Jumping fish

Pan fried mussels

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  • 4 persons
  • cooking time: 20
  • difficulty

Ingredients

  • 53-ounce 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

How to prepare

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!

Preparation

  • 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!