The province of Zeeland produces a mollusc particular to that area, the Zeeland Mussel. The Zeeland town of Yerseke is home to the only mussel auction house in Europe. In the Netherlands, mussels are traditionally only on the menu from September to April. Typically they are served with a crusty, warm baguette and several dipping sauces.
- 2 pounds mussels, cleaned
- 1 stick celery, diced
- ½ carrot, peeled and diced
- 2 shallots, peeled and quartered
- 2 cloves garlic, minced
- 2 cups white wine
- 2 cups water
Ingredients for the dipping sauce:
- 2 tablespoons mustard
- 2 tablespoons mayonnaise
- 1 tablespoon vinegar
- Place the water, wine, shallots, carrots, garlic and celery in a Dutch oven with a lid.
- Bring to a boil.
- Add the mussels and boil for another seven to eight minutes.
- The mussels will open and will be ready to eat.
- For the dipping sauce, combine all ingredients into a smooth sauce.
To serve, place the pan on the table, with an extra plate for the shells. Serve with fries and the dipping sauce. Use your fingers, a small fork or an empty mussel shell to extract the mussels from their shell, and dip into the sauce.
For more Dutch Seafood recipes, check out Issue 7 of Dutch the magazine.
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