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!
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.
Drain the mussels from their juice. Take the cooked mussels from their shell and lay them on a flat surface to steam dry.
Finely chop one shallot and three cloves of garlic. Chop one handful of fresh parsley leaves.
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.
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!
- 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