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Mussels in the traditional way

Mussels in the traditional way
2 kg Prins & Dingemanse mussels 1 leek diced
1 onion cut in rings Finely chopped celery
1 bay leaf A dash of white wine or beer

Add the vegetables together with the wine or beer in a large pan. Put the mussels on top. Sprinkle with pepper and bring the pan to the boil with the lid on. Shake the mussels during cooking. The mussels are done after 5-8 minutes. They are fully open. Serve with French bread or chips and sauces of your choice.


Serves: 2

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