until all opened.

  • 2

    Drain the mussels from their juice. Take the cooked mussels from their shell and lay them on a flat surface to steam dry.

  • 3

    Finely chop one shallot and three cloves of garlic. Chop one handful of fresh parsley leaves.

  • 4

    Place our frying pan on medium heat and add a big knob of butter. Add the shallot and the garlic, panfry until glossy. Add the mussel meat. Season with some salt and black pepper. Slice a loaf of bread in half. Your mussels are ready when they are a little caramelised.

  • 5

    Add a bit of extra butter for creaminess and stir in the fresh parsley. Place the bread on a nice board or plate and serve the mussels on top. Enjoy!

Ingredients

  • - 1,5 kg fresh mussels (Fish Tales Zeker Zeeuws)

  • - 1 shallot

  • - 3 cloves of garlic

  • - 1 handful of fresh parsley

  • - 1 loaf of bread

  • - salt and pepper

  • - butter

  • 20
  • 4 persons